I went to New York for 22 hours this week, and got to cook with Rachael Ray! We talked Thanksgiving in the slow cooker, and how slow cooking is the best thing ever when in comes to Thanksgiving (or any Holiday, really) because the cookers do all the work while you get to enjoy your guests.
I'm so happy I got to go --- it was a great experience, and Rachael couldn't have been any nicer. And! I didn't cry!
It'll air on Monday, November 18th, right in time for you to plan your Thanksgiving dinner. Oh! and Whoopie Goldberg was in the dressing room next to mine and I saw her in the hall but I didn't want to be the freak who hunts down celebrities so I just did a little nod like a cool, calm, collected person would.
I want to share the recipes with you that I made on the show. I came up with them last Saturday after talking with their culinary crew --- they wanted something a bit different. I think you're going to love these, but I must admit that I never took any pictures at all when I recipe-tested. I was too pumped up on adrenaline and our house is in absolute chaos right now because we are moving.
Tomorrow.
(more on that later, but it's a house that is 5 houses away and it doesn't have a kitchen except for one from 1947 and that doesn't count because there is no dishwasher or even a garbage disposal. BUT! It's bigger than this one and I get to have an office for the first time ever and now I have a picture of me and Rachael to hang in it!)
"Grown Up" Green Bean Casserole
serves 8-103 tablespoons salted butter
1 1/2 pounds sliced white button mushrooms
1 large yellow onion, peeled and finely diced
salt and pepper to taste (about 1/2 tsp of each)
8 ounces cream cheese, softened
1 cup chicken broth
2 pounds green beans, trimmed and cut into 1 1/2 inch pieces
1 cup French’s onion topping, optional (to add before serving, optional, NOT gluten free)
[just learned on Facebook that a good GF alternative are FunYuns! :-) ]Heat butter in a large skillet until it has just begun to brown. Add mushrooms and stir. Cover, and cook on medium heat for a good ten minutes, stirring every so often, until mushrooms have shrunk in size and have wilted. Add 2 turns of the pepper grinder to the pan. This will take longer than you think it should – but don’t rush the mushrooms!
Add the onion to the mushrooms, along with a few more turns of the pepper grinder and a light sprinkling of kosher salt. Stir. Cook on med-high heat until the onions are translucent. Drop in the cream cheese and chicken broth. Cover the skillet again, and cook on medium heat until the cheese has melted fully. Turn off the stove.
Put the trimmed and rinsed green beans into an empty 6-quart slow cooker insert, and pour the mushroom mixture evenly over the top. Stir to disperse ingredients. Cover, and cook on low for 5 hours, or on high for about 2 hours. Stir again, and serve as-is, or top with a cup of French Fried onions or the smashed FunYuns.
Savory Sweet Potato Bake
serves 8 to 10
1 tablespoon salted butter
5 pounds sweet potatoes, peeled, and sliced in 2-inch rounds that are about 1/4-inch thick.
2 teaspoons chipotle chile powder, divided
1 teaspoon kosher salt, divided
14 to 16 ounces shredded Gruyere cheese, divided
2 cups heavy cream
Smear the butter all over the 6-quart insert of your slow cooker. Put 1/3 of the sweet potato rounds into your slow cooker, and sprinkle on 1/3 teaspoon of chipotle chile powder and a 1/3 teaspoon of kosher salt. Add 1/3 of the shredded cheese. Repeat layers until you have run out of ingredients. Pour heavy cream evenly over the top.
Cover, and cook on low for 5 hours, or on high for about 2 hours.
The Verdict.
They are both so tasty!! I know there's some work to do with the green beans in that you've got to brown the mushrooms and then the onion, but the end effect is amazing. Don't put the onions into the pan until the mushrooms are brown, though, because evidently the mushrooms won't brown because of some reason I can't remember. And I'm kind of jet-lagged and may have had an $8 bottle of Sutter Home wine on the plane.
Anyway. VERY GOOD. The sweet potatoes have a mellow heat that sneaks up the back of your tongue and the salty flavor of the gruyere is to die for. But, Adam didn't really like them. He sort of wants his sweet potatoes to remain sweet. But that's okay because I can make them that way, too!
Have a wonderful day!
Here are some more Thanksgiving Recipes if you need them!:
Round up 1
Round up 2
Holiday Food
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FAQs
Green Bean Casserole Tips
Don't overcook the green beans: Remember when you are blanching the green beans that they will continue to cook and soften while baking in the oven with the rest of the casserole. So it's important to undercook them slightly during this first step so that they don't get mushy in the oven.
Should green bean casserole be soupy before cooking? ›
Green Bean Casserole from Scratch FAQs
Cover and freeze until you are ready to bake. You can bake start from frozen without adding the onions until the casserole has already baked for about 20 minutes. Should green bean casserole be soupy? No, your green bean casserole should not be soupy.
Are frozen or canned green beans better for casserole? ›
Green beans from a can have already been cooked to death right in the can and harbor plenty of sodium that could make your casserole too salty. Frozen French-cut green beans are a better option. They hold their texture better than canned, and you can cook them straight from their frozen state.
What pairs well with green bean casserole? ›
If you love this green bean casserole recipe, try one of these Thanksgiving side dishes next:
- Best Stuffing.
- Mashed Potatoes.
- Sweet Potato Casserole.
- Cranberry Sauce.
- Butternut Squash Soup.
- Roasted Acorn Squash.
- Roasted Brussels Sprouts.
- Or any of these 50 Thanksgiving Side Dishes!
The Casserole Is Too Soupy
If you used frozen green beans, but didn't fully defrost and drain them prior to adding them to the casserole, that mistake will surely account for the excess water you're now experiencing.
Why is my sweet potato casserole soupy? ›
(Another hot tip if you're boiling your sweet potatoes: Don't overcook them! They tend to absorb water, which could make the filling watery.) So, say you do have some undercooked bits of sweet potato.
How many cans of green beans equals 4 cups? ›
✿ 4 cups of green beans is about 1½ pounds fresh or 16 ounces frozen or 2 cans (15 ounces each) drained.
How do you thicken runny green bean casserole? ›
Start making a slurry, a tool for thickening sauces, by whisking a small amount of cornstarch or flour with water or broth. Whisk until there aren't visible lumps. It should be thick but drizzly in consistency. As you constantly stir, add small amounts of the slurry to the filling.
Why is green bean casserole so good? ›
Fans love the dish in part because of how simple it is to throw together. It calls for ingredients that could be found in a typical home kitchen pantry: canned or fresh green beans, mushroom soup, milk, soy sauce and black pepper.
Should you rinse canned green beans before cooking? ›
Unless the recipe tells you to keep the canned beans in their liquid, you should drain your can and give the beans a good rinse before using. This will improve the flavor and texture of your finished dish. Open your cans of beans using a can opener. There may be sharp edges from opening the can.
The main difference between canned and frozen green beans is that canned green beans may contain added salt or sugar, and the canning process may result in some loss of vitamins and minerals. On the other hand, frozen green beans are usually flash-frozen soon after picking, which helps to preserve their nutrients.
Are canned green beans as healthy as frozen green beans? ›
“In terms of health benefits, there really aren't any [differences],” says Stoler. “While frozen vegetables tend to have more vibrant colors than canned… eating any vegetables is better than eating none.”
How to fancy up green beans? ›
15 Tips To Add Flavor To Green Beans
- Roast green beans. ...
- Blanch green beans and add butter. ...
- Grill green beans and serve with yogurt. ...
- Simmer green beans in chicken broth. ...
- Air fry green beans and add garlic powder. ...
- Roast in bacon fat and combine with bacon. ...
- Jazz them up with cream. ...
- Mix green beans into mac and cheese.
Green Bean Casserole Leftovers
Your creamy green bean casserole will last about four days in the fridge. The crunchy topping will get softer as time goes by; pop it into the oven to reheat to crisp it up a bit. While casseroles have a reputation for being freezer-friendly, green bean casseroles don't freeze so well.
How do you make a casserole not soggy? ›
To prevent a soggy top and a firm or crunchy bottom, it's important to use a shallow baking dish, to cook the casserole at the correct oven temperature and for the appropriate amount of time, and to be mindful of the amount of liquid used in the recipe.
How do you keep green beans firm? ›
How to Store Green Beans. Green beans should be stored unwashed in the crisper drawer of your fridge. If they came in a bag, keep them in the bag when storing. If they came in a small berry box from the market, transfer them to a reusable storage or plastic bag before storing them in the fridge.
How do you fix a soggy casserole? ›
Just because your casserole is starting to look a bit soupy doesn't mean it's beyond saving. In fact, all you need to do is add some pasta noodles or grains to your base. This trick works for the simple reason that both types of ingredients soak up water as they cook.
Why are my green beans mushy? ›
If you toss frozen green beans straight into a pan, all the ice around them will thaw and create a pool of water in the bottom of the pan, which then has to cook off before the green beans start to saute. This results in overcooked, soft, soggy, and rubbery green beans.
