Regional Side Dishes For Your Holiday Table - Part 3 - The Great Lakes

Greetings VinoVossers!

One aspect of wine that makes it so enjoyable to explore is the sheer variety that it offers. In a similar way, one of the best things about the holiday season dinner table is the cornucopia of food on offer. In fact, for some the side dishes are a bigger draw than the traditional turkey or ham. To ensure that you and your loved ones get maximum enjoyment out of this holiday season, Team VinoVoss has put together a collection of side dish classics from across the USA so you can find something new to add to your side dish rotation this year. This is our third installment but you can find links to all of them below.

New England: New England Cornbread Stuffing

Mid-East: Mid-East Sweet Potato Casserole With Marshmallows

Great Lakes: Great Lakes Green Bean Casserole

Plains: Plains Wild Rice Pilaf

South-East: Southeast Collard Greens

South-West: Chilli Cheese Dinner Rolls

Rocky Mountains: Rocky Mountain Butternut Squash Soup

Pacific West: Pacific West Roasted Brussels Sprouts With Balsamic Glaze

The Green Bean Casserole is a classic. This festive season side dish has become an iconic part of holiday meals even beyond the Great Lakes region. This dish was invented in 1955 by Dorcas Reilly while working in the Campbell Soup Company's test kitchen in New Jersey. Its use of pre-packaged pantry staples and affordable nature saw this on many tables in the post-war era where its role as a hearty, family-friendly dish saw it quickly adopted into holiday menus. As humble as it is comforting and increasingly important in the modern age, it is also vegetarian friendly.

Try this Great Lakes classic for yourself.

Green Bean Casserole Recipe

Servings: 8Calories: 250 per serving

Ingredients:

• Fresh or frozen green beans (trimmed): 1 lb (450g)
• Cream of mushroom soup: 1 can (10.5 oz / 295g)
• Milk: ½ cup (120ml)
• Soy sauce: 1 teaspoon (5ml)
• Black pepper: ½ teaspoon (2.5g)
• French’s crispy fried onions: 1 ½ cups (about 90g)
• Shredded cheddar cheese (optional): ½ cup (60g)

Instructions:

Step 1: Preheat the oven:

• Preheat your oven to 350°F (175°C).

Step 2: Prepare the green beans:

• If using fresh green beans, blanch them by boiling them for 3-5 minutes, then immediately transfer them to ice water to stop the cooking process. If using frozen green beans, simply thaw them.

Step 3: Make the casserole base:

• In a large bowl, mix the cream of mushroom soup, milk, soy sauce, and black pepper. Stir in the green beans and 1 cup of the fried onions (and shredded cheddar cheese, if using).

Step 4: Assemble the casserole:

• Transfer the mixture to a greased 9x13-inch baking dish. Spread it out evenly.

Step 5: Bake:

• Bake in the preheated oven for 25 minutes until the casserole is bubbling.

Step 6: Add the crispy onions:

• Remove the casserole from the oven and sprinkle the remaining ½ cup of crispy fried onions on top. Return to the oven for an additional 5-10 minutes, or until the onions are golden brown and crispy.

Final Step: Serve:

• Let the casserole cool for a few minutes before serving.

Summerer Langenlois Grüner Veltliner 2010

Not available

Being a chef is thirsty work and if you like the idea of experimenting with a little food and wine pairing as you labor away in the kitchen consider trying some of this green bean casserole with a glass of dry Gruner Veltliner. The earthy tones of the wine pair well with the mushroom soup base while the tangy acidity adds refreshment.

Enjoy!

Matthew Cocks