The way to keep your green bean casserole from getting soggy? Use fresh green beans! Fresh green beans are trimmed and cut, then quickly blanched. One of the problems with traditional green bean casserole is that the canned green beans get mushy. If you want to fry your own onions or make crispy baked onions, absolutely go for it, I’m sure it will taste fantastic! How to make Fresh Green Bean Casserole So this is a bit of a “semi-homemade” green bean casserole. Instead, I stuck with the traditional store bought French fried onions. For that reason, I decided to forgo homemade fried onions, as I felt it complicated the recipe. I set out to make a delicious fresh green bean casserole that delivered on flavor but was manageable enough to make for Thanksgiving when you are trying to make multiple dishes. But fresh, crisp tender green beans a a luscious, velvety creamy mushroom sauce, topped with crispy fried onions? Yeah, that sounds amazing. Canned green beans and condensed soup are just not that appetizing to me. I’ve never been a big fan of the traditional Green Bean Casserole. If you never liked Green Bean Casserole, you just might change your mind after trying this one! This recipe for Fresh Green Bean Casserole improves the classic dish with fresh green beans and a homemade mushroom cream sauce. The little changes of swapping out canned soup for homemade and canned green beans for fresh ones really are game changers.Green Bean Casserole is an iconic Thanksgiving dish. If you need a side dish for Thanksgiving or the Holiday Season in general, this one is an upleveled crowd pleaser. They have the most salt and the lightest batter of 3 kinds I tested (Trader Joe’s and a generic grocery store brand). Fried onions: I’ve tried several brands of crispy fried onions, and even though I usually don’t have much name brand preference when cooking, the French’s ones really are the best. The more you cook the mushrooms down in the butter, the more of that mushroom flavor you’ll get in the soup.
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