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Green Bean Casserole from Scratch

For Easter I wanted to tackle something new. Something that was traditional, but done in a new way. So, I picked Green Bean Casserole. That tasty concoction of cream of mushroom soup, green beans and crunchy fried onions. So I oven fried onions, made homemade cream of mushroom soup and even trimmed real (not canned) green beans. Although this took about 30 minutes longer than using all canned ingredients, it was awesome!

Green Bean Casserole – From SCRATCH

Topping: – (From Alton Brown)

  • 2 medium onions, thinly sliced
  • 1/4 cup all-purpose flour
  • 2 tablespoons panko bread crumbs
  • 1 teaspoon kosher salt
  • Nonstick cooking spray

Casserole – (adapted from Brown Eyed Baker)

  • 2 tbs + 1tsp salt
  • 2 lbs green beans, ends trimmed, and halved
  • 3 tbs unsalted butter
  • 1 lb white button mushrooms, stems removed, sliced
  • 3 cloves garlic, minced
  • 1/4 tsp nutmeg, ground
  • Salt and pepper, to taste
  • 3 tbs all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 1/2 cups heavy cream

Preparing the Topping

Preheat the oven to 475 degrees F.

Combine the onions, flour, panko and salt in a large zip top bag and toss to combine.

Slice the onions and coat with panko breading

Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking.

Oven Fried Onions

Once done, remove from the oven and set aside until ready to use.

Preparing the Beans

While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes.

Blanch the Beans

Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking.

Chill on ice

Drain and set aside.

Making the Cream of Mushroom Soup

Melt the butter in a large pot or skillet over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms release their moisture, approximately 5-6 minutes.  I sliced my mushrooms a little big.  Make sure to chop them a little smaller.

Fry the mushrooms

Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for about 2 minutes. Decrease the heat to medium-low and add the half-and-half.

Add the cream and reduce

Cook until the mixture thickens and reduces to roughly 3 1/2 cups, approximately 12 minutes. Make sure to take your time here and let the sauce thicken before removing it.  Also taste the sauce, it may need salt and pepper.

Assembly of the Casserole

Remove from the heat and stir in 1/4 of the onions and all of the green beans.  Arrange in an even layer in 3-quart (or 9×13-inch) baking dish.

Mix the mushrooms, onions and beans together in a 13x9 pan

Sprinkle with remaining topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes.

Bake until toasty and browned

Serve immediately.

This was excellent.  I sliced my mushrooms a tad bit too large.  Next time I make this, the mushrooms are going to be chopped smaller.

Almost gone

Besides the size of the mushroom, this was an excellent side dish.  More tasty than the original.


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Comments
  • comment avatar Erin May 3, 2011

    Beautiful! This looks awesome. So classic.

    • comment avatar savoryreviews May 3, 2011

      Thanks Erin. It was an excellent side. The homemade onions sealed the deal. Luckily I had a lot of natural light to snap some great photos.

  • comment avatar Chris May 8, 2011

    I did a similar thing after making my own cream of chicken soup, I swore I'd NEVER use canned soup again.

  • comment avatar ???????? ???? December 25, 2011

    1

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  • comment avatar Julia Al Arab July 1, 2013

    mmmm that sounds really yummy!

  • comment avatar Josh Perrella November 24, 2013

    It looks a bit thin. How is that a casserole? A casserole should be dense and very little air. Even A Brown said that. Maybe if you thicken the sauce with more flour or add more sauce. It just seems really runny.

    • comment avatar savoryreviews November 24, 2013

      Josh, I hear ya, it could have been a little thicker, but it was delicious.

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