Green Bean Casserole

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by HEChicken, Dec 21, 2010.

  1. HEChicken

    HEChicken Overrun With Chickens

    7,544
    174
    316
    Aug 12, 2009
    BuCo, KS
    My Coop
    I need to make a Green Bean Casserole for my in-laws big Christmas dinner. I've made this plenty of times using the recipe on the back of the can - can of green beans, mushroom soup, french fried onions on top - the standard deal. The other night DH said he thought his family would prefer a casserole made with fresh green beans. Do any of you do this? Although I prefer natural, whole, fresh foods in almost ALL situations, this is one of those times I actually prefer the canned green beans, especially the french style. I don't have a way to cut them french style and I'm afraid if they're cooked fresh and "al dente" they won't actually be that good in casserole. What do y'all think? Also, does someone have a favorite recipe that is much better than the standard recipe from the back of the can?
     
  2. DuckLady

    DuckLady Administrator~~~ BYC Store Support Staff Member

    32,465
    1,223
    511
    Jan 11, 2007
    Washington State
    Make it your way.
    If DH's family wants it with fresh beans, let them make it.

    But that's just me. [​IMG]
     
  3. flowerchild59

    flowerchild59 Chillin' With My Peeps

    1,151
    12
    161
    Apr 25, 2010
    Southern IL
    I make a "kicked up version" of green bean casserole. Sorry about my chopped up recipes but that is how I think.

    Blanche and precook til almost done, 2# fresh green beans.
    In 2T butter/oil cook a pound of mixed wild mushrooms ( porchini, nonsense, whatever your choice) til softened. Set aside. Add 1 medium finely chopped onion, and a chopped garlic clove til softened. Set aside.
    Saute 4 chopped pieces of bacon til nearly crispy, pull out and set aside. In oil, take 3 tablespoon flour and cook a few minutes and make a roux with 1 cup mild/and half and half mixture with a 1/4 cup of parmesan. When medium thickened, take off heat and add mushrooms, onions, garlic. If you want, or have on hand, add a handful of chopped parsley at this time. If this seems too dry add more cream or 1/2 and 1/2.

    Add mixed ingredients into buttered baking dish. Cover with foil and bake for 15 minutes at 350 to 375 degrees. Remove foil. Add another 1/4 to 1/3 cup of parmesan cheese or shredded italian and cook another 20 minutes or so until hot and bubbly.

    You can also add dried rehydrated mushrooms to this dish in place of the fresh mushrooms.

    This should serve at least 6 people or more easily.
     
    Last edited: Dec 21, 2010
  4. HEChicken

    HEChicken Overrun With Chickens

    7,544
    174
    316
    Aug 12, 2009
    BuCo, KS
    My Coop
    This recipe sounds awesome! The only thing I wasn't sure of was this:
    ... make a roux with 1 cup mild/and half and half mixture with a 1/4 cup of parmesan...

    Is it possible there is a word missing after the "mild" or am I just dense?​
     
  5. True Grit

    True Grit Chillin' With My Peeps

    My guess is it is a typo and should be "milk"
     
  6. HEChicken

    HEChicken Overrun With Chickens

    7,544
    174
    316
    Aug 12, 2009
    BuCo, KS
    My Coop
    I told you I was dense - duh! (The only thing I could think of that went with "mild" was taco sauce and I couldn't quite picture it...)
     
  7. ranchhand

    ranchhand Rest in Peace 1956-2011

    13,295
    18
    291
    Aug 25, 2008
    SC
    Well, IMO, DH can make it.

    OR you can have some fun and use "FRESH" frozen, french cut green beans.
     
  8. PaulaJoAnne

    PaulaJoAnne Chillin' With My Peeps

    Jul 30, 2009
    We make ours nutrient dense.
    No straight up recipe, but here are the basics.

    Green beans of course.
    Since many in our family have gluten allergies, we make a real cream of mushroom soup
    using raw cream from the farm.
    Rather then using the french onions on top, we crumble pork skins.

    Bake as usual and enjoy!
     
  9. maizey

    maizey Chillin' With My Peeps

    I agree with you on this recipe...for this PARTICULAR recipe, canned is better. I think its pretty much the ONLY time i ever used canned soup or canned beans. If you want to go for fresh beans, id parboil the beans, stir fry in olive oil and toss with some chopped toasted pecans, another drizzle of olive oil, graded fresh parmesan and some cracked black pepper. Fresh food lends itself to simplicity and you want to showcase the flavor of the "star" food. Just my humble opinion of course
     
  10. LadyWoodsong

    LadyWoodsong Chillin' With My Peeps

    202
    0
    109
    Mar 31, 2010
    Midwest
    When I make this casserole I usually use the "cut" green beans, I don't usually use the french-cut ones, so I'm sure you could use just cut fresh beans, you would just have to parboil or almost cook/steam them first before putting them into the dish. Atleast that's what I would do.
     

BackYard Chickens is proudly sponsored by