Holiday Green Bean Casserole From Scratch
Holiday Green Bean Casserole From Scratch is a gourmet and non traditional green bean casserole recipe, which is often made with store-bought canned soup. This Thanksgiving green bean casserole recipe is sure to be a hit.
Why You'll Love This Recipe
Here at our recipe website, we are huge fans of Holiday Green Bean Casserole From Scratch! If you're on the fence about whether or not to make this gourmet dish for your Thanksgiving feast, here are our top 5 reasons why we think you should give it a try:
1. Quality Ingredients: One of the best things about making this green bean casserole from scratch is that you have full control over the ingredients. Say goodbye to canned soup and hello to fresh green beans, mushrooms, and onions – your taste buds will thank you!
2. Customizable Flavors: With homemade cream sauce and a crunchy breadcrumb topping, you can easily tailor this recipe to suit your taste preferences. Add some garlic or Parmesan cheese for an extra flavor boost!
3. Impress Your Guests: Let's face it – a gourmet green bean casserole is sure to impress your friends and family at the dinner table. Show off your culinary skills with this elevated twist on a classic holiday dish.
4. Healthier Option: By making this casserole from scratch, you can cut down on processed ingredients and control the amount of salt and fat in the dish. It's a healthier alternative to traditional canned soup versions.
5. Leftovers Galore: The great thing about casseroles is that they make fantastic leftovers. Enjoy this green bean casserole for days after Thanksgiving – it reheats beautifully and tastes just as delicious as the day you made it.
So there you have it – five fantastic reasons to make Holiday Green Bean Casserole From Scratch for your next holiday gathering. Trust us, your taste buds will thank you!
Ingredients
- BEANS:
- 2 quarts water
- 1 tablespoon table salt
- 1 1/2 pound fresh green beans, trimmed and cut into bite-size pieces
- SAUCE:
- 10 ounces mushrooms (use a combination of any you like)
- 3 cloves garlic, minced
- Generous pinch of cayenne pepper
- Salt, to taste
- Fresh pepper, to taste
- 2 tablespoons flour
- 3/4 cup vegetable broth
- 1 tablespoon dry sherry
- 3/4 cup soy creamer
- TOPPING:
- 1 1/2 slices whole grain bread
- 1 tablespoon vegan butter
- 1/8 teaspoon salt
- Pinch of freshly ground black pepper
- 1 can (3-ounce) can of French fried onions
Instructions
BEANS:
- Bring the water to boil in a large pot.
- While it’s heating, cut up the beans.
- Add the salt and beans to the boiling water.
- Cover and cook for 6 minutes.
- Drain beans in a colander, and then spray for a minute with cold water to stop the cooking.
- Let them drain in the colander, shaking every now and then to get off all the water.
SAUCE:
- Trim and discard the mushroom stems and chop the mushrooms into pieces.
- Spray a non-stick pan with canola oil and heat it.
- Add the mushrooms, garlic, cayenne, salt, and pepper.
- Cook until mushrooms are very soft and exude their juices.
- Whisk the flour into the vegetable broth and add to the mushrooms along with the sherry.
- Simmer, stirring, until mixture thickens.
- Add the soy creamer and simmer until thick, about 5 to 10 minutes.
- Adjust the seasonings and stir in the beans.
TOPPING:
- Put the bread, margarine, salt, and pepper into a food processor and pulse until crumbly.
- Pour into a bowl and add the onions.
- Stir to combine.
TO ASSEMBLE CASSEROLE:
- Put the green beans into an oiled casserole dish and top with the onion mixture.
- Bake at 425 degrees F for about 15 minutes.
- If you are not serving this right away, refrigerate the topping separately.
- Bring to room temperature before sprinkling the topping on the casserole and baking for about 20 minutes or until hot throughout.
Read NextCandied Yams
