Green Bean Casserole

Mustard and Cornmeal Crispy Onions

These onion crisps are a wonderful way to add a tangy crunch to top off casseroles, stir into fresh vegetables or add as a topping to a steak or to add a flavorful layer to a hamburger.

Makes about 1 cup

• 1 large sweet onion
• ½ cup Blackberry Farm Mustard
• ½ cup Blackberry Farm Cornmeal
• ½ cup vegetable oil
• 1 teaspoon fresh ground pepper
• 1 teaspoon salt, plus more for finishing the onion crisps to taste

Peel the onion, cut in half through the root end, then slice thin, half moon shapes, about 1/8-inch thick. Stir together the cornmeal, black pepper and salt and then spread out evenly onto a plate. Place the mustard in a small bowl and place next to the plate of cornmeal mixture. Dip the onion slices into the mustard to cover each slice with a think coating of mustard. Transfer to the cornmeal mixture and dredge the slices until the onions are coated. In a heavy skillet, heat the oil over medium-high heat until it shimmers. Shake off the excess cornmeal mixture from the onions and place them in the hot oil, turning once until both sides are golden brown and crispy. Don’t worry if the onions fall apart. Once the onions are brown, transfer to a plate or tray lined with paper towels.

Green Bean Casserole

A classic American casserole, the iconic green bean casserole is usually made from store-bought cream of mushroom soup, frozen green beans and canned crispy onions. While not very refined, it is a delicious combo. We decided to make an easy homemade version that is more elegant and utilizes some of our favorite Blackberry Farm products.

Makes 1, 9 x 13 inch casserole (serves 6-8)

• 10 tablespoons butter, divided
• 2 pounds fresh green beans
• 1 tablespoon salt, divided
• ½ cup diced onion
• 4 tablespoons all-purpose flour
• 2 cups milk
• 1 teaspoon black pepper
• 1 jar (about 1 cup) Blackberry Farm Mushroom Spread
• 1 cup mushroom cornmeal onion crisps (see recipe)

Preheat oven to 375F

Grease a 9 x 13 inch baking dish with soft butter

Wash the green beans and trim off the ends, then cut into 1-inch long sections. Bring a large pot of water and 1 teaspoon of salt to a boil and toss in the green beans. Blanch in the boiling water for about 3 minutes until the beans turn bright green. Drain and immediately rinse with cold water.

In a heavy saucepan, melt 4 tablespoons of the butter over medium heat and then toss in the diced onion. Cook in the butter for about one minute then add the flour. Stir constantly with a whisk or wooden spoon for about one minute or until the flour is incorporated. Raise the heat to medium-high and pour in the milk in a small stream, stirring constantly. Cook for 2-3 minutes and the mixture will become slightly thick. Add the remaining salt and pepper and if the mixture becomes too thick (almost like dough) add more water and take away from the heat. Stir in the mushroom spread.

Gently stir in the green beans to coat them with the mushroom sauce and pour into the prepared baking dish. Place in the oven for about 15 minutes. Remove and top with the crispy onions and return to the oven to cook for another 10 minutes, until the casserole is warm and bubbly.

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