![]() ![]() While the onion rings bake, sauté the chopped onion in a buttered skillet, just until they turn translucent. Set them aside until you’re ready to assemble the green bean casserole. To take the raw edge off, shock the fresh green beans in boiling water for a minute or two, or until they turn bright green, then drain.īake the frozen onion rings for 10 minutes. How to Make This Green Bean Casserole Recipe ![]() As I stood in the freezer aisle at my local Smith’s Marketplace and reviewed the ingredient list on the onion ring package, I recognized every simple ingredient and discovered they also have zero grams of trans fat. The breading is seasoned with sea salt and it bakes up crisp and light. The all-natural slices of Alexia’s sweet Spanish onions get their crunch from a coating of panko. I’m a big fan of onion rings, but I want them thick and crunchy, and definitely not greasy-and these rings totally deliver, and I much prefer them to French fried onions. The white sauce ingredient ratios are easy to remember: 2 tablespoons butter, 2 tablespoons flour, and 2 cups milk or vegetable or chicken broth = 2:2:2.Ī Better Crunchy Topping One of the signature flavors of le casserole de green bean is the crispy crunchy topper, and this is where I add another spin to the original recipe and use chef-inspired All Natural Alexia Crispy Onion Rings. I don’t use garlic in my green bean casserole, but if you wanted, you totally could. It’s flavored with fresh, sautéed mushrooms and onions with a bit of fresh thyme. No mushy green beans here!īetter Creamy Mushroom Sauce Instead of using high-sodium canned cream of mushroom soup, I make my super easy standard white sauce where I can control how much salt goes into it. While flash-frozen green beans are a good option because they retain their nutrients, I use fresh green beans because I simply prefer the taste and texture. Here’s what you need to make this green bean casserole recipe:įresh Green Beans The original green bean casserole calls for canned green beans or frozen green beans. Although this easy green bean casserole recipe is an upgrade from what I grew up eating, I didn’t try to reinvent the wheel when creating this dish. To make the best green bean casserole recipe possible, I used only a handful of real, simple ingredients. What’s in The Best Green Bean Casserole Recipe GET THE THANKSGIVING PREP GUIDE: Get your FREE Thanksgiving plan, timeline, recipe, and menu inspiration, plus all the tips & tricks you need to pull off the best Thanksgiving yet. Everyone (especially me) is happy at the table. I’ve created an easy recipe that combines real, fresh ingredients with lots of flavors, while still saving you time. ![]() ![]() That’s why you won’t find any cream of mushroom soup in my recipe. The only exception? I won’t sacrifice flavor. To be fair, I’m the first one to raise my hand when it comes to saving time in the kitchen. The original green bean casserole was created during the era of home cooks transitioning from scratch-made meals to relishing in the convenience that cooking from a box or can delivers. I knew I could give this dish the makeover it deserved. The last time I was passed an 11×13-inch casserole dish of green bean casserole, it was a sad mixture of stunted, pallid beans in a gloopy grey gravy instead of a flavorful sauce. So why go and change it? It’s true, sometimes you just shouldn’t mess with the classics, especially when they’re tied to food memories of time spent with family. Green bean casserole is one of the most classic holiday side dishes, that’s right up there with stuffing, gravy, and cranberry sauce. This recipe is brought to you by Alexia Foods Green bean casserole gets a real Thanksgiving upgrade with fresh green beans and an easy-to-make, homemade mushroom sauce, for a creamy and classic side dish with an irresistible, salty crunch from crispy onion rings. ![]()
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