Make-Ahead Green Bean Casserole

From Cook's Country | October/November 2008

Why this recipe works:

To boost the flavor of our Make-Ahead Green Bean Casserole so it could stand up to freezing and baking, we doubled the amount of garlic in the recipe and added white wine and fragrant thyme to the sauce. Preparing the casserole with raw beans instead of canned produced a nice green color and… read more

To boost the flavor of our Make-Ahead Green Bean Casserole so it could stand up to freezing and baking, we doubled the amount of garlic in the recipe and added white wine and fragrant thyme to the sauce. Preparing the casserole with raw beans instead of canned produced a nice green color and surprisingly firm texture (not to mention brighter flavor). Tossing the beans with cornstarch thickened the liquid shed by the beans and produced a perfect, silky sauce. To finish off our recipe for Make-Ahead Green Bean Casserole, we topped it with a combination of canned fried onions and buttery bread crumbs (canned onions were too greasy on their own)

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Serves 10 to 12

The topping and casserole can be frozen separately for up to 2 months.

Ingredients

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