A couple of weeks ago, I got a hankering for green bean casserole. Wanting to try something a little different from the usual canned version, I decided to try making it from scratch. Don’t get me wrong, I’m not knocking the canned version, I was really just wanting a fresher, more homemade taste.
Deciding to go all out and even making the onion frizzle topping. In the future, I may revert back to the store bought onion frizzles because let’s face it, life is crazy busy and we just don’t have time for all that. However, the homemade baked “fried” onions taste so good!
The part I will never revert back to store bought is the mushroom soup/sauce! Never being a fan of canned cream of mushroom soup, I was excited that this scratch-made version tastes so much better. So much so, I plan on using it in all recipes that call for cream of mushroom soup.
- 1 large onion
- 1/2 cup all-purpose flour
- 3/4 cup Panko
- 1/2 teaspoon salt
- 1 large egg
- 1 teaspoon milk
- 1 tablespoon and 1 teaspoon salt, divided
- 1 pound fresh green beans, rinsed, trimmed and cut
- 2 tablespoons unsalted butter
- 8 ounces baby bella mushrooms, washed and diced
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 3/4 cup low sodium chicken stock
- 1 1/4 cups fat free half-and-half
- Preheat the oven to 475°F.
- Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- Slice the onion into thin rings.
- In a small bowl, place the flour, in a medium bowl combine the Panko and salt and in another small bowl, whisk the egg and milk together.
- Working with a few slices at a time, dip the onion slices into the flour, then into the egg mixture and lastly, coat them with the Panko.
- Place coated onion slices on the prepared baking sheet. Repeat until the remaining onion slices are coated.
- Place baking sheet with coated onions into the oven and bake onions for about 25 minutes. Make sure to flip onions about half way through baking to ensure they are evenly browned on both sides.
- Once golden brown, set them aside and reduce oven to 400°F.
- Bring a large pot of water with 1 tablespoon of salt to a boil. While waiting on the water to boil, fix a large bowl with ice and cold water.
- Add the green beans to the boiling water and blanch for 5 minutes.
- Drain and immediately place green beans in the bowl of ice water to stop them from cooking further. Drain and set aside.
- Over medium-high heat, in a large pot (I used the same pot that I blanched the green beans in) melt the butter. Add the mushrooms and 1 teaspoon salt. Cook for about 5 minutes, the mushrooms should be a tad darker but not browned.
- Add the garlic, stir, and cook for 2 minutes. Add the flour and stir until combined. Add the chicken broth and simmer for 4 minutes.
- Decrease the heat to medium-low and add the half-and-half. Cook for about 10 minutes until sauce thickens, stirring occasionally to ensure the mixture does not burn or start to get lumpy.
- Remove from the heat and add all of the green beans and a handful of the onion frizzles.
- Stir until the sauce coats the green beans. Pour into casserole dish.
- Crumble and sprinkle the remaining onion frizzles to the top of the casserole mixture.
- Bake for 12-15 minutes or until the mushroom sauce begins to bubble.
Have you made a homemade version of a normally not-so-homemade dish? If so, what did you make and which version do you think is better?