Green Bean Casserole — No Cream of X Soup!

I have a confession to make, and it’s nothing new to those of you who have been hanging out here awhile.

I love casserole.

I love church cookbook tragedy casserole. Thus, green bean casserole makes me some kind of happy.

However, as we know, I like to make everything from scratch when it’s practical.

I’ve checked out recipe after recipe, and even Alton Brown let me down (I’m sure it’s my fault).

So, this year, I took off on my own, and wrote a bunch of one-sentence paragraphs.

Green Bean Casserole

Adapted from Alton Brown’s Best Ever Green Bean Casserole (you’ll have to sign in)

1 lb fresh green beans

1 8-12 oz. container mushrooms

2 Tbsp. butter

2 Tbsp. flour

1 c. evaporated milk

1 c. mushroom broth (I used Pacific)

1-2 tsp. Worcestershire sauce ( I ALWAYS use Lea and Perrins. I’ve tried other brands, and they do not give me the same result)

1 can all-natural fried onions (I use Trader Joe’s. Use French’s if you are Joe-less. Make your own if you want, but then go out and buy the damn onions because doing it yourself leads to cursing, unless you’ve figured it out. If you have, come over. I’ll provide cake, you just have to explain.)


1. Wash and trim ends of green beans. Cut them into your preferred length.

2. Boil green beans in lightly salted water, 5-10 minutes or until your preferred tenderness. Drain.

3. While beans are cooking, clean and slice mushrooms. I use a damp paper towel to clean them, as mushrooms soak up much water during rinsing, dulling their flavor.

4. Melt butter in frying pan (I used nonstick) over medium heat. Add mushrooms and saute until they begin to brown and give off liquid.

5. Sprinkle flour over mushrooms and stir until flour is not longer white or it seems to disappear.

6. Stir in evaporated milk. Bring to simmer.

7. When sauce has thickened, stir in mushroom broth. If sauce gets too thick, you may add more to keep it to your desired consistency.

8. Stir in Worcestershire sauce and simmer until sauce is how you want it. Season with salt and freshly ground pepper to taste (I recommend going heavy on said pepper.)

9. Stir in 1/4 cup onions. Pour into bakeware (I used 8X8 Anchor Hocking glass bakeware). If baking later, cover and refrigerate.

10. Before baking, top with 1 c.+ of onions — however much suits you. Bake at 350 for 25-30 minutes until hot and bubbly. Check 15 minutes in, and if onions are browning, cover dish with foil.

I’m told there is vegetarian Worcestershire sauce out there. I used mushroom broth to keep this vegetarian and felt like an utter moron when I realized I’d invalidated that with the sauce.

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