recipe for green bean casserole without mushroom soup

Recipe for green bean casserole without mushroom soup full#

Like really why when I can buy them and they taste better.īut the homemade cream of mushroom soup is actually so easy. I didn’t make the crispy fried onions from scratch because why. This Green Bean Casserole is kind of my compromise. We spread out the bread to dry it out for the stuffing.Īnd the rolls – rolls are always a labor of love but SO worth it and maybe my favorite part of Thanksgiving. My girls helped me snap all of the green beans. While most people think cooking from scratch isn’t their thing, I enjoyed every single moment of the cooking process. You know, the classic green bean casserole everyone has to have at the Thanksgiving table but did they actually eat it? Usually I don’t have such ambitious goals but I was having a moment.įor a long time, I had only ever made green bean casserole with canned green beans and canned soup. Last year my goal was to make the entire Thanksgiving menu from scratch. If you’re looking to make a green bean casserole from scratch, this recipe is easy and delicious! It has homemade cream of mushroom, tender green beans, and crispy onions.

Easy and the perfect side dish for Thanksgiving dinner or any other holiday meal. Top green beans and mushrooms with French’s Onions from a container and bake until golden brown and bubbly around the edges, 20–25 minutes.ĭO AHEAD: Green bean casserole can be made without the onion topping a day ahead or a few hours before (refrigerate if making a head more than a few hours).This homemade Green Bean Casserole recipe made without cream of mushroom soup. Season again with salt and more pepper.ĥ. Let the gravy come to a simmer, thickening in the skillet around the vegetables, making sure everything is evenly dispersed and coated. Add soy sauce and garlic, stirring to blend. Slowly add milk, letting it thicken between stirs, until it’s all added. Sprinkle flour over everything and stir for 2 or 3 minutes to toast in the fat and browned bits of the skillet. Add butter and let it melt in the skillet. Cook, stirring occasionally, until they’re bright green and totally tender, 8–10 minutes.Ĥ.

Recipe for green bean casserole without mushroom soup full#

Add green beans (the skillet will be a little full now, but just give it time, the green beans will soften and shrink as they cook), season with salt and pepper and toss to coat. Cook, stirring occasionally until they shrink, soften, brown and concentrate their flavors, another 10–12 minutes (the onions will be very dark and caramelized at this point, too, which is what we want).ģ. Reduce heat to medium, add mushrooms and season again with salt and pepper. Cook, stirring occasionally (I use a wooden spoon this whole time), until they start to soften and brown, 10–12 minutes.Ģ. Add onions and season with salt and pepper. Heat olive oil in a large (at least 8”) skillet over medium–high heat. My sister cried one year when she found out there was soy sauce in the original recipe, and guess what Carleigh, there’s some in this one, too! This recipe was developed using an 8” cast iron skillet, but you can do it in whatever you want, and if at any point you feel like your skillet is too small and things get a little too full or you feel like your skillet is too large and the casserole will be lonely, you can always transfer to a baking dish to bake.ġ. This is what I want it to be: a skillet of sauteed green beans, caramelized onions and beautifully browned mushrooms barely coated in a creamy gravy topped with French’s Onions from the container.

So what I’m saying is that green bean casserole is inherently good, and it can be whatever you want it to be. French’s Onions from the container? I’d die for them. I think it lies within the over abundance of creamy mushroom soup– The word “gloopy” comes to mind, an adjective I try to avoid. I grew up with the original Campbell’s Soup recipe and never quite cared for it.