Green Bean Casserole From Scratch
Hello Thanksgiving-Loving Friend and welcome to my from-scratch Green Bean Casserole recipe. Jump down to the recipe right now by clicking here.
The first time I heard about the traditional Thanksgiving Green Bean Casserole I said:
You mean, you mix a can of this with a can of that and top it with a can of those? And then you bake it? And then you *eat* it? Yuck!
The first time I tasted it was last year when we decided to have some American fun with a real American Thanksgiving Dinner while my parents were in town.
I had “Green Bean Casserole” on my list of things to make and so jotted down the ingredients on my grocery list. I was beyond surprised to find these items sold together as a package. In our store they even came with a casserole dish. $9.99 for the canned green beans, mushroom soup, friend onions and a casserole dish. It was a bargain I couldn’t pass up.
For that Thanksgiving dinner I made the green bean casserole. And it actually wasn’t as bad as I’d expected it to be. But that doesn’t mean it was good either.
This year we’re having friends from Australia visit us for Thanksgiving. Now that I’ve had my taste of the original Green Bean Casserole, and knowing that nobody at our table will have emotional ties to the classic either, I feel free to make a version that is not printed on a can of beans (or on a can of soup or on a can of onions).
Today’s recipes is a from-scratch green bean casserole that tastes similar to the classic canned version but is made with fresh ingredients. And it’s still easy to make!
Oh, I did throw in one canned ingredient just to keep it traditional: Canned 2% Evaporated Milk. I find the evaporated milk adds creaminess without a lot of fat. But you can use plain whole milk instead if you’d prefer.
- 1 cup panko breadcrumbs
- ½ cup finely grated parmesan cheese
- black pepper
- olive oil
- 1 and ½ lbs. green beans, trimmed an cut into 2 inch lengths
- 8 ounces mushrooms, thinly sliced
- 1 medium onion, thinly sliced
- 3 Tbsp flour
- 1 (370ml) can of 2% evaporated milk
- Preheat the oven to 425ºF. In a small bowl combine the breadcrumbs, parmesan cheese, ½ teaspoon of salt, ¼ teaspoon of pepper and 1 tablespoon of olive oil. Set aside.
- Combine the beans, 1 tablespoon olive oil, ¼ teaspoon of salt and ¼ teaspoon of pepper in a 13×9″ cake pan. Roast for 10 minutes and then shake the pan. Continue to roast until beans are fork tender, 10-15 more minutes.
- Meanwhile, warm 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the mushrooms and onions and cook, stirring occasionally, until well-browned, 7-9 minutes. Reduce heat to medium. Add ¼ teaspoon of salt and the flour. Stir well to coat all the mushrooms in flour. Stir in the evaporated milk. Heat while stirring continuously until the liquid is bubbling and thick. Taste and add more salt and pepper if needed (I add about another ¼ teaspoon of each).
- Pour the creamy mushrooms over the beans and stir to combine. Sprinkle with the breadcrumb mixture and bake until browned on top, 18-22 minutes.