SherryĪ little wine makes any recipe better! The sherry deglazes the pan and helps you scrape up any brown bits, adds tons of flavor to the mushrooms, and starts forming the creamy soup when mixed with the roux! Chicken broth and half-and-half When you add the flour, it combines with the butter to make a roux that thickens the soup. The mushrooms are sautéed in two batches (to help them brown instead of steaming them) in plenty of butter, which gives them amazing flavor and helps them brown. Dicing the mushrooms before sautéing and blending them ensures none of the pieces remaining are too large. I like to pulse the immersion blender until it’s semi-blended but not completely, so I have some pureed mushrooms and some pieces left in the soup.
Second, we will eventually be blending them into the creamy soup with either an immersion blender or a regular blender. Dicing them takes a little time, but I do it for for two reasons.įirst, it gives them more surface area to brown and makes it easier too - you can just stir with a wooden spoon to brown all sides instead of having to make sure you flip over each mushroom slice. Diced mushroomsįresh button mushrooms are the base of the homemade cream of mushroom soup. That way they’re perfectly tender but not soggy, and baking the casserole only has to heat things up rather than doing the work of cooking the ingredients to perfection. Just throw 1 1/2 inch fresh green bean pieces in a salted pot of boiling water for 5-7 minutes or until they’re tender-crisp, and then shock them in a bowl of ice water to stop the cooking and keep them bright green. She didn’t think fresh beans would cook enough to be tender while baking the casserole, and she’s right. My mom came over for dinner when I was testing this recipe, and said she didn’t know you could make green bean casserole without canned green beans. Mix with green beans and top with onions.Blend the soup (as much or as little as you prefer).Let’s take a look at what we’re using and how. This recipe is from scratch where it makes the biggest difference - fresh green beans and homemade cream of mushroom soup - and uses convenience ingredients where it saves the most time and effort without sacrificing taste and texture - crispy fried onions. While this recipe makes enough for a Thanksgiving crowd (serves 12!), I have a small batch green bean casserole recipe that’s easy and accessible enough for a weeknight if you love this dish as much as I do! Ingredients and method
#Cream of mushroom soup string bean casserole recipe full#
What’s a holiday meal without a delicious, creamy green bean casserole? Add in some rosemary sweet potato casserole with candied pecans or garlic truffle mashed potatoes along with a moist, juicy turkey or ham and you’ll have a feast!īut don’t settle for a dish full of limp canned green beans and canned mushroom soup when it can be sooo much better! This casserole uses freshly blanched green beans and a homemade cream of mushroom soup enriched with freshly browned mushrooms, thyme and plenty of sherry.
Make ahead to make Thanksgiving day a little easier! Serve immediately.Serve a crowd with this mostly-from-scratch green bean casserole - with fresh green beans, homemade cream of mushroom soup, and crispy fried onions! Sherry and thyme fill this holiday side dish with extra flavor. Remove the casserole from the oven and top with the fried onion rings. Fry the onions, in batches, 5 minutes or until golden brown. Dredge, in batches, in the flour mixture. Line a cooling rack with paper towels.Ĭombine the flour and House Seasoning in a shallow dish. Spread in the prepared baking dish and bake until bubbly, 15 to 20 minutes.įinish the onion rings: Pour the peanut oil to a depth of 2 inches in a Dutch oven. Pour the cream sauce over the green beans and stir to coat.
Season with the House Seasoning, garlic powder and a pinch of salt and pepper. Reduce the heat and simmer over medium heat, whisking constantly until the mixture thickens, about 5 minutes. Add the flour and cook until the mixture is bubbly and smells nutty, 3 to 4 minutes. Melt the remaining 4 tablespoons butter in the skillet. Remove from the skillet and add to the green beans. Add the mushrooms and cook until browned, about 6 minutes. Melt 2 tablespoons butter in a large skillet. Drain, then place in a large bowl and set aside. Drain, then plunge into an ice water bath to stop the cooking process. Cover and refrigerate 30 minutes.įor the green bean casserole: Butter a 9-by-13-inch baking dish and set aside.Ĭook the green beans in salted water to cover until crisp-tender, about 5 minutes. For the red onion rings: Preheat the oven to 350 degrees F.Ĭombine the onions and buttermilk in a medium bowl.
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