What’s Cookin’ – This Ain’t Your Grandma’s Green Bean Casserole

A few years ago, I ran across a “gourmet” version of the classic Green Bean Casserole on Cook’s Illustrated.  I adapted the Cream of Mushroom Soup sauce so that it was gluten free and use it in place of the condensed, canned stuff in any recipe calling for Cream of Mushroom soup.

From there, using the sauce to make an upscale and better tasting Green Bean Casserole is easy.  I have seen other gourmet green bean casserole recipes that take the added step of making homemade onion or shallot strings.  That would be nice, but that would require making them at the last minute which is a little unrealistic (labor intensive and messy) when making this dish for a holiday meal.

The Cook’s Illustrated topping that uses the French’s  French Fried Onions still makes this recipe over-the-top good.  The homemade Cream of Mushroom soup retains the original flavors of the dish, but just kicks it up several notches, and you can still make it a day or so ahead of time and bake it at the last minute with the rest of your side dishes for your holiday meals.

This Ain’t Your Grandma’s Green Bean Casserole ingredients.  This recipe is easy to double or triple for larger gatherings.

Refer to my Cream of Mushroom Soup post for the recipe for the sauce part of this dish.

Wash, cook, and drain the green beans.  Lay them onto a sheet pan covered with a clean towel or paper towels so that they dry completely.  This will allow the sauce to adhere better.  Toss the cooked and dried green beans with one recipe of the Cream of Mushroom sauce and place in a buttered 2-quart casserole.

I prefer to use haricots verts which are the thin, French style green beans.  At the holidays, I can usually only find them in the frozen food section.  You can use regular green beans, fresh or frozen, but be sure to use good quality, plain green beans (not canned).

Pulse the bread crumbs, cold butter, salt, and pepper in a food processor.

Toss the bread crumb mixture with the french fried onions.

Put the topping onto the green bean mixture.  I like to put it around the edges, but you can spread it all over the top if you prefer.

Bake in a preheated oven for about 30 minutes or until the onions are nicely browned and the sauce is bubbly.

The original recipe calls for baking this in a hot oven.  One of my adaptations was to bake this dish in a 350°F oven.  For holiday meals, you are usually baking and / or reheating several side dishes at a time with most calling for a temperature of 350°F.

Try this Green Bean Casserole for your holiday meal.  You’ll never eat the canned soup version again.


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5 Responses to What’s Cookin’ – This Ain’t Your Grandma’s Green Bean Casserole

  1. Liz says:

    Yum. My kids usually fix this dish, but I may go ahead and have the homemade cream of mushroom soup ready and buy fresh instead of frozen beans for them to use. Thanks for posting!

    • Mama says:

      Hope you try it and like it! You don’t have to use rice flour if you do not have it on hand. Just use all-purpose and make sure that you cook it long enough before adding the liquid so that it does not taste pasty.

  2. MARY says:

    Looks good Mama. I will have to try it. Yours looks pretty with the topping around the edge. I will have to put it all over. Half of the people here eat the beans only for the topping! thanks for posting

    • Mama says:

      Mary, If your people really like topping, I would double it. French’s has new, larger sized, containers that are plastic with lids. We ate the rest of what I made tonight, and it was even good reheated.


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