Carolyn Brickhouse’s Green Bean Casserole

  • Prep Time
    1 hour
  • Cook Time
    30 minutes
  • Serving
    6
  • View
    19

See my Thanksgiving 2022 Blog about Carolyn Brickhouse’s Green Bean Casserole and the slight tweaks I made to her recipe.  My version involves a Bechamel sauce and some fried shallots on top. This recipe could be endlessly tweaked because it is a classic Southern holiday side dish and everybody makes it his or her own way.  As long as it is made with care and affection it will be STUNNING and soooo delicious.

Ingredients

    Directions

    Lightly steam the fresh green beans before putting them in the casserole. You can add quartered mushrooms here, too, either raw or sauteed in just a little butter.

    Step 1

    Make a Bechamel sauce with the flour, butter and milk. Add the pepper and nutmeg. Instructions for a Bechamel sauce are on this site.

    Step 2

    Mix the cooled Bechamel with as much or as little of the sour cream as you prefer. You could use creme fraiche instead of sour cream if preferred.

    Step 3

    In a buttered casserole dish, lay the beans in the bottom and then spoon the Bechamel/sour cream topping over that.

    Step 4

    Sprinkle the cheese evenly over the Bechamel.

    Step 5

    Sprinkle the buttered bread crumbs over the cheese.

    Step 6

    Bake at about 350 degrees for about thirty minutes. The casserole is ready when it is bubbly and the bread crumsb are golden brown on top.

    Step 7

    Fry the shallots (be careful not to burn) and sprinkle them on top of the casserole.

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