Every time I am asked to make green bean casserole, I am so frustrated that the recipes that I have call for either frozen or canned green beans. I love using fresh produce when I can, especially in the summertime when I can go down to a farmer's market and just pick up the freshest items, so fresh green beans for a green bean casserole seems like a no-brainer. However, after several attempts to use fresh green beans, it became very clear to me...they need to be cooked a bit before they are cooked in the casserole, because 30-35 minutes just isn't enough time to get them as tender as my family would prefer.
When I cook green beans normally, I boil them in water for about five minutes and then sautee them with garlic, butter and a touch of olive oil until they are done to my liking, and have amazing flavor from the garlic and butter. Finally, it hit me! Why not just cook the green beans like I normally would, BEFORE mixing them into the casserole! HOLY COW! I can't believe it took me so long to realize that the solution to my casserole issue was right in front of my face.
Ingredients:
1 10 3/4 oz can of condensed cream of mushroom soup
1/2 cup milk
1 tsp soy sauce
Pepper
About 1 lb fresh green beans, ends snapped and cut
1 1/3 cups french fried onions
Tbsp butter
1 tsp garlic
Olive Oil
First, you want to cook your green beans. As I said previously, I boil mine for about 5 mins, and then toss in a pan with olive oil, garlic and butter. Set aside once they are cooked. In a 1 1/2 quart casserole dish, combine cream of mushroom soup, milk, soy sauce, pepper, 2/3 cup french fried onions and green beans. Bake at 350 for 30 mins. Remove and top with remaining french fried onions and place back into oven for an additional 5 mins.
