Western Canadian Inspired Green Bean Casserole
Prep Time
Cooking Mode
1 ½ lbs fresh green beans, trimmed and halved
⅔ cup coarsely chopped Compliments Fully Cooked Bacon, divided
1 ½ cups diced smoked sausage
1 cup diced onion
1 tbsp minced garlic
2 ½ cups coarsely chopped Compliments Sliced Cremini Mushrooms
1 ½ tsp smoked paprika, divided
½ tsp black pepper
¼ tsp salt
3 tbsp butter, divided
3 tbsp flour
1 cup Compliments Chicken Stock
¾ cup 35% cream
⅓ cup Compliments Bold and Smoky Mesquite Flavoured BBQ Sauce
1 tbsp fresh thyme leaves
3 cups coarse fresh rye breadcrumbs, divided
1 cup grated smoked cheddar cheese
1 ½ lbs fresh green beans, trimmed and halved
⅔ cup coarsely chopped Compliments Fully Cooked Bacon, divided
1 ½ cups diced smoked sausage
1 cup diced onion
1 tbsp minced garlic
2 ½ cups coarsely chopped Compliments Sliced Cremini Mushrooms
1 ½ tsp smoked paprika, divided
½ tsp black pepper
¼ tsp salt
3 tbsp butter, divided
3 tbsp flour
1 cup Compliments Chicken Stock
¾ cup 35% cream
⅓ cup Compliments Bold and Smoky Mesquite Flavoured BBQ Sauce
1 tbsp fresh thyme leaves
3 cups coarse fresh rye breadcrumbs, divided
1 cup grated smoked cheddar cheese
Directions
1Pre-heat your oven to 375°F (190°C). Grease a 9x13” (cm) casserole dish and set aside.
2Bring a large, salted pot of water to a boil over high heat. Blanch the beans for 1-2 mins, carefully remove them from the boiling water and shock them in an ice bath to stop the cooking process. Drain and set aside.
3Heat a large skillet over medium high heat. Add 1/3 cup (80 ml) of the bacon and the sausage, cooking until crisp and golden, approx. 2 mins. Transfer to a clean plate using a slotted spoon. Return the pan to the heat. Add 2 tbsp (30 ml) of the butter, along with the onion, garlic, mushrooms, 1 tsp (5 ml) of the smoked paprika, the pepper and salt to the pan. Cook until softened and lightly browned, approx. 5 mins. Stir in the flour, cook stirring constantly for 1 min. Slowly stir in the stock, until smooth. Add in the cream and BBQ sauce, bring to a simmer. Remove from the heat, taste and adjust the seasoning if needed.
4Add the green beans, bacon and sausage to the casserole base, with 1 cup of the coarse fresh rye breadcrumbs, mixing well. Transfer to the prepared casserole dish.
5In a mixing bowl, toss together the remaining rye breadcrumbs, grated cheddar cheese, remaining 1/3 cup (80 ml) bacon, remaining 1 tbsp (15 ml) melted butter, fresh thyme leaves, and remaining ½ tsp (1 ml) smoked paprika. Sprinkle the rye/cheddar mixture evenly over top of the green bean casserole.
6Transfer to the pre-heated oven and bake for 22-25 mins, until casserole is bubbling, and rye/cheddar topping is golden and crisp. Let cool slightly before serving.
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