"Au gratin" is a term that, in America, is usually associated with cheese. But the term may refer to any light but thorough topping of fine fresh or dry bread crumbs or even crushed cornflakes, cracker crumbs, or finely ground nuts on scalloped dishes or casseroles. These dishes, usually combinations of cooked shellfish, fish, meats, vegetables, or eggs, bound by a sauce and served in the dish in which they were cooked, are then browned in the oven or under the broiler to form a crisp golden crust. Set the casserole dish or baking dish on a piece of foil, shiny side down to deflect the heat, or just set it on a baking sheet.
Recipe information
Yield
Makes 6 servings
Ingredients
Green Bean Casserole I:
Au Gratin:
Green Bean Casserole II:
Preparation
Green Bean Casserole I:
Step 1
Preheat the oven to 350°F. Wash and trim the stem ends from green beans. Place in a greased 8 x 8 x 2-inch baking dish.
Step 2
In a medium bowl, mix cream of tomato soup, horseradish, Worcestershire sauce, salt, and paprika. Pour over beans and bake, covered, about 1 hour
Step 3
Top with au gratin ingredients, below. Heat in broiler until the cheese is melted.
Au Gratin:
Step 4
Completely cover the food with bread crumbs paprika, butter and cheese.
Step 5
Place the dish in a preheated 350°F oven or under the broiler 5 inches below the source of heat, and broil until a glazed golden crust is created.
Green Bean Casserole II:
Step 6
Preheat the oven to 350°F. Wash and trim the stem ends from green beans. Place in a buttered baking dish.
Step 7
Mix milk, cream of mushroom soup, 2/3 cup canned French-fried onion rings, and salt and black pepper to taste
Step 8
Pour over beans and bake, uncovered, about 30 minutes.
Step 9
Sprinkle with 1/2 cup canned French-fried onion rings.
Step 10
Bake until browned, 5 to 10 minutes.
