How To Make Classic Green Bean Casserole & Cranberry Sauce from scratch
both dishes are fun to take and taste great, making them from scratch is just fun!! 🙂
Green Bean Casserole:
Fried Onion topping ( actually they are baked)
preheat oven to 450-475 degrees
1 large onion ( yellow or white) halved and cut into thin slices
toss the slices in flour lightly coating them all over
1 cup panko bread crumbs
1 tbsp paprika
1 tsp kosher salt
1/2 tsp ground black pepper
1 egg
1 cup of milk
* in a large bowl whisk the egg in the milk
* in another large bowl mix the panko bread crumbs with the paprika, salt, and pepper
Take the flour coated onion slices sit them in the egg wash… remove from the egg then put them in the breadcrumb mixture. Lightly toss the onions in the bread crumbs…
Take all the breaded onions and lay out on a baking sheet, place them in the preheated oven and cook for 20-25 minutes… * after 10 minutes take onions out and move them all around allow them to cook evenly. Remove when browned and set aside.
Casserole:
1 lb Fresh Green Beans ( washed, trimmed, and broken in half)
2 tbsp butter
3/4 cup chicken stock
1 cup button mushrooms ( sliced and chopped into pieces)
2 cloves fresh garlic diced
1 1/4 cup light cream
2 tbsp flour
* once onions are done cooking lower oven to 400 degrees
* Blanch the beans ( large pot with plenty of water and 1 tbsp salt, bring to a boil and add the green beans and allow to cook in the water for 5 minutes. Remove and set aside).
In a large skillet ( cast iron or any oven ready skillet) melt butter
pour in the mushrooms and begin cooking them down ( lightly browned and soft texture)
* add a few pinches of salt and pepper
As the mushrooms are cooking and moisture is building in the pan add the garlic. as the garlic is cooking and beginning to soften add the flour. Flour will absorb all the moisture in the pan… ALLOW this to happen. As all thee mushrooms are coated in the flour add the Chicken stock.
* lower heat to Med-Low…. chicken stock will begin to thicken rather quickly, as this happens add the light cream. Stir and bring to a low boil… Allow to boil together for a few minutes then turn off the heat.
Pour in the green beans and add half of the fried ( baked) onions, mix them all together and then put in the preheated ( 400 degree) oven.
* cook for 20-25 minutes
* 10 minutes before being done put the remaining onions on top of the beans and allow to cook and heat up.
* Remove and serve ( best to leave it all in the pan for the aesthetic of cooking)
Cranberry Sauce:
1 ( 12oz) pack fresh or frozen WHOLE cranberries
1 cup sugar
1 cup water
1/4 cup orange juice
1/3 cup fresh blueberries
1 tbsp brown sugar
In a medium size pot bring the water, sugar, and orange juice to a boil.
As the sugar water begins to boil add the cranberries.
When the boil becomes steady lower the heat to medium – low and allow the cranberries to cook until they all have burst, water has reduced by 1/2 slightly begins to thicken.
* this will take 20 + to happen
Once all the berries have burst and the sauce has slightly thicken add the blueberries and let them cook for about 10 minutes.
* sauce is done once all the cranberries are burst, the blueberries have cooked down, and the liquid reduced.
* remove from heat and pour into a bowl or dish that is good in the fridge. Add 1 tbsp brown sugar, mix together well and put sauce in the fridge.
* after 3 hours cover the sauce with plastic and allow to stay cold in the fridge for 24 hours, the sauce will thicken as it gets colder.
Next day… shave some fresh orange zest on top for color… Done!!
Enjoy!
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