I love that it tastes better than the original creamed soup version… AND the fried shallots are perfection. Ohhhh yes… homemade green bean casserole for the win! Bake for 8-10 minutes, watch carefully so the onions don’t burn. Lastly, give the casserole one final stir, and then top with the fried shallots. Keep frying and stirring and frying until they turn a beautiful golden color. You’ll want a deep golden color so watch these like a hawk. I use two REALLY big shallots and it was about a heaping cup, sliced. Start with melting 4 tablespoons of butter in a pan over medium-high heat.Īdd in the sliced shallots, separating them with your fingers. Meanwhile, let’s make the fried shallots. Don’t be like me.īake in a preheated 350 degrees for 30-40 minutes or until the beans are fork tender. Seriously, you want one with room so you will be able to toss the beans around during it’s time in the oven. NOTE: Once again I picked the wrong size baking dish. Pour in a half cup of half and half or whole milk… you know you could also mix the milk with the soup in a separate bowl… but I didn’t want to dirty anymore dishes.Īdd the beans into a baking dish and pour the remaining goodies over top. Top with the homemade cream of mushroom soup, kosher salt and lots of black pepper. I kept my beans whole, but feel free to cut them in half for easier fork-stabbing and eating. Pat them dry and plop them into a large bowl. This will lock in that purty green color so they won’t turn all drab.Īfter a couple minutes in the ice water, remove the green beans and let them drain in a colander. In a nearby bowl of ice water, submerge the beans. Use tongs to remove the beans from the boiling water… Bring it to a boil, season with salt and cook the beans for 3 to 4 minutes. Get a deep 10-inch skillet or large stock pot. Oh and I fried up some shallots for that crispy onion-y topping.īlanching isn’t as complicated as you might think. So really all I had to do was blanch some haricot verts (ya know those thinner than regular green beans?). Instead I made my own version of condensed cream of mushroom soup way in advance and kept it in the freezer. ![]() So First, I nixed the whole can of condensed soup part… we can’t have any of that. Blanch the beans: in a large pot of boiling salted water, add in the green beans and cook for 3 minutes. I didn’t want it to be super complicated or make the holiday any more stressful than it already can be. Grease a 2-quart casserole dish with cooking spray. Making homemade green bean casserole from scratch has been on my bucket list for this blog for quite some time. I could literally eat the whole thing with a fork… or a shovel. There’s just something about that creamy, bean-y casserole and those crunchy fried onions. I seriously don’t ever remember not liking it. This iconic Green Bean Casserole is a classic favorite holiday side dish. Homemade green bean casserole is one of my favorite holiday sides.Īlong with the dinner rolls of course. Easy Green Bean Casserole: A Classic Favorite. I’ve decided to ditch the condensed soup version and make it from scratch! Homemade green bean casserole is one of my favorite holiday sides.
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