From Scratch Green Bean Casserole

Nov
23
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Loading...

The traditional holiday casserole done with a bit of dry sherry but without the cream of mushroom soup normally used. So much better than using the canned soup method! The extra work is very much worth the effort, believe me! I found this searching the internet a couple of years ago, and I wish I could remember where!

Difficulty: Intermediate

Servings: 6

Prep Time: 30 minutes or so   Cook Time: 40 minutes (unless from frozen)  

Ingredients

3 tablespoons unsalted butter
8 oz fresh mushrooms, roughly chopped
1 teaspoon kosher salt
1/2 teaspoon black pepper
5 medium cloves garlic, crushed
1/2 teaspoon dried thyme
1/2 cup flour
1-1/2 cups chicken broth
1 small chicken boullion cube
1/2 cup dry white wine
1/2 cup cream
1 cup low-fat or fat-free milk
2 tablespoons dry sherry
Additional salt & pepper to taste
2 pounds frozen, chopped green beans (still frozen)
1/2 cup cornstarch

TOPPING
1 cup panko crumbs (near the Japanese foods in your grocery)
2 tablespoons melted butter
1/2 teaspoon kosher salt
Freshly ground pepper
2 cups canned fried onions, chopped

Directions

-In a large pot or Dutch oven, melt the butter on medium heat til melted.
-Add the mushrooms, salt and pepper and cook for about 10 minutes, stirring often, until the mushrooms are cooked.
-Add the garlic and thyme and cook for another minute or so.
-Sprinkle the flour over the mixture and stir to incorporate.
-A quarter cup at a time, stir in the chicken stock, letting addition become absorbed before adding another. The mixture will begin thickening as you go.
-Add the boullion cube and stir in the wine, cream and milk.
-Bring to a boil and let simmer over medium-low heat, stirring occasionally, until the sauce is thickened, about 15 minutes.
-Stir in the sherry. Taste the sauce and add salt and pepper, if needed. Since the beans won’t be seasoned, you want the sauce to be salty/peppery.
-While the sauce cooks, toss the beans and cornstarch well.
-Pour the mushroom sauce over the top and toss to combine.
-Transfer to a 9×13 ceramic baking dish.
-At this point, you can either freeze the dish, using the instructions below, or continue right on to baking.

To Freeze: Cool completely. Cover with plastic wrap, making sure there’s no air between the beans and the plastic. Wrap with foil. Freeze. Do not thaw before baking.

Topping: While casserole is baking, combine topping ingredients in a bowl and toss until the butter is evenly distributed. Set aside until the last 10 minutes of baking.

To Bake: Preheat oven to 400F.
*If casserole is frozen, remove plastic wrap from casserole, then replace the foil. Bake for 30 minutes, stir, leave the foil off and bake for another 50 minutes. Spread topping over the casserole, bake for another 10 minutes until golden.
*If casserole is freshly made or thawed, bake covered in foil for 30 minutes, stir and add the topping. Bake for another 10 minutes until the casserole is bubbly and the topping is golden.

Categories: Side Dishes, Vegetables

Submitted by: stellans on November 23, 2010




Comments

  1. abbylynn says:

    Love this recipe! I made it last year for Thanksgiving and it was such a hit!!
    I want to make it for a Holiday pot luck at work. Should I bake it then put it in a crockpot? I’m not sure about the process but it will need to be in a crockpot. Can you offer any suggestions?

  2. stellans says:

    I’m sorry, I’ve never made this in a crockpot. I think the only problem might be the crispiness of the final onions, though. Good luck, and I hope it works for you!

Add Your Thoughts



Top

Search Farm Bell Recipes

Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors
Filter by Categories
All Recipes
Appetizers & Snacks
Bagels
Bean Soups
Beans
Beans, Grains & Rice
Beef
Beverages
Biscuits
Blog
Boiling Water Bath
Bread Machine
Breads
Breakfast
Brownies
Budget
BWB Condiments
BWB Fruits
BWB Jams, Jellies, Butters & Preserves
BWB Marmalades & Conserves
BWB Other
BWB Pickles & Pickled Stuff
BWB Salsas
BWB Sauces
BWB Tomatoes & Combos
BWB Vegetables
Cakes
Candy
Canning
Casserole
Casserole
Casserole
Cereals
Cheese
Cheesecakes
Chilis
Chowders
Cobblers
Coffee Cake
Cold Remedies
Condiments
Cookery 101
Cookies & Bars
Cream Soups
Crisps
Crock Pot
Crowd-Size
Crusts
Cupcakes
Cure & Smoke
Dairy
Dehydrating
Desserts
Diabetic
Dips
Doughnuts
Dressings
Egg Dishes
Eggs
Entertaining
Fat-Free
Featured
Fermenting
Fillings
Fish
Food Photography
Freezing
Frostings & Icings
Frozen
Fruit Breads
Fruit Cakes
Fruit Salads
Fruits
Gift Basket Goodies
Giveaways
Gluten-Free
Goat Cheeses
Gourmet
Gravies
Griddles
Grill-Outdoor Cooking
Hard Cheeses
Herbs & Spices
Holiday
Homemade Cheese
How To
Ice Creams
Ingredients
Ingredients & Mixes
Jell-O
Jell-O Salads
Kid-Friendly
Kitchen Gadgets
Kosher
Lactose-Free
Lamb
Leftovers
Lettuce & Greens
Low-Carb
Low-Fat
Low-Sodium
Main Dish
Marinades
Meat Salads
Meet the Cook
Muffins
Non-Dairy
Old-Fashioned
One Dish Meal
Other Breads
Other Breakfast
Other Condiments
Other Dairy
Other Desserts
Other Main Dish
Other Salads
Other Side Dishes
Other Soups & Stews
Other Special Diets
Pasta
Pasta
Pasta Salads
Pastries
PC Beef
PC Chicken
PC Meats
PC Other
PC Poultry
PC Soups & Stews
PC Veggies
Pets
Pickling
Pies
Pizza
Pizza Crusts
Pork
Potato Salads
Potatoes
Potluck
Poultry
Presentation
Preserving
Pressure Canning
Pressure Cooker
Puddings & Custards
Recipe Requests
Relishes & Chutneys
Rolls
Rubs
Salads
Salads
Salsas
Sandwiches
Sauces
Scones
Seafood
Side Dishes
Soft Cheeses
Soups & Stews
Sourdough
Special Diets
Special Occasions
Steam Juicer
Stocks
Stuffings
Substitutions
Syrups
Tarts
Tips & Tricks
Tortillas & Pitas
Using FBR
Vegan
Vegetable Breads
Vegetable Salads
Vegetables
Vegetarian
Wild Game
Yeast Breads


If you would like to help support the overhead costs of this website, you may donate. Thank you!





Thanks for being part of our community!