Forgo that outdated can of condensed ‘cream of mushroom’ soup and make way for gruyere and sour cream this Thanksgiving holiday. Flaim Farms green beans and yellow onions, as well as Dulce Artisanal Pastry sourdough loaves are available from the Collingswood Farmers’ Market to recreate this non-traditional green bean casserole.
Thank you to friends of the Collingswood Farmers’ Market for reading my posts this season. Have a wonderful holiday, and stay warm this winter!
gruyere green bean casserole
4 quart baskets fresh green beans, cut in half, blanched & cooled in ice bath
1-2 small yellow onions, medium dice
½ C unsalted butter, plus 2 TBSP
½ tsp dijon mustard
¼ C AP flour
2 C sour cream, room temperature
6-8 oz gruyere or swiss cheese, grated, room temperature
salt & pepper
½ loaf of bread, toasted and food processed to bread crumbs (or sub 1 C panko)
Prepare/measure ingredients first and read through the recipe beforehand.
In a dutch oven or large heavy pot, melt ½ cup of butter and saute the onions over low heat until translucent (2-3 minutes). To the same pot, add flour and dijon mustard. Continuously stir over low heat until the mixture thickens slightly (5-7 minutes). Remove from heat.
Fold in sour cream, grated cheese, and green beans. Taste the mixture and season with salt and pepper. (Remember, cheese can be salty, so always taste before seasoning.)
If you are using a dutch oven, you may cook the casserole in it. Otherwise, pour the green bean mixture into a well-buttered 9x13 casserole dish. Top with bread crumbs and dot with remaining 2 tablespoons of butter, cover and bake at 350-degrees for 25 minutes. Uncover and continue baking for 20-25 minutes until the bread crumbs are golden brown and the mixture is bubbling. Allow to rest for 15 minutes before serving. This casserole is just as delicious eaten cold from the fridge the next day (or added to a gobbler sandwich).
Don’t forget the whole cranberry marmalade this year! Flaim Farms is offering cranberries by the quart.