Great news people, not only do we have Green Bean Hash Brown Casserole we also have another giveaway (entry below)! I know Christmas is over, but it’s never to late for another giveaway.
The wonderful people at Sucre is giving away King Cakes!
|image provided by Sucre|
Yes, King Cakes…The great news is that you don’t have to wait for the giveaway to end to purchase a tasty King Cake, you can order online at Sucre until March 3.
Let’s get to cooking this wonderful Green Bean Hashbrown Casserole for dinner, and then eat some King Cake for dessert!
I sauteed a whole bunch of veggies and made a quick homemade Cream of Mushroom soup for my casserole.
Note to self, allow the soup to cool before blending…and this is a reminder for you and me.
I love my Vitamix, and it took less than 10 seconds to puree this soup. The soup did splatter, and it was hot, hence the note to self above.
The last veggie added was the frozen green beans, I didn’t want to cook them much because I didn’t want them becoming soggy.
Baking the casserole will cook the beans perfectly.
After about 40 minutes at 350 degrees, it’s time to eat.
I would describe this dish as the best of both worlds.
Think about it, you have creamy, cheesy, hashbrown casserole, then I added the lovely green bean casserole with crunchy french onions.
This Green Bean Hashbrown Casserole is a true party in your mouth.
Green Bean Hashbrown Casserole
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
1 lb hashbrown potatoes, grated, frozen
12 ounces green beans, frozen
1 cup jack cheese, grated
1 cup cheddar cheese, grated
Cream of mushroom sauce
2 teaspoons of creole seasoning
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons black pepper
2 teaspoon paprika
extra virgin olive oil
2 cups of crispy fried french onions
For the Cream of Mushroom Sauce
2 cups mushrooms, minced
1 cup heavy cream
2 cups chicken or vegetable broth
2 tablespoons butter
2 tablespoon extra virgin olive oil
3 tablespoons flour
1 tablespoon of cornstarch
1 bell pepper, diced
1 small onion, diced
1 stalk celery, diced
2 stalks green onions, diced
3 cloves garlic, minced
2 tablespoons creole seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
pinch of cayenne pepper
Preheat oven to 350 degrees.
To prepare the cream of mushroom sauce, add butter and olive oil to a pot over medium heat. Add bell peppers, onions and celery. Saute 5 minutes, add garlic and mushrooms and saute 1 minute more.
Add seasonings and cook 1 minute more. Mix flour and cornstarch together and add to pan, cook for about 3 minutes.
Lower heat to medium low, add broth and heavy cream and cook for about 5 minutes. Remove from heat and allow mixture to cool.
Puree mixture in a blender and set aside.
In a pan add about 3 tablespoons of olive oil over medium heat, add frozen potatoes, cook for about 10 minutes, season with spice blend, mix well and cook 5 minutes more. Add more oil if needed during cooking.
To assemble, add cheese to cream sauce, mix well, fold in potatoes and green beans. Add mixture to greased 13X9 inch casserole dish.
Bake at 350 degrees for 45 minutes, remove from oven, top with crispy onions, and bake 5-10 minutes more, until onions are browned.
Remove from oven, allow to cool about 10-15 minutes before serving.