"This was in today's Richmond Times Dispatch in the food section. I really want to make this one so I'm posting it so that I can put the paper into the recycle bin."
green beans, washed and ends snipped off
leeks, cleaned and cut into thin rings
canola oil for frying leek
thyme leaves, chopped
cheddar cheese, shredded
Heat oven to 400.
Bring a large pot of water to a boil with several pinches of salt. Add green beans and cook for about 5 minutes, until they turn bright green. Once cooked, drain and rinse the beans until they are cooled. Set aside.
In a medium skillet, add canola oil to a depth of about one inch and heat. Add the leeks and cook until they are crisp. Remove from oil and put onto a paper towel lined baking sheet. Sprinkle with salt.
Melt butter in a saucepan over medium heat and add mushrooms and thyme. Cook until mushrooms are soft and begin to take on color. Add garlic and cook for a minute or less, being careful not to let garlic burn.
Add flour and cook for about a minute, stirring the whole time. Add stock and half-and-half and stir. Cook for 5 minutes, or until the mixture thickens and no longer tastes of flour, stirring frequently. Season with salt and pepper.
Mix green beans into the mushroom sauce and transfer to a casserole dish. Top with cheese, breadcrumbs and fried leeks.
Bake for 10 minutes or until cheese is melted, breadcrumbs brown and sauce is bubbling.
NOTE: I guessed at prep and cook time as I haven't actually made this yet and the recipe doesn't say.
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Fresh G.b.c. (Green Bean Casserole) (cont.)