Stovetop Green Bean Casserole
Are you looking for a delicious and comforting side dish? Look no further than Stovetop Green Bean Casserole! This classic dish is a favorite at holiday gatherings and family dinners. With its creamy sauce, tender green beans, and crispy fried onions, it’s sure to be a hit at your next meal. Plus, it’s incredibly easy to make right on your stovetop! No need to heat up your oven or wait for the casserole to bake. In this article, we’ll dive into the details of this mouthwatering dish and share some tips to make it even better.
The Creamy Sauce
At the heart of any good green bean casserole is the creamy sauce. It’s what gives the dish its richness and flavor. The sauce is made by combining a few simple ingredients like cream of mushroom soup, milk, and seasonings. You can also add in some shredded cheese for an extra layer of deliciousness. The creamy sauce coats the green beans and infuses them with its savory goodness. It’s the perfect complement to the tender beans and crunchy onions.
Choosing the Right Green Beans
When making Stovetop Green Bean Casserole, it’s important to choose the right green beans. Fresh green beans are the best option, as they have a crisp texture and bright flavor. If fresh green beans are not available, you can use frozen green beans instead. Just make sure to thaw them before cooking. Canned green beans can also be used, but they tend to be softer and may not hold up as well during the cooking process.
Adding a Crunchy Topping
No green bean casserole is complete without a crunchy topping. Traditionally, this is achieved by adding fried onions on top of the casserole. You can find pre-made fried onions in the grocery store, or you can make your own by frying thinly sliced onions until they are crispy and golden brown. The crunchy topping adds a delightful contrast to the creamy sauce and tender green beans. It’s like the icing on the cake!
Tips for Success
To make the best Stovetop Green Bean Casserole, here are a few tips to keep in mind:
- Blanch the green beans before cooking them in the creamy sauce. This will help them retain their bright green color and crisp texture.
- Season the creamy sauce to taste. Add herbs, spices, or even a splash of Worcestershire sauce to enhance the flavor.
- Don’t overcook the green beans. They should be tender but still have a slight bite to them.
- Be generous with the crunchy topping. The more fried onions, the better!
Stovetop Green Bean Casserole is a classic side dish that never fails to please. With its creamy sauce, tender green beans, and crispy fried onions, it’s a crowd-pleaser that will have everyone coming back for seconds. Whether you’re hosting a holiday feast or simply want to elevate your weeknight dinner, this dish is a must-try. Follow the tips mentioned in this article, and you’ll have a green bean casserole that’s sure to impress.
Frequently Asked Questions
1. Can I use canned green beans instead of fresh or frozen?
Yes, you can use canned green beans in Stovetop Green Bean Casserole. However, keep in mind that canned green beans tend to be softer and may not hold up as well during the cooking process.
2. How do I make homemade fried onions?
To make homemade fried onions, thinly slice an onion and fry the slices in oil until they are crispy and golden brown. Drain them on a paper towel to remove excess oil.
3. Can I make this dish ahead of time?
Yes, you can prepare the creamy sauce and blanched green beans ahead of time. Store them separately in the refrigerator. When you’re ready to serve, reheat the sauce, add the green beans, and top with fried onions.
4. Can I add other vegetables to the casserole?
Absolutely! While green beans are the star of this dish, you can add other vegetables like mushrooms or carrots for extra flavor and variety.
5. Can I use a different type of cream soup?
Yes, you can substitute cream of mushroom soup with cream of chicken or cream of celery soup if you prefer. The choice of soup will alter the flavor of the dish slightly.
6. Can I use a different type of cheese?
Yes, feel free to experiment with different types of cheese. Cheddar, Swiss, or Gruyere are all great options that will add a unique flavor to the casserole.
7. How long does it take to cook the green beans?
The cooking time for the green beans will depend on their thickness. Generally, it takes about 5-7 minutes to cook blanched green beans in the creamy sauce.
8. Can I make this dish without the crunchy topping?
While the crunchy topping is a signature element of green bean casserole, you can omit it if desired. The dish will still be delicious, but you’ll be missing out on that irresistible crunch!
Stovetop Green Bean Casserole
- 2 tbsp of kosher salt
- 1 pound of string beans , with ends trimmed, and cut in half
- Ice cubes
- 1 tbsp of unsalted butter
- 12 ounces of white mushrooms , washed, with sandy ends (if any) removed, and sliced into 1/2-inch slices
- 1 tsp of cayenne pepper
- 1 tsp of Dijon mustard
- 2 cloves of garlic , peeled and minced (or put through a garlic press)
- 3 tbsp of all-purpose flour
- 1 cup of chicken stock
- 3/4 cup of heavy cream
- 1 cup of sour cream
- 4 cups of canola oil
- 1/4 cup of all-purpose flour
- 2 tsp of cayenne pepper
- 3 medium shallots , peeled and cut into thin rounds
- Kosher salt
- To cook the green beans, bring a large pot of water (6 quarts) to a boil. Once boiling, add salt to the water and then add the green beans. Cook for 4 minutes.
- Prepare an ice bath by filling a large bowl halfway with ice cubes and cold water. Place a colander inside the ice bath. This will make it easier to remove the beans later.
- Use a strainer to remove the cooked green beans from the hot water and transfer them to the colander in the ice bath. Stir the beans in the ice bath with a spoon to cool them down quickly. Drain the beans and set aside.
- In a 10-inch cast iron skillet, melt the butter and add the mushrooms. Season with salt to taste, cayenne, and mustard. Stir and cook until the mushrooms release most of their liquid, around 5 to 8 minutes.
- Whisk in the garlic and flour to the mushrooms. Once all the flour is incorporated, add the chicken stock and bring to a simmer. Taste and adjust seasoning if needed. Stir in the cream and sour cream, and continue cooking over low heat until the mixture thickens, around 12 to 15 minutes.
- In a medium frying pan, heat the oil to 350 degrees F.
- In a medium bowl, combine the flour and cayenne. Toss the shallot rounds in the flour and shake off any excess using a