I’ve always liked the Green Bean Casserole dish that many families make as part of their holiday dinners. I also have come to understand that people who enjoy this side dish seem to fall into two separate camps – those who prefer it made with canned cut green beans and others who insist that only french cut should be used. My personal preference runs to the french cut and even further, in that my top choice is to only use frozen and never canned beans.
So at this point, dear readers, you may be thinking that I’ve spent way too much time thinking about Dorcas Reilly’s very ordinary and very popular 1955 contribution to culinary arts and pop culture. But wait. There’s more.
Some time ago I decided to hack Green Bean Casserole with a fresh vegetable upgrade! Who doesn’t like an upgrade, am I right? I really feel that this hack takes this classic dish that predates The Golden Age of Pompous Dinning and transports it squarely to today.
So here you have the recipe and a link to the video.
I chose to use the vegetables that my wife and I love but if you make this dish feel free to sub in any of your favorites. Then let us know how it turns out. Send us a picture even!
Green Bean & Fresh Vegetable Casserole
Ingredients
- 1 Can Cream of Mushroom Soup (like Campbells 10-1/2 oz)
- ¾ Cup Whole milk
- 1-⅓ Cup French Fried Onion. (Such as French's) Divided in half.
- ¾ Cup Each of Brussels Sprouts, Green Beans, Cauliflower, Broccoli Florets and Carrots.
- ¼ Cup Each of Frozen Peas and Corn.
- ¼ Tsp Ground Black Pepper
- 1 Oz Soy Sauce
Instructions
Mise En Place
- Trim brussels sprouts and cut into quarters
- Dice carrots to ¼ inch cubes.
- Remove ends from green beans and cut to about 2 inch lengths.
- 4) Trim cauliflower and broccoli and cut into about 1 inch florets.
Preparation
- Preheat oven to 350 degrees Fahrenheit.
- Submerge brussels sprouts in salted boiling water, return to boil and blanch for 1-2 minutes until just tender. Lift sprouts from water and submerge into a bowl of ice water to stop the cooking. Lift the sprouts from the ice water and allow them to drain in a colander. Repeat with green beans, carrots, cauliflower and broccoli.
- In a separate bowl combine the mushroom soup, milk, soy sauce, pepper and ½ of the french fried onions and stir to combine.
- Mix in all of the vegetables and transfer to shallow baking dish.
- Place in preheated oven for 20 minutes or until heated through.
- Remove from oven, top with remaining french fried onions and return to oven for 5-10 minutes until onions brown nicely.
- Serve.