How many of you like green bean casserole? You probably grew up eating this side dish at holiday meals. Here is new from scratch version that is just a good as the original.
A Food Memory For Which You Are Thankful
In the US, November marks the Thanksgiving holiday. But many of us are especially thankful for food memories we have shared with friends or relatives throughout our lives. Was it a special meal you ate as a child? Or, maybe it was a food you grew and harvested with your own children. Please share one of your favorite food memories and the healthier “redo” of the recipe.
My husband’s family always serves green bean casserole at Thanksgiving. I think my first experience with green bean casserole what at their home. My family generally served and still serves just a simple steamed vegetable, like corn or plain green beans. When I host Thanksgiving or Easter I make green bean casserole now. I usually use the recipe found on the can of French’s onions, but for this redux challenge I set out to make the recipe from scratch.
I prefer to use frozen green beans. Fresh greens beans are great too, but I just don’t feel like cutting them up. I don’t like canned green beans at all. My mother-in-law makes her green bean casserole with canned green beans. Although the casserole is still good I think the taste of the casserole with frozen or fresh green beans is just better than canned.
You have to make sure you still use crispy onions. This is the best part of green bean casserole! We fight over the crispy onions. I wanted to make the recipe totally from scratch, so no onions came out of a can. I caramelized onions and then coated them with Panko bread crumbs to add some crunch.
- 16 oz green beans (fresh or frozen)
- 1 cup sliced mushrooms
- 2 cloves garlic
- 1 cup onion, sliced
- 1 cup Panko Crumbs
- 2 teaspoons olive oil
- ¼ teaspoon thyme
- 2 teaspoon Worcestershire sauce
- ½ cup vegetable broth
- 1 cup milk
- 2 tablespoons flour
- Salt and pepper to taste
- In a small saute pan heat 1 teaspoon olive oil.
- Cook onions over medium heat until caramelized.
- After the onions are caramelized coat them with Panko crumbs.
- Place coated onions on a baking sheet.
- Brown in a 350 degree F oven for 5-10 minutes, until crisp.
- In a large saute pan heat 1 teaspoon olive oil.
- Cook garlic over medium heat for 1-2 minutes.
- Add mushrooms cooking for 3-5 minutes.
- Season with salt, pepper, and thyme.
- Add vegetable broth and Worcestershire sauce, bring to a simmer.
- Slowly whisk in milk and continue to a slow boil.
- Whisk in flour slowly, simmering until sauce is thickened.
- Toss in green beans.
- Place green bean mixture into a baking pan.
- Place in a 350-degree oven until casserole is heated through, approximately 20 minutes.
- Add crisp onion for the last 5 minutes of cooking.