Updated: 11/17/2016 4:28 PM | Print Story |  Email

Green Bean Casserole and Fall Fruit Terrine

Mary Jane Miller tackles a Thanksgiving "Recipe Rescue" by upgrading green bean casserole and jello recipes you'd find on the back of a box. For more about Mary Jane, click here

Green Bean Casserole
  • 2 lb. fresh green beans, trimmed and cut into 2-inch pieces
  • 2 Tbsp. butter
  • 8 oz. mushrooms, chopped
  • 1 clove garlic, minced
  • 1 1/2 tsp. salt
  • 3 Tbsp. flour
  • 1 cup reduced sodium chicken broth
  • 1 cup half and half
  • 1 tsp. soy sauce
  • 1/4 tsp. pepper
  • Pinch of nutmeg
Crispy Onion Topping
  • 1 onion, halved and thinly sliced
  • 1/2 cup flour
  • 1 tsp. salt
1. Heat oven to 400 degrees F.  In a large bowl, toss the onions with the flour and salt.  Let stand 5 minutes.
2. Spray a baking sheet with cooking spray and spread onions evenly on it.  Spray the onions with cooking spray.  Bake 30 minutes, stirring occasionally, until golden brown, stirring occasionally.  Cool.
3. Meanwhile, boil green beans in a large pot of salted water for 6 minutes or until just tender crisp.  Drain and rinse with cold water.
4. In a large oven safe skillet, melt the butter over medium heat.  Add the mushrooms, garlic and salt and cook 5 minutes or until mushrooms give up their liquid and begin to brown.  Sprinkle flour over all and stir to coat.  Add chicken broth, cream, soy sauce pepper and nutmeg.  Stir until thickened and bubbly, about 5 minutes.  
5. Remove from heat.  Stir in about half of the onions and all of the beans.  Sprinkle remaining onions on top and bake 15 to 20 minutes until bubbly.
Tip:  To make this ahead assemble in a casserole reserving the onions for the topping.  Cover and refrigerate; store the onions at room temperature, tightly covered.  Just before baking, heat oven to 375 degrees F.  Bake 10 minutes, then top with onions and continue baking for another 20 minutes or until bubbly.
Serves 8
Fall Fruit Terrine
  • 1 1/2 cups apple cider, divided
  • 2 packets (5 tsp.) dry granulated gelatin
  • 2 cups fresh cranberries
  • 4 small apples, peeled and chopped (about 2 cups)
  • 1/2 cup sugar
  • 1/3 cup port or additional cider
  • 2 cups seedless red grapes, halved
  • 4 clementines, peeled and segments halved (about 2 cups)
  • 1/2 cup chopped pecans, toasted
1. In a small bowl pour 1/2 cup of apple cider.  Sprinkle gelatin over this and let stand to soften.
2. In a medium saucepan, stir together remaining 1 cup cider, cranberries, apples, and sugar.  Bring to a boil, reduce heat and simmer, stirring occasionally, until cranberries pop and apples are tender, about 10 minutes.  Add softened gelatin, stirring to dissolve.  Remove from heat and stir in port.  
3. Stir in grapes, clementines, and pecans.  Spoon into 6-cup loaf pan (4 by 8 inch).  Cover and chill until firm, at least 3 hours.  
4. To unmold, dip bottom of pan in hot water for about 5 seconds.  Invert onto serving platter and shake firmly to release.  Slice to serve.
Makes 10 servings