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The Best Homemade Green Bean Casserole

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As a kid I remember my favorite part of Thanksgiving dinner was the green bean casserole. Not much has changed, other than the recipe I use today! I still cannot get enough of this casserole! 

Don’t let the words ‘Homemade’ scare you away, it’s actually pretty easy and SO worth the time. I make this year round, just sauté and cube chicken breast, throw it in and you have yourself a one pot meal! Left over chicken or rotisserie chicken would be great too!

My boyfriend never had this dish growing up, so he had nothing to compare it too. He was blown away by this little number! 

 

Ingredients

Green Bean Casserole:

1 lb. fresh green beans (rinsed, trimmed & halved)

16 oz. mushrooms (sliced)

3 cloves garlic (minced)

2 T. butter

1 tsp. salt + 1 T. salt for green beans

1/2 tsp. pepper

2 T. flour

3/4 C. chicken broth

1  C. half and half

2 T. butter

1 oz. white wine (optional)

 

Ingredients:

Baked Onion Topper

1 medium onion (sliced)

1/2 C. flour

1 C. panko bread crumbs

1/2 tsp. salt

1/4 tsp. pepper

2 eggs

2 T. milk

 

Directions:

Preheat your oven to 475 degrees. Line a sheet pan with foil or parchment paper. 

Onions:

Thinly slice the onions.

Set up dredging station. You will need 3 small bowls.

Pour flour in one bowl. Mix salt, pepper and panko in another bowl, and whisk the egg and 2T of milk in another. 

To bread, keep one hand clean and dip the onions first in the flour, then the egg, and lastly in the Panko making sure you fully coat the onion. Place them on to your sheet pan. Do a few onions at a time and repeat this process until all your onions are coated. 

Bake until golden brown, about 25-30 minutes. Flip them occasionally with a spatula. 

When the onions are crispy, take them out of the oven and lower the oven to 375 degrees.

Bring a gallon of water and 1 T. of salt to a boil in a dutch oven or an oven safe large skillet. Once the water has reached a roaring boil, add the prepared green beans. Cook for 5 minutes.

Drain and immediately, and immerse in an ice bath. This will stop the cooking process and keep their vibrant color! 

When they are no longer warm, drain and set aside.

 

For The Casserole: 

Over medium heat, melt the butter in a large skillet. Add the mushrooms, salt and pepper. Stir occasionally until the mushrooms have released their moisture, about 8-10 minutes.

Add the garlic and cook 1 minute. Deglaze the pan to get off the brown bits with white wine. Cook until the mushroom absorb the wine.

Sprinkle the flour over the mushrooms.

When all the moisture is gone, add the chicken stock and simmer for about 4 minutes.

Lower the heat and add your half and half. Cook until your sauce thickens. This will take about 10-15 minutes. The longer it cooks the thicker your sauce will be.

Remove from the heat and add your green beans and stir to combine. I like to add a handful of onions in to the casserole, but that is optional. 

Top the casserole with your baked onions and bake uncovered until you see it start to bubble, about 15 minutes! 

Remove and Enjoy! 

Let me know if you try this recipe! I would love to hear your feedback! 

Happy Thanksgiving!

xoxo

~T

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