Green Bean Casserole Recipe Heavy Cream

Making a creamy green bean casserole from scratch is nearly as easy as the typical traditional version using canned soup and french fried onion strings i hate to use the word traditional for that version because in my mind traditional is the from scratch version. It was invented in the us by dorcas reilly in 1955 who developed it with campbell s cream of mushroom soup. Bake uncovered at 350 for 25 30 minutes or until bubbly and cheese is melted.

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How to make green bean casserole fry the onions.

Green bean casserole recipe heavy cream. Place the pan back on the heat and add the butter. Make the gravy sauce. Add garlic mushrooms onion thyme and nutmeg.

Add a little salt and pepper then some garlic for flavor. Cook stirring occasionally until tender about 3 4 minutes. In the meantime in a mixing bowl whisk together the heavy cream and parmesan cheese.

Lower heat to medium low and continue to simmer for 2 to 3 minutes or until cream thickens. Blanch the green beans. Stir in the heavy cream mixture and bring to a simmer.

The green beans are more vibrant and the sauce is so flavorful. Remove from the heat and pour over the green bean and vegetable mixture and mix well. Remove cover from green beans.

Melt butter in a large skillet over medium high heat. Stir in the green beans 4 tablespoons cheese 4 tablespoons onions and sour cream. This traditional green bean casserole is essentially a green bean gratin.

My version is made completely from scratch with homemade cream of mushroom soup green beans and a delicious twist that. Transfer to a 3 cup baking dish coated with cooking spray. Rinse fresh green beans trim them halve them blanch them.

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