Green Bean Casserole

Through the years I have tried to update this iconic dish.  I have used fresh green beans and frozen green beans. I have tried using fresh onion rings and I have even made my own mushroom sauce to replace canned mushroom soup.

The 'upscaled' recipe is really good but takes a little more effort to make and, if you are nostalgic, it won't taste quite like the original recipe that was developed by Dorcas Reilly who was the head of the Campbell's Test Kitchens in 1955; and the one I grew up eating.

This is so much easier. 

Not to mention the taste takes me back to my childhood.

 

Mix the soup, milk, and the Beau Monde in a mixing bowl then stir in the drained beans.

 

Add part of the onions and combine 

Turn it into a baking dish that has been prepared with vegetable spray and pop it in the oven.

Sprinkle the remaining onions over the top during the last minutes of cooking and there you have it.


Classic Green Bean Casserole
Serves 6

Ingredients:
1 - 10-1/2 ounce can of Campbell's Condensed Cream of Mushroom Soup
3/4 cup milk
1 Tbsp. Beau Monde seasoning
1 - 28 ounce can canned, French cut green beans (I like Del Monte)
1-1/3 cups French's Crispy Fried Onions, divided

Method:
Preheat oven to 350° F.  Spray a 1-1/2 quart casserole dish (an 8" x 8" square Pyrex) with vegetable spray, such as Pam.  Drain the green beans.

In a mixing bowl whisk together the soup, milk and Beau Monde.  Fold in the drained green beans and 2/3 cup of the onions. 

Turn in to the prepared casserole and bake for 30 minutes or until bubbling.  Top with the remaining onions and cook for 5 more minutes until onions are golden.   

 NOTE:  the original recipe has ground pepper for the seasoning; I have always used Beau Monde )

The Soft Boiled Egg

The first time I ate a soft boiled egg was in my early teens.  I recall the egg poised in a porcelain egg cup, learning how to cut off the top with a sharp knife, working a pat of butter down into the soft golden yellow yolk, then eating the egg with a spoon and a triangle of toast. 

That's how I enjoy a soft boiled egg at a restaurant.  Here's how I do it at home. Now that I'm retired I have the time to make them most mornings.

It's simple and delicious...

Bring a pot of water to a rolling boil then carefully place your egg in the boiling water.  Set your timer.  I set mine for 6 to 7 minutes (6 for one egg, 7 for two eggs).  This amount of time makes it perfect for me; runny yellow and soft white. Now, while your egg or eggs are cooking prepare for showtime.

Prepare an ice bath in a small bowl, 


Have a tea towel handy with a tea spoon (not the measuring kind but the flatware kind)

 

and a pair of these handy kitchen scissors with the "teeth" in the handle.

In the microwave, melt a tablespoon of butter in the bowl that you are going to eat your eggs out of and set aside.




Once your timer goes off, immediately and gently transfer the eggs from the boiling water to the ice bath.

After a few seconds in the ice bath, take one egg at a time and clip off the top of the egg (the pointy end) with the kitchen scissors (if you do not have kitchen scissors, use a very sharp paring knife to whack and slice off the top of the egg).


 
With the teaspoon scrape the insides of the egg into the bowl of melted butter.  Repeat with the second egg if you are having two.




Here is where you decide how you will have your morning egg.  Plain,



salt and peppered with a piece of toast,
 

or over an English Muffin.

Growing up, I liked to tear up a dry piece of toast in my egg.  Today I had some homemade croutons and they were even better!

This is such a wonderful way to enjoy breakfast and get your morning protein.