Green been casserole for Passover *(Parve)
8 cups water in large pot.
1-pound fresh green beans, ends snapped, cut into bite-size pieces.
2 cans cream of mushroom soup (you can buy kosher soup in the Passover isle, if desired.)
¾ cup milk.
1 8-ounce can water chestnuts, drained and chopped.
1 small onion or shallot browned in butter or oil (optional.)
2 cloves garlic minced, and lightly browned (optional) *adds a lot of flavor.
3-4 pieces of matzo crushed in a plastic zip lock.
½ stick butter melted in microwave.
Salt and pepper to taste.
1-teaspoon onion powder to replaces the flavor of onion rings.
1) Bring the water to boil in a large pot or Dutch oven. While it comes to a boil, prep the beans. Fill a large bowl with ice water. Add the salt and beans to the boiling water. Cover and cook for 6 minutes or until crisp-tender and still bright green. (Be sure to cook the beans to your desired level of doneness; from here on, they will reheat but won’t cook more.) Drain beans in a colander; plunge into ice water to stop the cooking. Drain a bit in the colander again.
2) While beans are cooking, brown onion or shallot in oil or butter, (margarin for parve) add garlic just until lightly browned (garlic can burn, put on low heat)
3) Chop water chestnuts.
4) In a bowl mix mushroom soup, milk, water chestnuts, garlic and onion.
5) Crush Matza in a large zip lock plastic bag, add salt and pepper and onion powder to taste, re- zip and shake until mixed well.
6) Place 1/2 green beans on bottom of casserole, put half of mushroom mixture on top, add one more layer of green beans with the remainder of mushroom mixture on top, sprinkle matza crumble on- top.
7) Cover casserole for 25 minutes with foil, uncover to brown the rest of the time until bubbly and brown.
*Can green beans can be used or frozen…drain well for both