2 hrs 15 mins
1 hr 30 mins
Caramelized green beans and convenient. I use disposable tins for simple clean up. I was curious about the technique used-raw green beans with sauce, frozen, and later baked with no defrosting. Skeptical that this recipe would work well for a meal revolving around a turkey in the oven meal, but it worked perfectly with our grilled turkey.I portioned ours out into small disposable tins. Did not have enough sauce to submerge the beans but made sure top of beans were sealed with sauce. Hubby raved about this because sauce caramelized not that canned soup taste. Keeps in freezer up to two months. Originally from Cooks Country November 2008 and Kitchen Parade 2008.
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Units: US | Metric
- 3 tablespoons unsalted butter
- 8 ounces fresh mushrooms, caps broken into pieces, stems roughly chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 6 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 1/4 cup flour
- 1 1/2 cups chicken stock
- 1/2 cup dry white wine
- 1 1/2 cups cream
- 2 tablespoons dry sherry
- additional kosher salt & freshly ground black pepper, if needed
- 1SAUCE: In a large pot or Dutch oven, melt the butter on medium heat til melted, add the mushrooms, salt and pepper and cook for about 8 minutes, stirring often, until the mushrooms are cooked and the mushroom liquid has evaporated.
- 2Add the garlic and thyme and cook for about a minute. .
- 3Sprinkle the mushrooms with flour and stir in as best you can. A tablespoon at a time, stir in the chicken stock, letting each tablespoon become absorbed before adding another. (This will take several minutes, be patient or you’ll risk a lumpy mess.).
- 4Stir in the wine and cream, bring to a boil, reduce heat and simmer, stirring occasionally, until the sauce is thickened, about 15 minutes, stir in the sherry. .
- 5Taste the sauce and add salt and pepper, if needed. (It should be slightly salty and slightly peppery since the beans themselves are unseasoned.).
- 6BEANS While the sauce cooks, toss the RAW beans and cornstarch well, transfer to 9x13 dish lined with foil and sprayed or smaller tins.
- 7Pour hot mushroom sauce over top. Gently press beans into the sauce so that all the beans are submerged. Cool completely. Cover with plastic wrap, making sure there’s no air between the beans and the plastic. Wrap with foil. Freeze. Do NOT thaw before baking.
- 8TOPPING No more than a day before, mix the panko, butter, salt and pepper in a skillet. On medium heat, let the crumbs brown, stirring often, being careful not to burn. Stir in the fried onions.
- 9BAKING Preheat oven to 400°F IMPORTANT: remove plastic wrap from casserole, then replace the foil. Bake for 30 minutes, stir, leave the foil off and bake for another 45 to 50 minutes. (Mine are done in 75 minutes but that might be b/c container is small--original recipe says total of 90 minutes.) Spread topping over the casserole, bake for another 10 minutes until golden.
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Nutritional Facts for Make-Ahead Fresh Green Bean Casserole (OAMC)
Serving Size: 1 (228 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 283.4
- Calories from Fat 163
- Total Fat 18.1 g
- Saturated Fat 10.8 g
- Cholesterol 56.1 mg
- Sodium 433.1 mg
- Total Carbohydrate 23.6 g
- Dietary Fiber 3.3 g
- Sugars 4.8 g
- Protein 6.0 g
The following items or measurements are not included: