American Cuisine · Appetizers & Side Dishes

Mostly from Scratch Green Bean Casserole

green-bean-casserole.jpg

I never thought there was anything wrong with the dump & bake method of green bean casserole…until I used fresh green beans and homemade cream of mushroom soup. I’ve been converted…sorry Campbells!

The topping on the casserole is simply yummy – it’s like French’s fried onions ++!

Ingredients

 Topping 

  • 4 slices  white sandwich bread , each slice torn into quarters 
  • 2 tablespoons  unsalted butter , softened 
  • 1/4   teaspoon  table salt  
  • 1/8   teaspoon  ground black pepper  
  • 3 cups  canned fried onions (about 6 ounces) 

 Beans and Sauce 

  • Table salt  
  • 2 pounds  green beans , ends trimmed, and halved 
  • 3 tablespoons  unsalted butter  
  • 1 pound  white button mushrooms , stems trimmed, wiped clean, and broken into 1/2-inch pieces (see illustrations below) 
  • 3 medium cloves  garlic , minced or pressed through garlic press (about 1 tablespoon) 
  • Ground black pepper  
  • 3 tablespoons  unbleached all-purpose flour  
  • 1 1/2   cups  low-sodium chicken broth  
  • 1 1/2   cups  heavy cream  

  Directions 

1. For the topping: Pulse bread, butter, salt, and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to large bowl and toss with onions; set aside.

 2. For the beans and sauce: Adjust oven rack to middle position and heat oven to 415 degrees. Fill large bowl with ice water. Bring 4 quarts water to boil in large Dutch oven. Add 2 tablespoons salt and beans. Cook beans until bright green and crisp-tender, about 6 minutes. Drain beans in colander and plunge immediately into ice water to stop cooking. Spread beans on paper-towel-lined baking sheet to drain. 

 3. Add butter to now-empty Dutch oven and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, 3/4 teaspoon salt, and 1/8 teaspoon pepper; cook until mushrooms release moisture and liquid evaporates, about 6 minutes. Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce is thickened and reduced to 3 1/2 cups, about 12 minutes. Season with salt and pepper to taste.  \

4. Add green beans to sauce and stir until evenly coated. Arrange in even layer in 3-quart (or 13 by 9-inch) baking dish. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edges, about 10 minutes. Serve immediately.

 

One thought on “Mostly from Scratch Green Bean Casserole

  1. i found this searching for a homemade casserole online and i tried it for thanksgiving this year. it was an instant hit!!! i will definitely be making this every year and i already gave the recipe out to other people!

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