Green Bean Casserole

If you’ve ever relied on canned soup for green bean casserole and store bought onions, this recipe is for you.  Once you make this homemade cream of mushroom soup from scratch and crispy air-fried onions there will be no going back. It’s rich, creamy and has that cozy holiday flavor that reminds me of dinners from childhood- but even better. The best part?  You can make the soup in advance and use it throughout the week. (or freeze it) for casseroles, soups or quick dinners. And don’t even get me started on the crispy onions- store bought cannot compete.

Quick Ingredient Snap Shot

• beef tallow or butter
• onions
• pink Himalayan salt
• finely chopped mushrooms
• dry white wine
• einkorn flour
• garlic cloves
• organic whole milk
• paprika
• garlic powder
• green beans
• extra virgin olive oil

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Homemade Cream of Mushroom Soup

Prep Time25 minutes mins

Cook Time20 minutes mins

Total Time45 minutes mins

Course: Appetizer, Side Dish

Cuisine: American

Keyword: green bean casserole, green beans,, holiday recipes, holiday side dish

Ingredients

Cream of Mushroom Soup

• 2 tbsp. beef tallow or butter
• 2 onions finely chopped
• 1 tsp. pink Himalayan salt
• 3 cups finely chopped mushrooms
• 1/2 cup dry white wine
• 3 tbsp. all-purpose Einkorn flour or organic flour
• 3 crushed garlic cloves
• 2 1/2 cups organic whole milk

Crispy Onions

• 1 sweet onion sliced
• 1 tbsp. dry white wine
• 1/3 cup flour
• 1 tsp. Himalayan salt
• 1/2 tsp. paprika
• 1/2 tsp. garlic powder

Putting Together

• 1 cup homemade cream of mushroom soup
• 1 lb. French green beans
• 1 tbsp extra virgin olive oil
• 2 tbsp extra virgin olive oil

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Instructions

Cream of Mushroom Soup

• Heat a saucepan on medium heat. Add in 2 tbsp. beef tallow, 2 onions finely chopped, 1 tsp. pink Himalayan salt, and3 cups finely chopped mushrooms. Sauté until cooked through and bits start to stick.
• Add in1/2 cup dry white wine and simmer 1–2 minutes until evaporated.
• Add in 3 tbsp. all-purpose Einkorn flour until coated.
• Add in 3 crushed garlic cloves, 2 1/2 cups organic whole milk . Once simmering, reduce to low. Continue to stir until desired thickness, around 15 minutes.

Crispy Onions

• In a small bowl, toss together 1 sweet onion sliced into rings and 1 tbsp. dry white wine. Let soak 10-15 minutes.
• In another small bowl mix together 1/3 cup flour, 1 tsp. Himalayan salt, 1/2 tsp. paprika, 1/2 tsp. garlic powder.
• Toss the soaked onions into the flour mixture and add in 1 tbsp extra virgin olive oil. Lightly toss until all of the onions are coated.
• Place in an air fryer pre heated to 375℉ and cook for 5 minutes, flip and cook again. Air fryers can vary, so remove once they are crispy. The time might need to be adjusted.

Putting Together

• Add 1 lb. French green beans ends snipped and washed to a skillet. Drizzle 2 tbsp extra virgin olive oil. Cook over medium low heat until the green beans begin to soften. About 10-15 minutes.
• Mix in 1 cup homemade cream of mushroom soup and stir well.
• Add the crispy onion on top.
• Place in the oven 20- 25 minutes until bubbly.
• Remove and serve immediately.

Notes

I like to blend the soup at the end with an immersion blender or food processor. You can leave it chunky as well.
This is the consistency for a can-of-soup substitute. To serve as a bowl of soup, add more liquid.
The key to creaminess is cooking it down low and slow.