Green Bean Casserole Recipe Without Mushroom Soup

Welcome, friends, to the delicious world of green bean casserole! Today, I’m going to share with you my all-time favorite Thanksgiving or holiday dinner side dish. Get ready to tantalize your taste buds with this homemade version of green bean casserole, made with love and without any canned soups.

Green Bean Casserole Recipe Without Mushroom Soup
Green Bean Casserole Recipe Without Mushroom Soup

Prep and Blanch the Green Beans

Begin by preheating your oven to 350 degrees Fahrenheit. For the best results, opt for fresh green beans. Trim the edges and cut them into two to two and a half-inch pieces. We don’t want them to be too long and awkward.

Now, let’s blanch the green beans to enhance their flavor and texture. Bring a pot of water to a boil, adding a generous pinch of salt. Blanching the green beans only takes a few minutes, so be prepared. Keep a bowl of ice water handy. After blanching, immediately transfer the green beans to the ice water to stop the cooking process and maintain their vibrant green color.

Create the Homemade Cream of Mushroom Soup

Instead of relying on a can of cream of mushroom soup, we’re going to make our own homemade version that is far superior in taste. Don’t worry, it’s easier than you think!

Melt a third cup of salted butter in a pan over medium heat. Once melted, add half a cup of finely chopped onion and cook until softened, which takes about two minutes. Add a tablespoon of minced garlic and cook for another 30 seconds until fragrant. Now, it’s time to add eight ounces of sliced mushrooms and cook until softened.

Scatter a third cup of all-purpose flour over the mushrooms and stir until all the flour is absorbed. Cook it a little longer to toast the flour and enhance the flavor. Slowly add one cup of chicken broth, stirring and scraping the bottom of the pan to incorporate any bits. Next, add half a cup each of heavy cream and whole milk. Stir in one teaspoon of salt, half a teaspoon of ground black pepper, and a quarter teaspoon of dried thyme. Continue cooking until the mixture thickens slightly.

Combine and Bake

Drain the blanched green beans and stir them into the mushroom soup mixture until well combined. Transfer everything to a casserole dish, spreading it evenly. Now, for an extra crispy and flavorful touch, top it off with two cups of store-bought French fried onions.

Pop the casserole dish into the preheated oven at 350 degrees Fahrenheit and bake for 30 minutes until golden and bubbly. If you prefer to make it ahead of time, you can prepare everything and refrigerate it, adding the French fried onions just before baking. Keep in mind that it may require additional baking time if it’s chilled.

Time to Enjoy the Tasty Result!

Allow the casserole to cool slightly before indulging in this comforting dish. Be warned, it’s hot and irresistible! Please note that the sauce will continue to thicken as it cools. As you savor each bite, let me know your thoughts on this mouthwatering homemade green bean casserole.

Remember, Thanksgiving is about family, laughter, and sharing cozy moments. So, even if there are joyful chaos and interruptions in the background, embrace the deliciousness of this dish. The mushrooms add incredible flavor, but if they’re not your thing, know that they simply enhance the overall taste without overpowering it.

Give this homemade green bean casserole recipe a try and experience the goodness of a dish made from scratch. Your taste buds will thank you! For more delightful recipes and inspiration, visit El Reno Ok.

Note: This article has been adapted from the original article by Sugar Spun Run.

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