Green Bean Casserole with Homemade Mushroom Sauce

Remember that sister in law with the dietary restrictions?

Yeah, I should have seen this one coming.

As she looks at the green bean casserole, “It looks like you used cream of mushroom soup, so I can’t eat it.”

“I didn’t use cream of mushroom soup.” Really? Why would I use soup from a bloody can? Why?

“What did you make it out of?”

This is why I try really hard not to be a food Nazi. When people ask me what’s in my food and then claim I used some processed can product when I spent 3 hours slaving over a stove, staring at two completely different recipes trying to figure how well I can get close to the recipe while substituting the item you can’t have, it really pisses me off. Like REALLY PISSES me off.

“Mushrooms, almond milk….”

“Well it looks like it has cream….”

This is where my mother in law comes in, “C, Michelle has you covered. She made it from scratch.”

Do you know what’s in cream of mushroom soup?!?!?!? THIS: WATER, MUSHROOMS, VEGETABLE OIL (CORN, COTTONSEED, CANOLA, AND/OR SOYBEAN), MODIFIED FOOD STARCH, WHEAT FLOUR, CONTAINS LESS THAN 2% OF: SALT, MONOSODIUM GLUTAMATE, SOY PROTEIN CONCENTRATE, DEHYDRATED CREAM (CREAM [MILK], SOY LECITHIN), YEAST EXTRACT, FLAVORING, DEHYDRATED GARLIC.

Why would I use this? Half a cup has 4 grams of fat, 9 grams of carbs, and 1 gram of sugar. Thankfully sugar is not a listed ingredient, but monosodium glutamate is. Which is essentially MSG. Why would I put MSG in my body? WHY? And you question how I made a casserole?

You know, I didn’t have to rig everything up so you could eat it. I could have been a bitch and be all like, too bad, make your own bloody sides if you are so fearful of what’s in it. But I didn’t. I choose to honor your dietary restrictions and make that my main focus. Why? Because everyday I have to worry about what I put in my mouth. Every time I am at a function, or at someone’s house, I have to figure out if this potentially yummy piece of food is going to be my demise. I DKAed and NEARLY DIED FROM FUCKING FOOD POISONING! Do you know what it’s like to be at a baby shower or a bridal shower and know just by looking at the spread that you are going to have to go hungry because there is literally nothing you can eat? DO YOU? Because that’s my life. I get scared at weddings because I don’t know if there’s going to be a carb overload because I know, I just know, that the last thing on the BRIDE’S MIND is little ole me. At my own wedding I made sure everyone could eat because I know what it’s like to starve and get pissed watching everyone else eat yummy food and have a good time while you’re stuck eating cheese and vegetable sticks. My best friend scouted a baby shower spread for me once, came back and whispered, “You can’t eat anything. We’ll go get something later.” This same best friend was worried about my ability to eat when she saw what the menu consisted of at our other friends wedding. Hell, this same best friend made damn sure I could eat at her wedding by picking a caterer from a list of caterers I had deem good (I was helping her plan her wedding and we are both major foodies). This is my life. This is what my life consists of.

So no, I didn’t use cream of mushroom soup in my bloody green bean casserole. I intend to be able to eat what took me hours to make.

Maybe before you start accusing people of putting certain products in their food, you should actually look at who you are talking to. Maybe you should think about their dietary restrictions and how that influences how they cook food.

I HAVE to COOK HEALTHY. I WILL DIE IF I DON’T. THIS IS WHAT HAPPENS WHEN YOU HAVE TYPE 1 DIABETES!!!!!!!!!! I am not normal, I will never be normal. And all day, every second of every bloody day, all I think about is food. I am OBSESSED with FOOD. Do you know what they did prior to 1903, prior to the discovery of insulin?!?!?!? They starved type 1 diabetics. We STARVED TO DEATH. You ONLY LASTED 9 MONTHS AFTER DIAGNOSIS. NINE FUCKING MONTHS OF PAINFUL EXCRUCIATING HUNGER where DEATH WAS YOUR ONLY SALVATION.

But no, human nature takes over and people are inherently egocentric. I think people genuinely enjoy newly diagnosed problems that allows them to flaunt it and say, “Oh sorry, I can’t have that.” when in reality they are not sorry and quite happy being able to say no. How do I know? Because there are times where some person tries to put slop in front of me claiming it’s the most amazing thing ever created. But it’s not. It doesn’t even look appetizing and as always, it smells weird. And you start trying to figure out how to get out of eating this obviously not fit for human or any animal consumption crap and then you remember, I have an illness. Let’s hope there will be some ingredient that I absolutely cannot have. Oh, it has agave nectar, sorry, my kidneys can’t filter it and I don’t feel like having to skip a meal due to high blood sugar. Yes, I know it’s natural, but so is stevia and truvia and both of those mess with my numbers. It’s all about the numbers. It’s the second thing I as well as my husband, my mother, and a few of my friends obsess about.

So yeah, never doing this again. EVER.

Now that my rather long rant is over, here’s what you need to know: I cheated and used fried onions instead of making me own. I didn’t have time to chop like 5 onions up, cry my eyes out, and fry them. I also used almond milk. So you can use half and half and chicken broth quite happily where it almond milk is written. The recipe is in it’s original form and not tripled. And 3 pounds of green beans takes forever to snap off the ends. Also, I decided to use salted butter in this recipe because it was easier. When taking shortcuts, make sure they are feasible ones that do not sacrifice the dish.
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Green Bean Casserole with Homemade Mushroom Sauce

2 tablespoons salt and 1 teaspoon salt, divided
1 pound fresh green beans, trimmed
2 tablespoons butter
10 ounces mushrooms, sliced
1/2 teaspoon freshly ground black pepper
2 garlic cloves, chopped
2 tablespoons all-purpose flour
2 cups almond milk (use 1 cup half and half and 1 cup chicken broth)
1 can of fried onions

Directions

Blanch green beans in boiling water with 2 tablespoons of salt. Should take about 5 minutes.

Drain green beans into colander and rinse with cold water. Set aside.

Melt the butter in a large skillet set over medium-high heat.

Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid..

Add the garlic and continue to cook for another 1 to 2 minutes.

Sprinkle the flour over the mixture and stir to coat. Cook for about 1 minute.

Add almond milk and bring to a simmer, constantly stirring, before decreasing the heat to medium-low. Cook until the mixture thickens, stirring occasionally.

Remove from the heat and stir in 1/4 of the onions and all of the green beans. Pour into baking dish.

Top with the remaining onions. Place into the oven and bake at 350 for 25 minutes.

Makes 8.

This actually came out pretty amazing. The almond milk sort of brought the flavors together and highlighted the mushrooms.

I’m happy that I decided to go with the original recipe and substituting the broth and half and half with almond milk. I was staring at a mushroom sauce recipe for about 30 minutes when the oh your such an idiot bulb went off in my head.

Bryan tends to like his green beans with a crunch, so you can blanch longer or hell, even cook the green beans in the boiling water if mushiness is your happy place.

Either way, you and your family will not be disappointed with this recipe. And you will never use canned soup ever again. Sometimes, made from scratch is the only way to go. And I know what your thinking, “This will take me forever!” But it won’t. It actually is quite simple to make and the whole process goes by quickly.

One of my brother in laws loved this green bean casserole

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