Greenbean Casserole w/o soup
Do you know how to make a white sauce? I would sautee my mushrooms and a bit of minced onion in a couple of tablespoons of butter. When the onion is translucent and the mushrooms have softened add 2 Tbs. all-purpose flour. cook that stirring and then add 1 C. half and half and cook whisking just until the sauce comes to a boil. Remove from heat and taste for seasoning. Use that with your beans instead of the gloppy soup. If you want a thicker sauce use 3Tbs butter, 3 Tbs. flour 1 C. half and half. You could use milk or 2% if you prefer.
The Thanksgiving issue of Cuisine at Home magazine had a recipe for a green bean casserole that didn't use cream of mushroom soup, but it did use mushrooms.
The recipe was actually not bad. It had you making a herb seasoned cream cheese mixture that got stirred into the a white sauce and then mixed with the beans, some sauteed onions, garlic, mushrooms and bacon. It even gives instructions for making your own french fried onion ring topping. If you want the recipe e-mail me directly and I'll give it to you.
We liked the dish but thought that the bacon flavor was a bit to prounounced, but that's easily corrected by either reducing the amount of bacon used, or eliminating it altogether.
Cook's Illustrated has a wonderful recipe for this that I made this Thanksgiving. It was everyone's favorite side dish this year other than the stuffing! Basically you toss blanched green beans with a creamy mushroom soup made from scratch, and top it with the traditional fried onions, but the onions are mixed with bread crumbs and a little butter.
The recipe is available on the America's Test Kitchen website. They did the green bean casserole on a show where they did a ham as well, in case you have a problem finding it. Getting the recipes off the America's Test Kitchen website is free but you have to register with your email address.
It really is worth making it, even though there is more effort involved than opening a can of cream of mushroom soup.