#Recipe string bean casserole full
Parmesan Cheese: Adding grated Parmesan cheese to the topping adds so much flavor to the dish.įind the full printable recipe with ingredient amounts and instructions in the recipe card below.Breadcrumbs: You can use store bought breadcrumbs or make your own for the topping.For a richer sauce, replace the milk with heavy cream or half and half. I find that combining the two makes a sauce that is creamy without being too heavy. Chicken Broth & Whole Milk: I use a combination of chicken broth and milk to make the sauce.All-Purpose Flour: Flour is used to thicken the sauce.Onion & Garlic: Chopped yellow onion and minced garlic add flavor.Mushrooms: I prefer the more complex flavor of cremini mushrooms, but you can use white button mushrooms if you prefer.Butter: Butter is used in the creamy mushroom sauce and also in the topping.Before cooking the green beans, trim off the stem ends and cut them into 2-inch pieces. Green Beans: Fresh green beans make the best green bean casserole.You just can’t beat the homemade taste of cooking from scratch! Green Bean Casserole Ingredients While this recipe requires a few more steps than the version made with canned soup, it is still easy to make and the extra effort is totally worth it. This green bean casserole is sure to be on our holiday table this year, along with Sweet Potato Casserole and Mashed Potatoes. It is so delicious, I promise you won’t miss the fried onions. The classic version of this casserole is usually topped with French fried onions, but I top mine with a crispy, buttery breadcrumb topping made with Parmesan cheese. Like my favorite Broccoli Casserole, my green bean casserole recipe is made from scratch. This comforting casserole will have everyone at the table going back for seconds! The casserole is then baked until the topping is golden brown and the center is hot and bubbly. Crisp, fresh green beans are combined with a creamy homemade sauce and then topped with a cheesy breadcrumb topping. This green bean casserole is one of my favorite Thanksgiving side dishes. Sure, the main course is usually delicious, but for me it’s the side dishes that make the meal. It’s the perfect side dish for Thanksgiving or any special holiday meal.Īt a holiday meal, I am all about the sides. Bake for another 5 minutes, just to brown the topping.This Green Bean Casserole is easy to make from scratch, with fresh green beans and a creamy mushroom sauce. Top with the butter crackers and the remaining 1/2 cup fried onions. Transfer the mixture to a 2-quart baking dish.īake until the casserole is hot and bubbling around the edges, 30 to 35 minutes. Season with pepper and then scrape the mushrooms into the pot with the cream sauce.Īdd the green beans to the mushroom cream sauce.
Add the brandy, if using, and cook until reduced by half, about 1 minute. Stir to flip the mushrooms, then continue cooking until browned all over, another 3 minutes. Cook until golden brown on one side, about 3 to 4 minutes. Add the mushrooms, spreading them in an even layer do not season or stir the mushrooms. Meanwhile, heat the olive oil in a large sauté pan over medium-high heat until shimmering. Cook, whisking occasionally, until the sauce is thick enough to coat the back of a spoon, about 8 minutes. Add the thyme and continue whisking until the mixture is smooth. Slowly pour in the milk and cream, whisking constantly. Cook until the mixture is slightly golden and smells of toasted nuts, about 2 minutes.
#Recipe string bean casserole free
When the bubbles have subsided, whisk in the flour until it is free of lumps. Melt the butter in the Dutch oven over medium heat. Drain the beans and immediately plunge them into the ice bath. Add the green beans to the boiling water and cook just until crisp-tender and bright green, 2 to 3 minutes.
Meanwhile, prepare an ice bath by combining 4 cups ice and 4 cups water in a large bowl. Add 2 quarts water and a generous pinch of salt to a Dutch oven and bring to a boil over high heat.
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