When I think of Green Bean Casseroles, I immediately think of Pot Lucks. You can always count on at least one variation of this well-known dish at any type of function, whether it’s a church pot luck, a family picnic or gathering or what have you. I’ve even been to some functions where there were two or three different variations of this classic dish!
This version is a little different however. It’s made by boiling fresh green beans and then everything is cooked in a skillet. It can be served in a casserole dish as is (which is the way we like it), or you can spruce it up by adding fried onion rings, bread crumbs, or cheese on top and then broiling until browned or till the cheese is melted. Either way, it’s fabulous!
The original recipe came from an old cookbook I had as a teenager back in the 70’s … The Osmond Brothers’ Mother’s Cookbook. Yes, I was a teeny bopper! I had tweaked the recipe just a little and surprisingly, my mom who is Japanese, liked it so much that she started making it every Thanksgiving and Christmas. So it became a family favorite and our own family tradition as well.
Every year, even though we were all separated and living in different states, my mom, sisters, and I all made this dish in our homes during the holidays. And even though our dear mother passed away in 2008, my sisters and I still carry on with the tradition.
I hope you enjoy it! Just a note … if you can get fresh green beans from a farmer’s market, they’re much better than the bagged ones they have at the grocery store, and cheaper too! You can also use canned or frozen green beans but in my opinion, nothing beats fresh from the garden!
Deluxe Green Bean Casserole
This delicious recipe was a family favorite and became a holiday tradition every year.
- Colander
- Large pot
- Large, deep skillet
- Large slotted spoon for stirring
- Paper towels
- Glass measuring cup
- Measuring spoons
- 6-8 cups Water
- 1 1/2 to 2 lbs Fresh green beans
- 6 to 8 slices Bacon ((chopped))
- 1 med Onion ((chopped))
- 2 1/2 tbsp Flour
- 1 tsp Apple cider vinegar
- 1 1/2 cups Liquid from cooked beans
- 2/3 cup Sour cream
- Salt and pepper ((to taste))
Prepare green beans by rinsing in colander and then snipping off ends. Cut or snap to desired length.
Boil water in large pot. Add green beans, cover and cook on medium high heat until tender.
In the meantime, cooked the chopped bacon over medium heat in the skillet until crisp. When done, remove bacon with slotted spoon and drain on paper towels.
Drain all but about 1 1/2 tbsp of bacon grease from the skillet. Cook onions in the remaining grease until tender and translucent.
When green beans are done, reserve 1 1/2 cups of the liquid in the glass measuring cup. Then pour beans in the colander to drain. Set aside.
Remove the skillet with onions from the heat. Add flour and vinegar, stirring until mixed well with the grease and onions.
Return to heat and add liquid from the cooked beans, stirring constantly. Cook until mixture thickens, then stir in the sour cream and cook till heated through.
Add green beans to the skillet and then the bacon pieces. Season to taste with salt and pepper, gently folding into the sour cream mixture. Continue cooking for another minute or so until heated through.
Serve in a casserole dish as is (that's how we like it), or sprinkle some optional fried onion rings, bread crumbs, or cheese on top and broil in oven until toppings are browned or the cheese is melted.