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This Ain’t Your Grandma’s Green Bean Casserole

3.66 Mitt(s) 3 Rating(s)3 votes, average: 3.66 out of 53 votes, average: 3.66 out of 53 votes, average: 3.66 out of 53 votes, average: 3.66 out of 53 votes, average: 3.66 out of 5

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Level: Intermediate

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Description

This is an upscale version of the classic green bean casserole that I adapted from another recipe that was also an adaptation. Great version for your holiday table.

This recipe uses another of my recipes, “Mushrooms & Sauce (Cream of Mushroom Soup Substitute)” also posted on TastyKitchen.

Ingredients

  • 1 pound Green Beans, Washed And Allowed To Completely Dry
  • 1 whole Recipe Mushrooms & Sauce (posted In Homemade Ingredients)
  • 2 slices Bread, Good Quality French, Rustic, Or Whole Wheat Bread Works Well
  • 2 Tablespoons Butter, Unsalted (or Eliminate Salt If Using Salted Butter)
  • ¼ teaspoons Salt
  • ⅛ teaspoons Freshly Ground Black Pepper
  • 1 can (2 3/4 Oz. Size) French's French Fried Onions

Preparation

Preheat oven to 350 degrees.

Since I usually make this dish for Easter and Christmas, I usually use high quality frozen green beans (C&W Haricot Verts which are skinny French green beans are my favorite). Just make sure you use enough for a full pound of green beans. Be careful since packaging sizes seem to change frequently. Cook green beans according to package directions, allow to cool, and layer onto paper towels and allow them to completely dry. This allows the sauce to adhere better to the beans.

Prepare a full batch of my “Mushrooms & Sauce (Cream of Mushroom Soup Substitute)” also posted on TastyKitchen.

Stir the cooked green beans into the Mushrooms & Sauce and pour into a buttered casserole dish.

Prepare the topping by pulsing the bread, butter, salt and pepper in a food processor. Stir the onions into the topping mixture. Put on top of the beans and sauce and cook for about 30 minutes or until done and bubbly on top.

If you make in advance, store the topping separately and put on top immediately prior to baking.

If you are baking/reheating several things at one time which is often the case with holiday cooking, you may need to adjust the cooking time for the temperature you are using. Since this is already cooked, you have some flexibility with this dish.

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3 Reviews

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kpl749 on 5.21.2011

It may taste good, but the picture should be of a full pan – not empty. Why would the picture be of an empty, dirty pan?

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carried on 1.31.2011

I made this green bean casserole for my discriminating family’s Christmas dinner. . . it was a hit, and I think I will be asked to make it again next year! Making the mushroom sauce did not take long at all, and it is SO MUCH better than the canned soup version! Even my husband, who does not like mushrooms, had seconds of this casserole. I will be going back to this one in the future!

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auntflunky on 12.6.2010

The only g.b. casserole my family will touch. Tried it the first time Easter and it is now our holiday go-to recipe. Also took it to church dinners and it’s now requested for all , funerals and pot lucks. My grandmother’s green bean casserole sucked so thanks for a perfect alternative to hers!

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