Q1: Why did my cream sauce turn out lumpy?

A lumpy cream sauce is almost always because the liquid was added to the roux too quickly. The secret to a perfectly smooth sauce is to add your broth and cream slowly, especially at the beginning, in a thin and steady stream, while whisking constantly.

Q2: Can I make this side dish ahead of time for a holiday dinner?

Yes, absolutely! This is an ideal make-ahead side dish. Just be sure to store your beautiful, homemade crispy onions in a separate, airtight container at room temperature and sprinkle them on top just before you bake, to ensure they stay perfectly crispy.

Q3: Can I use frozen green beans instead of fresh?

You can, but for the absolute best, most authentic crisp-tender texture, fresh green beans are highly recommended. If you do use frozen, you can skip the blanching step, but be sure they are completely thawed and patted very dry.

Q4: Can I make this vegetarian?

Of course! To make a delicious vegetarian version, simply substitute the chicken broth with a high-quality, flavorful vegetable or mushroom broth.

Q5: Can I make this gluten-free?

Yes! To make this recipe gluten-free, simply substitute the all-purpose flour in both the sauce and the onion coating with an equal amount of your favorite gluten-free all-purpose flour blend, and be sure to use gluten-free panko breadcrumbs.

From-Scratch Green Bean Casserole (No Canned Soup!)

A classic, from-scratch recipe for the ‘Best Ever Green Bean Casserole,’ a quintessential holiday side dish. This elevated version features fresh, blanched green beans in a rich and creamy homemade mushroom sauce, completely avoiding canned soups. The casserole is topped with a layer of crispy, oven-fried onions, which are also made from scratch for a perfect crunchy finish. The entire dish is baked until hot and bubbly.

Author: Grace

Ingredients

For the Topping:
2 medium onions, thinly sliced
1/4 cup all-purpose flour
2 tablespoons panko bread crumbs
1 teaspoon kosher salt
Nonstick cooking spray
For the Beans and Sauce:
2 tablespoons plus 1 teaspoon kosher salt, divided
1 pound fresh green beans, trimmed and halved
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth (or vegetable broth)
1 cup half-and-half

Instructions

Make the Crispy Onions: Preheat the oven to 475°F. In a large bowl, toss the thinly sliced onions with flour, panko, and salt. Spread the onions evenly on a baking sheet coated with nonstick cooking spray. Bake for approximately 30 minutes, tossing occasionally, until golden brown and crispy. Set aside and reduce the oven temperature to 400°F.
Prepare the Green Beans: While the onions are cooking, bring a large pot of water with 2 tablespoons of salt to a boil. Add the green beans and blanch for 5 minutes. Drain the beans and immediately plunge them into a large bowl of ice water to stop the cooking process. Drain again and set aside.
Make the Mushroom Sauce: Melt the butter in a 12-inch cast-iron skillet over medium-high heat. Add the mushrooms, 1 teaspoon of salt, and pepper. Cook for 4 to 5 minutes, until the mushrooms release their liquid.
Add the garlic and nutmeg and cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine, cooking for 1 minute.
Whisk in the chicken broth and simmer for 1 minute. Decrease the heat to medium-low, add the half-and-half, and cook for 6 to 8 minutes, stirring occasionally, until the sauce thickens.
Assemble and Bake: Remove the skillet from the heat. Stir in 1/4 of the prepared crispy onions and all of the blanched green beans.
Top the casserole with the remaining crispy onions.
Place the skillet into the 400°F oven and bake for about 15 minutes, until bubbly. Serve immediately.

Notes

This is a from-scratch version of the classic Thanksgiving side dish, made without any canned condensed soups for a fresher, more flavorful result.
Blanching the green beans and then ‘shocking’ them in ice water is a key technique that keeps them perfectly crisp-tender and vibrant green.
The crispy onions are also made from scratch in the oven, providing a superior flavor and texture to the canned variety.
For a vegetarian version, simply substitute the chicken broth with vegetable broth.

Find it online: https://www.eatswithsoul.com/from-scratch-green-bean-casserole/