Green Bean Casserole has to be one of the most popular side dishes at family gatherings around the holidays. But did you know that it doesn’t have to consist of canned mushroom soup and fried onions from a canister?

Homemade cream of mushroom soup is easy to make yourself and can be stored for future use.
Homemade cream of mushroom soup is easy to make yourself and can be stored for future use.

I had always made it the ‘traditional’ way – and by traditional I mean open a jar of condensed cream of mushroom soup, a couple of cans of green beans and add a handful of French fried onions from the grocery store shelf.  That was until I tasted REAL green bean casserole!

You can’t beat fresh cream of mushroom soup, added to fresh (or canned green beans from the garden) and topped with homemade fried onions.  Yes, it takes a few more minutes to prepare than opening the jars and combining the ingredients, but the taste is well worth it!  Plus, you can make the ingredients ahead of time and just combine and bake when needed.

Cream of Mushroom Concentrate

Saute onions in melted butter
Saute onions in melted butter

Ingredients:
3 tablespoons butter
¼ cup diced shallots
½ cup diced mushrooms
2 ¼ tablespoons flour
½ cup vegetable stock
½ cup whole milk
A pinch of kosher salt
2 pinches of ground black pepper

Add mushrooms to the onions and stir
Add mushrooms to the onions and stir

Instructions:

1. Melt butter in a skillet.

2. Add shallots and cook for 3-4 minutes

3. Stir in mushrooms and cook for 4-5 minutes

After you add the flour, add milk and vegetable stock to the mixture - stir and let thicken
After you add the flour, add milk and vegetable stock to the mixture – stir and let thicken

4. Add flour, stirring constantly for 1 minute

5. Add vegetable stock, whole milk, and salt/pepper.

6. Bring to boil and let simmer for 5 minutes.

**refrigerate and use within a couple of days or freeze for up to 6 months.

Cream of Mushroom Soup
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Ingredients
  1. 3 tablespoons butter
  2. ¼ cup diced shallots
  3. ½ cup diced mushrooms
  4. 2 ¼ tablespoons flour
  5. ½ cup vegetable stock
  6. ½ cup whole milk
  7. A pinch of kosher salt
  8. 2 pinches of ground black pepper
Instructions
  1. Melt butter in a skillet.
  2. Add shallots and cook for 3-4 minutes
  3. Stir in mushrooms and cook for 4-5 minutes
  4. Add flour, stirring constantly for 1 minute
  5. Add vegetable stock, whole milk, and salt/pepper.
  6. Bring to boil and let simmer for 5 minutes.
Notes
  1. Refrigerate and use within a couple of days or freeze for up to 6 months.
  2. Recipe courtesy of Old World Garden Farms
Old World Garden Farms http://oldworldgardenfarms.com/

 Homemade Green Bean Casserole

If you don't have shallots, mild white onions work just as well.
If you don’t have shallots, mild white onions work just as well.

Ingredients:
2 pounds of Fresh Green Beans (or substitute 2 cans)
1 recipe for Homemade Cream of Mushroom Soup Concentrate
½ cup whole milk or half and half
1/2 teaspoon Kosher Salt
1/4 teaspoon coarse Black Pepper
2 large Shallots, peeled and sliced thin
4 tablespoons Unsalted Butter

Fry the onions until a golden brown - keep them light because you will bake them later
Fry the onions until a golden brown – keep them light because you will bake them later

Instructions:
Preheat oven to 350 degrees F

1. If using fresh green beans – wash and trim off each end.  If using canned or frozen green beans skip to number 4.

2. Bring a large pot filled with water to a boil. Meanwhile get a large bowl filled with ice water ready.

Drain your onions on a paper towel until ready to use.
Drain your onions on a paper towel until ready to use.

3. Season the boiling water with a few pinches of salt. Drop in the beans and cook for 3-4 minutes. Remove and immediately place the beans into the ice water for a minute or two. Remove to a colander and pat dry with paper towel.

Add cream of mushroom soup and milk - coat well.
Add cream of mushroom soup and milk – coat well.

4. Melt the butter in a skillet. Add the sliced shallots and stir every so often until they start crisping up. Once they’ve reached a light golden brown remove with a slotted spoon to a paper towel lined dish.  They will continue to crisp as they cool.  *Do not over brown the shallots – they will bake in the oven later.

5. Add the beans to a 1 ½ – 2 quart baking dish. Add ½ of the onions. Pour the homemade cream of mushroom soup over top. Season with kosher salt and black pepper and pour in the milk. Toss the beans around until coated.

6. Bake for 30 minutes, remove from oven and stir.  Top with the remaining onions and continue to bake for 5 minutes.

Let the casserole rest for 5 minutes before serving.

Enjoy!

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Mary and Jim





Green Bean Casserole
Write a review
Print
Ingredients
  1. 2 pounds of Fresh Green Beans (or substitute 2 cans)
  2. 1 recipe for Homemade Cream of Mushroom Soup Concentrate
  3. ½ cup whole milk or half and half
  4. 1/2 teaspoon Kosher Salt
  5. 1/4 teaspoon coarse Black Pepper
  6. 2 large Shallots, peeled and sliced thin
  7. 4 tablespoons Unsalted Butter
Instructions
  1. Preheat oven to 350 degrees F
  2. If using fresh green beans – wash and trim off each end.
  3. Bring a large pot filled with water to a boil. Meanwhile get a large bowl filled with ice water ready.
  4. Season the boiling water with a few pinches of salt. Drop in the beans and cook for 3-4 minutes. Remove and immediately place the beans into the ice water for a minute or two. Remove to a colander and pat dry with paper towel.
  5. Melt the butter in a skillet. Add the sliced shallots and stir every so often until they start crisping up. Once they've reached a light golden brown remove with a slotted spoon to a paper towel lined dish. They will continue to crisp as they cool. *Do not over brown the shallots – they will bake in the oven later.
  6. Add the beans to a 1 ½ - 2 quart baking dish. Add ½ of the onions. Pour the homemade cream of mushroom soup over top. Season with kosher salt and black pepper and pour in the milk. Toss the beans around until coated.
  7. Bake for 30 minutes, remove from oven and stir. Top with the remaining onions and continue to bake for 5 minutes.
  8. Let the casserole rest for 5 minutes before serving.
Notes
  1. Recipe courtesy of Old World Garden Farms
Old World Garden Farms http://oldworldgardenfarms.com/

 

6 thoughts on “Homemade Green Bean Casserole Recipe – Perfect Anytime!

  • November 19, 2014 at 5:16 pm
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    Casserole sound delicious–I never make the canned variety, so this will be a treat. I’ve been looking everywhere for a Cream of Mushroom concentrate, and will definitely try this. Would also love to use it for soup–what is the dilution ratio?

    • November 19, 2014 at 7:30 pm
      Permalink

      As a soup – add a 10 oz. of water / milk. You may have to season to taste.

  • November 19, 2014 at 1:47 pm
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    How many does the casserole serve?

  • November 19, 2014 at 1:30 pm
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    Reblogged this on sliceofheaveninsweden and commented:
    I especially like the recipe for home made cream of mushroom soup. I would love to try this with other recipes. The Green bean casserole sounds delicious as well.
    Honey

  • November 19, 2014 at 11:41 am
    Permalink

    Looks delicious! Similar to Alton Brown’s “Best Ever Green Casserole.”

  • November 19, 2014 at 9:32 am
    Permalink

    This sounds so delicious! I’ve never been a fan of the canned casserole but I just might try this.
    I have a question. If I wanted to make the cream of mushroom soup and have it for dinner, what would I have to do? I mean not putting it into a casserole.

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