Not your Grandma's Green Bean Casserole Recipe
This homemade green bean casserole is loaded with pan-roasted mushrooms in a tasty cream sauce and topped off with fried onions straws.
Green bean casserole was popularized in America during the 1950s due to an employee in the test kitchens at the Campbell’s Soup Company, but it was originally called a ‘Green Bean Bake.” It’s a tasty casserole side dish often served at holiday dinner tables. While the original uses cans of cream of mushroom, I believe my homemade version is just another level of deliciousness.
When you make this green bean casserole from scratch, you know what’s in it, and the flavor is far better than anything that’s coming out of a can. In addition, to pan-roasting mushrooms and cooking them in a delicious cream sauce, I also opted to use fresh haricot verts or French string beans.
Ingredients for this recipe:
For the Green Beans:
• 2 pounds trimmed haricot verts or green beans
• 8 strips sliced bacon
• 8 ounces sliced button mushrooms
• 8 ounces sliced cremini mushrooms
• 1 cup pearl onions or diced yellow onions
• 4 finely minced garlic cloves
• 3 tablespoons all-purpose flour
• 2 cups chicken stock
• 2 cups heavy cream
• 1 ½ tablespoons diced fresh thyme
• salt and pepper to taste
For the Onion Straws
• 1 egg whisked with ½ cup of whole milk
• 1 cup all-purpose flour
• 2 teaspoons paprika
• 1 peeled very thinly sliced yellow onion
• salt and pepper to taste
• oil for frying
Serves 12
Prep Time: 10 minutes
Cook Time: 45 minutes
Procedures:
1. Preheat the oven to 225°.
2. Add the green beans to a large pot of boiling, salted water for 3 to 4 minutes or until cooked and slightly firm. Immediately add them to a large container of ice water and chill until cold. Strain and set aside.
3. In a large frying pan or cast-iron skillet over medium heat, add in the bacon and cook until very crispy brown, about 5 minutes. Remove the crispy brown bacon and set them aside.
4. Add the mushrooms and onions to the pan with rendered bacon fat over medium-high heat and brown them well, which takes about 10 to 15 minutes. Stir often.
5. Stir in the garlic and cook for 1 minute and then sprinkle in the flour and mix until completely combined.
6. Pour in the chicken stock and cook over medium heat for 3 to 4 minutes or until very thick. Pour in the cream and cook until it becomes very thick like alfredo sauce.
7. Stir in the crispy bacon lardons, fresh thyme, season with salt and pepper, and then fold in the chilled, strained green beans.
8. Place the pan in the oven at 225° for 20 to 30 minutes while making the onion straws.
9. Add the egg mixed with milk into a medium-size bowl.
10. In a separate medium-size bowl mix together the flour with salt, pepper, and paprika.
11. Add the sliced onions in egg wash and mix, and then dredge them in flour until completely coated.
12. Fry the onions straws in a pot or cast-iron skillet of oil at 350° until crispy brown, which takes about 1 to 2 minutes. Drain the onions on a cookie sheet tray lined with paper towels.
13. Add the onion straws to the top of the green bean casserole and serve.
Chef Notes:
Make-Ahead: You can make this recipe up to 1 hour before serving. Cover and keep warm in the oven at 200° before serving.
How to Reheat: Add the desired amount to a casserole dish and cover with foil. Bake in the oven at 350° for 15 to 20 minutes or until hot. You can also heat in the microwave until hot.
Hot to Store: Cover and keep in the refrigerator for up to 5 days.
If you want to make this the night before keeping the sauce separate from the blanched green beans and keep covered in the refrigerator until ready to cook. Mix and then add to a casserole dish, cover with foil, and bake in the oven for 20 to 25 minutes or until hot. Garnish with onion straws.
You can make onion straws the night before by frying and keeping on paper towels covered in plastic wrap until ready to serve the next day.
If you are using canned green beans, you will not need to blanch them, simply mix once the sauce is done cooking and place in the oven at the same temperature to heat up while making the onions straws.
Yes, you can use pre-made onion straws.
Perfectly substitute haricot verts for regular green beans.
French Onion Green Bean Casserole Recipe - Thanksgiving Green Bean Side Dish
Learn how to make a French Onion Green Bean Casserole Recipe! - Visit for the ingredients, more recipe information, and over 650 additional original video recipes! I hope you enjoy this French Onion Green Bean Casserole Recipe!
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Slow Cooker Green Bean Casserole {feeds a crowd and enough for leftovers!}
SLOW COOKER GREEN BEAN CASSEROLE
--------------Click on SHOW MORE to see the FULL RECIPE--------------
Everyone in my family loves green bean casserole. I have to make this double batch. Here is how I make it in the slow cooker and I'll show you my trick to brown the onions with out using your oven.
RECIPE:
INGREDIENTS:
31.5 oz. cream of mushroom soup (three – 10.5 oz cans)
1/2 cup milk
1/8 tsp black pepper
1/8 tsp onion powder
145 oz. green beans (Ten – 14.5-oz cans; drained)
12 oz. French's French Fried Onions (Two – 6-oz canisters)
non-stick cooking spray
DIRECTIONS:
Spray the slow cooker with the non-stick cooking spray if desired.
Add the drained green beans to your slow cooker.
In a medium-size bowl, whisk the cream of mushrooms soup, milk, black pepper, and onion powder until smooth.
Pour the soup mixture over the beans. Add half (one canister) of the french friend onions. Stir gently.
Place the lid and cook on HIGH for 2½ hours.
Brown the remaining canister of French fried onions in a skillet on the stove top. Set the skillet to medium high heat, stir the onions around until brown (about 3 minutes).
Sprinkle the onions over and serve. (If you are traveling, you can brown your onions at home then add them to the slow cooker right before serving).
SLOW COOKER SIZE:
6-quart or larger
PRINTABLE RECIPE AND NUTRITIONAL INFO:
FAN MAIL:
The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475
#greenbeancasserole #slowcooker
Creamy Mushroom Soup Casserole
Creamy Mushroom Casserole is the perfect weeknight dinner made with penne pasta, chicken stock, garlic, mushrooms, cheese, and soup. These ingredients are combined together and baked until the top is golden brown and bubbly. You can bring this dish to potlucks or holiday parties as well.
2 cups penne pasta, half-cooked:
1 cup chicken stock
1⁄4 cup olive oil
2 garlic cloves
14 ounces mixed mushrooms (cremini and oyster), chopped
1 cup cheese
2 1⁄2 cups cream of mushroom soup
Detailed printable recipe:
Mushroom Casserole
Deliciously cheesy mushroom casserole is wonderfully flavored with onions, thyme, and melted gruyere. Made without breadcrumbs, it’s healthy and keto.
Homemade Green Bean Casserole
When it comes to the holidays, nothing can beat a truly homemade green bean casserole. With a creamy mushroom sauce, tender-crisp green beans, and crispy shallots on top, this casserole will be everyone’s favorite. And while it’s perfect for a special occasion, it’s simple enough for a regular weekday as well!
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Skip ahead:
00:00 Intro
00:44 Prepare the green beans
02:44 Prepare the mushroom sauce
06:37 Mixing together the beans and sauce
09:42 Preparing the scallion topping
11:35 Adding the fried scallions on top
12:20 Tasting the casserole
INGREDIENTS
- 2 lbs green beans, cleaned, trimmed, and cut in half (or thirds)
- 4 tbsp unsalted butter, separated
- 1 lb mushrooms, cleaned and quartered
- 3/4 tsp salt
- 3 tbsp all-purpose flour
- 2 cloves garlic
- 2 tsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 cup whole milk
- 3/4 cup chicken stock
- 1/3 cup sour cream
- 1/2 tsp black pepper
- 2 tsp lemon juice
- 1 lb shallots, sliced thin
INSTRUCTIONS
- Preheat the oven to 350°F. Grease a 9×13 baking dish and set it aside. Prepare a large bowl of ice water and set it aside. Stir together the milk and chicken stock, and set it aside.
- In a stockpot, bring 2 quarts of water to a boil. Add 1 tbsp of salt and the prepared green beans. Cook the beans until they are crisp-tender, 5 minutes. Once they have cooked, drain the beans and immediately plunge them into the prepared ice water. Stir the beans to ensure they are covered with ice water and set them aside.
- In a large skillet, melt 2 tbsp butter over medium heat. Once the butter is melted, add the prepared mushrooms. Cook the mushrooms until they are evenly browned, 10-12 minutes. Once the mushrooms are browned, add the remaining 2 tbsp of butter and salt. Allow the butter to melt, and sprinkle the flour over the mushrooms. Stir and cook the flour for 1 minute. Add the minced garlic, Dijon mustard, and Worcestershire sauce, and stir together. Slowly drizzle in the milk mixture while stirring. Continue to add the milk mixture and stir until all of the mixture is added and smooth. Return the mixture to a simmer. At this point, if the mixture is thin, continue to simmer until it thickens.
- Once the sauce is thickened, remove it from the heat. Add the sour cream, black pepper, and lemon juice, and stir until smooth.
- Drain the beans from the ice water and allow them to dry slightly. Then combine the beans with the mushroom sauce. Pour the entire mixture into the prepared baking dish. Bake in the preheated oven until the sauce is bubbling throughout, 18-25 minutes.
- While the casserole is baking, prepare the shallots. Heat 1 quart of high-heat oil (like sunflower oil) over medium-low heat. Bring the oil to 300°F and add the prepared shallots. This can be done in batches or as a single batch. Cook until the shallots are browned and crisp, 12-15 minutes. Once cooked, remove them from the oil and drain them on paper towels. To finish, sprinkle the shallots with kosher salt.
- Once the casserole has baked, remove it from the oven and top it with the crispy shallots and serve.
#Christmas #recipe #holidays #sidedish