Happy Thanksgiving Week, Friends! Today I am talking all things Green Bean Casserole, because is it really Thanksgiving if no one makes this dish? I know, I said “casserole” and I might have lost half of you – but if you are still reading this, don’t stop! Green Bean Casserole is an American tradition during the holidays, and especially for Thanksgiving. History.com reports the recipe being in print since 1955! I won’t bore you with the rest of GBC’s conception story, but if you are a nerd like me, take some time to look it up. We owe Dorcas Reilly and Campbell’s Condensed Mushroom Soup big-time.
However famous Green Bean Casserole is, it can sometimes get a bad reputation for the layers of canned, over canned, over canned ingredients. But did you know that From Scratch Green Bean Casserole is super easy to make? And it BLOWS the canned, over canned, over canned versions completely out of the cornucopia! ( Just a bit of Thanksgiving humor for you) You won’t want to go back and this recipe is well worth the effort. If you MUST take a shortcut, I’ll let you do so with the fried onions, BUT SERIOUSLY, DON’T! The homemade version of fried onions is absolutely delicious: think about the idea of eating canned onion rings over fresh ones – does that motivate you? I’m here to help! 🙂
Make Ahead Tips:
- You can easily make the fried onions ahead and store in an air-tight container for a few days. That way, they will be ready to top the casserole when you are.
- Green Bean Casserole can also be made ahead 2 days early. Just keep the casserole in the refrigerator until ready to heat. Top with onions, cover with foil, and proceed to the warming instructions. Note that it will take longer for the casserole to come to a nice bubble, so allow for extra cooking time.
From Scratch Green Bean CasseroleDifficulty: Easy
My recipe for From Scratch Green Bean Casserole will elevate your traditional canned version to new heights. Ditch the cans and enjoy a fresh Green Bean Casserole this Thanksgiving.
- Fried Onion Topping
1 red onion, thinly sliced
1 1/2 cup buttermilk
1 cup all-purpose flour
1 cup Panko crumbs
1 tablespoon dried thyme
1 tablespoon dried parsley flakes
- Green Bean Casserole
2 pounds fresh green beans, trimmed and cut into 2-inch pieces
1/4 cup salted butter
1 pound baby bella mushrooms, trimmed and sliced
3 cloves garlic, minced
2 teaspoons fresh thyme
3-4 tablespoons all-purpose flour
1 1/4 cup heavy cream
1 1/4 cup chicken broth
3/4 cup grated Parmesan cheese
1/8 teaspoon pepper
1/2 teaspoon Kosher salt
- Fried Onion Topping
- Combine the sliced red onions and buttermilk in a large mixing bowl and toss to thoroughly coat the onions. Place in the refrigerator for at least 15 minutes.
- In a separate small bowl, mix the flour, panko crumbs, dried thyme, and dried parsley. Transfer to a shallow dish – you will use this to dredge the onions.
- Line a baking sheet with paper towels and place near your Dutch oven. You will use this prepared sheet after frying to drain the fried onions.
- Heat a Dutch oven with about 2 inches of vegetable oil and bring the oil to 375°F. If you see smoke, you need to lower the heat.
- Working in batches, take the onions out of the buttermilk and coat them in the flour mixture. Lower them slowly into the hot oil and fry until deep golden brown. I like to use a heat-proof slotted spoon to lift them back out. Place on the paper towels to drain.
- Green Bean Casserole
- Preheat oven to 350°F.
- Bring a large pot of salted water to a boil. Add the green beans and blanch for about 6-7 minutes until they are tender, but not overcooked.
- Drain the green beans and then place them in a bowl of ice water. Once cooled, drain again and set aside.
- Melt the butter in a Dutch Oven or large skillet over medium heat and add the baby bella mushrooms with a pinch of salt. Stir to coat and cook until tender, about 10 minutes. Add in the garlic and thyme.
- Sprinkle the flour over the mushrooms, one tablespoon at a time, and stir to coat. The flour should dry up most of the liquid at this point. After the flour is added, cook about 1 minute until it has been absorbed, and then slowly add the heavy cream and chicken broth while whisking constantly.
- Bring the mushroom sauce to a simmer and allow the liquid time to thicken, about 10 minutes. The sauce should reduce by about 1/3 and be thick enough to coat the back of a spoon.
- Stir in the Parmesan cheese and green beans. Taste for seasoning. This is where I add about 1/8 teaspoon of pepper and 1/2 teaspoon kosher salt. It typically does not need a lot of extra seasoning due to the chicken broth and Parmesan, so a little goes a long way here.
- Transfer the casserole mixture to a 9×13 casserole dish. Scatter the fried onions over the top. Bake for 15-20 minutes. The casserole should be bubbling when done. Serve hot.
- Green Bean Casserole Step #6: THIS IS A KEY STEP. If you are not patient, you will be left with soupy green bean casserole. We want it creamy, but NOT soupy. I find this step usually takes around 15-20 minutes, or until it is reduced by 1/3.
- This recipe is adapted from Simply Recipes, Green Bean Casserole from Scratch as well as my own trial-and-error.