Tag Archives: Green Beans

Salisbury Steak Bake

If you’re like me, you’re getting really tired of summer by now.  That heat can see its way out!  That being said, I’ve been dreaming of cooler weather, leaves changing, pumpkin everything, football and hearty, stick to your ribs kind of meals.  

Even as a child I’ve always been a fan of Salisbury steak, but as an adult I’ve graduated from eating the frozen dinner version.   Now I definitely have made the handmade patties and floured, seasoned and seared up, but THIS recipe is actually even easier than before!  I’ve turned the individual “steak” patties into a baked casserole dish!  An entire MEAL in one!

*If you’re in a super hurry, you can of course use a couple cans of drained green beans and quickly whip up some instant potatoes.  No harm in that at all.  

*If using fresh green beans, just rinse and chop to your desired size.  There is no need to cook these before adding to the casserole mix.  They will cook while in the oven, but still keep a nice bit of crunch.  Texture to the dish = thumbs up! 

The Starting Lineup

  • 2 lbs ground beef
  • 1 onion, sliced
  • 3 cups Green beans, fresh or canned 
  • 1 pckg mushroom, halved
  • 1 packet au jus gravy mix
  • 1 envelope dry onion soup mix
  • 1/4 cup panko + 1/4 cup flour (or you can use all flour)
  • 26oz can cream of mushroom soup
  • 1/4 cup water
  • 1 Tbsp oil
  • Ground black pepper, to taste
  • *Mashed potatoes (you can use real or instant)

As a great cook always does, begin by prepping the vegetables so that everything is ready to go!  Also, if you’re making your own mashed potatoes, you can begin that now.  *Preheat the oven to 350 degrees.


Heat a large pan with a tbsp of oil (evoo, vegetable) over medium heat,  add the onions and sauté for 5-6 minutes.  Once soft and translucent, you can then add in the ground beef, dry onion soup mix and season with pepper to taste. *salt isn’t necessary, as the gravy will have enough flavor to it.  After the meat has been cooked through, drain any excess grease, leaving about a tablespoon in pan.


Next you can fold in the panko/flour.  This helps to “tighten” up the mixture.


The vegetables!  Carefully mix in the mushrooms and green beans, as your pan is going to be pretty full by now.  Also, in a bowl, whisk together the cream of mushroom soup, au jus gravy packet and the 1/4 cup of water.


Spray a 9×13 casserole dish with non-stick spray.  Pour the meat and veggie mix into it.  Then carefully mix in the creamy soup to combine.


Finally, top this off with the prepared mashed potatoes and pop into your preheated 350 degree oven, uncovered, for 20-30 minutes.  The last few minutes, switch to “broil” to brown the top and create a crust.  Just make sure to watch carefully as not to burn.


There you have it!  Family comfort food at its finest!  If desired sprinkle on some chopped parsley for color and added brightness and dig in!  Enjoy!!

Real-Deal Green Bean Casserole (no cans)

You may be thinking..why go through all the effort when the Campbell’s soup Green Bean Casserole recipe has been around for decades??  Well, because THIS is the best, that’s why!  I luckily stumbled upon this goodie years back and just tweaked a couple of things to suit my family.  There’s no going back to the dark side now!  ..Well, maybe occasionally, it does remind me of good memories growing up 🙂  Anyway…  Now besides what you may be thinking is a lot of work, this can all be done in an hour and it’s ALL fresh!!  You actually KNOW what your family is consuming.  That’s kind of awesome.

The Starting Lineup

  • 1 1/2 lbs fresh green beans, rinsed and trimmed
  • 4+ slices bacon (grease reserved after fying)
  • 6 shallots, thinly sliced
  • 1 lb sliced mushrooms
  • 5 large cloves of garlic, finely minced
  • 1 heaping tsp thyme leaves
  • 1/4 tsp ground nutmeg
  • 3 cups milk
  • 3 Tbsp flour
  • 2/3 cup freshly grated parmesan cheese, divided (1:1)
  • 1/2 cup fresh flat-leaf parsely, chopped
  • 1/4 cup extra virgin olive oil
  • Kosher salt & freshly ground pepper 

    Yes…there should also be the thyme, bacon and milk pictured…but lets just hope you’re reading the ingredient list 😉

      

Preheat the oven to 375 degrees and spray a 2-quart baking dish with non-stick spray.

In a large deep skillet, cook the bacon strips till desired doneness and set aside on a paper towel lined plate.  Then add the extra virgin olive oil straight into the excess bacon grease and heat till almost smoking. 

 To the hot grease/oil, add in the sliced shallots (about 1/4 cup at a time, it took about 3 batches) and fry until they turn a nice golden brown and and crisp up.  Once done transfer to another paper towel lined plate and set aside. 

  *Meanwhile, you can either steam the green beans on the stove top OR take an easier way out and add them to a large microwave safe bowl with about 2 Tbsp of water.  Cover the bowl with a plate or saran wrap and microwave on high in 2-minute increments until that perfect soft but slightly crisp texture is achieved!  Make sense?  Soft and crisp?  Yes, it’s a thing! 😉
Now that the shallots are done frying up, dispose of the excess grease/oil EXCEPT for roughly 2 Tbsp’s worth.   You will now add all of the mushrooms to the grease over a medium-high heat.  Stirring occasionally, the mushrooms will start to ‘sweat’ and release their moisture.  Keep cooking until all of the liquid is evaporated, about 10 minutes.  Finally you will add in the minced garlic and thyme leaves.  Cook for 30-60 seconds and transfer the mushroom mix to a bowl, set aside. 

   While the mushrooms are cooking down, whisk together the flour and milk in a bowl until the flour is dissolved. 

Now add this right to the same skillet (you’ve been cooking everything in/mushrooms just removed from) while constantly whisking and bring to a simmer.  Lower the heat to medium-low, whisking occasionally, and in about 10 minutes it will reduce down and thicken up nicely.  *should ‘coat’ the back of a spoon.  Remove the skillet from heat. 

  

See how it’s starting to ‘coat’ the whisk and reduce down?

Ok, here is the real easy part!  Now is when you can fold in the mushroom mix, 1/3 cup of the parmesan cheese, the cooked and chopped bacon, parsely, nutmeg, salt & pepper and the GREEN BEANS to that milk/flour rue you just made.  Resist the urge to spoon in mouth…though I’m 100% guilty! 

     Pour this holiday staple side dish straight into the non-stick coated casserole dish and top with the remaining 1/3 cup of parmesan cheese and the fried shallots you made earlier.  Pop into the preheated oven and bake (uncovered) for 20-30 minutes! 

Enjoy and Happy Eating!! xo


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