Introduction to Green Bean Casserole from Scratch
Why Make Green Bean Casserole from Scratch?
If you're craving a warm, comforting dish that delights the senses, then green bean casserole from scratch is your answer! Say goodbye to canned soups and frozen vegetables, and embrace the fresh, vibrant flavors of this classic holiday staple. Making it from scratch allows you to control the ingredients, ensuring a healthier and more flavorful result.
Picture this: tender green beans combined with earthy mushrooms, aromatic garlic, and a creamy sauce, all topped with irresistibly crispy fried onions. When prepared fresh, every bite bursts with flavor, enhancing your meal and impressing your guests. Plus, it’s a perfect way to showcase seasonal produce!
Not only is this dish a crowd-pleaser, but it's also surprisingly simple to make! From frying your own onions to creating a rich, homemade sauce, each step is rewarding. Trust me, once you try this homemade version, you'll never go back to the store-bought kind.
And if you're looking to elevate your culinary skills, preparing a green bean casserole from scratch is a fantastic way to get started. So roll up your sleeves, and let’s get cooking! Don’t forget to check out resources like Food Network for tips on ingredient selection and preparation.
Ingredients for Green Bean Casserole from Scratch
The Crispy Onions
When it comes to a delightful green bean casserole from scratch, nothing quite matches the crunch of crispy onions on top. For that perfect texture, you'll need a medium red onion, which you’ll slice thinly and soak in 1 ½ cups of buttermilk. This not only enriches the flavor but also ensures that your onions turn out beautifully crispy. To coat them, mix together 1 cup of all-purpose flour, 1 cup of panko breadcrumbs, and 2 tablespoons of your favorite dried herbs. Lastly, don’t forget to season with kosher salt and have some vegetable oil on hand for frying.
The Casserole Components
The base of this casserole is just as important as those crispy onions! Start with 2 pounds of green beans, trimmed and cut into 2-inch lengths. You’ll also want to have ¼ cup of salted butter ready, along with 1 pound of sliced cremini or button mushrooms. Don’t forget 3 cloves of minced garlic, a teaspoon of dried thyme, and 2 to 3 tablespoons of all-purpose flour. For that rich, creamy sauce, grab 1 ¼ cups of half-and-half and 1 ¼ cups of low-sodium chicken broth, finishing with ½ cup of grated Parmesan cheese.
Now you're all set for a deliciously homemade green bean casserole!
Preparing Green Bean Casserole from Scratch
Creating a green bean casserole from scratch is not just about cooking; it’s about bringing warmth and flavor to your table. By taking the time to make each component from scratch, you elevate this classic dish to something truly special. Let’s walk through the steps together, and you’ll see just how simple and rewarding it is!
Step 1: Prepare the Crispy Onions
Start by adding a lovely crunch to your casserole with homemade crispy onions. Begin by slicing a medium red onion thinly and tossing it into a bowl with 1 ½ cups of buttermilk. Make sure all the onions are coated, then let them chill in the fridge for at least 15 minutes—this soak helps them become irresistibly crispy later! In another bowl, whisk together 1 cup of all-purpose flour, 1 cup of panko breadcrumbs, and 2 tablespoons of your favorite dried herbs. This is where flavor will shine through!
Step 2: Heat the Oil for Frying
As the onions soak, it’s time to prep your frying station. Pour vegetable oil into a Dutch oven or deep pot, filling it about 2 inches deep, and heat it to around 375°F. You’ll know it’s ready when a pinch of the panko mixture bubbles and fizzes—your signal that it’s frying time!
Step 3: Deep-Fry the Onions
Now, grab a handful of your soaked onions, toss them in the flour mixture, and gently drop them into the hot oil. Fry until they’re a beautiful golden brown, and use a slotted spoon to remove them. Place the fried onions on a baking sheet lined with paper towels to drain any excess oil. This bring-the-crunch element to your green bean casserole from scratch is a game changer!
Step 4: Preheat the Oven and Blanch the Beans
While your onions are cooling, preheat the oven to 375°F. Move over to your stovetop and fill a large pot with salted water. Once boiling, add your 2 pounds of trimmed green beans and blanch them for about 5-6 minutes until tender yet crisp. Drain and immediately transfer them to a bowl of ice water to halt the cooking process. This step keeps your beans vibrant and crunchy!
Step 5: Cook the Mushrooms
In a large skillet, melt ¼ cup of regular salted butter. Add in 1 pound of sliced cremini or button mushrooms, seasoning them with kosher salt. Cook until they’re tender, then stir in 3 minced cloves of garlic and 1 teaspoon of dried thyme for that aromatic depth.
Step 6: Create the Creamy Sauce
Sprinkle 2 to 3 tablespoons of flour over the mushrooms and stir until well coated. Gradually pour in 1 ¼ cups of half-and-half and 1 ¼ cups of low-sodium chicken broth, bringing the mixture to a gentle simmer. Allow it to thicken before mixing in the blanched green beans and ½ cup of grated Parmesan cheese for a luscious, creamy texture.
Step 7: Assemble and Bake the Casserole
Finally, transfer your creamy mixture into a 3-quart or 9x13 casserole dish. Top generously with those crispy onions you prepared earlier. Bake for 15 to 20 minutes until the casserole is bubbly and inviting.
And there you have it—a beautiful, heartwarming green bean casserole from scratch that’s perfect for any occasion! Serve hot, and watch your guests rave about this homemade favorite. Did you enjoy this recipe? Leave us a comment below and let us know how yours turned out!
For more delicious side dishes, check out our guides on Thanksgiving side dishes.
Variations on Green Bean Casserole from Scratch
Add Turkey Bacon for Extra Flavor
Elevate your green bean casserole from scratch by incorporating turkey bacon. This adds a smoky, savory element that enhances the overall flavor. Simply cook the turkey bacon until crispy, crumble it, and mix it into the creamy mushroom and green bean filling before baking. Not only does this provide a delightful crunch, but it also keeps the dish lighter without sacrificing taste.
Swap in Chicken Ham for a Twist
For a different spin, consider swapping in chicken ham instead of traditional ham. This leaner option combines beautifully with the rich, creamy sauce, providing a satisfying taste that complements the fresh green beans. Just dice and sauté the chicken ham with the mushrooms during the cooking process to create a delightful fusion of flavors. These variations ensure that your green bean casserole remains a standout favorite at any gathering!
Cooking Tips and Notes for Green Bean Casserole from Scratch
Creating a delectable green bean casserole from scratch doesn’t have to be daunting! Here are some helpful tips to ensure your dish turns out perfectly.
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Be Mindful of Cooking Times: When blanching green beans, you want them to remain crisp. Aim for a bright green color and don’t overcook!
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Don’t Skip the Onion Soaking: Allowing the onions to soak in buttermilk not only creates tenderness but also enhances the flavor.
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Experiment with Mushrooms: While cremini or button mushrooms work great, consider using shiitake or portobello for a deeper umami flavor.
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Make it Your Own: Feel free to add a protein, such as turkey bacon or chicken ham, for a heartier casserole.
With these pointers, you'll impress your friends and family with a comforting classic! For more inspiration, check out our guide to Thanksgiving Side Dishes.
Serving Suggestions for Green Bean Casserole from Scratch
When it comes to enjoying your green bean casserole from scratch, pairing it with the right sides can elevate your meal. Here are some delightful serving suggestions:
- Grilled or Roasted Meats: Serve alongside turkey bacon or chicken ham for a savory balance that complements the creamy goodness of the casserole.
- Fresh Salad: A light salad with mixed greens and a tangy vinaigrette adds a refreshing crunch and contrasts with the rich flavors. Consider including ingredients like walnuts or dried cranberries for extra texture.
- Bread Rolls: Soft dinner rolls or garlic bread can help soak up the luscious sauce, making every bite satisfying.
For more inspiration on perfect pairings, check out Simply Recipes' Thanksgiving Side Dishes.
Time Breakdown for Green Bean Casserole from Scratch
When diving into the delightful adventure of creating a green bean casserole from scratch, it’s essential to plan your time wisely. Below, you'll find a straightforward breakdown:
Preparation Time
Get started with around 45 minutes for prepping your ingredients—this includes slicing onions, blanching green beans, and assembling the creamy sauce.
Cooking Time
For the cooking part, expect to spend about 20 minutes in the oven. This is where all those layers of flavor meld perfectly.
Total Time
All in all, you’re looking at a total of 65 minutes from start to finish. It’s a fantastic time investment for a dish that’s sure to impress your family and friends!
For more tips on prepping alongside your green bean casserole, check out our detailed guide on making delicious side dishes here. Happy cooking!
Nutritional Facts for Green Bean Casserole from Scratch
Calories
Each serving of this delightful green bean casserole from scratch contains approximately 269 calories. This makes it a more guilt-free indulgence, especially during festive gatherings when you want to enjoy your food without the worry.
Protein
With 9 grams of protein per serving, this casserole not only pleases the palate but also provides a boost of nutrition. The combination of green beans and Parmesan cheese ensures you’re getting a wholesome dish.
Sodium
Made with low-sodium chicken broth, this recipe maintains a lower sodium content at around 340 milligrams per serving. This makes it a heart-friendly choice, so you can relish every bite with less concern over salt intake. To learn more about managing sodium in your diet, check out the resources from the American Heart Association.
FAQ about Green Bean Casserole from Scratch
Can I make this dish ahead of time?
Absolutely! You can prepare your green bean casserole from scratch ahead of time. Simply store the crispy fried onions in an airtight container at room temperature. Prepare the creamy filling and refrigerate it. For the best results, wait to add the fried onions until just before baking. This will help keep them crispy!
How do I store leftovers?
If you find yourself with leftover casserole, no worries! Allow it to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, just pop it back in the oven until warmed through, and feel free to add more fried onions on top!
What are some alternatives to using buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute by combining regular milk with a splash of lemon juice or vinegar. Let it sit for about 5–10 minutes until it curdles. You could also use yogurt mixed with a bit of water for a similar tangy flavor. Want more cooking tips? Check out these buttermilk substitutes.
Conclusion on Green Bean Casserole from Scratch
Creating a green bean casserole from scratch is a rewarding experience that elevates your holiday meal. Fresh ingredients and homemade crispy onions make all the difference! Whether for Thanksgiving, Christmas, or any gathering, this dish will surely impress your guests. Don't forget to share your feedback and modifications below!
Green Bean Casserole from Scratch
Equipment
- Dutch oven
- skillet
- casserole dish
Ingredients
For the Crispy Onions
- 1 medium red onion thinly sliced
- 1.5 cups buttermilk
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 2 tablespoons mixed dried herbs parsley, dill, thyme, or similar
- Kosher salt for seasoning
- vegetable oil for frying
For the casserole
- 2 pounds green beans trimmed and cut into 2-inch lengths
- 0.25 cup regular salted butter (½ stick)
- 1 pound cremini or button mushrooms trimmed and sliced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 2-3 tablespoons all purpose flour
- 1.25 cups half and half
- 1.25 cups low sodium chicken broth
- 0.5 cup grated parmesan cheese
Instructions
Preparation
- Prepare the onions for frying: In a bowl, combine the sliced red onions and the buttermilk. Toss to coat the onions, then place them in the fridge for at least 15 minutes. In another small bowl, whisk together flour, panko, and dried mixed herbs.
- Heat the oil for deep-frying: Fill a Dutch oven or other deep pot with about 2 inches of vegetable oil, and heat to 375°F. To check that the oil is hot enough, toss in a pinch of panko mixture; if it starts to bubble and fry, you’re ready to go.
- Deep-fry the onions: Working in handfuls, lift the onions from the buttermilk and toss them in the flour/panko mixture. Gently lower the coated onions into the hot oil and fry until deep golden brown. Lift the onions from the oil with a heat-proof slotted spoon and place on paper towels to drain.
- Preheat the oven and prepare a bowl: Preheat the oven to 375°F and set a strainer over your sink and prepare a bowl with ice water.
- Blanch the green beans: Bring a large pot of salted water to a boil. Add the green beans and boil for 5 to 6 minutes until just tender, but still slightly crisp. Drain and then shock the green beans in the bowl of cold water to stop the cooking process. When cool, drain again and set aside.
- Cook the mushrooms: Melt the butter in a large skillet and add in the mushrooms. Season with salt and cook until softened and tender. Add in the garlic and thyme.
- Make the creamy sauce: Sprinkle the flour over the mushrooms and stir until the mushrooms are coated. Stir in the half-and-half and the chicken broth. Bring the mixture to a simmer and allow the sauce to thicken. Stir in the Parmesan cheese and green beans.
- Assemble and bake the casserole: Transfer the creamy green bean and mushroom mixture to a casserole dish. Scatter the fried onions over top, and bake in the oven for 15 to 20 minutes, until the casserole is bubbling. Serve hot.
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