Dorcas Reilly, the creator of the famous and loved (and also loathed) green bean casserole died this week. She was 92. Perhaps she attributed her longevity to the casserole.
Thanksgiving is Daughter’s favorite holiday. She isn’t coming home until after Christmas, and she made me promise that I would cook Thanksgiving dinner for her then. The green bean casserole will be on the menu. It is one of her favorites. It has to be the traditional one Dorcas developed using cream of mushroom soup. Daughter also informed me that Brussels sprouts with bacon will be on the list. She has the whole meal planned, and will email the recipes to us. We will, of course, cook it to her specifications. Life is easier that way.
The favorite casserole, however, is the one printed below. We will also make this for Christmas/Thanksgiving dinner:
- 1/4 cup (1/2 stick) unsalted butter
- 1 pound thinly sliced onions
- 2 1/2 pounds butternut squash, peeled, seeded, cut into 1/2-inch cubes
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 cup canned low-salt chicken broth
- 2 cups fresh breadcrumbs made from soft white bread
- 2 cups (packed) grated sharp white cheddar cheese
- 1 1/2 tablespoons chopped fresh rosemary
- 1/2 teaspoon dried thyme
Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Melt butter in heavy large skillet over medium-high heat. Add onions; sauté until onions are light golden, about 8 minutes. Add squash; sauté 4 minutes. Sprinkle sugar, salt and pepper over vegetables; sauté until onions and squash begin to caramelize, about 5 minutes.
Spread vegetable mixture in prepared dish. Pour chicken broth over. Cover tightly with foil and bake 45 minutes. (Squash mixture can be made 1 day ahead. Cool, then cover and refrigerate. Reheat in 350°F oven until heated through, about 10 minutes.)
Increase oven temperature to 400°F. Mix breadcrumbs, cheese, rosemary and thyme in medium bowl. Sprinkle over gratin. Bake uncovered until top is golden brown and crisp, about 30 minutes.
What is your favorite hot dish? Which is your least favorite? What would you like to be remembered for?