Chef shares an American holiday classic: No-bake Green Bean Casserole

Indy Style

Gobble, gobble!

We’re keeping with the Thanksgiving holiday today, as Chef Elle of Chef Elle Green & Co., shares an American staple and offers a few cooking and entertaining tips!

No-Bake Green Beans Casserole (serves 6)

2 lbs. green beans

2 ½ tbsp. unsalted butter

½ medium onion, diced

1 garlic clove, minced

32 oz. water

smoked turkey meat or ham hock

2 tbsp. worcestershire sauce

sea salt

Set a medium size pot over low heat and melt butter. Add onion, garlic and a pinch of sea salt. Stir and cook about 5 minutes. Add meat and water, and cover with a lid, cooking 30 minutes.

Add green beans and worcestershire sauce. Return lid and cook an additional 30 minutes. Stir green beans, cooking an additional 30 minutes, or until beans are slightly tender. Adjust seasoning, if necessary.Mushroom Gravy

3 tbsp. olive oil

2 tbsp. butter, diced

2 oz. white wine

12 oz. cremini mushrooms, sliced

2 tbsp. mushroom powder

8 oz. heavy cream

sea salt

fried onions

Place oil in a skillet and set over medium heat. Add mushrooms and sea salt. Stir, coating the mushrooms with oil. Stir in butter. Once completely melted, add wine and cook 1 minute.

Add heavy cream and sprinkle in mushroom powder, allowing it to reduce and become thick. Taste and season with sea salt, if necessary. Spoon gravy over green beans.

Just before serving, top with fried onions.

Easy Solutions: The mushroom gravy works well for smothering beef patties, pork steaks, and even rice. For your bread lovers, though, it’s also great over biscuits or dinner rolls.

Looking for even more? Visit chefellegreen.com for additional recipes and a complete list of credits.

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