If you’ve ever had a classic green bean casserole, you probably fall into one of two camps: You feel immensely nostalgic toward it, or you detest it with every fiber of your being. Luckily, both groups can enjoy this recipe. It tries to honor the original green bean casserole your mom or grandma made, but you can feel better about feeding it to your family or even your guests because it’s made from scratch instead of a can.
The only thing you can’t easily replicate or improve on by making it at home is the crispy onion topping, so that is store-bought -- but you can always forego it or deep-fry some onions yourself if you're so inclined.
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Green bean casserole
6
20 minutes
50 minutes
1 hour 10 minutes
2 tablespoons butter
1 medium onion
2 cloves garlic
1 cup button mushrooms
Salt and pepper
3 tablespoons flour
½ cup low-sodium chicken stock
½ cup evaporated milk
4 cups fresh green beans, ends trimmed and chopped into 1-inch pieces
1 cup grated cheddar cheese
½ cup store-bought fried onions
Preheat the oven to 350° Fahrenheit.
Melt the butter in a medium saucepan over medium heat.
While the butter is melting, add the onion and garlic to a food processor and pulse until very fine. Add the mushrooms and continue to pulse 3-4 more times.
Add the vegetables to the melted butter with the salt and pepper. Cook for 5-10 minutes, stirring occasionally.
Add the flour and cook for an additional minute, stirring constantly.
Add the stock and evaporated milk,and stir. Cook an additional 5-7 minutes or until the soup has thickened. Remove from the heat.
Place the green beans into a large, microwave safe bowl with 3 tablespoons of water and microwave for 6 minutes.
Drain the green beans and add them to a 9-by-13-by-2-inch baking dish. Cover with the mushroom soup and sprinkle with the fried onions and all of the cheese. Bake 25-30 minutes, or until the cheese is golden brown and bubbling.
