Thursday, August 19, 2010

Green Bean Casserole Bites

Has everyone tried Green Bean Casserole?  Yeah, thought so.  It seems to be a Thanksgiving or Christmas thing...but green beans are in season now!  That homey, 50s casserole is not the most elegant of dishes, but its tasty...especially when its made with a real Bechamel sauce instead of canned mushroom soup.  I was inspired by that casserole, but sought to showcase these local beans in a fresher way.  

Green Bean Casserole Bites
Origin: Impeccable Taste by Jaime

Notes: Use the freshest, longest, sturdiest beans you can find.  The little, weak ones won't hold the weight of the crumbs.


2 1/2 cups green beans, washed, dried and trimmed
1/2 cup mayonnaise (I used 1/2 fat)
1 tablespoon soy sauce
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 can french fried onions, crushed into coarse crumbs
1/2 cup panko breadcrumbs
1/4 cup finely grated Parmesan cheese
1-2 tablespoons olive oil

Whisk mayonnaise,soy sauce, lemon juice and Dijon in a medium bowl. Season with salt and pepper.

Mix crushed onions, panko and Parmesan in a separate medium bowl.  Add 1 tablespoon of olive oil and mix with a fork to distribute.  Add another tablespoon of oil if necessary to coat all the crumbs evenly.

Dip individual beans about halfway into the mayonnaise mixture, tap off excess on the inside wall of the bowl.  Then dip mayonnaise coated end of bean into the onion/panko mixture pressing the crumbs into the bean to adhere.

Place coated beans on a lightly oiled sheet pan.  Bake at 400 degrees for about 15 minutes. The beans should have a little bite to them still and the crumbs should be browned.  Use a small metal spatula or a knife to help loosen the beans from the pan if necessary.  Serve immediately.

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