Homemade green bean casserole
November 24, 2010, 4:01 pm
Filed under: Holidays, Technique, Vegetables

Who doesn’t like it? Only…I can’t eat things from a can much so I am making it from scratch. Everything else on the menu is either crazy simple (cranberry sauce, collards, sweet potatoes and apples) or already made (smoked turkey, dressing). So I don’t mind making a little effort on the green beans.
It involves making your own cream of mushroom soup. Not hard, but it does take some time and attention. I don’t do the fried onions on top, either.

Green Bean Casserole
For the sauce:
1/2 stick butter
1 medium onion, diced
some garlic, minced (how much? I DON’T KNOW! SOME!)
some black pepper
some salt
be sensible…add a bit of salt and pepper, less than you think you might need, you can always add more later.
In a nice big pot, saute the onion until it’s soft and starting to brown. Then add the garlic…oh I don’t know…maybe a teaspoon or so, or a little more if you like it like I do. Saute a little bit longer, just a minute or two. you don’t want the garlic to brown because it will get bitter.
Add a bit of salt and coarse black pepper. Then stir in:
6 oz fresh sliced mushrooms. What do you like? I like shiitake or baby portobellas. Button mushrooms are fine. Whatever. It’s about 2 cups worth, maybe a bit more.
Stir all this until the mushrooms start to soften just a bit. Then add:
1/4 cup flour
Stir until everything is nicely coated. Then add:
1 cup chicken broth (Homemade if you have it, please don’t use canned. Please? ok… if you must.)
2 cups heavy cream (WOAH! HEAVY CREAM?!) yes, baby, heavy cream. or half-and-half. Don’t be a wimp. It’s Thanksgiving and calories don’t count.
Turn the stove down low.
Stir until it starts to get thick, then stir some more until it’s nice and thick. Set aside. you can taste it now to see if you want more salt in it.

Prep your beans-You will want about 2 pounds. cut off the ends…ok I am assuming you’re using fresh. Frozen is fine. Do not use canned. What a waste that would be.
Blanch the beans (if you’re using fresh. Skip this if you’re using frozen, but rinse the frozen beans and pat dry.) in hot water then rinse in cold water and pat dry on a towel. Now, bean aesthetic is a personal choice. i like them longish and fancy. You might prefer them cut short. It’s your choice.
Oh yeah- to blanch beans, bring a pot of water to boiling and drop the trimmed beans into it. Bring the water back to boiling, count to 20 and drain them. They will be bright green. Then rinse them in cold water.

Now, in a great big bowl, mix the beans and the cream of deliciousness soup together and put it all in a buttered casserole. Bake at 350 degrees until the whole thing is bubbly and maybe browning a touch on top.

Ok now, the cream of delicious soup…use it for anything you would use the canned stuff for. Casseroles, whatever. Or just eat it from a bowl all by itself.

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