Homemade Green Bean Casserole uses more than just the soup can, and will taste great now and even better the next day!
If you’re not from the South, you may not know about green bean casserole. Apparently, it was not as pervasive in Colorado. Some people I knew had never eaten it! Now, it’s a shame, because it’s delicious, but it’s most likely due to what it’s made out of: canned soup, milk, green beans and french fried onions. That’s it. It’s not exactly world’s healthiest or most creative, and may not seem worth writing home about…but it is GOOD.
However, it’s been in my life as long as I can remember – and although it’s super easy, the only time we really eat green bean casserole is on a holiday. It’s also a food that is WAY better leftover than fresh, and this recipe is no exception. I’m even tempted to put this into the “meal prep” category!
It’s got a few more ingredients than the original recipe, but hear me out: it’s so nice to know every ingredient that is going into your casserole!
I tried really hard to make this gluten free (I used corn starch as the thickener instead of flour), but then realized the french fried onions were glutinous, so it became a lost cause, unfortunately. However, I did use veggie broth, so it’s certified vegetarian.
I am happy to bring this to you – it seems like one of my favorite foods deserved a healthy facelift just in time for Easter!
What’s the holiday food that you only make at the holidays? Let me know in the comments!
Homemade Green Bean Casserole [V]
- 1/4 C. onion
- 2 cloves garlic
- 1 C. chopped mushrooms
- 2 T. oil
- 2 1/2 T. corn starch
- 4 1/2 C. green beans
- 2 C. vegetable broth low sodium
- 1 C. milk
- 2 1/4 t. sea salt
- 1/2 t. pepper
- dash onion powder
- dash garlic powder
- dash cayenne pepper
- 1/2 C. french fried onions
- 1 C. french fried onions on top
Preheat oven to 350 degrees Fahrenheit.
Prepare vegetables. Dice mushrooms, onions and garlic. Chop green beans into one-inch stalks.
In large skillet/pan on medium heat, heat oil and sauté onions, garlic and mushrooms together.
Continue to sauté, adding in the green beans for 2-3 minutes.
Whisk corn starch into the broth and add mixture into the pan. Bring mixture to a boil, allowing the broth to thicken, 3-5 minutes.
Stir in remaining ingredients except for 1 C. french fried onions. Pour into a square (8x8 or 9x9) pan, and bake for 20 minutes.
Remove and top the casserole with remaining onions. Bake for 5 additional minutes.
Serve and #enJOY!