I usually use baby bella mushrooms or brown mushrooms. But you can use any fresh green bean, OR frozen, if you must. I like to use them because there is no prep work. If you need this recipe to be gluten-free or dairy-free, no problem! There are a few substitutions that you can make to the recipe, and I promise it will still be delicious. This green bean casserole can be made ahead of time so you’ll have less to do on go day! Pop it in a pretty casserole dish for easy serving. Because this recipe contains no artificial ingredients, you know it’s better for you. Seriously, it only takes a tiny bit longer than opening a can of condensed soup. The creamy mushroom sauce for this recipe is divine, and it’s easy to make. And are those onions? Or are they just some weird onion-esque crunchy thing that tastes amazing but isn’t an onion? I like knowing how to make green bean casserole from scratch so that I know exactly what’s in my baking dish. I love the classic version too, but I don’t always love that I’m not 100% sure what condensed soup is made of. This is my food snob-worthy version of retro green bean casserole. I will teach you how to improve the beloved holiday side dish! I promise this is going to be your new old family favorite. I mean, what kid is subscribing to Food and Wine by junior high school? I think my mom always found me a little odd. Confirming that a sauce surely had turmeric in it. Dissecting the flavors in sauces and dishes at restaurants. I know-shocking.Įven back in elementary school, I was studying ingredients. She has even, on occasion, called me a food snob. To me, it tastes like generations of family love.Īt the same time that we were chowing down on awesome 50’s recipes, I also happened to be a total foodie. I’m probably dating myself here, but I must confess that sometimes I crave a good old-fashioned cheddar and broccoli rice casserole or even a retro tuna casserole with frozen peas. It was perfect for thrifty, post-war cooks who were following the trend of convenience cooking.įast forward to the ’80s! Thirty years later, the condensed soup was still going strong. Her casserole was a total 50’s dish, made with condensed cream of mushroom soup and that signature can of French’s fried onions. She lived to the ripe old age of 92 and changed American holiday cooking forever. The green bean casserole dates back to a lady named Dorcas Reilly, who worked for the Campbell’s soup company test kitchen. ![]() What’s your favorite dish from your childhood? Remember that classic French’s green bean casserole with crunchy onions on top? Of course, you do. I know you will, too! Level up your mom’s classic Green Bean Casserole! ![]() With creamy mushroom sauce, fresh green beans, and oven-fried crunchy onion rings, the food snob in me approves of this elevated version of holiday green bean casserole.
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