Now I know everyone has a favorite green bean casserole. I have several, none are which are the same as the one from the cans of fried onion rings, condensed soups or vegetable packaging. I happen to like the one from French’s however, you know the one on their onion ring can but I tweaked it many years ago to include more flavor and lose that ‘canned’ taste. I still use condensed mushroom soup in that one (My Green Bean Recipe, pg 111 in G to G) but that’s not what today’s recipe is about.
Many folks call the fore mentioned label version as the original. Now, who’s gonna say. I mean think about it, someone, probably a busy mommy in the 50’s came up with it, that would be my guess (didn’t research that one). Doubt a test kitchen made it up, so it had to come from somebody. So, who’s version is the original? Well, back when I did think about it, back when I was compiling my family cookbook, I came up with the recipe below as ‘the original green bean casserole’ with a tag byline saying “now’s whose gonna say it ain’t”. But since then, (you know me) I have changed it some more, more to my liking, at present time. More creaminess and I added the mushrooms which was not in the original at all.
For those of you who have the cookbook, and I know many of you who do, page 112 is where you will find it. Go ahead and add the changes as a variation if you like, you won’t hurt my feelings one bit. It still has that nice lemony flavor, now a bit creamier. Enjoy!
My Original Green Bean Casserole (Revisited)
changes and additions in italics
1 medium onion, diced
2 tablespoons butter
2 tablespoons flour (add another tablespoon)
2 tablespoons water (omit)
1/2 teaspoon black pepper
1 teaspoon salt (omit)
1 cup chicken stock
1/2 cup heavy cream
2 tablespoons lemon juice
2 cans green beans, drained (I use 4 cups frozen)
8 oz fresh mushrooms, sliced or 11 oz jar, washed well
1 cup sour cream
1/2 cup shredded cheddar cheese
1/2 cup dry plain breadcrumbs (optional)
Sauté the onion in the butter until clear and gradually stir in the flour then the water, salt, pepper and lemon juice. Simmer for 3 minutes. Stir in the stock and cream, stir until thickened. Add the beans, mushrooms and sour cream. Place in a buttered 2-quart casserole and sprinkle with the cheese and breadcrumbs and dot with more butter if desired. Bake at 350 for about 30 minutes or until just bubbly. Broil if needed for a toasty topping.
Note: I also add chopped cooked bacon at times.