Rachael Ray: Asparagus Green Bean Casserole Recipe

Rachael Ray: Asparagus Green Bean Casserole

Ryan Scott joined Rachael Ray in the kitchen to take on the challenge of making five Thanksgiving side dishes in just one hour. He began by explaining that when he thought about doing a green bean casserole, he knew he wanted to show how you can make it easier. Instead of using green beans in his recipe, he decided to make it using asparagus. It tastes pretty much the same, has the same texture, but yet is so much easier!

To find out how to make this twist on a typical Thanksgiving dish, click next page.

Rachael Ray: Asparagus Green Bean Casserole Recipe Ingredients

• 1 large parsnip – soaked in milk at least 4-5 hours or overnight
• olive oil – for drizzling
• 5 slices pancetta – diced
• 1/8 C whole grain mustard
• 1/2 C French’s crispy onions
• 1 C milk
• 3 bundles asparagus
• salt and pepper – to taste
• 1 can of cream of mushrooms soup
• 1 bunch fresh tarragon – chopped
• 1/4 shredded mozzarella blend

Rachael Ray: Asparagus Green Bean Casserole Recipe Directions

1. Preheat the oven to 500 degrees
2. Trim the bottoms of the asparagus
3. Remove te parsnips from the milk and dice
4. On a baking sheet, drizzle the parsnips and asparagus with a good amount of olive oil, then season with salt and pepper
5. Roast for 20 minutes until done and tender
6. Cool and then chop asparagus into matchsticks
7. Lower the oven heat to 350 degrees
8. Saute the diced pancetta in a large pan on medium heat
9. Transfer pancetta and the fat into a casserole dish
10. Add cream of mushroom, parsnips, whole grain mustard, and tarragon
11. On top of the casserole, sprinkle cheese and crispy onions
12. Bake the casserole until the cheese is melted and bubbling, about 10 minutes