Wednesday, November 23, 2011

Green Bean Casserole not from a can

Happy almost Thanksgiving everyone!

So far thing are looking okay, and I don't believe we shall see a repeat of last year where due to illness on the other end my husband and I had 3 hours to prepare a Thanksgiving feast on our own.

Boy that was a lot of fun, shopping at 7:30 on Thanksgiving to pick up what for everyone else would be last minute things and for us was well everything. Fast brining turkey bits, whipping up two sides in the same oven, keeping them warm and then roasting the turkey. Yup, grand ol' time.

But sometimes I like to enjoy the festive holiday season for as long as I can and occasionally one just wants green bean casserole. Except I'm not crazy about the traditional get a frozen bag of beans, a can of soup and the always necessary fried onion strips. It's sort of well quintessential 1950's fair with the flavors muddied under heavy amounts of sodium.

So I was extra excited to find a from scratch green bean casserole recipe, I did alter it a bit because I have a terrible habit of doing that.


  • 1 tablespoon oil
  • About 1/4 cup of dried onions
  • 8 ounces mushrooms, chopped
  • 1 tablespoon onion powder
  • 1 1/4 teaspoons salt, divided
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon freshly ground pepper
  • 1/3 cup all-purpose flour, divided
  • 1 cup milk
  • 3 tablespoons dry sherry,(or in my case the cooking wine)
  • As many fresh green beans I could rescue from the rotting bag
  • 1/3 cup reduced-fat sour cream
First thing I did was prep the fresh green beans. Frozen's always a good option to, it's just our local grocery store always has a bag of fresh that I like to get. So I slice and dice a lot and plop they go into the water.

To a pan add the oil and onions. You can be a normal person and actually slice up an onion or be me and despise the thing aside from a handful of forms. Let those get flavorful and then add the mushrooms and spices. Cook them for about 5-7 minutes to escape the tasty juices and mix together flavors.

I should warn you since we are using thyme it will smell like Thanksgiving in your pan, so use caution and try to avoid any turkeys with a grudge. Once those are looking nice and dessicated sprinkle the flour over the veggies and add the milk and sherry. Bring that to a simmer for a few minutes to thicken up (and oh will it). This is a good time to taste and adjust your flavors accordingly (I probably added more thyme here).

Now plop in the green beans and the sour cream. Stir and stir until you have this ooey gooeyness:
Now here is where I go completely off the recipe, because half the point of making green bean casserole is the french's fried onions. It's really a vehicle for eating them without having to do it huddled over the kitchen sink at 4 AM.

So instead of making their fancy topping I tossed a few of the pre-bought stuff (oh the horrors) into the pan and then added the entire green bean goo into a dish and topped with more fried onions:
Into the 400 oven for 15 minutes to come out looking like this:
And how does it taste? Both warm and familiar but with a bit more pop, you can really get a good feel for the mushrooms instead of the vague idea a mushroom was near it from a can. Its also a lot more filling than the usual can stuff. I was a bit low on the beans so I came nowhere close to filling my dish but there's still quite a bit for leftovers.

It's a lot more work but I say it's worth it for the homemade green bean casserole.

1 comment:

Linda said...

I've never made Green bean casserole. In fact, I'd never eaten it until about 3 years ago. It's tasty but not something I go out of my way for. I'll keep your recipe in case I get a hankering for it.