green bean casserole from scratch with sherry

Green bean casserole from scratch with sherry plus#

A final splash of worcestershire sauce and a generous hand of salt complete the sauce. The cream portion is an equal mixture of whole milk and half and half, which I find to be the perfect combination to achieve that luscious, smooth-as-silk texture we all love about classic green bean casserole. In my version, hearty crimini (baby portabella) mushrooms, onions and garlic sautéed in butter are the base and foundation of the casserole, while a splash of dry sherry aids in a sweet, almost nutty undertone. Because while I’ll all about tradition when it comes to holidays, tradition could always use a little tweaking. Typically, I tend to reach for the same classic recipe, but this year, I wanted to try my hand at a slightly richer, homemade version. Plus, it’s a heck of a good way to trick your kiddos into eating their veggies. It’s the perfect combination of creamy, crunchy and indulgent. How could you not? Soft green beans entangled in a creamy, mushroom-laced sauce and topped off with crispy fried onions.

Green bean casserole from scratch with sherry plus#

And by obscenely large, I mean there better be enough to feed 10 plus people AND enough leftovers to feed me for at least three days post Thanksgiving. Thanksgiving isn’t complete without everything else we love that goes with it, so be sure to check out our world famous (well at least on the internet) Creamy Mashed Potatoes Recipe, Simple Leek and Sage Stuffing, and this Delicate Squash, Sage and Pancetta Stuffing.įor me, Thanksgiving isn’t complete without an obscenely large batch of homemade green bean casserole. All of the things that make green bean casserole delicious are here – creamy sauce, canned green beans, French’s fried onions – except the canned cream of mushroom. This is literally the Green Bean Casserole with Canned Green Beans, and it’s sure to become your go-to for all holiday gatherings from here out.