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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10 Responses to “Mexican Shrimp Cobb Salad”

  1. #
    1
    Ashley Bee (Quarter Life Crisis Cuisine) — April 29, 2013 at 11:15 am

    You probably saved a few calories too, by subbing the ham for shrimp! This looks amazing and I love the Mexican flavors.

    • beantownbaker — April 29th, 2013 @ 12:16 pm

      This is definitely a little bit lighter than a normal cobb salad.

  2. #
    2
    Megan — April 29, 2013 at 11:46 am

    I love this take on a cobb salad. The flavors all sound so fresh and bright!

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    3
    Shannon — April 30, 2013 at 10:36 am

    yum! this looks like one absolutely delicious salad. definitely starting to crave more salads, so this is sure to get into the rotation 🙂

    • beantownbaker — May 14th, 2013 @ 7:21 am

      I’ve been craving salads a lot too recently. I’m so glad spring is finally here.

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    4
    Nutmeg Nanny — May 1, 2013 at 7:04 pm

    Oh yum, I love cobb salad 🙂 this looks great!

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    5
    Beth — July 19, 2013 at 7:00 pm

    made this for dinner tonight…served the avocado and dressing on the side…everyone and I mean everyone went crazy over this….seconds were had and on a hot night like this it hit the spot…every bite brought out a new flavor..so so good…I follow a lot of blogs and make there recipes but none as much as yours…your recipes are easy, economical and full of flavor….and I love how you do a little bit of everything…keep them coming girl ….

    • beantownbaker — July 21st, 2013 @ 3:17 pm

      Thanks for the kind words! So glad you enjoyed this salad. It’s SO flavorful.

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    6
    nicole @ i am a Honey Bee — August 27, 2013 at 7:55 am

    ooo I sooo need this.
    My mom is coming up for a Labor DAy visit. I think this NEEDS to be made. noms

    • beantownbaker — August 27th, 2013 @ 7:58 am

      It makes a big salad – so it’s perfect for serving to guests!

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