Almost Homemade Green Bean Casserole

Everyone will love this homemade gluten-free green bean casserole -

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Did you grow up with green bean casserole on your Thanksgiving table? I actually did not. If we were at Grandma’s house, she made her usual green bean side with home-grown green beans, bacon and onions, which I refused to eat because I only liked canned green beans. C’mon, little Kate. If we were at our house, Mom heated up canned green beans with nothing else, which was exactly how I liked them.

Turkey and Great Grandmother Lucille’s twice-baked cream cheese mashed potatoes recipe were constants either way. I really need to figure out a more redeeming version of that recipe, because it puts all other mashed potatoes to shame.

green beans and mushrooms

My first experience making green bean casserole was in college when I signed up to make it on our Friendsgiving menu list, for reasons that I still can’t explain. This was before I knew how to cook, so I Googled the recipe and went with one of the top picks.

Canned mushroom soup, canned green beans, canned fried onions. Easy enough to manage, but I was put off by the canned mushroom soup. I didn’t like the final result much, but my friends did, probably because that’s what they had grown up eating.

That’s the extent of my green bean casserole story, until now! I have a mostly homemade green bean casserole recipe for you that’s made with fresh green beans and mushrooms (over 2 pounds of them). I love it. The rich mushroom flavor really shines through and makes this vegetarian casserole dish taste spectacular.

Continue to the recipe…

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