All Things We’re Cooking is a series of family recipes created by you, our readers and listeners, and the special stories behind them. We’ll continue to share more of your kitchen gems throughout the holidays.
At Becky Ellis’ house, a Thanksgiving table isn’t complete until there’s a green bean casserole — and most often, there are actually two types of the popular side dish on the table.
Ellis lives in Roanoke, Virginia, where she grew up eating her mother’s green bean casserole. But as a food blogger and recipe developer, Ellis likes to put her own spin on things and decided to experiment with the classic dish by adding prosciutto.
“My husband loves prosciutto, but he likes it baked or fried. He likes it crispy,” Ellis said while explaining her inspiration for the encore.
The prosciutto is fried in a pan until crisp before being placed on kitchen paper, which will soak up some of the oil. Ellis then cooks the fresh green beans until tender and adds ham shanks for flavor. The green beans are then tossed with a cup of grated parmesan and 1/2 cup of panko breadcrumbs before the entire mixture is topped with plenty of butter and topped off with the crumbled prosciutto.
Unlike many traditional recipes, Ellis’ Prosciutto Green Bean Casserole doesn’t include cream of mushroom soup or fried onions, but that doesn’t mean people like it any less.
“I always take the ham casserole with green beans to every holiday event — you know, Thanksgiving, Christmas,” she said. “And if I didn’t show up with it, she did [would] Send me home to do it because they loved it so much.’
If there was any doubt about the recipe her husband Lou inspired, Ellis got what you could say is the ultimate seal of approval. “My nieces and nephews, when they were teenagers, you know, teenagers are picky eaters, and they absolutely loved it,” she said. “So I knew this was a good recipe.”
The recipe comes together fairly quickly, but if you’re preparing for a big gathering like Thanksgiving and want to save time, Ellis suggests roasting the prosciutto the day before.
Parmesan Prosciutto Green Beans
Recipe submitted by Becky Ellis
- 1 1/2 pounds of fresh green beans
- 1 leg of ham
- 3 ounces prosciutto (I use the Boar’s Head packaged brand. Prosciutto sliced at the deli may not fry very well.)
- 4 tablespoons vegetable oil
- 1 cup shaved Parmesan
- 1/2 cup panko breadcrumbs
- 1/2 stick butter, cut into small pieces
Wash green beans and remove stems. Place them in a large pot of boiling water along with the ham shank (no need to add salt as this recipe contains a lot of salty ingredients).
Cook beans until just soft. Drain green beans and remove ham shank, then set aside.
Preheat oven to 350 degrees Fahrenheit.
Add vegetable oil to a frying pan and heat over medium-high heat.
When the oil is hot, add the ham slices to the pan and cook, turning once, until the ham is crispy.
Remove the slices from the pan and place on a plate lined with paper towels.
In a bowl, mix together the parmesan and panko breadcrumbs.
Place green beans in a casserole dish and sprinkle with the panko and breadcrumbs mixture. Throw to combine.
Sprinkle the green beans with the butter flakes.
Crumble the prosciutto and sprinkle over the green beans.
Place green beans in the oven and bake for 30 minutes.
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