Make Green Bean Casserole

hi guys I cannot wait to share with you my large family-style green bean casserole it’s really easy and re hi guys I cannot wait to share with you my large family-style green bean casserole it’s really easy and really simple I’ve made a green bean casserole years ago last year I shared with you how to make your DIY your very own cream of mushroom soup that we’re gonna make again this year to add to our green bean casserole and it’s really so delicious when I say large family-style in my humble opinion this feeds between 16 to 20 people because you have to keep in mind it is not a main dish this is going to be a side along her mac and cheese mashed potatoes stuffing yada-yada-yada so it’s not like you’re gonna be eating a pound of this per person you know what I mean so keep that in mind and if you have a bigger family or if you think that your family eats a lot more then just take this exact recipe and double it and that will feel like a lot of people in my opinion let me run you through what you’ll need because it’s not very much but trust me they’re all the right things you’ll need lots of green beans so these are fresh green beans you trim them.

I kind of cut them and snap them into about bite-sized pieces because it makes it a lot easier to cook and serve this way and here I’ve got an array of baby Bella’s but you know baby white mushrooms and cremini sliced I’ve got some bacon and onion chopped you need some chicken stock and heavy cream salt fresh thyme lots of onions and garlic and butter you will need some flour and then here I’ve got garlic onion and dry parsley and in here I’ve got a little bit of olive oil I am gonna be serving this with some french fried onions on top those are gonna be store-bought because in my opinion if you are making the whole meal take a little bit of help from the store on places that it’s not like super important like french fried onions if you are gonna be bringing this dish just this one dish to a gathering and your only focus is one dish then.

So the world you pick up ooh you do whatever you want but if you’re gonna be doing just one dish then you’ll definitely gonna want to make french a homemade french fried onions because there are fabulous shumai oil I’m gonna be adding the onion and garlic along with the mushrooms now you see that I’m making this in like a like a deeper pot because if you watch my homemade DIY cream of mushroom soup from last year I don’t want this to really caramelize or anything I want my mushrooms to cook down and release there are natural juices because that’s gonna add a lot of flavor to your soup right add some salt your moisture I’m gonna let this cook for about five to seven minutes and I’ll show you next step it’s been about five minutes and I mentioned earlier you’re not looking for anything to be caramelized but you see in there all the juice and all the water that renders out from the mushrooms that is what you want because that’s going to give you a lot of mush for me flavor so now.

I’m gonna add a little bit of butter now traditionally and I mean I’ve had green bean casserole made you know in the traditional way with canned green beans or and you know cans of mushroom soup and you know there’s something lovely about that if that’s how you grew up doing it I didn’t grow up with Thanksgiving because I grew up in Italy when I was a child so when I started making my own Thanksgiving I wanted it to be a little more special just a little bit fresher because that’s just how I grew up eating and so when I made my very first screen bean casserole you know I’ve made it that way many many years and then when I started making my own cream of mushroom soup it just became even easier if you don’t want to go through the step of cooking fresh green beans for this especially when you need about four pounds you can always use canned.

I wouldn’t suggest frozen because frozen just have so much water in them and it’s just not my favorite but fresh if you can do it as always best I’ve added my butter and now that it’s about all melted I’m gonna add my flour this is going to be what thickens your soup and gives it just really lovely and luscious texture make sure that you no longer see any raw bits of flour and now it’s very straightforward and very simple we’re just gonna add the stock and heavy cream I just use regular like store-bought stock it’s like a stock case actually and I do like it I’m gonna add my Oh trio spices there and then I’m just gonna add some fresh thyme because I have it on hand and I just had it with the whole stems and then.

I just the leaves will fall off and then I use the stems later okay so this is what’s gonna happen now I’ve got a large pot there with some salted boiling water this needs a simmer for about 20 ish minutes or until thickened in the meantime I’m going to cook my green beans for about 10 minutes cuz I still want them tender crisp if you like yours cooked longer then cook them as long as you want if you like them really really crispy just cooking for about five minutes but I’m gonna cook these for about 10 minutes in salted boiling water I’m gonna drain them once this is ready I’ll set it aside and then I’ll bring you back here to pull the whole thing together that looks thick and gorgeous .

I’m gonna just take this off the heat I’m gonna move this to the side do keep in mind that in the trend of softwood do keep in mind that it’s gonna look thin right now but you’re gonna need it to be thin so you can really work with it with the green means and also as it sits because you know you’re not gonna eat this piping hot as it sits the mixture will thicken so you want a little bit loose and runny at this point now I’m gonna add a couple tablespoons and a large skillet add that right in I’m gonna use the same one spin cuz I’m the one doing the washing bacon and onion at the same time if your bacon wanders a lot of fat and cook it separately so that you can get rid of some of that fat but we’re working with four pounds of green beans no a little bit of bacon fat it’s gonna add a lot of flavor.

I’m just gonna cook them together until the bacon just starts so like sort of crisp around the edges you don’t want this to be super crispy because it’s all gonna be mixed in with the sauce anyway so it doesn’t make a difference but you do want this to cook down a bit this looks exactly how I want it there’s a little bit of bacon fat but not a whole lot I’m gonna add my green beans right in now if you were using like canned green beans and canned sauce you would want to put this into the oven but I’m not going to do that because I don’t really see a point in cooking this really more than I have to what I’m gonna do instead I’m not adding an additional salt because my salt was my water was salted when I added the green beans my sauce here I did my soup my my mushroom soup.

I did season in so I’m not adding any additional salt what I’m gonna do now is I’m going to add my cream of mushroom right in I like it saucy okay you don’t have to add as much but I don’t I cannot stand a dry green bean casserole okay so stir that around just make sure that the sauce is evenly distributed and I just let those cook all together from out 10-ish minutes and then I top it with store-bought french fried onions and I serve it just like this perfection you’re gonna hold all of it so that’s this just simmer a bit and then you’re done look how beautiful that looks the green beans are so vibrant oh I just love it that looks perfect I’m actually just gonna turn it off because like I said as this sits it’s just gonna thicken and it’s just so phenomenal and I have been snacking on this since I added the green beans I’m not gonna lie since I added it all together because it is so fantastic and like .

I said earlier you take if you’re making the whole meal and it is a big undertaking get a little bit help from the store where you can in this case french fried onions if you’re making this to add to a table so you’re bringing one dish to someone’s house and make homemade french fried onions because it does put this over the top and I’ve got a good recipe on my website too because a piece that’s all I’m gonna put on there for now because I also don’t like them to get too too soggy and I’m like dying to dig into this a little bit because you know it’s one of my favorite things especially when it’s like homemade and so delicious and that cream of mushroom it can be a meal on its own and it would be fun let’s dig into this no word that is the only green bean casserole I ever want to eat hmm ha very traditional in terms of like we didn’t go crazy with a lot of flavor we kept it very traditional with the mushrooms and but it’s so good this is like what green bean casserole- fine.

I’ll see you next time byeally simple I’ve made a green bean casserole years ago last year I shared with you how to make your DIY your very own cream of mushroom soup that we’re gonna make again this year to add to our green bean casserole and it’s really so delicious when I say large family-style in my humble opinion this feeds between 16 to 20 people because you have to keep in mind it is not a main dish this is going to be a side along her mac and cheese mashed potatoes stuffing yada-yada-yada so it’s not like you’re gonna be eating a pound of this per person you know what I mean so keep that in mind and if you have a bigger family or if you think that your family eats a lot more then just take this exact recipe and double it and that will feel like a lot of people in my opinion let me run you through what you’ll need because it’s not very much but trust me they’re all the right things .

You’ll need lots of green beans so these are fresh green beans you trim them I kind of cut them and snap them into about bite-sized pieces because it makes it a lot easier to cook and serve this way and here I’ve got an array of baby Bella’s but you know baby white mushrooms and cremini sliced I’ve got some bacon and onion chopped you need some chicken stock and heavy cream salt fresh thyme lots of onions and garlic and butter you will need some flour and then here I’ve got garlic onion and dry parsley and in here I’ve got a little bit of olive oil I am gonna be serving this with some french fried onions on top those are gonna be store-bought because in my opinion if you are making the whole meal take a little bit of help from the store on places that it’s not like super important like french fried onions if you are gonna be bringing this dish just this one dish to a gathering and your only focus is one dish then I say go out go all out and make homemade french fried onions .

Which I do have a recipe on Laura in the kitchen so the world you pick up ooh you do whatever you want but if you’re gonna be doing just one dish then you’ll definitely gonna want to make french a homemade french fried onions because there are fabulous shumai oil I’m gonna be adding the onion and garlic along with the mushrooms now you see that I’m making this in like a like a deeper pot because if you watch my homemade DIY cream of mushroom soup from last year I don’t want this to really caramelize or anything I want my mushrooms to cook down and release there are natural juices because that’s gonna add a lot of flavor to your soup right add some salt your moisture I’m gonna let this cook for about five to seven minutes and I’ll show you next step it’s been about five minutes and I mentioned earlier you’re not looking for anything to be caramelized but you see in there all the juice and all the water that renders out from the mushrooms that is what you want because that’s going to give you a lot of mush for me flavor so now I’m gonna add a little bit of butter now traditionally and I mean I’ve had green bean casserole made you know in the traditional way with canned green beans or and you know cans of mushroom soup and you know there’s something lovely about that if that’s how you grew up doing it I didn’t grow up with Thanksgiving because.
I grew up in Italy when I was a child so when I started making my own Thanksgiving I wanted it to be a little more special just a little bit fresher because that’s just how I grew up eating and so when I made my very first screen bean casserole you know I’ve made it that way many many years and then when I started making my own cream of mushroom soup it just became even easier if you don’t want to go through the step of cooking fresh green beans for this especially when you need about four pounds you can always use canned I wouldn’t suggest frozen because frozen just have so much water in them and it’s just not my favorite but fresh if you can do it as always best I’ve added my butter and now that it’s about all melted I’m gonna add my flour this is going to be what thickens your soup and gives it just really lovely and luscious texture make sure that you no longer see any raw bits of flour and now it’s very straightforward and very simple we’re just gonna add the stock and heavy cream I just use regular like store-bought stock it’s like a stock case actually and I do like it I’m gonna add my Oh trio spices there and then I’m just gonna add some fresh thyme because I have it on hand and I just had it with the whole stems and then I just the leaves will fall off and then I use the stems later okay so this is what’s gonna happen now I’ve got a large pot there with some salted boiling water this needs a simmer for about 20 ish minutes or until thickened in the meantime I’m going to cook my green beans for about 10 minutes cuz.
I still want them tender crisp if you like yours cooked longer then cook them as long as you want if you like them really really crispy just cooking for about five minutes but I’m gonna cook these for about 10 minutes in salted boiling water I’m gonna drain them once this is ready I’ll set it aside and then I’ll bring you back here to pull the whole thing together that looks thick and gorgeous I’m gonna just take this off the heat I’m gonna move this to the side do keep in mind that in the trend of softwood do keep in mind that it’s gonna look thin right now but you’re gonna need it to be thin so you can really work with it with the green means and also as it sits because you know you’re not gonna eat this piping hot as it sits the mixture will thicken so you want a little bit loose and runny at this point now I’m gonna add a couple tablespoons and a large skillet add that right in I’m gonna use the same one spin cuz I’m the one doing the washing bacon and onion at the same time if your bacon wanders a lot of fat and cook it separately so that you can get rid of some of that fat but we’re working with four pounds of green beans no a little bit of bacon fat it’s gonna add a lot of flavor I’m just gonna cook them together until the bacon just starts so like sort of crisp around the edges you don’t want this to be super crispy because it’s all gonna be mixed in with the sauce anyway so it doesn’t make a difference but you do want this to cook down a bit this looks exactly how .
I want it there’s a little bit of bacon fat but not a whole lot I’m gonna add my green beans right in now if you were using like canned green beans and canned sauce you would want to put this into the oven but I’m not going to do that because I don’t really see a point in cooking this really more than I have to what I’m gonna do instead I’m not adding an additional salt because my salt was my water was salted when I added the green beans my sauce here I did my soup my my mushroom soup I did season in so I’m not adding any additional salt what I’m gonna do now is I’m going to add my cream of mushroom right in I like it saucy okay you don’t have to add as much but I don’t I cannot stand a dry green bean casserole okay so stir that around just make sure that the sauce is evenly distributed and.
I just let those cook all together from out 10-ish minutes and then I top it with store-bought french fried onions and I serve it just like this perfection you’re gonna hold all of it so that’s this just simmer a bit and then you’re done look how beautiful that looks the green beans are so vibrant oh I just love it that looks perfect I’m actually just gonna turn it off because like I said as this sits it’s just gonna thicken and it’s just so phenomenal and I have been snacking on this since I added the green beans I’m not gonna lie since I added it all together because it is so fantastic and like I said earlier you take if you’re making the whole meal and it is a big undertaking get a little bit help from the store where you can in this case french fried onions if you’re making this to add to a table so you’re bringing one dish to someone’s house and make homemade french fried onions because it does put this over the top and I’ve got a good recipe on my website too because a piece that’s all .

I’m gonna put on there for now because I also don’t like them to get too too soggy and I’m like dying to dig into this a little bit because you know it’s one of my favorite things especially when it’s like homemade and so delicious and that cream of mushroom it can be a meal on its own and it would be fun let’s dig into this no word that is the only green bean casserole I ever want to eat hmm ha very traditional in terms of like we didn’t go crazy with a lot of flavor we kept it very traditional with the mushrooms and but it’s so good this is like what green bean casserole- fine I’ll see you next time bye