Transfer the beans to a small casserole dish while you make the sauce in the same skillet. Add a lid then bring the beans to a boil over medium high heat.Īs soon as the water starts to boil, reduce the heat to medium/medium low and simmer (covered) 3 minutes (I set a timer so I don’t get distracted!).Īfter 3 minutes remove the lid, add a pinch of salt salt and cook 2 more minutes stirring occasionally until the water is evaporated and the beans are tender-crisp. Place the beans in a large skillet then add 1/4 cup of water (it won’t cover the beans). Snap in half (a good job for any little people in the house) or line them up and cut them into about 2″ pieces. Rinse the green beans then remove the stems from the ends. How to make a small batch green bean casserole: The beans: half and half (OR heavy cream OR whole milk – skim not recommended).What’s in small batch green bean casserole? This Green Bean Casserole recipe starts with my best way to cook fresh green beans in just 6 minutesįrom there I’ll walk you through making the homemade NO CANNED SOUP silky mushroom sauce, sprinkle on as many French’s crispy fried onionsas you like, then pop it in the oven for a few minutes. It’s still the same flavors we love starting with tender fresh green beans blended with a delicious, creamy mushroom sauce finished with as many crispy French fried onions as you like. This Small Batch Green Bean Casserole is ideal for 3-4 people (depending on appetites) and is easy to make with no blanching involved. If your Thanksgiving table is smaller this year there’s no reason to skip your favorite classic side dishes. Small Batch Green Bean Casserole (NO canned soup!) ~ fresh green beans cooked to tender-crisp perfection in a delicious homemade creamy mushroom sauce topped with French’s crispy fried onions.
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