Homemade green bean casserole with bacon, fresh mushrooms, and sharp cheddar cheese is deliciously creamy without canned soup. Show
Recipe OverviewWhy you’ll love it: This green bean casserole is definitely a step above the traditional version made with canned soup. How
long it takes: 30 minutes to prep, 20 minutes in the oven Kick the cans to the curb and make your green bean casserole from scratch this year. With a creamy sauce flavored with bacon, fresh mushrooms, and cheddar cheese, and topped with crunchy onions, these green beans will be the star of your dinner. True of many of my recipes, this recipe still has a few shortcuts. Because when you’re prepping a thousand things for Thanksgiving dinner, a couple shortcuts are okay. They’re actually a really, really good idea. About This RecipeThe first shortcut I take for this recipe? Using frozen green beans. Of course, you can use fresh green beans. Personally, I think green beans are one vegetable that tastes great frozen. I mean, not eaten while they’re still frozen. You know what I mean. The second shortcut: For those lovely golden brown onions on top, I use French’s crispy fried onions (NOT sponsored!). I love them, what can I say? There’s really no substitute for them unless you want to fry up some onions or shallots. A shortcut I don’t take: Cream of mushroom soup. This is a no soup recipe and it’s not filled with heavy cream either. A lovely, but simple white sauce takes the place of cream soup which is loaded with sodium (843 mg per serving!), fat, and weird ingredients like modified food starch, soy protein concentrate, monosodium glutamate (MSG), and yeast extract,
What You’ll Need
How To Make This RecipeAlthough it is a bit more work than opening up a few cans and mixing everything together, this green bean casserole recipe isn’t difficult. The end result is worth the extra labor, trust me! First off, prep the green beans. If you’re using fresh beans, they need to be snipped, washed, cooked lightly, and drained. An ice bath isn’t necessary because they’ll continue to cook in the casserole when it’s heated. Frozen beans need to be cooked and drained. Canned beans simply need to be drained. Next, chop up the bacon. I like to use thick slices of center cut bacon so there are more substantial pieces of bacon. In a large skillet, fry the bacon until it’s crisp. Take it out of the pan to drain on paper towels. Leave the grease in the pan. Add the chopped onions to the pan and cook them for a few minutes, and then add the mushrooms. Cook, stirring once or twice, until the mushrooms lose their liquid and begin to brown. Remove the onions and mushrooms with a slotted spoon and add them to a large mixing bowl with the green beans. Next, using the same skillet with any remaining juices, melt the butter with the garlic. Add the flour and cook it for a minute or two, stirring constantly. Slowly whisk in the milk and bring the sauce to a boil. You should have a creamy white sauce. Stir the shredded cheese and fresh thyme into the sauce. Does your sauce remind you of anything? It’s the replacement for the canned cream of mushroom soup but so much better, especially once you add the mushrooms. Stir the creamy sauce into the bowl with the green beans, onions, garlic, and mushrooms. Add the bacon, and stir until everything is coated with sauce. Pour it all into a greased baking dish. Top with the crispy goodness of French fried onions and bake. Done! Why is my green bean casserole watery? A couple things could contribute to a watery, soupy casserole. Perhaps the beans weren’t drained well. Excess water in
the beans could thin out the sauce too much. Not using enough flour to thicken the sauce could result in a more soupy casserole. Or maybe you have more sauce than you needed if you used too few beans. What is the best kind of green beans for green bean casserole? Choose the kind of green bean you like best. Traditionally, green bean casserole is made with canned green beans. The advantage of using canned green beans is that they don’t have to be precooked before adding them to the casserole. Make It Your Own
Since holiday dinners can be a bit stressful with lots to do, you may want to get a little head start on this side dish. There are a couple of ways to do that. One or two days ahead of time: Prep the beans (if using fresh), onions, and mushrooms. Wash, slice, bag and refrigerate them. The day before: Prepare the whole casserole except for the onion topping and refrigerate it unbaked, covered well with foil or plastic wrap. On the day of: Take the casserole out of the refrigerator to warm up a half hour while the oven preheats. Uncover, add the fried onion topping, and bake as directed, adding 5 to 10 minutes to the baking time. Leftover green bean casserole should be covered tightly and refrigerated within 2 hours. It will keep in the refrigerator for up to four days. It doesn’t freeze well. To reheat, microwave servings at medium heat in 30 second increments or until heated through. If you prefer, reheat larger portions uncovered in the oven at 350°F for twenty minutes or until warm. Note: The topping won’t be quite as crisp. More Green Bean Recipes
Thanksgiving Side DishesDid you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest! Homemade green bean casserole with bacon, fresh mushrooms, and sharp cheddar cheese is deliciously creamy without canned soup.
Calories: 193kcal, Carbohydrates: 13g, Protein: 5g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Cholesterol: 16mg, Sodium: 241mg, Potassium: 160mg, Fiber: 1g, Sugar: 3g, Vitamin A: 186IU, Vitamin C: 2mg, Calcium: 132mg, Iron: 0.3mg This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators. Should you cover green bean casserole when baking?Bake in the preheated oven, uncovered, until hot and bubbly in the center, about 30 to 40 minutes.
Is green bean casserole better with canned or fresh?To kick things up a notch, I also use fresh green beans rather than canned ones because it gives the casserole the most refreshing flavor that's just to die for. That isn't to say that you can't use canned or frozen, if that's easier for you then go right on ahead!
How do you keep green bean casserole from being runny?If your topping is soggy, it's probably because the casserole itself is too wet. Before you add your topping try to thicken the casserole up with flour or cornstarch so the topping sits on top and doesn't sink to the bottom.
What is a good substitute for green bean casserole?5 Fresh Alternatives to Green Bean Casserole. Lemony Green Beans with Almond Breadcrumbs. ... . Roasted Green Beans with Harissa. ... . Green Beans with Almond Pesto. ... . Greek-Style Braised Green Beans. ... . Stovetop Steam-Fried Green Beans and Mushrooms.. |