Rack House Kitchen & Tavern offering Thanksgiving catering menu

CHICAGO (WLS) -- Creating the perfect Thanksgiving dinner can be time-consuming experience. But this year, Rack House Kitchen & Tavern wants to take all the stress away.

The restaurant is offering a Pickup, Heat & Serve catering menu just for the holiday.

For more information about Rack House Kitchen & Tavern's Thanksgiving catering menu, visit http://www.rackhousetavern.com

Smoked Green Bean Casserole

2 cups oyster mushrooms, sliced

2 cups shallots, chopped

1/2 cup garlic, minced

4 cups fresh green beans, blanched

2 cups smoked pork stock

3 cups heavy cream

1/2 cup flour

2 tbsp coarse grind black pepper

3 tbsp kosher salt

1 tbsp powdered rosemary

2 cups crispy onions

1 cup shredded cheddar cheese

1/2 cup butter

1/2 cup canola oil

One greased casserole dish

1. Saute sliced mushrooms, shallots and garlic in canola oil over high heat. Add the salt and pepper.

2. In a separate pot bring salted water to a rolling boil. Cook green beans for 4-5 minutes until partially cooked.

3. In the same pan as the mushrooms add the butter. Saute vegetables with butter for 3-4 minutes.

4. Add the green beans and the powdered rosemary and saute for 4-5 additional minutes, stirring frequently.

5. Add the flour to the pan to make a roux. Stir the flour constantly to prevent burning.

6. Add the pork stock and heavy cream and let simmer for a few minutes.

7. Pour the entire contents of the saute pan into the greased casserole dish.

8. Bake in a preheated oven at 350 for 25 minutes. Remove from oven and top with crispy onions & cheddar cheese. Bake for 10-15 more minutes until cheese is melted and top is nice and brown.