Did you grow up attending church potluck or gatherings where they ask you to bring a covered dish? Yes, I am one of those that routinely organizes those and I know everyone racks their brain wondering what to make? Well, this is not your ordinary Green Bean Casserole with the canned soup that shows up at the buffet line. (Although I need to add that one over at 10 Minute Dinners.)
This takes the Good Ole Fashioned Green Bean Casserole to a new level (or maybe back to how our great grandmas used to make it with all whole ingredients.) I will add that I’m thoroughly convinced that French Fried Onions are just one of life’s wonderful, little pleasures.
I’ve added very detailed directions, but trust me, it’s a simple recipe.
Have you tried the Cheddar Cheese ones? Oh my!! They are unbelievable and would be great in this recipe as well.
I had planned on having this recipe up before Thanksgiving and taking multiple pictures, but who says we need to hold out for gatherings?
This is perfect for any dinner and you don’t need more pictures to believe me. 🙂
Recipe: Green Bean Casserole with Gourmet Touch
Summary: This take the typical Green Bean Casserole up a notch. So delicious!
- 5 slices white sandwich bread, torn into pieces (or use store bought bread crumbs*)
- 2 1/2 T butter, softened*
- 1/2 tsp pepper, divided*
- 2 3/4 tsp salt, divided*
- 3 cups French fried onions
- 2 bags (16 oz each) frozen green beans
- 2 cups sliced mushrooms (optional)
- 3 garlic cloves, minced
- 3 T all-purpose flour
- 1 1/2 cups chicken broth
- 1 1/2 cups heavy cream
- Preheat oven to 425°. Coat 9×13 casserole dish with cooking spray.
- Prepare topping by pulsing bread, butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a food processor to create coarse bread crumbs. (About 8 to 10 pulses.) Transfer to a medium mixing bowl, and toss with French fried onions to combine. Set aside. (If using store bought bread crumbs, just omit directions to make them.
- Boil four quarts of water in stockpot or Dutch oven. Add 2 teaspoons salt and green beans. Cook until green beans are bright green and tender, yet still crisp. (About 4 to 6 minutes.)
- Drain green beans in a colander, then plunge the colander immediately in ice water to stop the cooking. Set aside in sink and allow to continue draining.
- Add butter to the same stock pot or Dutch oven, and melt over medium-high heat until foaming stops. Add mushrooms, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until mushrooms have released their moisture and liquid evaporates.
- Add flour and cook for one minute, stirring constantly. Stir in chicken stock, and bring to a simmer, stirring constantly. Add heavy cream and reduce heat to medium, and simmer until sauce reduces down and thickens. (About 12 minutes.)
- Reintroduce green beans and stir until evenly coated. Pour green bean mixture into 9×13 casserole dish, and arrange in an even layer.
- Sprinkle with French fried onion topping and bake at 425° for 15 minutes, or until top is golden brown and sauce is bubbling around the edges.
- Mix in a can of water chestnuts with your green beans to add a satisfying crunch.
Preparation time: 15 minute(s) Cooking time: 15 minute(s)
Number of servings (yield): 12
I like this version a lot better than the original one! Thanks for sharing!
Great recipe! I made a slow cooker green bean casserole for Thanksgiving, sans cans, and it was yummy!!
This looks amazing! Green bean casserole is one of my husband’s favorite recipes! I must try this one.
sO glad, April. It’s just nice to have a non canned soup option. 🙂