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Chef and the Fat Man HEAVY Green Bean Casserole
Chef and the Fat Man HEAVY Green Bean Casserole
Serves: 6 to 8

4 cups cut green beans
2 Tbs. butter
1 medium onion, coarsely chopped
1 cup fresh sliced mushrooms
1 (10 3/4-oz.) can condensed cream of mushroom soup
1/2 Cup milk
1 (2.8-oz.) can French fried onions, divided
1 Tbs. Worcestershire sauce
1 tsp.Balsamic vinegar
1 Cup shredded cheddar cheese
1 Cup Parmesan cheese
1 tsp. Brown Sugar
1 1/2 tsp. Dijon mustard
1/2 Cup Parmesan Cheese
Salt and freshly ground pepper to taste

If using frozen green beans: blanch them frozen in heavy boiling water for 6 minutes then drain and pat dry before using. If using fresh green beans, snap, cut into bite size pieces and blanch for 4 minutes then drain and pat dry before using. In a large frying pan melt the butter. Add the onions and cook over medium heat, stirring occasionally, until they are translucent. (a little bit of Worcestershire sauce added makes them look like they are caramelized) If you have the time, go ahead and slightly caramelize the onions. While the onions are sautéing, add the mushrooms to the translucent onions and cook, stirring occasionally, until they give up their liquid and most of it has cooked off. (they will get really slick looking and their size will reduce by 1/2.) Preheat the oven to 350º. Stir the soup ( 1 cup shredded cheddar cheese) and the milk into the onion mixture. Add about half the can of fried onions, stir in the Worcestershire, vinegar, brown sugar, mustard, salt and pepper. Stir in the green beans. Turn the mixture into a 1 1/2-quart casserole dish and bake 25 minutes. Sprinkle the remaining half-can of onions and remaining parmesan cheese over the top of the mixture and bake an additional 5 minutes, or put under broiler until top is browned.

This fine recipe performed by Chef Mike at Poole's Bar-B-Q in East Ellijay, Georgia on 12/10/2004