Green bean casserole from scratch recipe – The absence of a Creamy Green bean casserole from scratch recipe with a crispy, crisp topping on any Christmas table is impossible to fathom. Green bean casserole from scratch recipe is a traditional Thanksgiving side dish, and this version is cooked totally from scratch using homemade cream of mushroom soup as the base sauce.
P.S. It may be prepared up to 2 days ahead of time!
Green Beans casserole from the scratch recipe is one of the few sides that usually makes an appearance on our holiday table, and they are always a hit! Cooking Green bean casserole from scratch recipe with Mashed Potatoes, sweet potato casserole, and roasted Brussels sprouts all at the same time with a beautiful Prime Rib Roast or juicy Roast Turkey makes for the perfect feast!!
Green bean casserole from scratch recipeCourse: Main dishes: Vegetarian, Recipes
1 large onion
1/2 cup (62g) all-purpose flour (spoon & leveled)
3/4 cup (45g) Panko breadcrumbs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 large egg
1 Tablespoon (15ml) milk
Green Bean Casserole
1 Tablespoon + 1 teaspoon salt, divided
1 pound fresh green beans, rinsed, trimmed and halved
2 Tablespoons (30g) unsalted butter
8 ounces mushrooms, sliced into halves or quarters*
1/2 teaspoon ground black pepper
2 cloves garlic, minced (minced roasted garlic is great here)
2 Tablespoons (15g) all-purpose flour
3/4 cup (180ml) chicken or vegetable broth
1 and 1/4 cups (300ml)
- Preheat the oven to 475 degrees Fahrenheit (246 degrees Celsius). Bake on a large baking sheet lined with parchment paper or a silicone baking mat for about 30 minutes. Make a mental note to put it away.
- In order to prepare the onions: (while the onions are baking, you may prepare the green beans).
- Slice the onion very thinly. Pour the flour into a small bowl, the Panko + salt + pepper into a medium bowl, then the egg and milk combined in a third small basin before assembling the sandwich. One hand should be used for dry breading and another for wet breading while you’re making the onion slices. Because of this, things move a bit more quickly and easily. To begin, dredge a couple pieces of bread with flour.
- After that, add it to the egg mixture. In the last step, thoroughly coat them with the Panko. Place the pan on a baking sheet. Repeat the process with the remaining onions. Bake the onions for approximately 25 minutes, or until they are golden brown. During this period, they will be flipped twice. Set them aside for the time being.
- Reduce the temperature of the oven to 400 degrees Fahrenheit (204 degrees Celsius).
In a large saucepan, bring a gallon of water and 1 teaspoon of salt to a boil, stirring constantly. Cook the beans for 5 minutes after adding them to the pot. Immediately drain the pasta and submerge it in a big dish of cold water to halt the cooking process completely. Drain the water once again and put it aside.
- For the casserole, melt the butter in a large 10 – 12 inch ovenproof pan over medium-high heat until it is melted and bubbling. Combine the mushrooms, 1 teaspoon salt, and the pepper in a large mixing bowl. Cook, stirring periodically, until the mushrooms begin to release some of their moisture approximately 5 minutes before serving. Cook for another 2 minutes after adding the garlic and stirring constantly. Sprinkle the flour over the top and mix until everything is well-combined.
- All of the moisture will be absorbed by the flour. Cook for 3 minutes once you’ve added the chicken broth. Reduce the heat to medium-low and gradually whisk in the half-and-half.
- Cook, stirring periodically, until the mixture has thickened, approximately 10 minutes (or longer if you want a richer sauce). Remove from heat and set aside.
- Remove the pan from the heat and stir in 1/4 of the onions and the whole can of green beans. Give it a good toss to ensure that the sauce and beans are well combined. Bake for 10-15 minutes, or until the onions are soft and bubbling on top of the casserole. Remove the dish from the oven and serve immediately. Leftovers may be stored in an airtight container in the refrigerator for up to 4 days if stored correctly. Reheat until desired temperature is reached.
Topping of Green bean casserole from scratch recipe
In fact, this meal is a Thanksgiving dinner and holiday tradition in and of itself. An old-fashioned green bean casserole is always a crowd pleaser, and this one is created with fresh, authentic ingredients: Green beans in a creamy mushroom sauce are baked beneath a crunchy bread crumb and cheese coating, which is a delicious touch.
Instead of using deep-fried packaged onion rings, this recipe uses a crisp and fragrant parmesan garlic crust that is both crispy and flavorful. The contrast between the creamy beans and the crunchy savory crumb topping is very delectable.
Making a green bean casserole from scratch is really simple and tastes much superior than canned green beans cooked in canned cream of mushroom soup and topped with pre-made deep-fried onions, which is what most people are used to. You’ll feel great about feeding this to the folks you care about the most!
Is it possible to make green bean casserole ahead of time?
It’s a godsend to have some dishes that can be prepared ahead of time during the hectic holiday season. It is possible to prepare this green bean casserole dish up to 2 days ahead of time and store it in the refrigerator until ready to bake. If you’re baking it later, sprinkle the Parmesan breadcrumb mixture on top just before you put it in the oven to guarantee a crunchy topping.
To describe this green bean casserole, I would say that it tastes exactly like the original, but it is much more delicious. However, although the prepared mushroom sauce has the same savory punch as Campbell’s mushroom soup, the sauce is far more healthy in flavor and therefore much superior in terms of taste and texture.