Green bean casserole is a classic Thanksgiving side dish that never seems to get old. Although the condensed soup version of the green bean casserole recipe seems to be pretty popular, the homemade, from scratch, version is pretty easy to make and well worth the extra effort! Really it is as easy as sauteing some onions and mushrooms and then making a quick creamy broth before continuing to mix in the green beans and bake until golden brown. When you take the time to make it yourself, you can take a few extra steps to build up the flavour. Once the onions and mushrooms are just cooked you could move on to the next step but cooking them a bit longer until they caramelize a bit will pack in a wallop of flavour! For the sauce you can go with all cream or you can add some more flavour by using some broth and of course some white wine will help you deglaze the pan. Cheese is always a welcome addition to the creamy sauce and you can change things up by using different a cheese every once in a while. The french fried onion topping is one of my favourite parts of the green bean casserole and they are also the one part that I am willing to go with pre-made for as they can be a bit of work to make yourself. You really cannot go wrong with green beans and creamy mushrooms!
Green Bean Casserole
Green beans baked in a creamy mushrooms sauce and topped with golden brown bread crumbs and french fried onions in this classic Thanksgiving side dish that is really easy to make from scratch.
- 2 pounds green beans, trimmed and cut into bite sized pieces
- 2 tablespoons butter
- 1 small onion, diced
- 8 ounces mushrooms, sliced
- 1 clove garlic, chopped
- 1/2 teaspoon thyme, chopped
- salt and pepper to taste
- 2 tablespoons flour
- 1/2 cup dry white wine
- 1 cup vegetable or chicken broth
- 1/2 cup heavy cream
- 1 cup gruyere or cheddar (optional), grated
- salt and pepper to taste
- 2 tablespoons butter, melted
- 1/2 cup panko bread crumbs
- 1/4 cup french fried onions
- Bring a large pot of water to boil, add the green beans, cook until they just start to turn tender and plunge then them into cold water.
- Melt the butter in a pan over medium heat.
- Add the onions and cook until tender, about 5-7 minutes.
- Add the mushrooms and saute until the mushrooms start to caramelize, about 10-15 minutes.
- Add the garlic and thyme and saute until fragrant, about a minute.
- Sprinkle then mix the flour in and cook for another 2 minutes.
- Add the white wine and deglaze the pan.
- Add the broth and cream and simmer until it thickened, about 2-3 minutes.
- Add the cheese and let it melt, season with salt and pepper and remove from heat.
- Mix the green beans into the mushroom sauce and pour into a baking dish.
- Mix the melted butter, bread crumbs and french fried onions and sprinkle onto the casserole.
- Bake in a preheated 400F/200C oven until the sides are bubbling and the top is golden brown, about 10-15 minutes.
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