Green Bean Casserole: Easy and From Scratch
Green Bean Casserole: Easy and From Scratch is an American side dish. Watching your figure? This gluten free recipe has 558 calories, 7g of protein, and 52g of fat per serving. For $1.64 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 8. This recipe from Restless Chipotle has 27 fans. Thanksgiving will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 50 minutes. If you have garlic, bacon, salt and pepper, and a few other ingredients on hand, you can make it. Overall, this recipe earns a pretty good spoonacular score of 57%. If you like this recipe, take a look at these similar recipes: Green Bean Casserole From Scratch, Green Bean Casserole From Scratch, and Green Bean Casserole {from scratch}.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 40 minutes
Ingredients:
1 lbs baby portabella mushrooms, sliced thickly
2 strips of bacon, applewood smoked or peppered
1 tablespoon balsamic vinegar
1/4 cup butter, cut in chunks
2 lbs of fresh green beans, trimmed, washed, and cut
2 cloves of garlic, peeled and minced
4 cups heavy cream
1 onion (I used purple) peeled and chopped
2 cups sliced onions sauted until golden OR 2 cups Copycat French's Onions
Salt and pepper to taste
1 tablespoon sherry or vermouth
Equipment:
casserole dish
oven
frying pan
whisk
Cooking instruction summary:
Preheat oven to 350F. Butter a 13x9 inch casserole dishCook green beans until crisp - tender. They will cook more in the oven, so don't get them too mushyDrain green beans well and spoon into prepared panChop bacon into a small dice, add with onions to the panSaute until the bacon is crisp and brown and the fat is rendered but the onion is not scorchedAdd garlic and mushroomsSaute mushrooms in the bacon fat until tender, remove the contents of the pan to casserole dish and mix into the green beansAdd the sherry ( or vermouth) and the balsamicAdd the cream and bring to a boilOnce it reaches a boil turn heat down and maintain a simmer until the cream is reduced and coats the back of a spoon, 5 to 10 minutesWhisk in the butter, small pieces at a time and whisk until the butter is melted and the sauce absorbs itTaste and adjust seasoningsPour over the green bean mixture, top with sauteed onions or Copycat French's Onions and bake for 20 minutes
Step by step:
1. Preheat oven to 350F. Butter a 13x9 inch casserole dish
2. Cook green beans until crisp - tender. They will cook more in the oven, so don't get them too mushy
3. Drain green beans well and spoon into prepared pan
4. Chop bacon into a small dice, add with onions to the pan
5. Saute until the bacon is crisp and brown and the fat is rendered but the onion is not scorched
6. Add garlic and mushrooms
7. Saute mushrooms in the bacon fat until tender, remove the contents of the pan to casserole dish and mix into the green beans
8. Add the sherry ( or vermouth) and the balsamic
9. Add the cream and bring to a boil
10. Once it reaches a boil turn heat down and maintain a simmer until the cream is reduced and coats the back of a spoon, 5 to 10 minutes
11. Whisk in the butter, small pieces at a time and whisk until the butter is melted and the sauce absorbs itTaste and adjust seasonings
12. Pour over the green bean mixture, top with sauteed onions or
13. Copycat French's Onions
14. and bake for 20 minutes
Nutrition Information:
covered percent of daily need
