Green Bean Casserole

[HEChicken]

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?

 

[DuckLady]

Make it your way.
If DH's family wants it with fresh beans, let them make it.

But that's just me.

 

[flowerchild59]

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.

 

[HEChicken]

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?​

 

[True Grit]

My guess is it is a typo and should be "milk"

 

[HEChicken]

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...)

 

[ranchhand]

Well, IMO, DH can make it.

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

 

[PaulaJoAnne]

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!

 

[maizey]

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

 

[LadyWoodsong]

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.