Were you a church potluck attender or gatherings that you rack your head wondering what to make? Well, if you grew up in church, or attended family reunions, you probably remember at least one green bean casserole showing up on the buffet table.
I’m convinced the French fried onions on top are simply a lure to get all the kids at the potluck to try the green beans underneath and for the most part, it works. This is one of life’s all time favorite comfort food casseroles, isn’t it?
We always had this at Christmas and those memories stick. I love how certain recipes do that.
Do you have some like?
This is not like your basic green bean casserole. We’ve definitely taken it up a notch or two and I broke my ten minute prep rule by just a tad. You can easily cut the prep time down to ten by using store bought croutons, canned mushrooms (or admitting them completely based on preference). I wanted to give you the full flavor variety and I sure hope you enjoy it.
It’s perfect for the upcoming holidays.
Recipe: Potluck Green Bean Casserole
Summary: This Green Bean Casserole is what potluck memories are made of. Easy and delicious!
- 5 slices white sandwich bread, torn into pieces
- 2 1/2 T butter, softened
- 1/2 tsp pepper, divided
- 2 3/4 tsp salt, divided
- 3 cups French fried onions
- 2 bags (16 oz each) frozen green beans
- 2 cups sliced mushrooms
- 3 garlic cloves, minced
- 3 T all-purpose flour
- 1 1/2 cups chicken broth
- 1 1/2 cups heavy cream
- Preheat oven to 425°. Coat 9×13 casserole dish with cooking spray.
- Prepare topping by pulsing bread, butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a food processor to create course bread crumbs or use store bought if short on time. (About 8 to 10 pulses.) Transfer to a medium mixing bowl, and toss with French fried onions to combine. Set aside.
- Boil four quarts of water in stock pot or Dutch oven. Add 2 teaspoons salt and green beans. Cook until green beans are bright green and tender, yet still crisp. (About 4 to 6 minutes.)
- Drain green beans in a colander, then plunge the colander immediately in ice water to arrest cooking. Set aside in sink and allow to continue draining.
- Add butter to the same stock pot or Dutch oven, and melt over medium-high heat until foaming stops. Add mushrooms, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until mushrooms have released their moisture and liquid evaporates.
- Add flour and cook for one minute, stirring constantly. Stir in chicken stock, and bring to a simmer, stirring constantly. Add heavy cream and reduce heat to medium, and simmer until sauce reduces down and thickens. (About 12 minutes.)
- Reintroduce green beans and stir until evenly coated. Pour green bean mixture into 9×13 casserole dish, and arrange in an even layer.
- Sprinkle with French fried onion topping and bake at 425° for 15 minutes, or until top is golden brown and sauce is bubbling around the edges.
- Tip: If you can find them, substitute cheddar flavored French fried onions for the regular kind.
- Mix in a can of water chestnuts with your green beans to add a satisfying crunch.
Preparation time: 15 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 12