Monday, November 19, 2012

Homemade Green Bean Casserole and Sweet Potato Casserole

Homemade Green Bean Casserole with Fresh Fried Onions

When I was younger, the only way I would eat green beans was if it was green bean casserole. I love this rich, creamy dish! It was one of the first dishes that I learned to make for our family holidays. (But really, how hard is it to mess up a can of beans + a can of soup + a can of fried onions?!) Today it is still one of my favorites! One bite takes me to thoughts of family, holidays and blessed cool weather. 

 This particular recipe is even better than what I grew up on. It's made with fresh green beans, a homemade cream of mushroom soup and fresh fried onions. It is a little more time consuming than the version I first learned, but there is something quite wonderful about knowing exactly what the ingredients of your dish are. As someone who vowed to eat less processed foods this year, this recipe is right up my alley. 

Plus in these individual serving dishes, I will leave some for you, too.

What You'll Need:

  • Salt
  • 1 pound green beans
  • 3 tablespoons Country Crock Original Spread
  • a handful baby bella mushrooms, cut into small pieces
  • 2 medium cloves garlic, minced (about 1 tablespoon)
  • 1 tsp crushed red pepper
  • black pepper
  • 3 tablespoons unbleached all-purpose flour
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup Parmesan breadcrumbs
  • 1/4 onion, sliced very thinly
  • canola oil 
  • 1/2 cup milk
  • 1/2 cup flour

What To Do:
Wash and rinse green beans. Trim the ends and cut beans into small pieces.
Preheat oven to 425 degrees. Bring 4 quarts of water to a boil, then add 2 tablespoons of salt and beans. Cook for about 6 minutes, until the beans are bright green and crisp-tender. Drain the beans in a colander and run them under cold water to stop cooking. Place them onto a paper towel lined baking sheet to drain completely.
Add Country Crock Original Spread to pan and melt over medium high heat. Once foaming has subsided, add mushrooms, garlic, crushed red pepper, salt and pepper. Cook for about 6 minutes, or until the mushrooms have released their moisture and the liquid has evaporated. Stirring constantly, sprinkle in the flour and cook for 1 minute. Stir in broth and, still stirring constantly, bring to a simmer. Add cream, reduce heat to medium, and continue simmering about 12 minutes, until the sauce has thickened. Taste and adjust seasoning as needed.
Pour green beans back into pan and stir to evenly coat them with sauce. Pour into individual ramekins. Sprinkle breadcrumbs over the beans and bake for 10-15 minutes, until the sauce is bubbling and topping is golden brown. 
While the beans are baking, pour enough oil into a pan to cover the surface and heat to medium. Dredge onion in milk and then flour. Fry the onions for 30 seconds on each side or until golden brown. Serve atop baked green beans!
recipe adapted from Cook Like a Champion, originally from The Cook's Illustrated Cookbook

Irresistible Sweet Potato Casserole 
Another classic Thanksgiving dish is sweet potato casserole... believe it or not, I used to be adamantly opposed to even tasting it! Thankfully I have seen the error of my ways. This recipe is sweet and buttery with the perfect added crunch of the topping. It would make an acceptable side dish or dessert.
I loved using Country Crock spread in this recipe because it melted so easily, spread smoothly and added a delicious buttery depth to the dish.

What You'll Need:
for potatoes:
2 sweet potatoes, peeled and cubed
1/2 cup sugar
1 tsp salt
1/2 cup Country Crock Original Spread, melted
1 tsp vanilla extract
2 eggs, beaten
for topping:
1/3 cup flour
1/3 cup brown sugar
a dash of salt
a handful of chopped walnuts
2 tbsp Country Crock Original Spread, melted

What To Do:
Boil sweet potatoes until soft. Drain and mash with a fork. Add sugar, salt, Country Crock Original Spread, vanilla and eggs, and mix well. In a separate bowl, mix together flour, sugar, salt, walnuts, and Country Crock Original Spread until it forms a uniform consistency. Transfer potato mixture into individual ramekins and top evenly with sugar-walnut topping. Bake at 350 for 30 minutes or until toasted golden brown and set. 

Try not to eat it all at once.
Because it will smell like heaven.

recipe adapted from CD Kitchen

Thank you to Good to Know & Unilever Spreads for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.


  1. I love the mini servings Chelsea!! I want to come to your house for Thanksgiving!

  2. oh my, this all looks awesome! and I love the leaf garland! thanks for sharing these recipes!

  3. i cant believe how gifted you are in this area girl. this all looks so yummm..and im not even a sweet potato girl..i might be a sweet girl. or a potato girl...haha and my hubs loves him some green bean casserole... he's jealous. =)

  4. Okay, you need to stop it with that mouth is watering just looking at it! No, just kidding. The spread looks amazing! I wonder if I could make the sweet potatoes in a large dish (that's what I'm assigned to bring for ours). I'm pinning it now!
    The Mrs. and The Momma


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