Monday

Ultimate Green Bean Casserole Recipe

Update on Thanksgiving: My beans were a big hit. I can't bring myself to open a can of Campbell's soup on a holiday so this is a much fresher, from scratch version of that best-loved...

Ultimate Green Bean Casserole Recipe
(Feeds an army)
  • Snap 2 pounds of fresh green beans into bite-size pieces.
  • Drop them into a pot of boiling salt water (use a generous amount of sea salt.)
  • Cook for 5 or 6 minutes.
  • Drain beans in a colander, then plunge into ice water to stop the cooking. (They'll be bright green, crisp-crunchy and oh so delicious.)
Make Your Own Cream of Mushroom Soup
  • Remove the stems and slice up 1 lb. of white button mushrooms (tip: if you'd like to be extra hip and cool, use mini portobellos.)
  • Simmer shrooms in 3-4 tablespoons butter + 2 tablespoon fresh garlic.
  • Stir in 3 tablespoons flour.
  • Add 1.5 cups chicken broth + 1.5 cups half and half.
  • Salt & pepper to taste. (I use extra spicy Mrs. Dash.)
  • Once the sauce is thick and bubbly, stir in those precious beans.
Building the Ultimate Green Bean Casserole
  1. Place a can of those yummy French fried onions in the bottom of a casserole.
  2. Pour in the beans and 'shrooms.
  3. Sprinkle another can of yummy French fried onions on top.
  4. Up the fat content a bit more with dollops of butter.
  5. Bake at 375 for 30 minutes.

7 comments:

Johnny Nutcase said...

those green beans look tasty! I love 'em raw. I used to run around my grampa's garden (it was huge! such a great memory) and snag the beans and just chow down on them. YUM!

Kate said...

Sounds like we lived parallel lives, Johnny! Raw is my favorite way to munch... even with the sweet corn. ;>)

Anonymous said...

As part of the army that enjoyed your green bean casserole. I can honestly say the fresh mushrooms and green beans have made it impossible to ever open a can of mushroom soup and canned beans again. All those wasted holidays of traditional green bean casserole. Have started my Christmas cooking will take a few weeks to complete then the rush to try and send it off in time. Seasons greetings from the frozen north

Kate said...

Hi, Anonymous;
Oh, I'm so glad you enjoyed it! It seems to have the same effect on everyone willing to put forth the effort. :D

Pinedale Mommy said...

Thanks for your awesome site! We have lived in Wyoming for several years now and my cookies and brownies are just terrible! I can't wait to try this recipe! My concern is, I use stoneware pans. Is there a time or temperature adjustment for those?
Thanks!!
Pinedale Mommy
Pinedale Wy

Kate said...

Thx, Pinedale;
Nice to meet a nearby neighbor. Stoneware pans don't conduct heat as quickly as metal or glass -- for a casserole recipe such as this one I doubt you'll need to make any adjustments. Perhaps an extra 5 or 10 minutes in the oven? I'd just check it to see...

Ann Lendved said...

This sounds Great.....can you make ahead and freeze it?