Fresh green bean casserole

Green Bean Casserole From Scratch

Green Bean Casserole FROM SCRATCH! A remake of the traditional Thanksgiving side dish created with fresh green beans, a homemade cream of mushroom soup, and a topping made with fresh bread and butter, along with some canned French’s fried onions because, let’s be sincere, they’re scrumptious (but don’t fear, there are guidelines for producing These from scratch, also, if you’d like!).

Let’s talk about the iconic Thanksgiving staple straight out of the 80’s… the green bean casserole. It’s a traditional, and it just screams Thanksgiving, proper?! I’ve had it dozens of occasions, but I feel like we can do better than canned green beans and canned soup, proper? We can consider something great and make it definitely phenomenal one thing that visitors will be talking about days later on.

This recipe puts a fantastic homemade spin on the unique, which implies plenty of fresh green beans, a substitute for condensed soup, and homemade bread crumbs (but don’t be concerned, we’ve stored the crispy fried onions on leading!).

How to Make Green Bean Casserole

We’ve presently talked about how this casserole is various from its not-so-homemade cousin, but let’s break it down so you know how precisely to make the Greatest green bean casserole your Thanksgiving table has ever noticed!

• Very first, we start off with fresh green beans. They are boiled for a short quantity of time to get them somewhat tender, then plunged into ice water so they don’t overcook and turn out to be mushy. Then they’re spread out on paper towels to drain.


• Subsequent, we make a homemade cream of mushroom soup. White button mushrooms are broken into rough pieces (really like this rustic touch!) and sauted with garlic in butter, then flour is stirred in to start the roux, and chicken broth and hefty cream are stirred in, and the sauce is cooked down and thickened.


• The green beans are stirred into the cream sauce and poured into a baking dish.


• Time for the topping! Fresh white bread is pulsed collectively with softened butter, salt and pepper in a meals processor, then tossed with the ever-common French’s fried onions. (If you would rather make your personal onions for the topping, I’ve integrated directions on how to do that in the notes, too!)


• Sprinkle the topping more than the green beans and mushroom cream sauce and bake right up until golden brown and bubbling, then DIG IN!

Green Bean Casserole Recipe Notes

• To Prepare Ahead of Time: Store the bread crumb topping in an airtight container in the fridge and mix with the onions just ahead of cooking. Mix the beans and cooled sauce in a baking dish, cover with plastic wrap, and refrigerate for up to 24 hrs. To serve, remove the plastic wrap and heat the casserole in a 425-degree oven for ten minutes, then add the topping and bake as directed.


• To Halve the Recipe: This recipe can be halved and baked in a 2-quart (or 8-inch square) baking dish. If creating a half batch, reduce the cooking time of the sauce in Stage three to about six minutes (one cups) and the baking time in Phase four to ten minutes.


• To Make Homemade Onions for Topping: If you want to go one hundred% homemade and eradicate the canned fried onions, you can make your personal caramelized onions. Thinly slice 2 sweet onions and saut in two tablespoons of unsalted butter in excess of medium-large heat for about ten minutes. Lessen heat to medium-reduced, sprinkle with salt and cook, stirring sometimes, for about thirty minutes, or right up until the onions are golden, caramelized and soft. Set aside to great just before combining with remainder of crumb topping. Proceed with the recipe as directed.


• To Include Bacon and Cheese: To take this casserole up another notch, cook and crumble eight ounces of bacon and stir it into the mushroom cream sauce along with the green beans. For a cheesy edition, add 6 ounces of shredded cheese (decide on a favourite – cheddar would be fantastic, but you could use Monterey Jack, pepper jack, Swiss, gouda, or any blend!) to the mushroom cream sauce ahead of stirring in the green beans or you could add half of the cheese to the sauce and toss the other half with the topping.

Truthfully, I have never been a green bean fan. The thing is, although – I’ve constantly Needed to be. They remind me of my grandfather and his massive, impeccably cared for garden, and seeing my grandma sitting on her kitchen stool at the sink, trimming freshly-picked green beans.

So, for me to say that I really enjoyed this green bean casserole is a massive, huge endorsement. I have tried the old classic model at many holiday tables, and let’s just say that edition was no aid in my quest to get pleasure from green beans.

This green bean casserole from scratch, nevertheless? It’s a attractiveness. I really ate green beans. Like, forkful following forkful. Speak about a breakthrough! It’s wonderful what a difference fresh, from scratch, and homemade can do to a dish.

If You Like This Green Bean Casserole, Try These Recipes:

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