Best Emerilized Green Bean Casserole Recipes

EMERILIZED GREEN BEAN CASSEROLE

Emerilized Green Bean Casserole image

Provided by Emeril Lagasse

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 32

Ingredients

2 teaspoons unsalted butter
1 1/2 pounds green beans, ends trimmed and cut lengthwise into thin strips and blanched
1 1/2 pounds green beans, ends trimmed and cut lengthwise into thin strips and blanched
2 cups grated fontina cheese
4 to 5 cups vegetable oil
2 large yellow onions, peeled and thinly sliced (about 1/16-inch thick)
Hot pepper sauce
2 1/4 cups Cream of Wild Mushroom Soup, recipe follows
2 tablespoons Essence, plus 2 teaspoons, recipe follows
2 cups all-purpose flour
6 tablespoons unsalted butter
1 cup chopped yellow onions
1/2 cup chopped celery
1/4 teaspoon cayenne
1 1/2 teaspoons minced garlic
6 ounces shiitake mushrooms, wiped clean, stems trimmed, and sliced
6 ounces oyster mushrooms, wiped clean, stems trimmed, and sliced
8 ounces cremini or button mushrooms, wiped clean, stems trimmed, and sliced
2 teaspoons fresh thyme leaves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup brandy
6 cups chicken stock
1 1/2 cups heavy cream
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

Preheat the oven to 350 degrees F. Grease a 2-quart baking dish with the butter and set aside.
In a large bowl, combine the green beans, Wild Mushroom Soup, 2 teaspoons of Essence, and 1 1/2 cups of the cheese, and stir well. Pour into the prepared dish, sprinkle the remaining 1/2 cup of cheese on top, and bake until bubbly, 30 to 35 minutes.
In a large saucepan, add enough oil to come about 3 inches up the sides of the pan, and heat to 360 degrees F.
Pat the onions dry. Drizzle hot sauce on the onions and toss. In a bowl, combine the flour and 2 tablespoons of the Essence. Add the onions and toss to coat evenly. Shake the onions to remove any excess flour and add in batches to the hot oil. Cook, stirring occasionally, until crisp and golden brown, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels.
Top casserole with fried onions and serve.
In a large pot, melt the butter over medium-high heat. Add the onions, celery, and cayenne and cook, stirring, until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the mushrooms, thyme, salt, and pepper, and cook, stirring until the mushrooms give off their liquid and start to brown, about 7 minutes. Off the heat, add the brandy. Return to heat and bring to a boil and cook until glazed, about 2 minutes. Add the stock and return to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 15 minutes.
Remove from the heat and puree with a hand-held immersion blender, or in batches in a food processor. Add the cream, return to a simmer, and cook for 5 minutes. Remove from the heat and adjust seasoning, to taste.
Combine all ingredients thoroughly.
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.

EMERILIZED (FROM SCRATCH) GREEN BEAN CASSEROLE

Emerilized (from Scratch) Green Bean Casserole image

This is gonna make you think twice about green bean casseroles! When you start with fresh green beans, mix them with a homemade mushroom-béchamel sauce, gild the lily with some fontina cheese, and then top the whole thing with some crispy fried onion rings just like we make at Emeril's Restaurant in New Orleans - you won't even recognize this as an updated version of that tired old classic.

Provided by @MakeItYours

Number Of Ingredients 16

Ingredients

6 tablespoons plus 2 teaspoons unsalted butter
Vegetable oil for deep frying
2 medium yellow onions, thinly sliced into rings
1/3 cup Crystal Hot Sauce
2¼ cups all-purpose flour
2 teaspoons Emeril's Original Essence
2 cups chopped yellow onion
½ cup finely chopped celery
1 tablespoon minced garlic
1 pound button mushrooms, wiped clean, ends trimmed and sliced
1 ½ teaspoons Emeril's Bayou Blast (see Note)
¾ teaspoon salt
1½ cups chicken broth
½ cup heavy cream
2 pounds green beans, ends trimmed and blanched in salted water until tender
¾ pound fontina cheese, rind removed and cut into ½-inch cube

Steps:

6 tablespoons plus 2 teaspoons unsalted butter Vegetable oil for deep frying 2 medium yellow onions, thinly sliced into rings 1/3 cup Crystal Hot Sauce 2¼ cups all-purpose flour 2 teaspoons Emeril's Original Essence 2 cups chopped yellow onion ½ cup finely chopped celery 1 tablespoon minced garlic 1 pound button mushrooms, wiped clean, ends trimmed and sliced 1 ½ teaspoons Emeril's Bayou Blast (see Note) ¾ teaspoon salt 1½ cups chicken broth ½ cup heavy cream 2 pounds green beans, ends trimmed and blanched in salted water until tender ¾ pound fontina cheese, rind removed and cut into ½-inch cube