I made an executive decision.
I decided shit needed to be changed.
As in shit – I mean green bean casserole. You know, the regular ass version.
It’s almost Thanksgiving 2016; let’s shake things up a bit. As much as I love the traditional green bean casserole, y’all know I have to be different.
This one has a white cheddar and cayenne base, but I did use cream of chicken soup – you know keeping with tradition and all. I also made my own onion strings and added some Cajun seasoning to the batter instead of using store bought crunchy ones (aka canned).
I just can’t leave well enough alone. It’s something I have definitely come to accept.
The real fried onions actually make a huge difference. SO. GOOD.
Another thing I did was to add orzo, which is a baby pasta that kinda looks like rice; it’s so cute. It just adds another element to the already delicious concoction. This whole dish is so creamy, cheesy and crunchy. All the things a good, fattening, indulgent casserole should be. And, yes, there’s some green beans in there. Damn, I wouldn’t leave those out, but I know you were questioning it…
If your job is to take a casserole to Thanksgiving, don’t you want to stand out in a table full of traditional, maybe plain, turkey day dishes??
Yes, yes – of course you do.
I actually should have added bacon to this, but I didn’t think about it when I was making it…I will next time. You live and you learn.
Maybe you could do that and let me know how that goes? You’ll love the cheese sauce I made for this; it’s SO damn good.
Here’s your printable-
White Cheddar Green Bean Orzo Casserole with Fried Onions Strings
- 1 cup all purpose flour
- 1/2 cup cornmeal
- 1 tbsp salt
- 1 tbsp pepper
- 1 tbsp cajun seasoning
- 1 whole yellow onion, sliced thin
- 2 eggs, whisked
- 2 cups peanut oil
- 1 1/2 cups orzo, cooked according to package directions
- 2 14.5 oz. cans green beans
- This cheese sauce
- 1 can cream of chicken soup
- 1/2 cup whole milk
- 3/4 cup sour cream
- Salt and pepper to taste
- Preheat oven to 350 degrees.
- Combine flour, cornmeal, salt, pepper and cajun seasoning in a large bowl.
- Dip onion slices in egg, then flour mixture, and repeat one more time.
- Heat peanut oil to 365 degrees.
- Fry onion strings in batches, try not to overcrowd, about 30 seconds at a time, drain on paper towels.
- Make cheese sauce, and while still in pan add soup and milk, whisking.
- Add sour cream, and continue to whisk until combined.
- Salt and pepper to taste.
- Combine orzo, green beans and cheese sauce in a large mixing bowl and pour into a baking dish.
- Bake for 30 minutes, until bubbly.
- Top with onion strings and bake for 3 more minutes, remove from oven.
Instead of adding the jalapeno to cheese sauce, I left it out and added cayenne pepper instead, about 1 tsp.