Forgo that outdated can of condensed cream-of-mushroom soup and make way for gruyere and sour cream this Thanksgiving holiday.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, and Dulce Artisanal Pastry sourdough loaves are available from the Collingswood Farmers’ Market to create 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
4-5 cups fresh green beans (or 1x 40oz bag frozen green beans)
1 large yellow onion, chopped
½ cup unsalted butter, plus 2 tablespoons
½ teaspoon dijon mustard
¼ cup all purpose flour
2 cups sour cream, room temperature
6-8 ounces gruyere or swiss cheese, grated
salt & pepper, to taste
1 cup panko bread crumbs
I like to prepare/measure all ingredients first and recommend reading through the recipe before starting.
Blanch the green beans and plunge into ice bath/or rinse under very cold water: If using the ice bath, fill a large bowl with cold water and ice. Set aside. Fill a large pot with 5 cups water and bring to boil over high heat. Once boiling, add green beans (fresh or frozen) and boil for 1 minute. Drain green beans immediately and plunge into ice bath or rinse under very cold water to stop the cooking process. Once cool, drain green beans and set aside.
In a dutch oven or large heavy pot, melt ½ cup butter and add the chopped onions - cook over low heat until onion is translucent (2-3 minutes). To the same pot, add flour and dijon mustard. Stir continuously over low heat until the mixture thickens slightly and there are no lumps (5-7 minutes). Remove from heat.
Gently stir in sour cream, grated cheese, and green beans. Cheese can be salty, so taste the mixture and then season with salt and pepper to your preference.
If you are using a dutch oven, you may bake the green bean 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 (or less), 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.