Homemade Green Bean Casserole

Fresh green beans and mushrooms in a creamy sauce topped with crispy oven baked onion rings

We’ve all had the holiday side dish staple of green bean casserole.  Aunt Someone-or-other would bring it and we all loved it.  Frozen green beans, canned cream of mushroom soup and dried crispy onions.  I’m feeling that there could be some updates here.

How about we use all fresh ingredients?  And let’s make our own cream of mushroom soup.  And what about a sheet pan of crispy oven baked onions for the topping??

Yeah.  Let’s do this

I’m going to start with the crispy oven baked onions.  The onions need to be super thin so I’m using a mandoline.  One of the Food Network chefs used cut resistant gloves while using the mandoline and being the lemming that I am, I had to buy them.  SO much easier than the food holding device that they give you with the mandoline

Once the onions are thinly sliced, toss them in a mix of flour, panko and kosher salt.  I’ve sprayed a sheet pan with olive oil spray and preheated the oven to 375.  Place the onions in a thin layer and bake for about 15 minutes, tossing the onions every 5 minutes so they don’t overcook

While the onions are in the oven, let’s prep the mushrooms

Wipe the mushrooms clean with a paper towel and halve or quarter (depending upon size)

Next we’re going to measure out the ingredients for the cream sauce.  You’ll need one cup of half and half, one cup of chicken stock, 2 tablespoons of flour, kosher salt, black pepper, a pinch of freshly grated nutmeg, 2 tablespoons of butter and 2 cloves of grated garlic

Add 2 tablespoons of butter to an oven safe pan heated on medium high and toss in the mushrooms.  You’ll want to cook these for about 5 to 7 minutes

Add in 2 cloves of shredded garlic, nutmeg, kosher salt and black pepper. Stir and let cook for another minute or two

While the mushrooms are cooking, let’s bring a pot of salted water to a boil

Add in 1 pound of trimmed and halved fresh green beans.  They’ll cook more in the oven so we only want to blanch them for about 4 minutes. At 4 minutes, plunge the beans into an ice bath to stop the cooking process.  Drain and set aside

Sprinkle the flour over the mushrooms.  I like to use a small sieve so the flour spreads evenly and there are no lumps

Mix until the mushrooms are coated

Now we’ll add in the liquids.  Pour in the cup of chicken stock and let simmer for about 5 minutes

Lower the heat to medium-low and add in the half and half

Once the half and half is combined, let simmer for about 8 minutes, stirring occasionally

Remove from heat, toss in the green beans and top with the reserved onions

Increase oven heat to 400 and bake for about 15 minutes until the casserole is browned and bubbly

*Simply Sunday’s note: You can prep this casserole all the way up to the point where the green beans are incorporated. Top with onions and bake right before serving dinner

Proudly serve knowing you’ve just recreated a classic side using the freshest of ingredients!

Enjoy!

Tools used to make this recipe

Cut Resistant Gloves

Mini Prep Glass Bowl

NuWave Flex Precision Induction Cooktop

Lodge Cast Iron Skillet

Farberware Classic Series Stainless Steel Saucepan

Pyrex Mixing Bowl

Pyrex Prepware 1-Cup Measuring Cup

Royal Classique 10 Piece Stainless Steel Measuring Cups and Spoons Set with Silicone Handles

Simply Bamboo Maui Bamboo Cutting Board

Kitchen Fine Mesh Strainer

Stainless Steel Spider Strainer

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece

Zelite Infinity Santoku Knife

OXO Good Grips Tongs

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