Fresh Green Bean Casserole
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This Fresh Green Bean Casserole is an updated take on the Green Bean Casserole of my youth, one slathered in Cream of Mushroom Soup, and canned green beans.
We can do better! This version takes fresh green beans and covers them with a homemade creamy mushroom sauce (with three types of mushrooms!) and gets topped with the classic crispy fried onions.
It's a Thanksgiving side dish recipe that can be made in advance the day before and all you have to do is top with the onions and bake while your turkey rests!
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FRESH GREEN BEAN CASSEROLE RECIPE
Serves 6-8
*Print Recipe Here*
INGREDIENTS:
2 lbs (907 g) green bean, washed and trimmed
½ teaspoon (3 g) kosher salt
3 Tbsp (42 g) butter
¾ cup (85 g) shallots, cut into half moons
4 ounces (113g) shiitake mushrooms, sliced thinly
4 ounces (115g) cremini mushrooms, sliced
1 large (85 g) portobello mushroom, sliced and cut in half lengthwise
Salt and pepper to taste
2 Tbsp (30 ml) fresh thyme, chopped
1 Tablespoon (15 ml) Worcestershire Sauce
For the Bechamel Sauce:
4 Tbsp (56 g) butter
¼ cup (34 g) all-purpose flour
4 cups (946 ml) milk
3 garlic cloves, minced
¾ tsp (5 g) salt
Freshly cracked Pepper
¼ cup (17 g) parmesan cheese, freshly grated
Topping:
6 ounces (170 g) French’s fried onions
Method:
Set a large pot to boil. Add salt. Drop the green beans into boiling water for 5-6 minutes. They should be tender but still a bit crisp. Transfer them into a large bowl of icy water. Stir the beans in the ice bath until the beans have cooled. Then drain through a colander, removing any ice cubes that remain.
Transfer the beans to a 9 x 13 casserole, and pat them dry with a clean kitchen towel and set aside.
Meanwhile, heat a large skillet over medium-high flame. Melt the butter. Once it's foamy add the shallots. Cook until fragrant and wilted. Then add the mushrooms. Cook, stirring occasionally, until the mushrooms release their juices. Season with salt and pepper. Add the Worcestershire sauce and the thyme. Transfer the mushroom mixture to the casserole, and spoon them on top of the beans, to cover them.
For the bechamel sauce, add the butter to a large, deep skillet, over medium-high heat. Once melted and foamy, add the flour, and whisk until a loose paste forms. Then slowly whisk in the milk. Allow to come to a low boil, which will take 3-5 minutes. Once boiling, reduce to a simmer until thickened. Then add the salt, pepper and the garlic. Then add the parmesan cheese. Stir until melted and smooth.
Pour the sauce over the beans and mushroom mixture, making sure all areas are covered. Up until this point, the casserole can be made ahead. Cover and refrigerate until ready to serve.
Preheat the oven to 350F (180C). Top the casserole with the crispy onions and bake at 350F (180C) for 25 minutes covered, then bake uncovered for 5 minutes. Serve immediately.
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Sausage Green Bean And Potato Casserole Recipe
My Sausage Green Bean Potato Casserole Recipe A simple quick and easy flavorful recipe that will impress your guests this holiday season. Scroll to the bottom of the page for the full recipe.
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Cooking With Tammy Seasoning:
1½ lbs sausage kielbasa, andouille, or smoke sausage, sliced
2 lbs baby potatoes or baby creamer potatoes
2 15 oz cans green beans, drained
⅛ cup vegetable oil
¼ cup butter
1 cup onions chopped
3 cloves garlic, or 2 tbsp garlic minced
1 tsp Cajun Seasoning
1 tsp Creole Seasoning
1 tsp garlic powder
1 tsp pepper
1/2 tsp salt
½ tsp red pepper flakes
Preheat oven to 400° and spray a 9×13 baking dish with non-stick spray.
Wash potatoes, if the potatoes are on the larger side, cut them in half and add to a bowl.
Add oil, seasonings, pepper, salt, and red pepper flakes. Toss to coat.
In a large frying pan, add sausage and cook over medium-high heat until sausages have browned.
Remove sausage from the pan into a bowl and reserve.
Melt butter in a frying pan and add onions and garlic, cook until onions are translucent and the garlic is fragrant.
Add the garlic mixture to the potatoes, along with the sausage and green beans, and combine.
Cover with foil and place in the oven. Bake for 40 minutes or until potatoes are tender.
Carefully remove from oven and enjoy!
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Green Bean Casserole – Best Ever – Quick and Easy – The Hillbilly Kitchen
Green Bean Casserole – Best Ever – Quick and Easy – The Hillbilly Kitchen
Green Bean Casserole is one of those sides that everyone expects to find on the Thanksgiving Table. It is really fast and easy. With a simple substitution and a few simple add ins you can make The Best Green Bean Casserole! Green bean casserole is always a hit at any holiday gathering and yours will be the best. It is a perfect blend of taste, texture and aroma. Add a little leftover diced ham and this would be a delicious dinner casserole.
You can prepare this the day before your dinner and pop it in the oven about 45 minutes before you plan to eat. This casserole is the perfect side dish for elegant dinner, family gathering, potluck at work or church and it works for any occasion – Thanksgiving Dinner, Christmas Dinner, Easter Dinner or a nice Sunday Dinner.
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Ingredients:
2 cans Green Beans
1 can Cream Soup (Mushroom, Potato, Celery…)
1 cup Shredded Cheddar Cheese
1 ½ cups Crispy Fried Onions
Pepper to Taste
Options Crumbled Bacon or Diced Ham
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Skillet Green Bean Casserole | Chef Julie Yoon
This Skillet Green Bean Casserole has all the flavors you want in a traditional Green Bean Casserole, but made in one pan and in less time! That's right...you don't even have to pop it in the oven! It's tossed with cremini mushrooms and topped with crispy shallots. Make it in a cast-iron skillet and you can go from stovetop to table! This is the Thanksgiving side dish of your dreams, but you can also make it any time of the year. You can find the written recipe with all the exact measurements and amounts here:
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Hi! I’m Julie, your kitchen coach! I'm a trained chef, wife, and mom. I have a passion for encouraging home cooks gain confidence in the kitchen. My recipes are approachable, interesting, and reliable enough to be worked into your regular dinner rotations! When I'm not sharing kitchen tips, I'm sharing everyday life! I'm a not-so-secret avid thrifter and lover of design and decor. My husband Joe and I created this channel together and try to always bring you the best creative, entertaining, and helpful videos that we can. We hope you subscribe and become part of our family. Welcome to our “Yoon-iverse!”
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Homemade Green Bean Casserole Made From SCRATCH!!!
I know a lot of people don't like Green Bean Casserole, but that's because they have never had made from scratch. Put this on the table for the Holidays and watch your family's faces light up.
#YESChef #BigChefDro #LetsCook #YESChefCreates #TheChefsTable #Thanksgiving #GreenBean #GreenBeanCasserole #ThanksgivingDinner #ChristmasDinner #Holidays #SeasonalMeals #Turkey #TurkeyDay #cooking #food #foodie #foodporn #instafood #homemade #foodphotography #yummy #foodstagram #delicious #foodblogger #foodlover #chef #cook #dinner #healthyfood #tasty #instagood #homecooking #love #kitchen #baking #lunch #eat #cookingathome #foodies #foodgasm #healthy #cheflife #bhfyp
Ingredients
2 1/2 lb. Fresh Green Beans (ends snapped off and the larger ones snapped in half)
2 C Whole Milk
2 C Heavy Whipping Cream
1 ea. Block Parmesan Cheese. (use as much or as little as you like)
1 lb Sliced Portobello Mushrooms (use as much or as little as you like)
1/3 C Fresh Minced Garlic (use as much or as little as you like)
1/4 C All Purpose Flour
2 Tbs Granulated Garlic
1 Tbs. Kosher Salt (this is to taste. Add a little, taste, and more as needed)
2 Tbs. Black Pepper (I prefer a lot of pepper in this particular dish. Add according to your taste)
2 Tbs Truffle Oil
1 Tbs Extra Virgin Olive Oil
1 Stick Unsalted Butter (cut into pats)
1 Half Large Yellow Onion (cut into strips and then cut strips in half)
French's Fried Onions (use as much or as little as you like)
Sprinkle of dried Parsley (Optional)
Instructions
Bring salted water to a boil and add green beans. Let boil uncovered for 16-18 minutes. Check for firmness, you do not want to overcook them.
Once done, drain and put into an ice bath to stop the cooking process.
While green beans are cooling start Cream of Mushroom
In a heavy bottom pot or sauce pan add both oils and onions and turn pot on medium high
With a wooden spoon sauté onions stirring constantly until they sweat and then add mushrooms.
Allow mushrooms to cook down stirring constantly extracting the juices. Do not let onions or mushrooms char, caramelize, or get any color.
Add garlic continuing to stir until you smell the garlic. Do not let garlic sit and get brown. This should take 20-30 seconds.
Add stick of butter and stir until melted
Quickly add flour and begin stirring. DO NOT STOP STIRRING! The flour will stick to the bottom but don't worry. Just keep stirring until you see the mixture starting to brown. That means the taste of flour is being cooked out. Do not over brown. Turn stove down to medium low
Add milk and heavy cream incorporating all ingredients. With a wooden spoon scrape the bottom of pot while stirring to release THAT GOODNESS!!! get ALL of the flour off of the bottom because it will burn if you don't.
DO NOT walk away keep stirring. Sauce will begin to thicken and as it does, add granulated garlic, salt and pepper.
Once sauce is thickened to your liking, drain green beans and add to sauce mixing well.
Get a glass baking pan big enough to hold your casserole, spray with non-stick cooking spray and dump the contents of your pot into pan.
Cover pan with heavy duty aluminum foil and bake in a pre heated 375 degree oven for 30-40 minutes.
Once done remove foil and let sit for about 10-15 minutes and then shred Parmesan cheese over casserole (as much or as little as you like) and then top with French's fried onions and fully cover casserole. Shred more parmesan and finish off with dried parsley.
ENJOY!!!!!
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How to Make Classic Green Bean Casserole From Scratch
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EASY VEGAN GREEN BEAN CASSEROLE (NON-VEGAN OPTION)
Ingredients
* 2 teaspoons butter or vegan butter
* 6-7 cups canned or frozen cut green beans (if using fresh green beans, blanch in boiling water first)
* 1 tablespoon olive oil
* 1 large onion, finely diced
* 3 cloves garlic, finely minced
* 3/4 teaspoon dried thyme
* 3 tablespoons butter or vegan butter
* 2 tablespoons all purpose flour
* a pinch of ground nutmeg
* salt and black pepper (to taste)
* 1/2 cup dry white wine
* 1 cup half and half cream use oat cream for vegan option
* 1/2 cup water
* 1 1/2 cups crispy fried onions (the French's brand is free of animal products)
Instructions
* Preheat your oven to 325 degrees Fahrenheit and grease a 9-inch by 9-inch baking dish (or roughly equivalent size) with 2 teaspoons butter.
* Add the green beans to the baking dish and set aside.
* Heat a large saucepan over medium heat and add the olive oil, onions, garlic, and thyme. Saute until the mixture is fragrant and the onions are very soft.
* Add the butter and when it's melted, add the all purpose flour and whisk until the mixture becomes thick.
* Add the white wine and continue whisking until the liquid evaporates, about 3 minutes.
* Add the cream (or oat cream) and water and stir to combine. Add the nutmeg and salt & pepper and stir.
* Turn the heat to low and stir the mixture regularly until a thick sauce forms (this will take a few minutes).
* Pour the sauce over the green beans in the baking dish and toss gently, just to make sure the sauce is evenly distributed.
* Smooth out the top and sprinkle the crispy fried onions over the top.
* Bake at 325 degrees until the sauce is bubbly and the top is golden brown (about 20 minutes).
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