WASHINGTON, November 22, 2014 – Green bean casserole is a holiday tradition. From Grandma’s kitchen you will find the traditional Campbell’s soup recipe that is filled with creamy soup and cheese, or you can make your casserole from scratch and reduce some of the fats by using coconut milk instead of creams.
Campbells South Green Bean Casserole
1/2 cup milk
4 cans cooked cut green beans – drained and dried (you can also use fresh)
French’s® French Fried Onions
In a sauce pan, stir the soup, milk (a little at a time) pepper together. You want a thicker sauce; beans, even dried, have a lot of moisture that will release when cooked.
Mix with 2/3 cup onions and some shredded in a 1 1/2-quart casserole.
Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Lightly toss the bean mixture. Sprinkle with cheese and onions.
Bake for 5 minutes or until the onions are golden brown.
From Scratch Green Bean Casserole
2-3 medium onions, very thinly sliced
3 tablespoons of heavy cream or coconut milk
2-3 tablespoons of coconut flour
½ cup coconut oil or tallow for frying
Healthy Cream of Mushroom Sauce
½ cup butter
½ cup cream or coconut milk
⅓ of onion mix above
8-10 mushrooms, finely diced
½ tsp garlic powder
salt and pepper to taste
4-5 egg yolks (You should have these left over if you are making the Sweet Potato Casserole)
coconut milk or water to thin
5 cans of cut or french style green beans (can also use fresh or 2-3 bags of frozen, or 2-3 pounds of fresh just heat first to remove extra liquid). Cook your beans al dente, so they still snap. Drain fully, shaking to make sure all water is removed.
Thinly slice all the onions, separate, and put in medium bowl.
Add the two eggs and the heavy cream and mix well until evenly incorporated.
Add coconut flour and mix by hand until evenly coated (note:may use slightly more or less depending on your brand of coconut flour.)
Put tallow in large skillet and turn on medium high heat.
When hot, add the coated onions and evenly brown, turning occasionally.
When browned, remove from heat and set aside.
In medium sauce pan, melt butter and saute mushrooms until starting to brown, then add cream or coconut milk.
Whisk in egg yolks and spices and about ⅓ of the onion topping mixture and continue stirring until the yolks begin to cook and the mixture thickens.
Add extra milk or water if needed to thin (only a few tablespoons might be needed).
Pour over the dried green beans in a 9×13 baking dish.
Pour the cream mixture over and mix well until incorporated.
If you like a bit of spice, sprinkle on some red pepper flakes.
Top with onion mixture and heat at 325 in oven until topping starts to crisp (but not burn!) and green beans are heated.
If you want to make either recipe the day before, bake thoroughly without the onions on top. Then you can reheat, with topping, before serving.
Make this recipe your own:
You can exchange the Cheddar Cheese Soup for Cream of Celery.
Change the flavor using parmesan, mozzarella or cheddar cheese.
If you have a family that doesn’t like onions, top the casserole with Cheese-Its!
You can also swap broccoli or cauliflower crowns for the green beans.
Add corn and red peppers to your green beans, toss in sauce made with Cream of Celery and top with caramelized onion cooked with a sprinkle of taco seasoning or Kraft shredded cheese with taco flavoring
Just precook your vegetable to fork tender but still firm. Cauliflower will take longer to cook than broccoli which will take longer than green beans. Adjust accordingly.