Green bean casserole

Introduction

Green bean casserole became a holiday Staple for many across the world. It was considered a perfect dish for holiday entertaining because it was simple, inexpensive, and easily made ahead of time. It became known as a "jiffy casserole" because it went from one bowl to one pan.

Prep Time: 10 mins, Cook Time: 15 mins, Total Time: 25 mins, Servings: 6

Green bean casserole

Ingredients

Crispy onions

• Onions – Medium mild-flavored onions like white or yellow onions.

• Dry Ingredients – All-purpose flour, salt, and panko bread crumbs.

Green beans

• Veggies – Fresh trimmed green beans and cremini mushrooms. Regular white mushrooms work as well.

• Butter – Unsalted to control the sodium content of our dish.

• Garlic – Essential to add flavor to our casserole.

• Flour – All-purpose flour to help thicken our sauce.

• Nutmeg – Ground up adding the perfect flavor kick to our dish. There’s nothing like nutmeg in a nice creamy sauce.

• Liquids – Low-sodium chicken broth and heavy cream. You can use half and half for a lighter version.

• Chicken sausage – 3 slices of chicken sausage fried up fresh and chopped up. This is an optional ingredient, but we know this (chicken) makes everything better.

How to make green bean casserole

1. Crispy Onions: In a mixing bowl, combine flour, breadcrumbs, and a pinch of salt. Toss the sliced onions in this mixture until they're evenly coated. Spread the onions on a baking sheet in a single layer and bake at 425°F for about 30 minutes, or until they're golden and crispy. Once done, reduce the oven temperature to 400°F for later.

2. Green Beans: Bring a large pot of water (about a gallon) to a boil, adding a teaspoon of salt. Add the green beans and blanch them for 5 minutes. Afterward, immediately transfer the beans to a bowl of ice water to stop the cooking process. Drain and set aside.

3. Creamy Mushroom Sauce: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the mushrooms, season with salt and pepper, and cook for about 5 minutes, stirring occasionally until tender. Add minced garlic and a pinch of nutmeg, cooking for another minute or so until the garlic is fragrant. Sprinkle 2 tablespoons of flour over the mushrooms and stir to incorporate. Pour in the chicken broth, stirring well, and cook for another minute. Lower the heat to medium-low, then add the heavy cream. Let the sauce cook for 6-8 minutes until it thickens.

4. Assemble & Bake: Turn off the heat and fold in the blanched green beans, chopped bacon, and a handful of the crispy onions. Stir everything together, then top with the remaining crispy onions. Transfer the skillet to the oven and bake at 400°F for 15 minutes, or until the casserole is bubbling and golden on top.

Enjoy your delicious, homemade green bean casserole!

FAQ

1.       What type of green beans can be used: Since fresh green beans are not readily available in November, frozen green beans are the next best thing because they are already blanched and flash-frozen.

2.       How to thaw frozen green beans? To thaw green beans, place them under running water in a colander. Let the beans drain while you’re preparing the rest of the casserole.

3.       Can I make this ahead? Yes! Prepare everything as directed, except turn off the oven after the onions are done. Once the casserole is finished and assembled allow it to cool completely. Cover tightly with foil or in an airtight container and refrigerate until ready to serve. Before serving bake it in the skillet for about 20 minutes or until bubbly at 400 F degrees.