DIGGER27
In Memory Of
Holidays...Turkey...Ham, and usually a green bean casserole using cream of mushroom soup.
This Campbell's recipe has been around since 1955 and Campell estimates 40% of the cans of cream of mushroom soup they sell are used in making this dish.
https://www.history.com/news/the-origins-of-the-mysterious-gren-bean-casserole
I have had it, most of you have had it, it is easy to make and tastes alright but if you make this recipe instead you will never ever want to eat that Campell's recipe again.
Not just a little better but many, many times tastier than that other recipe...maybe most others you have ever tasted.
All fresh ingredients, it can't help tasting better than the one using cans.
I have brought this to family functions and it never lasts long, some try it thinking it is just another ok casserole but they seem shocked when they sample it and most everybody goes back for seconds.
I have had people tell me they hated every green bean casserole they have ever tasted but they tried this and they love it.
Not all that difficult to do, the most effort is expended cleaning and preparing the beans...everything else is easy.
I don't waste time making the fried onions part of the recipe myself, I am sure they would taste great but I never used anything but the can stuff and it still comes out super tasty.
Trust me, this recipe works and works well.
So good it might even elevate this from just a side dish to a main course.
It comes from Alton Brown, one of my most favorite on-air cooking personalities like...ever.
Video instructions for everything at this site...
https://www.foodnetwork.com/recipes/alton-brown/best-ever-green-bean-casserole-recipe-1950575
For beans and sauce:
2 tablespoons plus 1 teaspoon kosher salt, divided
1 pound fresh green beans, rinsed, trimmed and halved
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half
Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.
This Campbell's recipe has been around since 1955 and Campell estimates 40% of the cans of cream of mushroom soup they sell are used in making this dish.
https://www.history.com/news/the-origins-of-the-mysterious-gren-bean-casserole
I have had it, most of you have had it, it is easy to make and tastes alright but if you make this recipe instead you will never ever want to eat that Campell's recipe again.
Not just a little better but many, many times tastier than that other recipe...maybe most others you have ever tasted.
All fresh ingredients, it can't help tasting better than the one using cans.
I have brought this to family functions and it never lasts long, some try it thinking it is just another ok casserole but they seem shocked when they sample it and most everybody goes back for seconds.
I have had people tell me they hated every green bean casserole they have ever tasted but they tried this and they love it.
Not all that difficult to do, the most effort is expended cleaning and preparing the beans...everything else is easy.
I don't waste time making the fried onions part of the recipe myself, I am sure they would taste great but I never used anything but the can stuff and it still comes out super tasty.
Trust me, this recipe works and works well.
So good it might even elevate this from just a side dish to a main course.
It comes from Alton Brown, one of my most favorite on-air cooking personalities like...ever.
Video instructions for everything at this site...
https://www.foodnetwork.com/recipes/alton-brown/best-ever-green-bean-casserole-recipe-1950575
For beans and sauce:
2 tablespoons plus 1 teaspoon kosher salt, divided
1 pound fresh green beans, rinsed, trimmed and halved
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half
Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.
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