Green Bean Casserole from scratch – this delicious green bean side dish is a must have on your Thanksgiving table. No canned stuff here, only fresh ingredients.
Why is it that whenever the smoke alarm’s battery needs changing it always happens in the middle of the night and wakes up the entire household. This has happened twice in the past couple weeks, first it was the smoke alarm on the main floor, went off about 3:30 in the morning, scared the crap out of all of us, and then at about 3 this morning the one upstairs went off. It’s pretty scary when all of a sudden you hear a loud beep and someone yelling “low battery” then something in French which I can only assume is French for low battery. All I can say is that no matter how much I wanted to avoid it and pretend I didn’t hear anything, it just wouldn’t shut up until hubs finally got up and replaced the battery. Good thing we had those batteries. So that was a fun way to start my day today. But I digress!
This post however, is not about smoke alarm batteries and the importance of changing them, but it is in fact about green bean casseroles. From scratch, nonetheless. So let me tell you something first. I’m no big fan of these types of casseroles, because green beans aren’t usually my thing, but I do love mushrooms. Having said all that, this green bean casserole is the bomb! I know I may be biased here, but I could not stop eating these beans, they were so good. I used Alton Brown’s recipe, who in my mind is the king of all chefs, he really knows it all, so if you want something done right, then you go to the source.
The thing I love about this casserole is that the crispy onions are actually baked and not fried, so they’re a bit healthier, therefore the casserole isn’t greasy at all. Though, in true Jo Cooks fashion, I did add some bacon. Couldn’t help myself, sorry. But this recipe is so simple to make without any canned soups or anything, and so much tastier and just perfect for your Thanksgiving table.
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
- 2 medium onions sliced
- 1/4 cup all-purpose flour
- 1/4 cup Panko breadcrumbs
- 1 tsp salt
- 1 lb fresh green beans rinsed and trimmed
- 2 tbsp butter unsalted
- 8 oz cremini mushrooms sliced
- salt and pepper to taste
- 3 cloves garlic minced
- 2 tbsp all purpose flour
- pinch of nutmeg
- 1 cup chicken broth low sodium
- 1 cup heavy cream
- 3 slices fried bacon optional, chopped
Preheat oven to 475 F degrees. Spray a baking sheet with cooking spray.
Add the flour, panko breadcrumbs and salt to a bowl and mix. Add the onions and toss them in the flour mixture. Spread the onions over the baking sheet and bake for 30 minutes or until crispy and golden brown.
Reduce oven heat to 400 F degrees.
While the onion is in the oven, start by blanching the beans. Add about a gallon of water and a tsp of salt to a large pot and bring it to a boil. Add the green beans to the pot and blanch for 5 minutes. Remove the beans from the boiling water and plunge them into a large bowl of ice water, to stop the cooking. Drain and set aside.
Melt the 2 tbsp of butter in a large skillet over medium heat. Add the mushrooms, season with salt and pepper and cook for about 5 minutes, stirring occasionally.
Add the minced garlic and nutmeg to the skillet and cook for another minute or 2 until the garlic becomes fragrant.
Sprinkle the 2 tbsp of flour over the mushrooms and stir to combine well. Add the chicken broth, stir with a wooden spoon and cook for a minute. Decrease the heat to medium-low and add the heavy cream. Continue cooking for another 6 to 8 minutes until the mixture thickens.
Turn off the heat and add the green beans, chopped bacon and a quarter of the crispy onion. Stir well then top with remaining crispy onions.
Place the skillet in the oven and bake for 15 minutes until bubbly.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Recipe adapted from Alton Brown