Green Bean Casserole
This recipe is also adapted from one by Emeril. In case you're wondering, this does call for a cream of wild mushroom soup
. The difference is, you make it yourself! (just click on the soup for recipe)
2 teaspoons unsalted butter
This recipe is also adapted from one by Emeril. In case you're wondering, this does call for a cream of wild mushroom soup. The difference is, you make it yourself! (just click on the soup for recipe)
1 1/2 pounds green beans, ends trimmed and the beans
cut lengthwise into thin strips
2 1/4 cups cream of wild mushroom soup
2 tablespoons Emeril's Essence, plus 2 teaspoons (click on link)
2 cups grated Fontina cheese
4 to 5 cups vegetable oil
2 large yellow onions, peeled and sliced thin
Hot pepper sauce
2 cups all-purpose flour
Preheat oven to 350 degrees F. Grease a 2-quart
casserole with butter and set it aside.
Use a large bowl to combine the green beans, the wild
mushroom soup, 2 teaspoons of Essence, and 1/2 cup of
cheese. Stir well. Pour into the prepared dish and
sprinkle with the remaining cheese. Bake until bubbly,
which should take about a half hour.
In a large saucepan, add enough oil to come up about 3
inches on the sides. Heat to 360 degrees F.
Pat the onions dry. Drizzle hot sauce over them and
toss. Combine the flour and 2 tablespoons of Essence in
a bowl. Add the onions and toss them to coat evenly with
the seasoned flour. Shake the onions vigorously to
remove excess flour.
Add the onions in batches to the hot oil Cook, stirring once in a while, until the onions are crisp and golden brown. This should take two minutes or so. Remove the onions and drain on paper towels.
Top the casserole with your home-fried onions and serve