A Fresh Approach to Green Bean CasseroleAngie McGowan
Are you looking for a fresher green bean casserole, one that does not contain creamed of whatever soup? I have the solution for you, this fresh green bean casserole has a rich and delicious homemade sauce that contains real sour cream. It will be the perfect addition to your Thanksgiving table. We make this in our family every year. Before I discovered how to make a fresh version of this classic casserole, we always skipped making a green bean casserole. The thought of canned green beans, canned soup and canned fried onions was always less than desirable to our family. This fresh version is made with fresh green beans, portobello mushrooms, and flavorful red onions. I also add Worcestershire sauce for extra flavor. Instead of old canned onions on top, I sprinkled panko crumbs for lots of crunch. You can also substitute the panko crumbs for any crushed crackers.
Green Bean Casserole Recipe
1/2 cup or 1 stick butter
1/2 cup flour
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 cups milk
1 lb. fresh green beans, cleaned and snapped
1/2 cup red onion, diced
2 cups baby portobello mushrooms
1 tablespoon Worcestershire sauce
1 cup sour cream
1/2 cup milk
2 cups crushed crackers or panko
1. In a small saucepan, melt butter. Add flour and whisk well. Add salt, pepper, garlic powder and onion powder. Whisk in milk and bring to a boil over medium heat. When sauce thickens, remove from heat and let come to room temperature before using.
2. Preheat oven to 350 degrees. Combine the cooled sauce you prepared earlier with the sour cream, Worcestershire sauce and 1/2 cup milk. Mix well. Add green beans, mushrooms and onion. Mix well and pour into a 9 x 13 casserole dish. Bake for 40 minutes. The add crushed crackers or panko and return to the oven for 15 – 20 minutes.
Notes: In the photo is a half version of the recipe baked in a 8 x 8 casserole dish, the recipe as written, is for a 9 x 13 baking dish.
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