Recipe Details

A fresh and upgraded version of the traditional Green Bean Casserole that features fresh wild mushrooms in a Frank's RedHot Seasoning® infused mornay sauce over fresh French Cut Green Beans. 

Cayenne Mushroom Mornay Sauce

  1. Heat heavy bottom pot over medium heat, add first amount butter, melt and add flour. Mix and cook to make a blond roux.
  2. Slowly add milk, whisking to combine.
  3. Stick cloves into onion and add to pot with bay leaf. Simmer, stirring until thickened.
  4. Strain sauce through a sieve and return to pot over medium heat. Add cheeses and simmer, stirring, until the cheese is melted.
  5. Heat sauté pan over medium heat, add second amount of butter, second amount of onions, and mushrooms. Sauté until onions are translucent. Add salt & pepper.
  6. Combine Sautéed onion & mushroom with Mornay sauce and add Frank's RedHot® seasoning.
  7. Hold Hot for service or chill and refrigerate until needed.

Green Beans & Topping

  1. In a bowl combine crispy onions with Frank's RedHot® Seasoning. Toss until evenly coated.
  2. Heat sauté pan over medium heat with butter until melted. Add beans and garlic salt. Sauté until hot.
  3. Place beans in a shallow hotel pan or serving dish and cover with mornay sauce. Stir to ensure sauce is well distributed.
  4. Just prior to service, top with Frank's RedHot® seasoned crispy onions. Place in hot oven until onions are warmed through.

CHEF’s TIP!

When scaling larger batches, cloves may not need to be increase.