Southern Recipes
I finally tackled a recipe I’ve been meaning to recreate for years: from-scratch green bean casserole (over at The Kitchn.) As if fresh green beans bathed in a creamy, dreamy mushroom béchamel wasn’t enough, I topped it off with grated sharp cheddar and crispy beer-battered Vidalia onions. Campbell’s, eat your little heart out!
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Hey y'all! I'm Nealey Dozier, professional (over)eater! I am a former wedding & event planner turned chef, culinary instructor, recipe developer, freelance writer, and food photographer.
I currently call Atlanta home, along with my fiancé Walt and our two hungry bullpups, Goose & Robert.
Dixie Caviar is where I share my passion for good food and casual entertaining, with a flare for all things Southern!
{ 5 comments… read them below or add one }
Love this Nealey! I’m going for it….
I’m the first one to admit that I hate green bean casserole…in the form we all know it. You know, the canned Campbell’s goop, onion space crunches, canned mush green beans. Yuck, yuck, yuck. However, your recipe from scratch, with the mushroom bechamel and the beer battered fried real onions…? Wow. You’ve converted me to the level of intrigued. I can’t wait to try (and devour) your recipe. Fantastic recipe revamp!
Thanks, Josie! It was a deliciously fun project, and a new holiday staple at our house! I could eat buckets of the fried onions
Nealey…. This was AMAZING!!! We had this for dinner tonight and my future sister-in-law who despises onions devoured this dish!!!! Hope you have a wonderful Christmas!!
Laura
I’m so glad you enjoyed it, Laura! It is definitely a new staple at our family holidays. Hope you’re doing well! xo, Nealey