Everyone (especially me) is happy at the table. I’ve created an easy recipe that combines real, fresh ingredients with lots of flavors, while still saving you time. That’s why you won’t find any cream of mushroom soup in my recipe. The only exception? I won’t sacrifice flavor. To be fair, I’m the first one to raise my hand when it comes to saving time in the kitchen. The original green bean casserole was created during the era of home cooks transitioning from scratch-made meals to relishing in the convenience that cooking from a box or can delivers. I knew I could give this dish the makeover it deserved. The last time I was passed an 11×13-inch casserole dish of green bean casserole, it was a sad mixture of stunted, pallid beans in a gloopy grey gravy instead of a flavorful sauce. So why go and change it? It’s true, sometimes you just shouldn’t mess with the classics, especially when they’re tied to food memories of time spent with family. Green bean casserole is one of the most classic holiday side dishes, that’s right up there with stuffing, gravy, and cranberry sauce. This recipe is brought to you by Alexia Foods
#RECIPE GREEN BEAN CASSEROLE FROM SCRATCH UPGRADE#
The little changes of swapping out canned soup for homemade and canned green beans for fresh ones really are game changers.Green bean casserole gets a real Thanksgiving upgrade with fresh green beans and an easy-to-make, homemade mushroom sauce, for a creamy and classic side dish with an irresistible, salty crunch from crispy onion rings. If you need a side dish for Thanksgiving or the Holiday Season in general, this one is an upleveled crowd pleaser. They have the most salt and the lightest batter of 3 kinds I tested (Trader Joe’s and a generic grocery store brand). Fried onions: I’ve tried several brands of crispy fried onions, and even though I usually don’t have much name brand preference when cooking, the French’s ones really are the best.The more you cook the mushrooms down in the butter, the more of that mushroom flavor you’ll get in the soup. Reduce the mushrooms down until they are very soft.If the pieces are too long it makes it really hard to serve and eat. Use fresh green beans, and cut the ends off of them first, then cut them into 1 inch pieces.Here are my tips for getting this casserole just right:
It’s creamy and thick with the most delicious butter-y mushroom flavor.
The best part is, you can leave the mushrooms whole (for people like me that love mushrooms) or chop them fine and cook them down in the soup (for people like my husband who don’t like the texture of mushrooms).Įither way, the flavor of this homemade cream of mushroom soup is at the next level. When cooked into a dish mushrooms provide such a high level of nutty, woodsy, aromatic flavor. I can’t explain it completely but I’ve always just had a strong aversion to canned green beans – they are so mushy! Canned cream of mushroom soup also just has a chemical flavor, which takes over the amazing flavor and power of mushrooms. I’d only ever had it with canned green beans and canned cream of mushroom soup.
Just say no to canned cream of mushroom soup and canned green beans! This Homemade Green Bean Casserole is next level delicious.įor years I thought I didn’t like Green Bean Casserole.
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