Green Bean Casserole

green bean casserole

This must be the most popular dish around Thanksgiving and Christmas time.  EXCEPT for my family.  Last year, I spent Thanksgiving with my family and we had our usual cranberries, sweet potato casserole, turkey, cranberry bread, stuffing, etc etc.  But when I went back home to spend a little time with my boyfriend Charlie’s family, I found green bean casserole in the fridge.  At that point, I knew I had to just make some myself….since my mom never made it for us when we were young!

There are two main ways to make green bean casserole: with cream of mushroom soup and without.  I will tell you right now: SPEND THE EXTRA 20-30 MINUTES AND MAKE IT FROM SCRATCH.  Although Campbell’s does make a decent cream of mushroom soup, making it yourself tastes so much better.

Make sure when you’re making the final “soup base” that you cook it until very thick—you want to make sure the green beans and creamy goodness mesh together in perfect harmony.  Other than that, it’s pretty straightforward!

YIELD: 4 servings

TIME: 1 hour 30 minutes

INGREDIENTS
1 lb green beans, cut into 1″ pieces
1 small yellow onion, diced
1-1/4 tsp salt, divided
1/2 cup plain bread crumbs
1/4 cup Parmesan cheese, grated
8 oz mushrooms, sliced
2 garlic cloves, minced
3 Tbsp butter
2 Tbsp flour
1 cup chicken broth
1/2 cup whole milk (you can use half and half if you want the dish to be extra rich and creamy)
melted butter

DIRECTIONS
Place the green beans over boiling water and cook for 8 minutes.  Preheat oven to 400º F.  In a large sauce pot melt 1 Tbsp butter and sauté the chopped onion and 1/4 tsp of salt for 4 minutes.  Remove the onions and set aside in a separate bowl with the bread crumbs and parmesan cheese. Toss to evenly combine.

In the same large sauce pot, melt the remaining 2 tbsp of butter, add the mushrooms and remaining 1 tsp of salt and sauté for 4 minutes. Add the minced garlic and cook for an additional 1 minute.  Sprinkle 2 tbsp of flour over the mushrooms and stir for 30 seconds until evenly coated.  Add the chicken broth and milk, bring to a simmer and cook for 8-10 minutes or until thickened.  Add the beans to the sauce and then pour into a greased 8 x 8 inch baking dish.  Sprinkle with onion/bread crumb mixture on top, lightly pour melted butter on top, and bake for 25 minutes or until the top is golden.  Serve warm.

Hope y’all enjoy!

xoxo, Sara

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