recipe green bean casserole from scratch

Frozen green beans need to be defrosted, blanched, drained, and patted dry. Fresh blanched green beans need to be drained and patted dry with paper towels (same with canned green beans). If the green beans are blanched first, they’ll release too much liquid while the casserole bakes, which will cause the creamy sauce to break. If you use less flour than the recipe calls for, the sauce won’t be thick enough. There are a few things that could make your casserole watery. You’ll need to bake it a bit longer, so bake it without the French fried onions until it’s warmed through (about 30 minutes), then add the onions and bake for an additional 15 – 20 minutes (or until it’s hot and bubbly). When you’re ready to bake it, pull it out of the refrigerator and let it rest at room temperature for 30 minutes. You can store it in the refrigerator covered with aluminum foil. This is a great recipe to make ahead of the holiday! Follow the instructions up through the point of spreading the green bean mixture into your 9 x 13 baking dish, but hold off on sprinkling the French fried onions on top. Bake for half the time, then add the French fried onions, and bake until they’re golden brown and the casserole is hot and bubbly. Toss everything together and spread it in a baking dish. Add in the butter, flour, half-and-half, water, bouillon, parmesan, and pepper to make the creamy sauce.

Next you’ll saute the bacon, onions, mushrooms, and garlic. Start by blanching, cooling, draining, and drying the green beans. Sprinkle the topping evenly over the top and bake for 25-30 minutes, or until the top is golden and bubbly.How To Make Fresh Green Bean Casserole From Scratch.

Pour the prepared homemade cream of mushroom soup over the top of the beans.(I recommend an 8″x8″ dish for one pound of beans and a 9″ x 13″ dish for 2 pounds of beans.) When the oven is preheated, place the blanched green beans in a casserole dish. Combine all of the topping ingredients in a small bowl.Taste the soup (careful, it will be hot) and add additional salt if needed.Bring the mixture to a boil and whisk well until the soup is very thick, anywhere from 2-5 minutes.Add ½ cup milk and ½ cup beef broth and whisk well to incorporate the flour into the liquid.Let the flour cook for about 1 minute, stirring occasionally. Add 2 Tbsp flour to the pot and stir to coat.Cook until the mushrooms start to soften, about 5-7 minutes. Add 1 cup mushrooms, 1 tsp thyme, 1 clove garlic (minced), 2 tsp salt, ½ tsp pepper, and 1 tsp onion powder.In a medium stockpot, melt 2 Tbsp butter over medium heat.Prepare the batch of homemade cream of mushroom soup: As the beans cool, preheat the oven to 375F. Let the beans sit in the ice bath for 2 minutes, then remove them from the water into a colander to strain. Immediately remove the beans from the boiling water and put them in the ice bath.Use a kitchen timer to ensure they don’t overcook. Working in batches, put the green beans into the boiling water and cook for 2 minutes.Meanwhile, create an ice bath by filling a large bowl with ice water. Fill a 5-6 quart stockpot halfway with water.

Recipe green bean casserole from scratch