Homemade Green Bean Casserole
prep
10 MIN
cook
30-40 MIN
feeds
6-8
Creamy, comforting green bean casserole made completely from scratch! Made with homemade cream and mushroom soup and topped with crispy fried onions. It's the perfect classic side dish for the holidays or any meal.
How long do you cook green bean casserole?
If you follow our recipe from start to finish should take less than 1 hour. Cooking will actually take between 30-40 minutes.
Can you make green bean casserole ahead of time?
The key to making a green bean casserole ahead of time is to get it 90% of the way done and cook it at the last minute. This will be far better than cooking it and trying to reheat it once it is time for dinner.
Ingredients
GREEN BEANS
2 lbs fresh green beans, washed and trimmed
1 Tablespoon salt
8 Tablespoons butter, divided
1/2 yellow onion, diced
8 oz mushrooms, sliced
1/3 cup all purpose flour
1/4 cup soy sauce
1 Tablespoon Frank's Hot Sauce
1 Tablespoon Worchestershire sauce
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper
2 cloves of garlic, minced
2 cups heavy cream
1/2 cup sour cream
2 Tablespoon fresh parsley, chopped
2 Tablespoons fresh thyme
1/2 cup sharp cheddar cheese, shredded
1/2 cup pepperjack cheese, shredded
1 1/2 pounds of onions, sliced into paper-thin rings
2 cups buttermilk
2 cups all purpose flour
2 Tablespoons Creole seasoning
Peanut of canola oil for frying
2 Pounds fresh green beans, washed and trimmed
1 Tablespoon salt
1/4 teaspoon Kosher salt
8 Tablespoons butter, divided
1/2 yellow onion, diced
1 1/2 pounds of onions, sliced into paper-thin rings
8 ounces mushrooms, sliced
2 1/3 cups all purpose flour
1/4 cup soy sauce
1 Tablespoon Frank's Hot Sauce
1 Tablespoon Worchestershire sauce
1/4 teaspoon black pepper
2 cloves of garlic, minced
2 cups heavy cream
1/2 cup sour cream
2 Tablespoon fresh parsley, chopped
2 Tablespoons fresh thyme
1/2 cup sharp cheddar cheese, shredded
1/2 cup pepperjack cheese, shredded
2 cups buttermilk
2 Tablespoons Creole seasoning
Peanut or canola oil for frying
Instructions
THE GREEN BEANS
STEP 1
Bring a gallon of water and 1 Tablespoon of salt to a boil in a large saucepan. Add the beans and blanch (boil) for 5 minutes. Drain and immediately place into a large bowl filled with ice water to stop the cooking process. Drain again and set aside.
THE FRIED ONIONS
STEP 1
Heat oil in a Dutch oven or cast iron fry set to 350°F.
STEP 2
Mix the flour and creole seasoning together in a shallow bowl.
STEP 3
Add the onions to the buttermilk and let stand 10 minutes. Drain and then dredge onions in the flour mixture.
STEP 4
Fry onions in small batches, until golden brown and crisp. Drain on paper towel lined plate. Set aside.
STEP 5
Preheat pellet grill to 350°F.
THE MUSHROOM SAUCE
STEP 1
Add 2 Tablespoons of butter to the skillet. Add onions, mushrooms and garlic. Stir to incorporate. Cook until onions are transparent and mushrooms are softened. About 10 minutes. Remove mixture from skillet and set aside.
STEP 2
Add 4 Tablespoons of butter to skillet. When the butter has melted, add flour over the butter and whisk together. Draw as much butter and juices of the vegetables as you can into the flour. Cook until mixture is slightly browned.
Step 3
Add soy sauce, Frank's Red Hot Sauce, Worchestershire sauce, salt and pepper. Whisk and cook for about 1 minute. Then slowly add the heavy cream while you whisk and scrape the bottom of the pan (If sauce gets to thick, you can add a little milk or more cream). Once the mixture is smoothed out, add onions and mushrooms back to the mixture. Cook until thickened, about 10 minutes. Then stir in sour cream, parsley and thyme. Add 1/2 cup cheddar cheese and 1/2 cup pepperjack cheese. Stir until cheese has melted.
STEP 4
In a square Dutch oven or casserole dish, add green beans and top with mushroom sauce. Stir, combining the beans and the sauce. Top with fried onions.
STEP 5
Bake in pellet grill for 30-40 minutes until beans are tender and sauce is bubbling.
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