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Homemade Green Bean Casserole

Photo Credit
Sam Jones/QuinnBrein
The Editors
Yield
Serves 6
Category
Vegetables
Course
Side Dishes
Preparation Method
Bake
Sources
Favorite New England Recipes
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To the joy of some and the lament of others, Green Bean Casserole is a holiday staple in many households. Here, you’ll find a lighter homemade version that ditches the canned soup component. Green Bean Casserole is one dish that can also be made in advance, especially helpful on Thanksgiving.

 

Ingredients
1-1/2 pounds fresh green beans, thinly sliced
salt and freshly ground black pepper, to taste
2 tablespoons butter
2 tablespoons all-purpose flour
1 large onion, thinly sliced into rings, or 1-1/2 cups French's Crispy Fried Onions
1/2 cup cream
1/2 cup grated Swiss cheese
buttered breadcrumbs
Instructions
  1. Preheat oven to 400°F.
  2. Add green beans to a large pot, and just cover with water. Bring to a boil and cook for 6 to 8 minutes, or until nearly tender. Drain beans, reserving water, and put into a shallow casserole dish. Season with salt and pepper.
  3. Add 2 tablespoons of bean water back into pot. Add butter and let it melt.
  4. Add flour and cook, stirring constantly, until thickened.
  5. Cover beans with onions, then pour sauce over onions. Pour cream over sauce and sprinkle with cheese. Stir to combine. Sprinkle buttered bread crumbs over casserole. 
  6. Bake for 20 to 30 minutes, or until golden on top
     
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The Old Farmer's Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's Almanac Editors
 

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Comments

Ellen (not verified)

1 year ago

This recipe works with some changes. First, and most important, it should be 2 CUPS of bean water! I used the steam in the bag beans and chicken broth. I cooked the flour and butter together, added broth and eventually 1 tablespoon more of flour, and when thick, removed from heat and added cream. Poured over bean, cheese, fried onion mix. Cooked 20 min then topped with more fried onions and cooked 10 min more. Make it your own! I also added thyme.

I agreed with the comment above about needing more liquid. I took the middle road and reserved 1 cup of bean liquid and the comment was still that the
beans seemed dry. It is possible that was the intention. if not the recipe should be changed.
Overall the bean casserole lovers likes the original version better as written.

Trudy A Cooper (not verified)

4 years ago

Seems like a great recipe, but where do you explain how to prepare the sauce, which gets poured over?

Hi, Trudy. The middle two paragraphs explain how to make the sauce: Let the water in which the beans cooked reduce to a few tablespoons. Add the butter and let it melt. Add the flour and cook, stirring constantly, until thickened. Cover the beans with a layer of onions, then pour the sauce over the onions. Pour the cream over the sauce and add Swiss cheese. Stir to combine.