Emerilized Green Bean Casserole

Recipe Ingredients

2 teaspoons	10ml	Unsalted butter
1 1/2 lbs	681g / 24oz	Green beans - ends trimmed, and
		Cut lengthwise into thin strips and
		Blanched
2 1/4 cups	533ml	Cream Of Wild Mushroom Soup - (see recipe)
2 tablespoons	30ml	Essence - plus
2 teaspoons	10ml	Essence
		= (see Bayou Blast recipe)
2 cups	474ml	Grated Fontina
4 cups	948ml	Vegetable oil - (to 5)
2 cups	125g / 4.4oz	Yellow onions - peeled, and (large)
		Thinly sliced abt 1/16" thick
		Hot pepper sauce - to taste
2 cups	125g / 4.4oz	All-purpose flour

Recipe Instructions

Preheat the oven to 350 degrees. Grease a 2-quart baking dish with the butter and set aside.

In a large bowl, combine the green beans, Wild Mushroom Soup, 2 teaspoons of Essence, and 1 1/2 cups of the cheese, and stir well. Pour into the prepared dish, sprinkle the remaining 1/2 cup of cheese on top, and bake until bubbly, 35 to 30 minutes.

In a large saucepan, add enough oil to come about 3 inches up the sides, and heat to 360 degrees.

Pat the onions dry. Drizzle hot sauce on the onions and toss. In a bowl, combine the flour and 2 tablespoons of the Essence. Add the onions and toss to coat evenly. Shake the onions to remove any excess flour and add in batches to the hot oil. Cook, stirring occasionally, until crisp and golden brown, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels.

Top casserole with fried onions and serve.

This recipe yields 6 to 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E72) - from the TV FOOD NETWORK

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