The Small From-Scratch Touch That Makes Canned Green Bean Casserole 10x Better - Tasting Table

"Particularly, we're talking about a from-scratch touch that instantly elevates ordinary GBC to extraordinary homemade status. It doesn't involve the green beans, though using fresh beans is definitely a plus. This time, it's that cream of mushroom soup getting the boot, replaced by a mushroom veloute. If that term has yet to enter your kitchen vocabulary, no worries. Veloute is a French word meaning "velvety," and in culinary vocabulary, it's basically a smooth French sauce made with fresh ingredients."

"He's a big advocate of using fresh ingredients over canned ones, saying that the tinned versions "ruin the dish in terms of texture and flavor." That includes canned green beans, but also canned cream of mushroom soup. He advocates ditching cans entirely. "Instead of the canned mushroom soup," he says, "make a mushroom veloute from fresh mushrooms, shallots, garlic, and cream." He notes that it's tastier and more complex, bringing a nice depth of flavor to the casserole."

Green bean casserole commonly uses canned green beans, cream of mushroom soup, milk, and crispy fried onions. Any version is acceptable and adaptable to taste. Replacing canned cream of mushroom soup with a homemade mushroom velouté elevates the casserole to a richer, more homemade dish. Velouté means "velvety" and denotes a smooth French sauce made from fresh ingredients. A mushroom velouté made with fresh mushrooms, shallots, garlic, and cream delivers greater depth, complexity, and improved texture compared with canned soup. Using fresh green beans further enhances texture, while canned ingredients remain a quicker, more affordable option.

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