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11-03-2019 12:24 PM
I know of the one with cans of cream of mushroom, French's Fried onions, soy sauce and frozen or cans of green beans.
I was scanning some YouTube cooking shows and came across making the entire thing from scratch and thought "that looks so GOOD?!" Has anyone done it and did you feel the flavor was worth the time (and money)? TIA
11-03-2019 12:33 PM
I have never made the sauce from scratch but have used fresh green beans from the garden. DELICIOUS! I steam the beans until almost done, add the soup then top with browned butered bread crumbs & bake. Just using fresh green beans makes a big difference. If you made your own sauce I would think it would be terrific. Good Luck!
11-03-2019 12:40 PM
@suzykeeSounds good to me. The only green beans I actually like are the fresh.
11-03-2019 12:46 PM
Made from a scratch or cans = yuck!
11-03-2019 12:47 PM
@SahmIam Delicious either way. But from scratch is a little more homemade if you have the time. I use fresh mushrooms sauted first in a little butter.
11-03-2019 12:49 PM
@SahmIam I also only add the crunchy onions on top at the last 4 minutes just to toast a little.
11-03-2019 12:49 PM
I'm not a cook, but my nephew is a fantastic one! He's made something very similar to this and it was absolutely delicious:
https://minimalistbaker.com/vegan-green-bean-casserole/
You couldn't pay me to eat the version made with the canned soup.
11-03-2019 12:51 PM
I'm not a fan of green bean casserole but i did make a different casserole recently that called for a cream soup but made it from scratch. It's basically gravy, if you know how to make gravy. I was very happy with the results. The cream soups are just a convenience. There's no magic to it. My kitchen is stocked all the time with basics, like flour, spices, butter, broth, canned milk.
Believe me I am no gourmet cook, but there is an "off" taste to the canned cream soups. Maybe if I would simmer it separately first, I would find it acceptable. But that would negate the convenience, right? Just as easy to make my own.
11-03-2019 01:26 PM
@SahmIam wrote:I know of the one with cans of cream of mushroom, French's Fried onions, soy sauce and frozen or cans of green beans.
I was scanning some YouTube cooking shows and came across making the entire thing from scratch and thought "that looks so GOOD?!" Has anyone done it and did you feel the flavor was worth the time (and money)? TIA
Fresh Green Bean Casserole Cooks Illustrated,
I have made this one and it is good but I like blanched ,sauteed with shallots, butter just as much.
For the Topping:
4 slices white bread, each slices torn into quarters
2 tablespoons unsalted butter, softened
¼ teaspoon salt
1/8 teaspoon ground black pepper
3 cups canned fried onions (about 6 ounces)
For the Beans and Sauce:
2 tablespoons salt
2 pounds green beans, ends trimmed, and halved
3 tablespoons unsalted butter
1 pound white button mushrooms, stems removed, wiped clean and broken into ½-inch pieces
3 cloves garlic, minced (about 1 tablespoon)
Salt and pepper, to taste
3 tablespoons all-purpose flour
1½ cups chicken broth
1½ cups heavy cream
Directions:
Note 1: You can prep this ahead of time. Store the bread-crumb topping in an airtight container in the refrigerator and combine with the onions just before cooking. Combine the beans and cooled sauce in a baking dish, cover with plastic wrap, and refrigerate for up to 24 hours. To serve, remove the plastic wrap and heat the casserole in a 425-degree oven for 10 minutes, then add the topping and bake as directed.
Note 2: This recipe can be halved and baked in a 2-quart (or 8-inch square) baking dish. If making a half batch, reduce the cooking time of the sauce in Step 3 to about 6 minutes (1¾ cups) and the baking time in Step 4 to 10 minutes.
Note 3: If you want to go 100% homemade and eliminate the canned fried onions, you can make your own caramelized onions. Thinly slice 2 sweet onions and saute in 2 tablespoons of unsalted butter over medium-high heat for about 10 minutes. Reduce heat to medium-low and sprinkle with salt and cook, stirring occasionally, for about 30 minutes, or until the onions are golden, caramelized and soft. Set aside to cool before combining with remainder of crumb topping. Proceed with the recipe as directed.
11-03-2019 02:12 PM - edited 11-03-2019 02:13 PM
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