"we've all had the prepackaged green bean casserole countless times over the years" bruh I don't even know what it is.

@ddb1014

2 жыл бұрын

Bro I was thinking the exact same thing

@Flippokid

2 жыл бұрын

Yup.

@tomrogue13

2 жыл бұрын

I avoided it cuz it didn't look tasty

@zh363hz

2 жыл бұрын

I never cared for it personally, but it was always around during holidays. It was started as a marketing ploy by Campbell's to sell their cream of mushroom soup.

@Tjimmeske

2 жыл бұрын

@@tomrogue13 And you were right to do so.

If you're going to blanch and freeze your green beans, I strongly recommend just buying frozen ones from the store. They're about a dollar a bag, and they'll actually be fresher and better than whatever you do because they get blanched and frozen immediately after picking rather than sitting on a truck or in a grocery produce section for what could be days on end.

@1991ROLEX

2 жыл бұрын

Mine has evolved to a mix of frozen beans, freshly cooked mushrooms, freshly fried onions and cream soup... going to try this version. Good-bye cream soup!

@antistaticandi

2 жыл бұрын

You are 100% correct. Frozen green beans all the way.

@Lakishia

2 жыл бұрын

Thank you so much I have a studio kitchen. And don't like the extra work if not necessary I'm NOT picky

@renehudlet4654

Жыл бұрын

How do you prepare the frozen green beans for the casserole?

@stusch1

9 ай бұрын

@@renehudlet4654In the video, Ethan tosses the frozen beans in with the soup/sauce before putting the whole thing in the oven.

Noticed the frequent spilling when pouring liquids back and forth. Tip I learned back from chemistry lab is to pour along a spoon or any tool really into the desired vessel. This is due to a liquid's polarity and attraction to surfaces so rather than running along the back of the container, it flows directly along the surface of the tool instead.

@Shelsight

2 жыл бұрын

Ooh, nice tip. I knew there were reasons I should have listened in physics… ;)

@Terrencify

2 жыл бұрын

is there a video on this demonstration I cant see myself doing this when I have a big pot of stock

@Flippokid

2 жыл бұрын

@@Terrencify I'd just get a ladle. Much easier.

@tjspeirs75

2 жыл бұрын

doesn't.... doesn't he spill on purpose? he spills something in like every video lmao

@dndl.3.33

2 жыл бұрын

@@tjspeirs75 Efficiency is kind of Ethan's thing. Probably quicker for him to clean up after than be careful while shooting, makes sense honestly.

"I'm not gonna play it up for the camera" and this is why you are one of my favorites Ethan oh my god. I want more food KZreadrs with graphs and data in their vids, who link to sources. This is how I want to learn more about cooking.

@TheWarrrenator

2 жыл бұрын

Definitely my favorite foodbro™️ on KZread.

@thebigdawgj

2 жыл бұрын

You'd like Adam Ragusea then.

@Dctctx

4 ай бұрын

@@thebigdawgjoh god not that narcissistic

I'm with you on the beans. Even fresh, I prefer them fully cooked soft, preferably with butter. The al dente ones are nice in a cold salad or pickled but in a casserole it doesn't combine well. They hold too much moisture inside and pop a watery sploosh into your mouth which totally disrupts the creaminess of the sauce. You don't have to cook them down to a grey mush but just boil them down a bit more in a saucepan with an inch or so of water, salt and several Ts of butter.

@wenceslaussamuel7032

2 жыл бұрын

✨✨✨✨🥲🥲🥲✨✨✨✨🥲🥲✨🥲🥲🥲

@dl8619

2 жыл бұрын

A dash or two of worchestershire sauce "spelling?" really sets this dish off.

@ThatsAwesomeAndStuff

2 жыл бұрын

That's why french cut is a requirement imo

@williamvouk2911

Жыл бұрын

I made this recipe for my thanksgiving with frozen beans, and everything was on point. Only downside was no leftovers

The Mushroom cream sauce is definitely going to be the determining factor and I'm sure it wins

@EthanChlebowski

2 жыл бұрын

The mushroom sauce was the defining factor. Can't get over how good it was.

@wolfingitdown2047

2 жыл бұрын

@@EthanChlebowski That umai veggie stock from chefsteps has been on my list of things to do for some time now. I'm sure it was insane man

@catace123

2 жыл бұрын

@@wolfingitdown2047 As someone that made it, I'm not sure. There was alot of expense and effort for something that tasted more akin to a standard veggie broth. It took nearly 4 hours to make and didn't blow me away as much as I was expecting. Maybe I didn't dehydrate the veggies enough, but they were in the oven for over 2.5 hours. The final cream sauce was amazing with it in there, don't get me wrong, but for me most of the mushroom flavor was derived by the cooked sliced mushrooms in the pan, not the added demi. Still an amazing experience to make it all from scratch, but not sure if I'd do the demi again.

@tanyad7894

2 жыл бұрын

@@EthanChlebowski what did you do with the leftover roasted veggies? A separate soup or stew?

Really needs a followup: Should we used the canned beans or overcook our own? Two ways to get soggy beans and I need to know which is better!

@DanMurray04

2 жыл бұрын

I'd personally pick up a ham hock when I went and got the turkey, then slow-cook some green beans southern-style. The only caveat then would be to NOT salt the water and watch the salt in your demi and onions because it's going to pick up a lot from the ham hock.

@EthanChlebowski

2 жыл бұрын

Lmao. Video title: "What's the best way to get soggy beans at home"

@jimmysity

2 жыл бұрын

Or just canned/preserved food vs fresh in general.

@khatib

2 жыл бұрын

I usually buy the steamer bags and microwave them a minute or two short of the time on the package. They still have a little bite, but I like that. Much better than canned, imo.

@fckSashka

2 жыл бұрын

buy them canned

Had a from scratch Thanksgiving in mind, but wasn’t sure about how to do green bean casserole. This hits the mark, thank you so much.

I have never wanted to even try a green bean casserole until this. Now, I MUST make it! Thanks for this. And thanks for being so lovely.

I fully expected the topping of these to be pickled red onions rather than fried onions.

GBC is my all time favorite Thanksgiving sides. Sometimes I'll just make it randomly, I'll add cubed ham to make it a full meal. So good.

I really appreciate you going out of your way to be vegan/vegetarian friendly!

I'm happy I'm not the only person who prefers softer green beans. Ever since I started eating healthier in July by introducing far more vegetables into my diet (while replacing a lot of refined carbs in my diet as well), green beans have been one of my go-to's. Boiling them until super soft and then stir frying them or putting them in the oven with some butter and a little bit of parmesan and togarashi has been fantastic. Can't wait to give this casserole recipe a try for thanksgiving!

Congrats on the 1+ sponsorship! It's awesome getting to see the channel grow

Because my oven can’t do 163C, I’ll cook the veg at 160C.

Ethan!! I just made this recipe over the weekend (thanks for the IG story reposts btw 😁). It blew me and my friends away. One said, "I'm not even a GBC kind of person but damn that is good!". I couldn't stop licking the plate clean each time. The sauce is to die for, and just like you, I couldn't stop snacking on the onions while standing over my frying station waiting for the rest. Thanks for inspiring a new take on my favorite Thanksgiving side dish!! Going to be making this again, but for family this Thanksgiving and likely doubling the recipe or more to fit a wider casserole dish. Even with a smaller square one like in your video, I feel there could have been more sauce. It was just that good lol. Keep the recipes coming and thanks for always making high quality content!

Ethan, my man! You always hit me with the twists on technique! The veggie demiglace is such an amazing idea. I know you sited it from elsewhere, but thank you for sharing that! I've done the demi from veal shank--etc. before, but this seems so smart!! I'm on my vacation leading to Thanksgiving right now, and I'm likely to at least freeze some of this for later use. Thank you as always! P.S. My parents brought you up to me when I visited home for the holidays, saying that we look the same!! Hahaha I'm a redhead as well, and the comment gave me a good belly laugh because they are not the type to be watching cooking videos on KZread. Obviously, they are picking the right ones to watch! Happy Holidays!!

I would generally prefer the from scratch version, but at the same time I think it's worth recognizing that food can be about much more than ingredients and process. Holiday specific dishes like this in particular are often more about sense memory, family & tradition. When I eat the more traditional version of green bean casserole it comforts me because I'm transported back to my childhood to people who are no longer around. So for Thanksgiving I'll make the old version, but I will certainly make this take at another time.

@theouthousepoet

2 жыл бұрын

100%. My grandma had a certain way of making things that I do the same way just because it reminds me of her. It might be a little silly but thanksgiving is the only day (weekend?) of the year that I eat margarine, as she was highly opposed to butter. But for every other day of the year, I have butter! And for those of us who never had green bean casserole until their adult lives, this recipe is going to *shine!*

Love it!! More thanksgiving vids plz.

Oh wow, look, a OnePlus sponsorship that doesn't ruin the entire recipe/video. Who knew that was possible!

For my vegan version, I use the canned frenches onions and canned french cut green beans (requirement for me for that traditional taste). Then I cook diced onion, spices, and a whole large container of mushrooms in oil, then make a roux by adding some flour and slowly deglazing/de-clumping with unsweet plant milk. Comes together in 10mins, even non vegans say it's better than the canned cream of mushroom

As a clean freak, I’m losing my mind over all the spillage and droppings. 😳😂🤣😂

My favorite dish. Totally going to make it this way. . . When my kitchen is restored! Water leak damage, going on 7 months no kitchen. Your videos are filling my home cooking void right now. I can not wait to make this! Nice work! Excellent prep ahead tips!

Would love the link to your 'clever knife' - can't wait until you hit the big 1M subscribers - love all the instructions and recipes - always a pleasure to watch Ethan - cheers

I've done the Alton Brown version of scratch made Green Bean casserole for the last 7 or so years, it's totally worth the work. I'll often use frozen green beans but everything else gets the scratch made treatment

Yo Ethan I made this recipe and just served it for thanksgiving and it was a home run ! Thanks dude

Patton Oswalt has a bit about not going to deep into the things you love. This looked damn delicious but naaaaah. Gimme that canned and baked nostalgia lol. Love the videos. Keep up the fantastic content!

Man I could watch a whole video about the Demi-Glace process. would be cool to see a breakdown of the differences/applications of veggie demi vs meat

The amount of spills you've had in this video lmao. The sauce looks nice, I'm European so I don't really know anything about this dish, am gonna try it out.

First time I ever made green bean casserole, I couldn't find cream of mushroom soup, so I made it myself, and to this day, it was the BEST green bean casserole I've ever had. Considering I was making that for a huge party, and it was the only dish I was bringing, it was VERY worth it. It ended up being a hit at the table, amongst a bunch of people who went in saying, "I don't like green bean casserole, but I'll try yours." It was one of the only dishes that everyone went back for seconds on, and both dishes of it that I brought were completely eaten, no leftovers in sight.

Instantly clicked, perfect timing for lunch

finally a green bean casserole i actually want to eat!!!!

Putting this together (fresh) in an instant pot would be AMAZING!!!

Just watching you make that sauce made me hungry. Would also be great on chicken or a smash burger. And having the demi cubes on hand...brilliant.

My dog would have homed in on that dropped green bean.....and then looked up at me with the "that's not food!" expression

Your point about sweet vegetables in the stock is a good one. I personally go very easy on carrots (they will dominate any sauce if you let them), celery (too much gets bitter and unpleasant), and most cruciferous vegetables (think cabbage soup). Cauliflower is an excellent choice because the cabbage-y taste is so mild, broccoli is a maybe, brussels sprouts or broccoli rabe would not be good. I agree about the crunchy beans. My fix for that is to use frozen French cut beans.

I really like the idea of this series. I don't always have unlimited time, but I love to cook and am CONSTANTLY making these types of choices. Like making my own pasta? Almost never worth it for me. My own sauce? 100% of the time now. I always prefer canned beans too. Infinite possibilities with this, it's super unique to what's on youtube as well.

Not usually a fan of green bean casserole but I would definitely love to try this!

If you like soggy green beans, what I do with them cook them in a stew for about 30 minutes, with some other ingredients like carrots, onions, and beef/pork. Add some stock and and thicken it up either by chopping into very small cubes some potatoes and letting them overcook, or by adding a small shot of water mixed with some flour.

Usually the green bean casserole is made here, this year we decided to get fancy and switched the fried onion for fried hatch chilies

We never had green bean casserole and sweet potato only at my grandparents’s house. Recently my parents have also been buying a Turkey breast and smoking it since we only have 5 people for thanksgiving at my house. My grandpa also makes glace (german potato dumplings)

Thank you for this one! More vegan recipes would be soo lovely! I'm transitioning right now but still love your videos a lot!

Update after Thanksgiving: This was an absolute slam dunk. Thanks for making me wholly appreciate a thanksgiving side that i used to view as just a boring, salty, plate filler.

Tips after successful Thanksgiving: 1overcook the beans slightly 2chop those onions as thin as possible 3pull those onions out before they get the deep golden brown you want, they'll darken after you pull them

I don’t like mushrooms so I make mine a little different. I use broccoli cheddar from a can and cheddar cheese sauce from a can mixed with frozen green beans and topped with French onions. Then bake. Done. It’s probably the quickest part of my thanksgiving dinner.

Ethan “at a moment’s notice” Chlebowski

Buddy... I made this gluten free for a celiac/vegetarian friend and holy cow is this a heck of a good recipe. I used sweet rice flour for the roux to make it gluten free. I will be making this every year from now on.

Next time also put MSG in the prepackaged stuff, then it will be much more comparable.

Watching your videos makes me feel getting started on cooking even tho I don't cook.

@paddyblake225

2 жыл бұрын

That's the point! I was the same now I can't get enough of cooking! The satisfaction of completing a great meal is wonderful and it's an important life skill that will stay with you forever!

Much better than Adam’s sponsored OnePlus video when it comes to the sponsor intruding on the video…

i LOVE YOUR WORK. But, how do you have cambros at home?

This is the only green bean casserole recipe I've found that uses a demi glace. Nice. I really like chedder on my green bean casserole, would this be fine with the demi glace? I Was thinking of doing chef John's French onion green bean casserole with demi glace in the cream sauce but I don't know if that would work

I would French cut the green beans in a food processor, and braise them.

Hey Ethan great recipe! Is there any chance you can make cornbread casserole.

I completely understand the x factor of soft green beans. I love a long slow-cooked green bean soup with a big old ham bone in there.

Damn dude elevating green bean casserole and making it bougie. Gonna have to try this

that cutie at the end omg

The way Ethan gobbled down the homemade stuff told me that it was better

Oooh that mushroom sauce got juicy!

I’m here because I have never heard of green bean casserole until today on Instagram. It looks interesting and it’s definitely an easy recipe to veganize

Just made this for a test batch before thanksgiving (do NOT make your family test subjects). I agree the blanch on the green beans needs to be longer, the amount of chew this had was too much for green bean casserole. The onions were 1000/10 and the soup is incredible. I am happy to have leftover demiglaze!

Big sponsoring poooooog. Gratz~~

For me, the canned green bean X factor is "elementary school lunch". Love them lol

Looks great! Well done on the sponsor :D

I'm second on you for that soggy limp green beans. Nothing wrong with crunchy fresh green beans, but that sogginess is just feels so juicy.

Fresh green beans are fine, but they have to be French Cut (split down the middle). If gives twice the vegetable surface area, but more importantly, it breaks the cylinder structure of the bean so that the beans can become floppy, much like spaghetti. Which was the whole point of the original recipe-to make something “healthy” emulate the mouth feel of a noodle casserole. Using regular cut beans? You end up with a bunch of al dente veggies resting in a bath of sauce. There’s no synergy between the beans and sauce. This is why you find the soggy, “overcooked” beans more satisfying. I happen to like canned French Cut green beans, and prefer them over frozen. The frozen are fresher, but they have to be cooked past al dente to make the casserole work. Canned beans stored in their own brine soften naturally, so you don’t have to cook them to death. The “crunch” in the casserole shouldn’t come from the beans-that’s what the fried onions are for. I switched to making my own sauce when I went plant-based. I find that the GB Casserole is one of the easiest Thanksgiving dishes to veganize and actually improve on the taste.

Where did you get your black hoodie?

That mushroom sauce would be absolutely incredible with some seared pork sirloin chunks stewing in there til tender, then served with some rice or mashes tatos and the green beans on the side... mmmmm 🤤 that's dinner right there.

Is there a best compromise between 30mins and 24 hours? Can you get pretty close on that mushroom demi glaze by using some boxed veggie stock, sautéed mushrooms, a splash of soy/balsamic vinegar, white wine and a gelatin pack?

@EthanChlebowski

2 жыл бұрын

I think I would get a nice boxed veggie stock and simmer the dried shitakes in it since those will be much more concentrated than fresh ones, then thicken with gelatin or pectin!

@catace123

2 жыл бұрын

This doesn't take 24 hours. It all came together for me in about 5.5-6 hrs. After doing it all, I would recommend Ethan's advice. Skip making the demi and just use a good broth and steep some dried mushrooms in it for a bit before adding it to the final pan sauce. Do all the other steps though. The onions were remarkable.

A completely wild thing I have done instead of the green bean casserole is frying onions and blanched green beans in tempura batter and serve with a soy mushroom reduction. It's veering off tradition wildly. My has made green bean casserole from snap but she just cuts and tosses in the raw green beans in the sauce at the end before baking. Everyone in my family prefers green beans with a snap so this prevents soggy beans.

I clicked instantly to see your recipe 😋 😭

I like to make my first strain of any stock through a strainer into a large pourable container....in the sink, thus obviating any mess..... Also find it useful to use tongs or even a spider to remove the largest chunks before the first straining.... And then, since the container has a lip, I can pour it back into the pot on the stove without making a massive mess.

@theouthousepoet

2 жыл бұрын

Not exactly camera-friendly! Which is why he probably does the same when he's not recording it! lol

I agree about the beans. I'm not a fan of stiffer green beans. Though I bet fresher beans would be better if cooked long enough.

Our favourite home cook got a Oneplus sponsor!!

It’s all about the Soggy Beans!!

Can we get a full is it worth it series?

Not going to lie after you made everything and before you taste tested it I thought to myself "i would do everything the same other than the fresh green beans because the mushy green beans are amazing"

"We've all had the classic pre-packaged green bean casserole countless times..." excuse me sir, I have never heard of such a thing.

@valvenator

2 жыл бұрын

I'm so old that I'm retired and never had green bean casserole, period!

Ethan's pouring is pure Chaotic Neutral

As someone who enjoys canned green beans over fresh, I completely understand you Ethan.

Looks very tasty never actually seen Green bean Casserole being a Limey I'm guessing one could just used frozen green beans for this.

Do you have the link to the written recipe?

The spillage is real in this video

I'd highly recommend adding cheese to these

I've actually never had it nor interested, but I still appreciate the video insight.

Great video ethan, but I noticed you spilled a bunch of your demi glace on the cutting board. Can we get a video on how to not spill our liquids everywhere?

10:00 please press clear on the microwave

Have you done a video on what the best way to cook vegetables are? I'm trying to make healthier sides and that taste great too!

@notverysur3rightnow145

2 жыл бұрын

Vegetable in some sort of curry/veg soup is a delicious and healthy way which I like

@Shoddragon

2 жыл бұрын

Probably the easiest method is to cook the vegetables in salted, boiling water until they reach your desired texture and then go from there. With green peas, I boil them until they are almost falling apart, drain the water and then aggressively mix in butter/garlic powder and maybe some cheese. It creates a mix between whole peas and mashed peas that is awesome. With broccoli, I'll cook it until soft,drain the water, let it dry a bit and then stir fry it with what I have on hand (often soy sauce, garlic, ginger, rice wine vinegar, sesame oil, etc). With cauliflower, I'll cook until extra soft, drain the water, put it back in the pot and then pulverize it with my immersion blender with some cheese, butter, cream cheese, etc to make creamy cauliflower mash. The possibilities are endless!

@theouthousepoet

2 жыл бұрын

@@Shoddragon did you miss the part about healthy? lol

@Shoddragon

2 жыл бұрын

@@theouthousepoet Everything I mentioned was healthy. Green Peas, Broccoli and Caulfilower are awesome for you AND are significantly lower calorie+higher fiber than their starchier counterparts (bread, rice, pasta and potatoes). Boiling vegetables in water first allows you to cook them without adding additional calories as well.

@theouthousepoet

2 жыл бұрын

​@@Shoddragon sorry I meant the cheese/butter/cream cheese additions that you mentioned. Obviously, the vegetable parts of your recommendation are still vegetables, which are healthy. That said, boiling is quite a harsh process that displaces the nutrients from the vegetables into the water. If you're able to incorporate that water into the dish you're making, you'll be able to keep those nutrients within! I do this (though not always possible, depending on the dish) by using far less water than usual (ie: 1 cup of water instead of 4 cups of water) and letting most of it boil away in the process (adding more when necessary) and then using that liquid in the dish! Cheers :)

Even using store bought vegetable stock to make the sauce is 10x better than the original imo. But this recipe sounds amazing.

One plus got you, Adam, and Stephen lol.

Green bean hotdish. Also, try tator tot hotdish too! MN delicacy

@VintageRitz

2 жыл бұрын

Casserole (lol).

Take a shot every time Ethan says "actually." Heh. Nice job, Ethan. You know I'm just yanking your chain.

@EthanChlebowski

2 жыл бұрын

I noticed that too while editing, it must have been the word of the day.

@phillipschmidt5151

2 жыл бұрын

And chug a beer for “ready at a moments notice”. Hammered before the casserole even goes in the oven

@TheWarrrenator

2 жыл бұрын

@@EthanChlebowski “Thesaurus” should be the word of tomorrow.

I don’t have a freezer is it necessary to freeze? Or can I just keep in the fridge?

To be honest, I could probably eat that sheet pan of roasted vegtables. Somehow it feels like a waste just to turn all of them into a broth. I don't know why. Overall the end result looks delicious. Also I understand what you mean with the green beans, I prefer the frozen floppy kind for some reason, the tougher kind tend not to give the mouth feel that I enjoy, IDK.

Looks good! Although (I am not American and maybe thats the reason) but I kinda feel that this dish was really overcomplicated for what it is… I think you can get a really good mushroom sauce with way less steps and dishes… just use enough mushrooms and good technique, no need to go all french fine-dining stuff… The fried onions and beans both take 5 mins. I dont know maybe its just me.

I'll try pole to pole more !

Do you have a recipe for a tuna sandwich you could share?

Curious about the recent interest in these large 4 quart containers for tasks that could be done in bowls? Seems like they'd be harder to clean. But if there's some secret here, I'd be super interested to find out! (PS love all the videos man😁)

@theouthousepoet

2 жыл бұрын

Ethan's mentioned before in other videos that he doesn't like having lots of different types of things (ie: he only uses those storage cylinder containers that can stack that all of the same lid, etc. etc.). I'm sure these 4q containers are usable for a bunch of different tasks and therefore became a new de facto tool.

@Burritosarebetterthantacos

2 жыл бұрын

Quart containers are an absolute staple in a professional kitchen. Id say its as simple as that. Ive used them for years.

Ethan how many cubes/grams did you end up with total? Could I make the single batch of demi glace and have enough for 2 dishes? (One to experiment with ahead of time and one for the actual holiday?)

@EthanChlebowski

2 жыл бұрын

Yep you'll have a ton leftover! I made this twice and still have like 10 - 15 cubes left.

@catace123

2 жыл бұрын

@@EthanChlebowski Thank you! You removed the dried mushrooms from the broth before adding the dry ingredients, right?

Could you put the recipe on your site, or does OnePlus prevent this? I can't pull a PDF into Paprika.