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Really yummy. Add cooked, chopped bacon to the green bean mixture, or sprinkle cooked bacon on top of the dish during the final few minutes to get nice and crispy. Sauté sliced fresh mushrooms and stir them into the green bean casserole before baking. How to Make Green Bean Casserole “Fry” the Onions: Coat sliced onions in some flour, then beaten egg + milk, then breadcrumbs. I was actually surprised it had so much flavor since there aren't any herbs in it. The original green bean casserole was concocted in 1955 by Campbell’s Kitchen head Dorcas Reilly. https://www.tasteofhome.com/recipes/green-bean-chicken-casserole Blanch the Green Beans: Rinse fresh green beans, trim them, halve them, blanch them. Served it over rotini. Bake. One of the things that makes our homemade green bean casserole recipe so good—and so distinct from the traditional Campbell’s or French’s recipes—is that we use fresh green beans, not canned. My boyfriend is a big fan of Green Bean Casserole so I added some of those French's Onions on top. Green Bean Casserole With Fresh Green Beans. Add a little salt and pepper, then some garlic for flavor. The recipe, which originally called for four cups of cooked, cut green beans, one can of cream of mushroom soup, some milk, some soy sauce, a dash of pepper, and a canned French-fried onion, landed Reilly a spot in the Inventors Hall of Fame in 2002. https://www.seriouseats.com/.../homemade-green-bean-casserole-recipe.html Used left over rotisserie chicken and fresh green beans. Great for Thanksgiving, Christmas, or any holiday celebration. Canned green beans are mushy, and they’re often incredibly salty. Cream of chicken or cream of celery would both be good in this recipe. Make the Gravy Sauce: Melt some butter with chopped mushrooms on medium-high heat. Didn't add any salt, only used 1 tsp low sodium soy sauce and lower sodium chicken stock. 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