white wine, whole milk, and veg broth for the liquids.green beans (we used pre-cut french green beans for convenience, but any fresh green bean will do).If you’re doing any other holiday food prep, many of the ingredients are probably already on your lists or in your pantry but here’s some of the extras you need to make this dreamy side dish (or whole meal, we don’t judge) happen. And the result is magnificent.Ĭreamy, savory, just the right amount of sauciness to make the whole thing feel special. Did we mention we sprinkled some gruyere cheese in that sauce as well? Cuz we did. You’ll kick that up with some white wine (so good!) and broth, and then a splash of soy sauce to keep that umami flavor. You’ll start slow and steady with making a roux, peppered with onion and shallot. Something bright to tuck next to your mashed potatoes and your sweet corn casserole (coming soon!). We still wanted it to feel like a vegetable! Something more balanced for your dinner plate. We wanted it to be silky and ready to coat each beautiful bean, but not something so thick that your plate is taken up mostly by sauce. (Though, you KNOW we do truly love those mushrooms, just not here). Do not haunt our holiday tables! We wanted to see if we could start from scratch and go mushroom-less. Sauce For Green Bean CasseroleĪnd the sauce? Please don’t be mad Dorcas but, we ditched the cream of mushroom soup here. We were able to pretty consistently find a package of pre-cut french green beans which was a real bonus and timesaver but, of course, any fresh green bean will do. That’s right! You will see actual bright slivers of green in your casserole and not the well…green-brown that a canned bean brings to the table. They are quick-blanched to help hold their texture and color. Though the “Green Bean Bake” was originally developed in the test kitchens at Campbell’s by a woman named Dorcas Reilly, and we are forever prayer hands emoji grateful to her for this treasure, there is a fresher path to glory.įirst, we are dealing with fresh green beans. Green Bean Casserole From Scratch – Nothing Canned! In This Post: Everything You Need For Green Bean Casserole No matter where you’re at, please forget everything you know (or don’t know) about green bean casserole and get ready for this savory, creamy veg gem. Or maybe you’re not from the Midwest and you’re reading this like, I’m sorry, whaaa? Or maybe you see it and you’re like, hmm, mushy green beans and kinda gloppy gravy bits, NO THANKS (harsh, but we get it).
Okay, maybe green bean casserole hits the holiday table every year and you are like YES PLEASE, PASS IT HERE. And, of course, there are still crispy onions on top because we are not monsters. There is deep rich flavor without any mushrooms involved. The sauce is silky and rich, speckled with gruyere and shallot and umami, but not heavy or thick. The fresh blanched beans are bright and toothsome and tender but not mush.
#A recipe for green bean casserole upgrade
Kicking off our holiday series with this staple that just got an upgrade and we’re here for it.
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