Angela and Sarah have a great debate over green bean casserole. Angela prefers a homemade version with lightly fried onions and Sarah champions the good ol’ fashioned canned soup variety.
There’s nothing wrong with either version- there’s no wrong way to eat your vegetables, after all!
Try them both and let us know which one you prefer. You honestly cannot go wrong with either one.
For the tried and true Campbell's green bean casserole recipe, click here.
The made-from-scratch version is a little more refined (it's like sitting at the adult table vs. the kid's table).
You will need:
Topping:
1 medium onion thinly sliced
¼ cup flour
2 Tbls panko
Dash of salt and pepper
Green beans:
1 lb green beans, washed and trimmed
2 Tbls butter
12 oz sliced mushrooms
2 cloves garlic, minced
¼ tsp freshly ground nutmeg (nutmeg adds a surprising and delicious lightness to this cream-based dish)
2 Tbls flour
½-1cup chicken broth
½-1 cup half and half
Preheat the oven to 475. Combine the topping ingredients and spread them on a sheet tray lined with parchment paper. Bake for 30 minutes or until golden brown; be sure to move the mixture around at least once during cooking. Remove from oven to cool. Turn oven down to 400.
Parboil the green beans for about 5 minutes and drain. Set aside. Melt the butter in a skillet and add the mushrooms and seasoning to taste. Cook for 4-5 minutes. Add garlic and nutmeg and cook for 2-3 more minutes. Add flour and stir well; cook for 1 minute. Add the broth and half and half a little at a time until the sauce thickens (add more liquid as needed). You’re looking for a cream of mushroom soup consistency.
Add ¼ of the onions to this mixture and stir. Place green beans and sauce in a greased baking dish. Top with remaining onions. Bake at 400 degrees for about 15 minutes.
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