Whether you’re practicing for Thanksgiving dinner or complimenting a savory dinner in July, a green bean casserole that’s made from scratch is always treasured and respected, and this simple, yet savory, detailed recipe guide from Gimme Some Oven hits the homemade nail on the head.
Green Bean Casserole:
- 2 lbs fresh green beans, trimmed, and cut into bite-sized pieces
- 1 batch of Mushroom Alfredo Sauce
- 2 tbsp butter or olive oil
- 8 oz. baby bella mushrooms, thinly-sliced
- 4 cloves of garlic, pressed or minced
- 3 tbsp all-purpose flour
- ½ cup of vegetable stock
- 1 cup milk
- ½ cup freshly-grated Parmesan cheese
- ½ tsp fine sea salt
- ¼ tsp freshly-ground black pepper
- 1 batch Crispy Onion Topping
- 1 tbsp butter or olive oil, divided
- 1 medium red onion, peeled and thinly-sliced
- ½ cup Panko breadcrumbs
- 1/4th cup freshly-grated Parmesan cheese
- ¼ teaspoon each fine sea salt and freshly-cracked black pepper
Recipe for Green Bean Casserole:
- Preheat your oven to 375°F
- Heat a large stockpot of water over high-heat until it’s boiling. Meanwhile, trim and cut your green beans, then add them to the boiling water. Cook them for 3-5 minutes, depending on your preferred level of crispiness, though it’s a good idea to undercook them, as they’ll cook more in the oven. Use a slotted spoon or strainer to transfer the beans immediately into a large bowl of ice water, and give them a quick stir, preventing them from cooking longer. Afterward, set aside.
- For the next step of this green bean casserole, melt ½ tablespoon butter in a large sauté pan over medium-high heat. Add the onion and sauté for 2-3 minutes, occasionally stirring until the onion is partially cooked, still holding its shape. Transfer the onion to a clean bowl and add the remaining ½ tablespoon of butter to the sauté pan along with the panko and stir to combine. Cook this for 2-3 minutes, occasionally stirring until the panko is lightly golden. Remove this from the heat and transfer the panko to the bowl with the onions. Add in the Parmesan, salt, and pepper, and toss the onion mixture until evenly combined, setting it aside.
- Briefly rinse and dry the sauté pan; then return it to the stove. Melt the butter over medium-high heath, and add the mushrooms and sauté for 5 minutes, stirring it occasionally until lightly browned and soft. Add the garlic and sauté for 1-2 more minutes, stirring occasionally until it’s Then, stir in the flour and sauté for an additional minute while stirring occasionally. Then, add in the vegetable stock and stir until the flour is evenly dissolved. Then, stir-in to combine the milk and Parmesan, and cook the sauce until it reaches a simmer and thickens. You can then remove it from heat and season it with salt and pepper to taste.
- Combine the green beans and mushroom alfredo sauce in the stockpot, and stir the green bean mixture until it’s all evenly combined. Transfer this to a 9 x 13 baking dish, and spread the green bean mixture out in an even layer, wherein you’ll sprinkle it evenly with the crispy onion topping mixture.
- Bake this dish for 25 minutes, or until the crispy onion topping is golden and crispy. You’ll want to watch this carefully so that it doesn’t burn, but if it begins to char, lay a piece of aluminum foil on top of the casserole.
- Remove from the oven and serve this side (or main dish) warm, by garnishing it with extra freshly-cracked black pepper and parsley while plating.
Once comfortable with the ingredients and procedure for green bean casserole , feel free to spice it up by adding extra cheese, cajun seasoning, bacon, or a little “kick” with crushed red pepper flakes or jalapeno slices. Customize this traditional side dish, and upgrade it to an unforgettable main dish.
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