Do not haunt our holiday tables! We wanted to see if we could start from scratch and go mushroom-less. Sauce For Green Bean CasseroleĪnd the sauce? Please don’t be mad Dorcas but, we ditched the cream of mushroom soup here. We were able to pretty consistently find a package of pre-cut french green beans which was a real bonus and timesaver but, of course, any fresh green bean will do. That’s right! You will see actual bright slivers of green in your casserole and not the well…green-brown that a canned bean brings to the table. They are quick-blanched to help hold their texture and color. Though the “Green Bean Bake” was originally developed in the test kitchens at Campbell’s by a woman named Dorcas Reilly, and we are forever prayer hands emoji grateful to her for this treasure, there is a fresher path to glory.įirst, we are dealing with fresh green beans. Green Bean Casserole From Scratch – Nothing Canned! In This Post: Everything You Need For Green Bean Casserole No matter where you’re at, please forget everything you know (or don’t know) about green bean casserole and get ready for this savory, creamy veg gem. Or maybe you’re not from the Midwest and you’re reading this like, I’m sorry, whaaa? Or maybe you see it and you’re like, hmm, mushy green beans and kinda gloppy gravy bits, NO THANKS (harsh, but we get it). Okay, maybe green bean casserole hits the holiday table every year and you are like YES PLEASE, PASS IT HERE. And, of course, there are still crispy onions on top because we are not monsters. There is deep rich flavor without any mushrooms involved. The sauce is silky and rich, speckled with gruyere and shallot and umami, but not heavy or thick. The fresh blanched beans are bright and toothsome and tender but not mush.
#GREEN BEAN CASSEROLE FROM SCRATCH WITH SHERRY UPGRADE#
Kicking off our holiday series with this staple that just got an upgrade and we’re here for it.
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