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Green Bean Casserole (from scratch)

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Serves
8
Prep
20 minutes
Cook
45 minutes
Green Bean Casserole (from scratch)

Green Bean Casserole (from scratch)

Nope, this recipe does not involve Campbell’s soup or store-bought fried onions. You are making your own crispy onions and making your own mushroom sauce for this one. It’s actually quite easy! Here we go.


Ingredients


For the onion topping


2 medium onions, thinly sliced


1/4 cup all-purpose flour


2 tablespoons bread crumbs. You can use pre-made or make your own by toasting some stake bread until very crispy and then pulsing in your food processor.


1 teaspoon kosher salt


For the green beans


2 tablespoons plus 1 teaspoon kosher salt, divided


2lb fresh green beans, rinsed and trimmed


2 tablespoons unsalted butter


12oz mushrooms, sliced


1/2 teaspoon freshly ground black pepper


2 cloves garlic, minced


2 tablespoons all-purpose flour


1 cup chicken broth


1/2 cup heavy cream


Directions


Step 1: Combine the onions, flour, breadcrumbs and salt in a large mixing bowl and toss. Coat a sheet pan with parchment paper or rub with butter, then evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake 400 until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use.


Step 2: 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. Drain in a colander, then immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.


Step 3: Melt the butter in a 12-inch cast iron skillet set over medium-high heat. We are using cast iron because we will put the whole thing in the oven. If you don’t have one, use another oven-safe skillet or transfer your sauteed beans to an ovenproof dish for baking.


Step 4: Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic 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 1 minute. Decrease the heat to medium low and add the cream. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.


Step 5: Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.



 


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