easy green bean casserole recipe with fresh green beans

Whole frozen would be our next top choice. While of course you can use canned or frozen, for this recipe, fresh is always our preferred. Fresh Green Beans - This is truly key for this recipe.While I grew up on this classic casserole made with canned beans and canned soup and canned fried onions, we're putting our from scratch flair on it by using fresh green beans, our homemade cream of mushroom soup, and our French's Fried Onions from scratch! Not only does it taste fresher and cleaner, but the texture is exactly what I want in a green bean casserole with fresh green beans, crunchy green beans, soft big pieces of mushrooms, and super crispy onions- the opposite of mushy! Ingredients NeededĪs usual, simple, fresh, made from scratch ingredients! And once you have your made from scratch components, this Fresh Green Bean Casserole From Scratch couldn't get much easier! Once the weather starts to cool down, I start thinking of all the fall/winter foods! You've been a great one, summer, but bring on the cozy, comforting foods! Especially this classic, which shockingly, I have yet to share here! But now, it's finally here, friends. Store leftovers in an oven safe dish for easy reheating.A classic made completely from scratch! From the cream of mushroom soup to the French's fried onions, this homemade Fresh Green Bean Casserole, made with fresh green beans, takes this comforting casserole to the next level by cutting out all of the processed ingredients! Let green beans rest a few minutes before serving to help the flavors meld and the casserole settle. Sprinkle with the remaining 2/3 cup onions.īake for another 5 minutes or until the onions are golden brown. Season the mixture with salt and pepper.īake for 25 minutes or until hot and bubbling. Fold in the soup, milk, soy sauce, beans and 2/3 cup onions in a 1 1/2-quart oven safe casserole until all ingredients are combined. For the cooked green beans: Use 2 cans (14.5 ounces each) green beans, drained, about 1 1/2 pounds fresh green beans or 16 to 20 ounces frozen green beans, thawed, for this recipe.In Step 2, sprinkle the remaining French fried onions with 1 tablespoon grated Pecorino Romano cheese, then bake as directed in Step 3. Add the pancetta mixture to the soup mixture in Step 1. Add 1/4 cup chopped onion and 1/2 teaspoon minced fresh rosemary leaves to the skillet and cook until onion is tender. Chef Tip: Try this Italian version with pancetta and rosemary! Cook 4 ounces pancetta, diced, in a skillet over medium heat until almost crisp.To add a festive touch: Stir in 1/4 cup chopped red pepper with the soup.For Broccoli Casserole: Substitute 4 cups cooked broccoli florets for the green beans.Stir in 1/4 cup chopped red pepper with the green beans. For Golden Green Bean Casserole: Substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup.Add 1/4 cup toasted sliced almonds to the onion topping. Toasted almonds can add a delightful crunch.Mix 1/3 cup French fried onions and 1/2 cup shredded Cheddar cheese and sprinkle over the green bean mixture. Fill with the bean mixture and bake for 20 minutes.

Roll 16 uncooked refrigerated buttermilk biscuits ( two 16-ounce packages) into 4-inch circles and press into 16 muffin-pan cups. Prep the bean mixture but substitute 1 cup shredded Cheddar cheese for the soy sauce. For Mini Green Bean Casseroles (makes 16), heat the oven to 375☏.We like to use half the bean mixture to fill about 30 phyllo cups and then freeze the rest for a quick weeknight side dish! Spoon the mixture into frozen ready-to-use mini phyllo pastry cups and bake on a rimmed baking sheet at 350☏. For Bite-Sized Green Bean Casseroles, cut the green beans into smaller, 1/2-inch, pieces and combine with the soup, milk, soy sauce and 2/3 cup French fried onions.

Easy green bean casserole recipe with fresh green beans