This recipe is classic. Most are familiar with the canned version, but we wanted to put a fresh spin on a household favorite. This recipe is part of our Feed the Band series. We did an interview with Angel Edwards. When she mentioned that she loved side dishes we knew exactly where we were going. There is something about green bean casserole that is familiar and warms the soul. I think that is what makes it so popular during the holidays. I can not think of a holiday meal with my family that this dish did not make an appearance.
We decided to leave the traditional onions alone, but we used fresh green beans and built the mushroom soup from scratch. Not only that, but being from the south we had to throw a little pork fat at it in the form of bacon. Both the fresh mushroom soup and and the bacon bring this casserole to a whole new level. Bring the recipe home and share it with your friends and family. This is are take on a southern classic. Click here to check out our interview with Angel Edwards and you can click here to see all of the music artist featured on Feed the Band.
Authentic Green Bean Casserole
Cream of Mushroom
- 1/2 cup onion finely diced
- 2 cloves garlic finely diced
- 1/2 cup celery finely diced
- 1/2 lb fresh white mushrooms sliced
- 1/4 cup carrots finely diced
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup chicken stock
- 1 cup heavy cream
- 5 tbsp flour
- 5 strips bacon diced
- 2 lbs fresh green beans stemmed and snapped in half
- 1 1/2 cup french fried onions
- browned bacon
- Bring a large pot of salted water to a boil
- Add the green beans and cook for 2 minutes until beans are a bright green and slightly softened.
- Remove and strain. Run cold water over the bean until cool.
Cream of Mushroom Soup
- In a medium pot, under medium heat, brown the bacon pieces. Then remove the bacon and reserve.
- Add the onions, garlic, carrots, celery, mushrooms, salt and pepper into the pot with the bacon grease.
- Cook until the onions are clear. About 5 minutes.
- add the flour and stir for 2 minutes.
- Add the heavy cream and chicken stock and stir.
- Bring to a simmer and lower the heat. Add the paprika. Add extra salt and pepper as needed.
- Preheat oven to 350 degrees.
- Add the green beans to the mushroom soup and toss.
- Grease a casserole dish. Add the green beans and mushroom soup to the casserole dish.
- Top with the french fried onions and the bacon.
- Bake for 20-25 minutes until the the casserole is bubbly. Remove and serve.