Green Bean Casserole & Pecan Squares for the Holidays

Green Bean Casserole & Pecan Squares for the Holidays

Happy Holidays from all of us at ClearPath Benefit Advisors and ClearPathHR! We hope you enjoy this special holiday edition of Dish:

Best Ever Green Bean Casserole

Ingredients

For the topping:

  • 2 medium onions, thinly sliced
  • 1/4 cup all-purpose flour
  • 2 tablespoons panko bread crumbs
  • 1 teaspoon kosher salt
  • Nonstick cooking spray

For beans and sauce:

  • 2 tablespoons plus 1 teaspoon kosher salt, divided
  • 1 pound fresh green beans, rinsed, trimmed and halved
  • 2 tablespoons unsalted butter
  • 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
  • 1/2 teaspoon freshly ground black pepper
  • 2 cloves garlic, minced
  • 1/4 teaspoon freshly ground nutmeg
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup half-and-half

Directions

  1. Preheat the oven to 475 degrees F.
  2. Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
  3. While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
  4. Melt the butter in a 12-inch cast-iron 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, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
  5. Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

This recipe was provided by the Food Network. To view the original recipe, click here.

Pecan Squares

Ingredients

Crust:

  • 1 1/4 pounds unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 3 extra-large eggs
  • 3/4 teaspoon pure vanilla extract
  • 4 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Topping:

  • 1 pound unsalted butter
  • 1 cup good honey
  • 3 cups light brown sugar, packed
  • 1 teaspoon grated lemon zest
  • 1 teaspoon grated orange zest
  • 1/4 cup heavy cream
  • 2 pounds pecans, coarsely chopped

Directions

  1. Preheat the oven to 350 degrees F.
  2. For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
  3. For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan.
  4. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

This recipe was provided by the Food Network. To view the original recipe, click here.

Holiday Hours

  • Our office will be closed Tuesday, December 24 and Wednesday, December 25.
  • Our office will be closing at 3 p.m. on New Year’s Eve and will be closed on New Year’s Day.