Rating: 4.19 stars
16 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
  • 16 Ratings

Can the canned condensed soups and stir together your own creamy casserole sauce. It's easier than you might think, plus you can tailor the seasonings to your palate!

Source: Better Homes and Gardens

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Credit: Jason Donnelly

Recipe Summary

prep:
40 mins
bake:
25 mins at 375°
stand:
10 mins
Servings:
8
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Homemade Green Bean Casserole

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Grease a 2 1/2- to 3-quart au gratin or baking dish; set aside. In a 12-inch skillet cook beans in enough lightly salted boiling water to cover for 3 to 5 minutes or until crisp-tender; drain. Transfer beans to a large bowl of ice water to stop cooking. Drain again.

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  • In the same skillet cook pancetta over medium heat until crisp. Remove from skillet, reserving drippings; drain on paper towels. When cool, finely crumble or chop pancetta; set aside.

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  • Meanwhile, add mushrooms, garlic, and thyme to drippings in skillet (if using pancetta, you may need to add 1 tablespoon vegetable oil); cook and stir for 5 to 6 minutes or until mushrooms are tender and liquid has evaporated. Stir in pancetta, the 1/2 teaspoon salt, and the 1/2 teaspoon pepper. Add mushroom mixture to beans, gently tossing to combine.

Instructions Checklist
  • For sauce, in a small saucepan melt butter over medium heat. Stir in flour; cook and stir for 1 minute. Add half-and-half all at once. Cook and stir over medium heat until thickened and bubbly. Whisk in the semisoft cheese, the 1/8 teaspoon salt, and the 1/8 teaspoon pepper. Remove from heat; stir in wine. Pour sauce over green bean mixture, stirring gently just until combined. Transfer green bean mixture to prepared baking dish.

Instructions Checklist
  • Bake for 25 to 30 minutes or until bubbly and beans are tender. If using, top with the French-fried onions during the last 5 minutes of baking. Let stand for 10 minutes. Stir green bean mixture. Sprinkle with Crispy Shallots.

TO MAKE AHEAD:

Assemble bean and mushroom mixture as directed through Step 3. Cover; chill for up to 24 hours. To serve, preheat oven to 375°F. Grease a 2 1/2- to 3-quart au gratin or baking dish; set aside. Prepare sauce; toss with green bean mixture to coat. Place in prepared dish. Bake, covered, 20 minutes. Uncover, bake for 20 to 25 minutes more or until beans are tender. Omit Crispy Shallots. Top with the canned french-fried onions; bake for 5 to 8 minutes more or until bubbly and beans are tender.

Nutrition Facts (Homemade Green Bean Casserole)

449 calories; total fat 24g; saturated fat 10g; polyunsaturated fat 5g; monounsaturated fat 4g; cholesterol 49mg; sodium 613mg; potassium 532mg; carbohydrates 50g; fiber 7g; sugar 3g; protein 12g; trans fatty acid 0g; vitamin a 1215IU; vitamin c 15mg; thiamin 0mg; riboflavin 1mg; niacin equivalents 4mg; vitamin b6 0mg; folate 105mcg; vitamin b12 0mcg; calcium 131mg; iron 3mg.

Crispy Shallots

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • If desired, preheat oven to 375°. In a small saucepan heat oil over medium-high heat. Dip a small handful of sliced shallots in milk, letting excess drip off. Toss shallots in flour; shake off excess flour. Place coated shallots in hot oil. Cook about 2 minutes or until golden and slightly crisp. Using a slotted spoon, transfer shallots to paper towels to drain; if desired, sprinkle lightly with salt. Repeat with remaining shallots, milk, and flour. If desired, line a baking sheet with foil; place shallots on prepared baking sheet. Reheat for 10 minutes before topping casserole.

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Reviews

16 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1