I love green bean casserole. As popular as it is around Thanksgiving and Easter, I like to have it year round. It is easy to throw together and is such a tasty way to serve a vegetable. My recipe has a few special ingredients that add so much flavor to this traditional dish. At the end of the meal, there shouldn't be a single bean left in the dish!
The secret to my most amazing green bean casserole is the use fresh green beans. Yes, canned and frozen are good and easy. But once you've had this with fresh beans, there is no going back. And this is the perfect time of year for purchasing some fresh from your local farmers and produce stands.
Homemade cream of celery soup adds additional flavor to this side dish. Yesterday, I shared a recipe with you about how to make your own. It is worth the added work when it comes to the taste.
My plan was to do a totally homemade version of green bean casserole, but it didn't quite work out. I know that many people have tried and successfully made crispy fried onions on their own, and that was my idea. But what I got was, well, a mess. Luckily, French's came to my rescue and saved the day. I got a can at the grocery store....and, quite frankly canned is probably just as good. It may be the one shortcut I'm willing to take with this recipe.
So here is what you'll need to do to make what I consider the best recipe for the traditional green bean casserole.....
GREEN BEAN CASSEROLE
1 batch of homemade Cream of Celery soup (or one 10.75 ounce can)
3 cups of fresh green beans with the ends removed and cut into 2 inch segments
3/4 cup milk
1/4 teaspoon celery salt
1/8 teaspoon pepper
1 1/3 cup French fried onions
Place green beans in a medium saucepan with water and bring them to a boil. Cook for about 10 minutes until the beans are tender and then drain.
In a 1 1/2 quart baking dish, add the beans, soup, milk, celery salt, pepper, and 2/3 cup French fried onions.
Bake in an oven that has been preheated to 350 degrees for 30 minutes.
Take the dish out of the oven and stir the casserole. Top it with the remaining 2/3 cup of onions. Bake for an additional 5 minutes until the onions are golden brown.
*Sometimes a whole casserole can be too much for one or two people. This recipe easily divides in half to make a smaller amount. The other half of your cream soup can be labeled and put into the freezer for another time. That way, you can enjoy the delicious side dish, without worrying about half a dish of leftovers!
So, what do you think of my almost totally homemade green bean casserole? Is is something you might try?
More Recipes to Try...
Cranberry Jello Salad
Oven Baked Corn