![]() While this is a holiday favorite it doesn’t just have to be for Thanksgiving.(You know this is part of the appeal, especially for kids.) The sauce is creamy and smooth with goes amazingly well with the crispy onion topping.So even a novice cook can make it and bring it along as a contribution to a Thanksgiving day feast. It is super easy to make, with only 5 basic ingredients.It isn’t quite how grandma did it, but I know she would love air fryer green bean casserole! Find More Thanksgiving Recipes! Why Everyone Loves Campbell’s Green Bean Casserole I include instructions for cooking it in an air fryer below, along with the standard oven recipe. ![]() Campbell’s estimates it is served at 20 million Thanksgiving dinners each year, including mine.īut I’m always looking for ways to save oven space on Thanksgiving though, so this year I thought, “ Why not make green bean casserole in the air fryer?” I tried it last week and sure enough, it works great and cooks very quickly. ![]() But after sitting about 10 min it had thickened up nicely.As a kid I assumed it was my grandma’s recipe, but when I grew up and started hosting Thanksgiving dinner I found out she actually just used the standard Campbell’s green bean casserole recipe! After all, why mess with a classic?Īnd the recipe is extremely popular not just in the midwest, where my grandma lived, but also all over the country. After removing from oven the sauce is still not thick enough, still runny. Next time I would cover with parchment, then foil, shiny side down and remove after baking for 10 min and bake an additional 10 min. I removed them when I saw the crumbs were much browner. Then I baked them at 400 for about 15 minutes. They never got any browner, so after a few minutes of stirring, I spread them evenly over the green beans. I’d probably season them next time, but leave out the toasting step. I added sea salt and black pepper and “toasted” the bread crumbs. I spread that around and poured in an amount of panko bread crumbs I eyeballed, that would cover the green beans. Next I rinsed my pan, got most of the water dried off and melted 1 tsp of vegan butter in the pan. Once it was slightly thickened I poured it over the green beans in the casserole dish, making sure sauce went down to cover all the green beans. I did season with sea salt and black pepper and stirred occasionally to prevent lumps. I put the pan back on the burner on 3 and waited for it to thicken and simmer. Next I added 1.5 cups of Berekey filtered water & 2 cups of home made vegan creamer (soaked/drained almonds & cashews blended with clean water-essentially thicker non dairy milk), into the pan as I stirred the onions and flour. I removed the pan from the burner and sprinkled double the amount of flour (all purpose) over the onions and mixed it in. But I love them and am sure they would be wonderful in this dish. ![]() I omitted the mushrooms because my son does not like them. It instantly smelled like heaven! I drained 2 cans of organic green beans (not french style), and added them to a small casserole dish (next time I will use a medium sized dish). I planned to go no oil, but decided I’d use a little since it was Thanksgiving (2021), so I added 1 teaspoon of vegan butter. It came out fantastic! This is what I did:ĭiced a large yellow onion and caramelized it in a non-stick pan, then added 6 large minced cloves of garlic.
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