Homemade Green Bean Casserole Recipe

Homemade Green Bean Casserole

From davidwhittaker 17 years ago

The authentic recipe for making green bean casserole. The difference between this recipe and the typical recipe is amazing and worth the extra work!

Topping: shopping list
4 slices white bread, torn into quarters shopping list
2 Tbsp. unsalted butter, softened shopping list
1/8 tsp. ground black pepper shopping list
3 cups French’s canned fried onions (approx 6 oz) – or more to taste shopping list
beans and Sauce: shopping list
2 pounds green beans, ends trimmed, and cut in half shopping list
salt shopping list
3 Tbs. unsalted butter shopping list
1 pound white button mushrooms, stems trimmed off, wiped clean, and broken into ½ inch pieces, or sliced through an egg slicer for convenience shopping list
3 medium garlic cloves, minced, or pressed through a garlic press (approx. 1 Tbsp.) shopping list
ground black pepper shopping list
3 Tbsp. all-purpose flour shopping list
1 ½ cups chicken broth (or vegetable broth if you want to keep it all-vegetable based) shopping list
1 ½ cups heavy cream shopping list

Topping:
Pulse bread, butter, salt and pepper in food processor until mixture resembels coarse crumbs, about ten one-second pulses
Transfer to large bowl and toss with onions
Set aside
Beans and Sauce:
Adjust oven rack to middle position and heat oven to 425 degrees
Fill large bowl with ice water
Bring four quarts water to boil in a large pot (preferably a Dutch oven). Add 2 Tbsp. salt and green beans. Cook beans until bright green and crisp-tender, about 6 minutes.
Drain beans in colander and plunge immediately into ice water to stop cooking.
Spread beans on paper-towel-lined baking sheet to drain.
Add butter to the now-empty Dutch oven and melt over medium-high heat until foaming subsides.
Add mushrooms, garlic, 1/8 tsp. Salt, 1/8 tsp. Pepper; cook until mushrooms release moisture and liquid evaporates, about 6 minutes.
Add flour and cook for one minute, stirring constantly.
Stir in chicken or veg stock and bring to a simmer, stirring constantly.
Add cream and reduce heat to medium, and simmer until sauce is thickened and reduced to 3 1/2 cups, about 12 minutes. Season with salt and pepper to taste.
Add green beans to sauce and stir until evenly coated. Arrange in an even layer in a three-quart (9” x 13”) baking dish.
Sprinkle with the topping and bake until top is golden brown and sauces bubbling around edges, about 15 minutes.

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davidwhittaker 16 years ago
It's amazing how much better this is when you make your own "cream of mushroom soup" and "topping" yourself as opposed to the store bought stuff.
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" It was excellent "
linebb956 ate it and said...
I love this recipe.. I control the salt and fat content! Good post!
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davidwhittaker Avon Lake, OH

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Reviewed by 2 people

I love this recipe.. I control the salt and fat content! Good post!

linebb956 in La Feria loved it