Homemade Cast Iron Cantry Green Bean Casserole Recipe
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I think most of the questions I run into with new canners is how do I use my canned goods. It seems to be a struggle with what to even do with all the food we can and I even had to struggle and learn, too. Once you get some experience under your belt, you get more comfortable adapting recipes to use your canned goods instead of store bought things and you learn what works well for you canned and what doesn’t.
You will learn that a couple recipes you canned last year really aren’t for you and your family but others were amazing and you need to make more. This recipe reflects how I take something like an easy green bean casserole and use home canned food I have on my shelves and onions in storage and make a really yummy casserole dish without much effort. You will find that home canned food far surpasses the sad flavor of store bought canned goods and you’ll be so thankful for your hard work. Keep on keepin’ on and be creative!
I really love a good classic green bean casserole. And not just for the Thanksgiving table or Christmas dinner. I’ll make it as a random side dish on a Tuesday night. This recipe takes a classic dish and uses my home canned green beans, but if you’re eating while the garden is on, go ahead and use fresh green beans and just steam them prior to crisp tender green beans. I use my home canned cream of mushroom soup so I can avoid the crazy ingredients that the store brands have and it’s much more delicious with so much flavor and nutritious!
I follow the lines of the traditional campbell’s recipe, but with my homemade goodness and no cheese! I don’t know why we started putting cheese in green bean casserole but I’m not excited about it and I really like cheese. If you want, add in some sharp cheddar cheese but I just can’t recommend that. Stahhpppp putting cheese in everything. I personally think this is the best green bean casserole recipe because of the home grown and home canned ingredients.
Use store bought french fried crispy onions or make your own; you do you boo boo. I think the homemade version makes a more delicious topping, but I’ve never been one to turn down the store bought version. Yeah, they’re bad for you… but balance, ok?!
Blanching Fresh Green Beans
To a stock pot with about 1 gallon of water, heat over medium-high heat and bring to a boil. Salt the water. Add about 2 pounds of green beans with the ends trimmed and cut into bite sized pieces to the large pot of salted water. Allow to cook for about 3-4 minutes, or til they’re crisp tender and bright green. Remove from the boiling water with a slotted spoon to a strainer over top a bowl so they drain. Don’t worry about shocking them in an ice bath because we’re tossing them into the oven. Let them drain a minute or two and then mix together the casserole as you would with home canned green beans.
Equipment You Might Want:
- 12 inch cast iron skillet
- Large mixing bowl
Ingredients
- 1 quart home canned green beans
- 1 pint home canned cream of mushroom soup
- 1 cup french fried onions, divided
- 1 teaspoon soy sauce or coconut aminos
- 2 garlic cloves, minced
- dash of worcestershire sauce
- salt & black pepper, to taste
- tallow, for greasing baking dish
Let’s make us a creamy green bean casserole!
Step 1: Prep
Preheat oven to 350F.
Drain the green beans and add them to a large mixing bowl.
Add in cream of mushroom soup, 1/2 cup crispy french-fried onions, soy sauce, garlic, worcestershire sauce, salt and pepper to taste.
Mix with a spatula to combine.
Step 2: Bake
Grease a large skillet with some tallow using a pastry basting brush. Pour in the green bean mixture and spread into an even layer.
Top with the remaining crispy fried onions.
Bake at 350 for about 35 minutes, or til the edges are bubbling and the onions are golden brown.
Step 3: Serve
Remove from oven and allow to cool for 10 minutes before serving.
Store leftovers in an airtight container… if you have any.
Notes:
To make this recipe in the slow cooker, simply add all ingredients to the insert of a slow cooker and cook on low for 3-4 hours or until heated through. I just mix in all the crispy onions and don’t worry about a fried onion topping if I use the slow cooker. Nobody complains.
If you don’t want to use or make crispy fried onions, you can use crispy panko breadcrumbs tossed with some melted butter or even old sourdough bread cubed up into small pieces, then melt butter and toss it together. Be creative and work with what you got or don’t use anything at all!
Hope you enjoy this awesome green bean casserole made with things you will find in your cantry!
Don’t forget to click the links to my dry packed green beans and cream of mushroom soup canning recipes!
Homemade Cast Iron Cantry Green Bean Casserole Recipe
Equipment
- 12 inch cast iron skillet
Ingredients
- 1 quart home canned green beans
- 1 pint home canned cream of mushroom soup
- 1 cup french fried onions divided
- 1 teaspoon soy sauce or coconut aminos
- 2 garlic cloves minced
- dash of worcestershire sauce
- salt & black pepper to taste
- tallow for greasing baking dish
Instructions
- Preheat oven to 350F.
- Drain the green beans and add them to a large mixing bowl.
- Add in cream of mushroom soup, 1/2 cup crispy french-fried onions, soy sauce, garlic, worcestershire sauce, salt and pepper to taste. Mix with a spatula to combine.
- Grease a large skillet with some tallow using a pastry basting brush.
- Pour in the green bean mixture and spread into an even layer. Top with the remaining crispy fried onions.
- Bake at 350 for about 35 minutes, or til the edges are bubbling and the onions are golden brown.
- Remove from oven and allow to cool for 10 minutes before serving.
