MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bacon-Topped Green Bean Casserole
 Categories: Vegetables, Pork, Mushrooms, Dairy, Herbs
      Yield: 8 Servings
 
  1 1/2 lb Fresh green beans; trimmed
      1 c  Boiling water
    1/2 oz Dried wild mushrooms
      7 sl Bacon; in small pieces
     12 oz Cremini mushrooms; sliced
      2 cl Garlic; minced
      3 tb Butter
      3 tb All-purpose flour
      2 c  Half & half
      2 ts Snipped fresh rosemary
           +=OR=+
    1/2 ts Dried rosemary; crushed
      1 ts Salt
    1/2 ts Ground black pepper
 
  In an extra-large skillet cook beans in boiling lightly
  salted water about 3 minutes or until crisp-tender; drain.
  Transfer to a bowl of ice water to stop cooking. Drain
  again; set aside. Meanwhile, in a small bowl pour the 1
  cup boiling water over the dried mushrooms. Cover and let
  stand for 15 minutes.
  
  In the same extra-large skillet cook bacon until crisp.
  Using a slotted spoon, transfer bacon to a small bowl
  lined with a paper towel; crumble bacon. Reserve about 1
  tablespoon of the bacon drippings in skillet; discard the
  remaining drippings. Cook cremini mushrooms in the
  reserved drippings over medium-high heat until lightly
  browned, stirring occasionally. Stir in garlic. Cook and
  stir for 1 minute more. Remove from heat. Stir in green
  beans.
  
  Meanwhile, use a fork to remove the dried mushrooms from
  the water (do not discard liquid). Chop the mushrooms; add
  to green bean mixture.
  
  For sauce, in a medium saucepan melt butter over medium
  heat. Stir in flour. Cook and stir for 1 minute. Stir in
  all but about 2 tablespoons of the mushroom liquid
  (discard the liquid at the bottom of the bowl, which may
  be gritty). Stir in half-and-half. Cook and stir over
  medium heat until thickened and bubbly. Cook and stir for
  1 minute more. Remove from heat. Stir in rosemary, salt,
  and pepper. (To serve today, omit Step 5 and continue as
  directed in Step 6.)
  
  Transfer crumbled bacon, green bean mixture, and sauce to
  separate airtight containers. Cover; chill for up to 24
  hours.
  
  Set oven @ 375ºF/190ºC.
  
  Stir the sauce into the bean mixture. Spoon into a 2-quart
  square baking dish. Bake for 25 to 30 minutes or until
  bubbly. Top with bacon. Bake for 5 minutes more.
  
  Better Homes & Gardens | November 2014
  
  MM Format by Dave Drum - 12 November 2014
  
  Uncle Dirty Dave's Archives
 
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... Useless Invention: Waterproof teabags.
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