GREEN BEAN CASSEROLE 2 WAYS

Posted on by eefulton

Happy holidays, friends! Oh, I love this time of year. I know it can get very stressful with all the gift buying & a full calendar. But I challenge you to really slow down & just kinda exist wherever you are right now. It’s hard for me to not think about my to-do list, just be in the moment, but when I am.. this time of year turns out to be so beautiful. Just like it’s meant to be!

I wanted to share a few reminders for this holiday season just in case you need them.

Your love is not defined by the gifts you give or receive.

It’s okay to say no. You can’t be everywhere & do everything all the time. 

You don’t have to make the “best, most delicious” meal. It’s about breaking bread together, not showing off your master chef skills. 

OKAY! TIME FOR THIS AMAZING CASSEROLE 2 WAYS!

Green bean casserole is not something I ever ate growing up. I’m not sure why, we just never had it. But now it’s one of my must haves. A few years ago I started making it “from scratch,” meaning without any of the canned cream of whatever. That stuff just for real grosses me out & guys, it’s like suuuper easy to make at home. 

I love green bean casserole so much I have two versions!

These dishes are so easy & truly taste like everything you want at Thanksgiving!

Happy cooking! xx

ellyn 

SERVINGS: 10 -12 ish

TIME: 40-45 minutes

CHEDDAR VERSION INGREDIENTS: 

  • 2 tablespoons olive oil
  • 4 tablespoons butter, divided
  • 1 medium shallot
  • 8 oz mushrooms – whatever kind you like, I use cremini, oyster & shiitake 
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon pepper
  • 3 tablespoons flour
  • 2 cup vegetable stock
  • 1 cup half & half
  • 8 oz sharp cheddar cheese
  • 8 oz pimentos, drained
  • 32 oz canned or frozen green beans 
  • 6 oz fried onions for topping

WHITE WINE VERSION INGREDIENTS: 

  • 2 tablespoons olive oil
  • 4 tablespoons butter, divided
  • 1 medium shallot
  • 8 oz mushrooms – whatever kind you like, I use cremini, oyster & shiitake 
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon pepper
  • 4 tablespoons flour
  • 1 cup white wine
  • 2 cup vegetable stock
  • 1 cup half & half
  • 32 oz canned or frozen green beans 
  • 6 oz fried onions for topping

INSTRUCTIONS: 

* Both of these recipes start the same!

  1. In a large pot add 2 tablespoons each of olive oil & butter. Melt at medium heat. Add sliced shallots & mushrooms. You can leave the mushrooms in large chunks or chop them up. Season with salt, pepper & garlic powder. Saute until tender – about 5 minutes.
  2. Add another 2 tablespoons of butter, melt. Add flour & whisk until well combined with butter. Let cook for another minute so the raw flour cooks out. 

FOR WINE VERSION:

  1. Once flour has cooked & has turned golden brown, add white wine. Let reduce for another 2 minutes. 
  2. Add vegetable stock & half & half. Bring sauce to a simmer & allow to thicken – about 5-8 minutes. 
  3. Add green beans to a 9×13 casserole dish, pour over sauce & cover with fried ovens. 

FOR CHEDDAR VERSION:

  1. Once flour has cooked & has turned golden brown, add vegetable stock & half & half. Bring sauce to a simmer & allow to thicken – about 5-8 minutes. 
  2. Remove from heat. Add shredded cheddar cheese, about a ½ cup at a time – allowing it to melt in before adding more. Add pimentos. 
  3. Add green beans to a 9×13 casserole dish, pour over sauce & cover with fried ovens. 

FOR BOTH:

  1. Cover & bake @ 375 for 20-25 minutes or until bubbly!
  2. Enjoy!