This is an old, old favorite, which I originally added to the blog in 2015. Last year (2023) I panicked at Thanksgiving because the recipe had vanished into thin air. Well, one of my amazing Instagram followers (thanks, Nisa!) came to my rescue finding the archived webpage through some crazy cyber-sleuthing magic.
Scratch Green Bean Casserole Recipe
Ingredients:
- ½ cup salt
- Large bowl of ice water
- 2.5 lbs Fresh green beans
- 1 Tbsp Olive Oil
- 3 Tbsp dairy-free butter
- 3 large cloves of garlic (chopped)
- ½ Vidalia onion (chopped)
- 1 tsp paprika
- 1 large leek, 1 inch diameter + (chopped)
- 5 Tbsp all purpose flour
- 1 cup cooking sherry
- 2.5 cups chicken stock (store bought or homemade), may use vegetable stock to make the recipe vegan
- 2 cups French’s crispy onions
Instructions:
- Place salt in a large pot of water (enough to cover your green beans) and bring to a boil
- When water is boiling rapidly, add green beans, making sure to keep an eye on them
- Cook beans for 1 -2 minutes, or until they just start to turn bright green
- As beans turn bright green, remove them with a slotted spoon and submerge in ice water.
- Remove beans from ice water and dry them with paper towels
- Set blanched beans aside
- In a large, deep, heavy pan, place olive oil, butter substitute and garlic and turn heat on to medium-high
- When the garlic begins to sizzle, add onions and cover, cooking for 5 minutes or until onions become translucent
- Stir in paproka
- Add leeks, cover again, and cook for an additional 5 minutes
- Remove lid and continue to cook until mixture begins to brown, about 5 more minutes
- Add flour and stir until the flour is completely incorporated into the mixture
- Slowly add sherry while continuously stirring the mixture
- When the mixture is smooth, with no flour lumps, begin to add stock a ½ cup at a time, stirring each time until it is well incorporated
- Cook, stirring constantly, for 5 minutes, or until the mixture reaches the desired thickness
- Add the green beans, coating them evenly with the mixture
- Cook for an additional 3 minutes
- Spread the mixture into a baking dish
- You may refrigerate the mixture now, or continue. If refrigerating, make sure to bring the pan back to room temperature before continuing with the instructions
- Preheat oven to 350
- Pour the French’s Onions evenly over the top of the pan of green beans
- Bake for 30 minutes, or until beans are bubbly and the onions have begun to brown
- Enjoy with your beautiful holiday meal!
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