HATTIESBURG, MS. (WDAM) - This week, Seven on Your Side is taking a look at much loved Thanksgiving dishes.
On Monday, we demonstrated how to make the ultimate green bean casserole at the Crescent City Grill in Hattiesburg thanks to Jeremy Noffke, the restaurant's Chef de Cuisine.
The recipe and instructions for the green bean casserole is from Robert St. John and is included in his book, "Deep South Staples." For your convenience we have it located below.
On Tuesday, we'll focus on holiday desserts with a lesson in pie making from the Pastry Garden in Hattiesburg. Owner and pastry chef Jim Hinton gives us the basics on how to make a pie crust and fill it with holiday goodness. Happy Thanksgiving!
The Ultimate Green Bean Casserole
1 qt Chicken Broth
4 cans Green Beans, drained (14.5 oz cans)
1 /4 cup Bacon, diced
1 cup Onion, medium dice
2 tsp Caraway seeds (optional)
1 1 /2 tsp Salt
1 tsp pepper
2 cups Mushroom Béchamel Sauce
4oz can Sliced Water Chestnuts, drained (optional)
1 cup Swiss Cheese, shredded
6 oz can French's Fried Onions, divided
Preheat oven to 350.
In a large saucepot, bring chicken broth to a boil. Place green beans in the broth and simmer 10 minutes. Drain the green beans.
Meanwhile, in a separate skillet, render bacon until it just becomes crisp. Drain excess bacon grease from the skillet and add the diced onions. Cook over medium heat for five minutes. Stir in caraway seeds, salt, pepper and Mushroom Béchamel Sauce. Remove mixture from the heat and fold in the green beans, water chestnuts, cheese and half of the canned, fried onions. Place mixture in a three-quart baking dish and bake 30 minutes. Remove from the oven and sprinkle the remaining fried onions over the top of the casserole and return to the oven an additional 12-14 minutes. Allow to cool slightly before serving. Serves six to eight.
Mushroom Béchamel Sauce
1 Tbl Olive oil, light
1 /2 cup Onion, minced
1 /4 cup Shallot, minced
1 /4 cup Celery, minced
2 tsp Salt
1 tsp Garlic, granulated
1 /2 tsp Thyme, dry
10 oz Mushrooms, cleaned, sliced (4 cups)
3 cups Chicken broth
1 /2 cup Butter
3 /4 cup Flour
1 cup Whipping cream
Heat oil in a three-quart saucepot over low heat. Add onions, shallots, celery, and salt. Cook vegetables until tender. Add mushrooms and increase heat to medium. Cook 10 minutes, stirring often. Add chicken broth, garlic and thyme. Bring back to a simmer and cook 10 more minutes.
In a separate skillet, make a light-blonde roux by melting butter and stirring in flour. Add to simmering broth mixture. Cook three to four minutes and add cream. Freezes well. Yield: two quarts