I currently live in Charlotte, NC and after spending 7 years as a personal chef and caterer, I am now happy to share my love of cooking with friends and family. My heart is in the kitchen, but my soul is in the stars!

Made-From-Scratch Green Bean Casserole

Green bean casserole - the prerequisite for attending Thanksgiving dinner at the Boy Toy household. It’s like the “No shoes, no shirt, no service” sign posted on the door of restaurants and convenience stores. “No green bean casserole, no entry."

But the traditional version of his beloved casserole, which contains a processed can of cream of mushroom soup, goes against my real food policy and since I’m in charge of side dishes this year, I’ve decided to contribute a made-from-scratch version. Will the Boy Toy still love me after I’ve desecrated his favorite dish? Will the other dinner guest choose to go hungry instead of trying something new (as they are sometimes apt to do when my “odd” food is placed before them?)

I know what you’re thinking - it’s just one time per year and I should allow Boy Toy to have this indulgence, right? But here’s the thing – how am I ever going to get him turned on to the idea of “real” food if he isn’t exposed to it? How will he ever know that the homemade version of a favorite dish can be just as good – even better – than the original version? I’m personally striving for an unprocessed Thanksgiving this year, at least with the food items that I contribute and with the foods of others that I consume.

Unprocess your Thanksgiving with this made-from-scratch Green Bean Casserole and give thanks that it’s so delicious! You can prepare the cream of mushroom soup a few days in advance but it is best to prepare the onions just before topping the casserole.

Made-from-Scratch Green Bean Casserole
servings = 6

4 cups green beans, steamed
½ cup milk
1 teaspoon soy sauce
For the cream of mushroom soup:
2 cloves garlic, minced
1/2 small onion, diced
1/2 cup mushrooms, diced
1/4 cup butter
1/4 cup whole wheat flour
1 cup milk
3/4 cup chicken broth
For the onions:
1 small onion, thinly sliced
1 cup milk
1 cup whole wheat flour
Oil or butter for frying

For the soup: Sauté garlic, onion and mushrooms and set aside. Melt butter over medium heat. Whisk in flour. Cook for about 2 minutes. Add milk and broth. Add sautéed garlic, onion and mushrooms.

Bring to a boil; reduce heat and simmer, stirring occasionally, until it reaches desired consistency (about 10-15 minutes). Season to taste with salt and pepper.

To assemble the casserole: Combine green beans, ½ cup milk, soy sauce and cream of mushroom soup in a 1-1/2 quart casserole. Bake at 350 degrees for 25 minutes or until mixture is hot and bubbly. Sprinkle with fried onions. Bake for 5 minutes or until the onions are golden brown.

For the onions: While the casserole is baking, soak onions in milk for 5 minutes. Dredge onions through flour to coat. Heat oil or butter in large skillet and fry onions in batches, stirring as needed to brown evenly. Drain on paper towels and season to taste.

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