Note: You may substitute Emeril's Bayou Blast with the following mixtureġ/4 teaspoon paprika, 1/4 teaspoon ground mustard, 1/4 teaspoon cayenne, 1/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper combined. Bake for 20 to 25 minutes, or until the casserole is hot and bubbly and onion rings are golden brown. Transfer to the prepared casserole dish and top with the fried onion rings. Ingredients 2 cans (10 1/2 ounces each) condensed cream of mushroom soup 1 package (1 ounce) onion soup mix 1 teaspoon coarse black pepper 9 slices cooked. Step 2: Remove sauce from heat and stir in green beans. Taste, and season with salt and black pepper, if needed. Stir frequently until the cheese is melted and the mixture is smooth. In a large bowl combine the green beans, mushroom sauce, and cubed fontina cheese. Step 1: In a large pot over medium-low heat, combine cream of mushroom soup, milk, Velveeta, garlic powder, and onion powder. Add the chicken broth and heavy cream and continue to cook, stirring frequently, until sauce is thick and creamy and any floury taste is gone, about 15 minutes. Sprinkle with the remaining ¼ cup of flour and stir to combine. Add the mushrooms, Bayou Blast and salt and cook, stirring frequently, until mushrooms are soft and golden brown and have released their liquid, 4 to 6 minutes. Add the garlic and cook, stirring, for 1 minute. Melt the remaining 6 tablespoons of butter in a large saucepan over high heat and sauté onion and celery until soft, about 6 minutes. Pour the casserole mixture into the baking dish. Stir in the green beans, ham, onion, 2 cups of the cheddar cheese and 1 cup of the French fried onions. In a large bowl, whisk the soup, half and half, garlic powder, salt and pepper. Season the onion rings with the Essence and set aside. Grease a 10x12-inch baking dish with butter. As batches are completed, transfer the onion rings to paper-lined baking dish to drain. Note: it is important to allow the temperature to return to 360☏ between batches. Fry the onion rings in batches until just lightly golden, about 1 minute per batch. Transfer the coated onion rings to a colander or strainer and shake over the mixing bowl containing the flour to release any loose flour from the prepared rings. Place 2 cups of the flour in a large mixing bowl and, working in batches, dredge the onion rings in the flour to coat. Either refrigerate overnight or continue cooking. Combine remaining casserole ingredients: Add the blanched green beans and 1/2 cup of the onion pieces to the mushroom gravy. Combine with the Crystal Hot Sauce in a mixing bowl and toss thoroughly. Reduce the heat to medium-low, add the milk, stir, and continue to cook until the gravy thickens. Separate the onion slices into individual rings. Heat at least 4 inches of oil in a large saucepan or deep fryer to 360☏. Top the casserole with the remaining crispy fried onions and bake for another 5 minutes, then serve. Pour the mixture into a 1 1/2 quart dish and bake for 25-30 minutes. Lightly grease a 9- by 13- inch casserole dish with 2 teaspoons of the butter and set aside. In a large bowl, combine the green beans, soup, milk, pepper, soy sauce, Worcestershire sauce, hot sauce, cheddar cheese and 1 cup of crispy fried onions.
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