Homemade Green Bean Casserole

Green bean casserole. Some people love it. Some hate it. I have to admit that the holidays just don’t seem the same to me without some green bean casserole. It holds a nostalgic place in my heart. Last year, I made the recipe that most people are used to eating. The one off the French’s fried onions can.

When I saw Alton Brown make a green bean casserole completely from scratch, I just knew I had to try it. Getting rid of the uber processed cream of mushroom soup is a big plus in my mind. Making the entire recipe from scratch does take a bit more time, but it’s definitely worth it. Hubby even said he loved this version. I made the casserole in advance and then just baked it the last fifteen minutes just prior to serving.

I used 8 oz of portobello mushrooms and 4 oz of shitake mushrooms to enhance the mushroom flavor even more. The shitake definitely upped the creaminess of the entire dish. I have to admit, after making this recipe, I don’t think I’ll ever go back to the other version!

One Year Ago: Cookie Dough Brownies
Two Years Ago: Peppermint Sandies

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Homemade Green Bean Casserole

Yield: 6

Ingredients:

For the Topping
2 medium onions, thinly sliced
1/4 cup flour
2 Tbsp panko bread crumbs
1 tsp kosher salt
Nonstick spray

For the Beans
1 pound fresh green beans, rinsed and trimmed
1 gallon water
2 Tbsp kosher salt

For the Sauce
2 Tbsp unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 cloves garlic, minced
1/4 tsp freshly ground nutmeg
2 Tbsp flour
1 cup chicken broth
1 cup half-and-half

Directions:

Preheat the oven to 475 degrees F.

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet panwith nonstick spray and evenly spread the onions on the pan. Bake in the oven until golden brown, tossing every 10 minutes, for approximately 30 minutes. Once done, remove from the oven and set aside until ready to use.

Turn the oven down to 400 degrees F.

While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to aboil in an 8-quart saucepan. Blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth andsimmer for 1 minute. Add the half-and-half and cook until the mixture thickens, approximately 6 to 8 minutes.

Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

Recipe from Alton Brown

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9 Responses to “Roasted Asparagus”

  1. #
    1
    Cara — May 27, 2010 at 12:21 am

    some of our faves are asparagus and brussels sprouts too 🙂

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    2
    Jennifer Chung — May 27, 2010 at 2:22 am

    This is the only way we eat our asparagus as well. Do people still boil asparagus? Seriously, it’s kind of a waste that way…
    Sometimes the simplest recipes are the best to share. 🙂

  3. #
    3
    yumventures — May 27, 2010 at 3:35 am

    One of my all time faves. Roasted anything, actually, but asparagus gets so crispy and flavorful!

  4. #
    4
    Feast from Famine — May 27, 2010 at 3:41 am

    We love to grill asparagus that has been rubbed with olive oil and sea salt–so good! 🙂

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    5
    Sezasaurus — May 27, 2010 at 4:33 am

    Hi there, I’ve been reading your blog for so long now and just wanted to say thanks for all your wonderful recipes. I’ve used so many that have been awesome and really tasty thank you so much! Keep up the good work!

  6. #
    6
    Sezasaurus — May 27, 2010 at 4:35 am

    p.s asparagus season is one of the highlights of our year to hehe. So many fantastic things you can do with it! Have you tried roasting it in orange juice and silvered almonds? Devine.

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    7
    Jen — May 27, 2010 at 12:29 pm

    Sezasaurus – Orange and almond does sound tasty! Thanks for the idea.

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    8
    Elina — May 28, 2010 at 2:26 pm

    I can’t remember if I’ve ever had roasted asparagus – roasted broccoli, cauliflower, brussels sprouts definitely but roasted asparagus could be a new one. Sounds awesome! 🙂

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    9
    Sarah — June 5, 2010 at 1:57 am

    We made this last night with grilled pork chops and homemade mac and cheese. I tossed in the olive oil, garlic salt, and pepper and then probably ate 1/4 of them cold while I was waiting for the oven to heat up. Hubby and I each took a serving for our plates after they cooked and then stood in the kitchen eating the rest off the baking sheet before we had dinner! So good and so easy for our favorite veggie!

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