Green Bean Casserole was first created in 1955 by the Campbell Soup Company. The original inspiration was to make use of 2 items that most American families always had on hand. Green beans and cream of mushroom soup. Perhaps, it was also to ensure that most American families always had those items on hand. Regardless of the original intent, it’s been a staple dish on supper and special occasion tables all over the country ever since.
This updated made-from-scratch version was shared with me by a very dear friend and fantastic cook. Tired of the old way, Lynn took on the task of updating and recreating this classic casserole to her taste. I’m so glad she did, I love her take on this green bean casserole, and I’m delighted she allowed me to pass on her homestyle creation to all of you. It’s a keeper in my cookbook and one you can find on our holiday menu every year.
You may also like: Bacon Wrapped Green Bean Bundles and Roasted Green Beans
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Helpful Kitchen Items:
Green Bean Casserole
Ingredients
- 1 1/2 lb frozen whole green beans [i.e. 2 [12] oz pkg Steamfresh Whole Green Beans]
- 5 slices bacon diced
- 1 medium sweet onion diced
- 1/2 cup all-purpose flour
- 1/2 tsp granulated garlic or 1 tsp garlic powder
- 2 1/2 tsp Mrs Dash original blend
- salt and black pepper to taste
- 1 [14.5] oz can chicken stock
- 1 cup whole milk or heavy cream
- 1 cup baby portabella mushrooms sliced
- 1 cup Parmesan cheese freshly grated
- Topping:
- 1 cup panko bread crumbs
- 3 slices bacon chopped
- 1/2 cup Parmesan cheese grated
- 1/4 cup sliced almonds for garnishing
- spray oil or cooking spray
Instructions
- Preheat the oven to 375°F. Spray an 8 x 12 inch baking dish with cooking spray and set aside.
- Place the frozen green beans into a microwave safe bowl and microwave for 8 minutes. Drain well then set aside to cool slightly.
- In a large skillet, cook the diced bacon and onion together. Season with salt and black pepper to your taste.
- Cook over medium-high heat until browned and fully cooked. Add 1/2 cup all purpose flour to the pan. Stir until it resembles a paste. If needed, add chicken broth, additional butter or bacon fat to thin. Add the granulated or powdered garlic and Mrs Dash seasoning.
- Slowly pour in the turkey/chicken stock and milk, stirring constantly until the flour is dissolved and no lumps remain. The sauce will immediately begin to thicken. Taste and adjust the salt and black pepper to your taste.
- Add the green beans, mushrooms and 1 cup Parmesan cheese. Stir until evenly coated.
- Pour into the prepared baking dish.
- To make the topping: Finely dice the bacon by hand or in a food processor. [Partially frozen bacon makes this task much easier.]
- Toss with the panko breadcrumbs and Parmesan cheese.
- Sprinkle evenly over the top of the casserole. Sprinkle with sliced almonds.
- Spritz the top lightly with cooking spray or spray oil.
- Bake for 35 minutes. Place aluminum foil over the top to prevent over browning if needed. Allow to rest on the counter for 5-10 minutes prior to serving.
lynn socko says
November 22, 2013 at 12:23 amThank you so much Melissa, I honored that you made my dish and shared it with your readers. For the first time ever I will have Green Bean Casserole on my Thanksgiving table. And I loved the history behind the dish.
Melissa says
November 22, 2013 at 2:54 amLynn, it’s fantastic, definitely my favorite way to make it, now. Thanks so much for sharing it with me! ♥ Melissa
Linda says
November 22, 2013 at 7:35 pmThis looks and sounds super delish Melissa. Lynn has some fabulous things going on in her kitchen. I love how we’re all inspired by others!
Melissa says
November 22, 2013 at 9:37 pmWelcome back from the World Food Championships, Linda! I know, Lynn is such a fabulous cook, you know her recipe will be a winner. It’s great to hear from you! ~ Melissa
Loribeth Clark says
November 24, 2013 at 3:16 pmThe recipe sounds delicious. But I’m wondering about the dish. I love the detail on the side of the casserole dish. Where did you get it?
Melissa says
November 24, 2013 at 6:27 pmThanks Loribeth! I’m quite the dish junkie, and for the life of me I can’t remember where I purchased this one. I’m so happy you like, it, I have an oval one, too. ☺
Joni says
November 24, 2013 at 7:10 pmThis sounds wonderful and so glad it can be made without a can of soup. I was wondering what could be used instead of mushroom or could be made without them? I have family members that are allergic to them.
Melissa says
November 24, 2013 at 7:33 pmHi Joni, you can absolutely leave the mushrooms out without a problem and no other adjustments needed.
LisaAnne says
November 24, 2013 at 10:26 pmCan I make this ahead and keep in fridge until I’m ready? I try to prepare as many dishes ahead of time as I can.
Melissa says
November 24, 2013 at 10:36 pmHi LisaAnne, I think you can make this ahead of time. When preparing any dish with a crumb topping in advance, I usually wait and top just before baking. Otherwise, I think it would do fine.
Chad Kalas says
November 30, 2013 at 3:00 amMaking this now, bit I have a question. after Browning the bacon and onions, do I remove them from the pan before I add the flour to male the roux? It doesn’t say, or I’m missing it. Thanks!
Melissa says
November 30, 2013 at 3:35 amHi Chad, You can add the flour to the onions and bacon after they have cooked together. The drippings that were left behind were around 3 Tbsp. If you have more than that, you could remove it, but, otherwise, sprinkle the flour right into the pan with the cooked onions and bacon.
Chad Kalas says
November 30, 2013 at 3:46 amThank you Melissa for the prompt reply! I will let you know how it turns out. I’m making a double batch!
Melissa says
November 30, 2013 at 3:49 amMy pleasure! I love this dish, sure hope you do, too. ☺