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Green Bean Casserole from Scratch

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Green Bean Casserole from Scratch

This is the best, most delicious green bean casserole around! Everything is from scratch...none of that canned cream of mushroom soup or onion rings here, no sir! Well worth the effort, it is simply the best.

Serves: 12

  • 1/2 cup butter
  • 1/4 cup onions, chopped
  • 1/2 cup flour
  • 4 cups chicken stock
  • 1 egg yolk
  • 1/2 cup heavy cream
  • 1 bay leaf
  • 1 pinch nutmeg
  • 1 pinch salt
  • 2 tablespoons butter
  • 1/2 pound mushrooms, chopped
  1. Cook fresh green beans al denté and add cream of mushroom soup (recipe below).
  2. Bake at 350F degrees for 40 minutes and add fried onion rings (recipe below) on top to finish.


Cream of Mushroom Soup

  1. Melt 2 tablespoons butter in 1½-quart saucepan.
  2. Add onions and cook slowly until onions are transparent.
  3. Add the flour, stir over medium heat for 3 minutes.
  4. Add the chicken stock and seasonings and whip until all lumps are dissolved.
  5. Bring to boil and simmer slowly, skimming occasionally for 20 minutes.
  6. Strain.
  7. Heat sauté pan and add 2 tablespoons butter and mushrooms.
  8. Cook over high heat until mushrooms turn gray, but do not brown.
  9. Add to soup and simmer for 10 minutes.
  10. Just before serving, heat soup up to boiling point.
  11. In a separate bowl, mix yolk with cream.
  12. Start adding hot soup, whipping steadily with wire whisk.
  13. When half of soup is added, pour it all back into the remaining soup in the sauce pan and return to heat for 2 minutes but do not boil.


Fried Onion Rings

  • 4 large Spanish onions
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 egg
  • 1 cup buttermilk
  • peanut oil
  1. Cut onions into slices 1/4-inch thick.
  2. Separate slices into rings.
  3. Soak in ice water for at least two hours.
  4. Drain, then dry.
  5. Meanwhile, sift flour with salt and baking soda.
  6. Beat egg and add buttermilk.
  7. Add dry ingredients and beat until blended.
  8. Dip onion rings into batter and fry in deep hot peanut oil until golden brown.
  9. Drain on paper towels.

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