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!

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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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13 Responses to “Homemade Green Bean Casserole”

  1. #
    1
    Cathy B. @ Brightbakes — December 7, 2010 at 12:05 pm

    wow..great to see a green bean casserole with ingredients that are actually found in nature! :) thank you!
    love,
    cathy b.

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    2
    Carolyn — December 7, 2010 at 12:16 pm

    I think this homemade version has to beat the pants off the one with canned mushroom soup. I mean, with portobellos and shitakes? Yes please!

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    3
    Fun and Fearless in Beantown — December 7, 2010 at 1:48 pm

    I’ve only tried the “classic” green bean casserole for the first time like a month ago and I’m definitely recreating it this weekend – cream of mushroom and all! Yours, however, looks gourmet and unprocessed!

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    4
    Sinful Sundays — December 7, 2010 at 2:08 pm

    i’ve never had Green Bean casserole and want to try it so badly! I may just make the processed version to see how it tastes. Yours looks way more fabulous than I could probably ever get mine to be!

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    5
    Boston Food Diary — December 7, 2010 at 2:26 pm

    Yummmmm- well done in getting rid of the processed sections and going for the natural approach!!!! Looks delicious!

  6. #
    6
    Melissa — December 7, 2010 at 3:36 pm

    I’ve never had green bean casserole but this makes me want to try it! Yours looks really good.

  7. #
    7
    stephchows — December 7, 2010 at 5:00 pm

    home made green bean casserole! I didn’t know it was possible! :) Personally I’m in the hate category… but I’d be willing to try this version :)

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    8
    Shannon — December 7, 2010 at 5:52 pm

    definitely looks better than the “traditional” version!!

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    9
    Shannon — December 8, 2010 at 2:30 pm

    Oooh, I am so excited about this! A friend requested green bean casserole for a small holiday party that I’m hosting, but I really, really didn’t want to make the regular version of it. This is perfect!

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    10
    sabjimata — December 8, 2010 at 9:50 pm

    everything’s better homemade!

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    11
    Lulu — December 19, 2010 at 2:42 pm

    This sounds like a very useful veggie side dish come the post-Xmas dinners. I did notice recently that oriental shops also sell roasted shredded crispy onions, if you find yourself very short of time one day (they are not expensive).

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    12
    Stella — November 17, 2013 at 11:01 pm

    Definitely the best green casserole recipe! I’ve been making Alton s recipe for years.

    • beantownbaker — November 24th, 2013 @ 5:51 pm

      Isn’t it great?!?

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