![]() Pat them dry and plop them into a large bowl. This will lock in that purty green color so they won’t turn all drab.Īfter a couple minutes in the ice water, remove the green beans and let them drain in a colander. In a nearby bowl of ice water, submerge the beans. Use tongs to remove the beans from the boiling water… Bring it to a boil, season with salt and cook the beans for 3 to 4 minutes. Get a deep 10-inch skillet or large stock pot. Oh and I fried up some shallots for that crispy onion-y topping.īlanching isn’t as complicated as you might think. So really all I had to do was blanch some haricot verts (ya know those thinner than regular green beans?). Instead I made my own version of condensed cream of mushroom soup way in advance and kept it in the freezer. So First, I nixed the whole can of condensed soup part… we can’t have any of that. I didn’t want it to be super complicated or make the holiday any more stressful than it already can be. Making homemade green bean casserole from scratch has been on my bucket list for this blog for quite some time. I could literally eat the whole thing with a fork… or a shovel. There’s just something about that creamy, bean-y casserole and those crunchy fried onions. I seriously don’t ever remember not liking it. ![]() ![]() Homemade green bean casserole is one of my favorite holiday sides.Īlong with the dinner rolls of course. I’ve decided to ditch the condensed soup version and make it from scratch! Homemade green bean casserole is one of my favorite holiday sides. ![]()
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