Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, green bean casserole (from scratch). One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Green Bean Casserole (from scratch) is one of the most popular of current trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Green Bean Casserole (from scratch) is something that I’ve loved my entire life.
Drain and then shock the green beans in the bowl of cold water to stop the cooking process. When cool, drain again and set aside. Line a large baking sheet with parchment paper or a silicone baking mat.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook green bean casserole (from scratch) using 14 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Green Bean Casserole (from scratch):
- Make ready 450 g (1 lb.) Green beans
- Prepare 250 g (1/2 lb.) mushrooms
- Prepare White mushroom sauce (béchamel):
- Prepare 2 Tbsp (30 g) butter
- Prepare 2 Tbsp flour
- Prepare 120 ml (1/2 cup) whole milk
- Prepare 120 ml (1/2 cup) water from blanching beans, vegetable broth or more milk
- Prepare 2 pinches ground nutmeg
- Prepare 1 pinch cayenne pepper
- Prepare Topping:
- Make ready 1/2 onion, sliced thinly
- Make ready pinch salt
- Take 1/2 Tbsp flour
- Take 1/2 cup Breadcrumbs for tossing onions
Green Bean Casserole from Scratch - the healthiest way to make this creamy and delicious traditional dish. Made with fresh green beans and no cans of cream of soup! Pair this delicious casserole with Oven Roasted Turkey Breast or Instant Pot Ham for a wonderful holiday meal. This is our second side dish from our Family Day dinner.
Steps to make Green Bean Casserole (from scratch):
- Wash and cut of any stems of the green beans. Bring a pot of water to a boil, add a good amount of salt and blanch the green beans for 2-3 minutes. Drain and immediately cool in ice water or running cold water.
- Chop up the mushrooms into small pieces
- Prepare the sauce: Melt butter in a heavy pot or frying pan. Add the mushrooms and cook for 5 minutes until they are soft and juices are starting to come out.
- Stir in the flour. Cook for 3 min. on medium heat.
- GRADUALLY add in the milk and whisk constantly to keep clumps out.
- Bring the milk to a boil slowly, make sure you stir constantly. Cook on very low heat at a bare simmer for 15-20 minutes or until thicker.
- Season with some salt to taste, a dash of ground nutmeg and optional cayenne.
- Make the fried onions: Heat 1 tbsp vegetable oil or butter in a frying pan. Fry onions on medium low until browned stirring often - it will take several minutes.
- Toward the end when the onions have started to brown, sprinkle with a little flour to help crisp them up. Fry for another couple minutes until crisp.
- Toss onions with 1/2 cup breadcrumbs
- Preheat oven to 375°F/190°C. Arrange green beans in a baking dish big enough to hold them compactly. Pour over the sauce and spread out evenly.
- Bake for 20 minutes covered lightly with aluminum, or until bubbly and hot. (the baking time may vary depending on how deep your dish is - adjust by adding more time or baking less as needed).
- Remove from oven. Sprinkle the onion breadcrumb topping on top and bake another 5-15 minutes until breadcrumbs are browned.
- Serve and enjoy!
A remake of the classic Thanksgiving side dish made with fresh green beans, a homemade cream of mushroom soup, and a topping made with fresh bread and butter, along with some canned French's fried onions because, let's be honest, they're delicious (but don't worry, there are instructions for making THOSE from scratch, too, if you'd like!). With a slotted spoon or tongs, quickly transfer green. Green bean casserole is required to be on our table for every holiday. I wanted to make it with a little less processed ingredients. This recipe was a perfect fresh replacement.
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