Green Bean Casserole is a Thanksgiving staple. However, if you are wanting a new recipe for this side– this one is a MUST see!
NOT Your Mama’s Green Bean Casserole!!
Of course what we mean by this is that this recipe is anything BUT the traditional Green Bean Casserole with canned green beans, a Cream of Mushroom Soup can, and those French’s Onions on top. Don’t get me wrong. I love that traditional Green Bean Casserole and always have to go back for just one more spoonful before calling it quits on Thanksgiving Dinner! It’s SO good.
However, this recipe uses a few completely different ingredients, and it’s one you may actually be wanting to throw in to your recipe box this holiday season!
You might be thinking, hmm. I might not be able to switch out the classic green bean casserole for Thanksgiving Dinner –no one wants to disappoint a family member who was looking forward to a certain side dish!
If that’s the case, consider trying it out for a weekend meal! Or, even a separate holiday gathering. The fresh flavors add so much!
Using Fresh Produce:
The best part about this recipe is that the green beans are fresh! Yes! This is ideal if you’re not a fan of canned goods or just try to avoid them for nutritional reasons. Be sure to start with some good quality whole green beans.
Remember, if you’re purchasing from the regular grocery store, buy them as close to the day you’re preparing the meal as possible. I find that these go bad so quickly in my fridge.
You can opt for Green Bags or a produce saving container, but for food safety reasons I don’t recommend buying these too far in advance. Purchasing fresh green beans at a farmer’s market or smaller health and nutritional store is always another option to ensure freshness.
You will clean and cook your green beans first, and insert them into an ice water bath to stop cooking immediately after they are done.
You will also use fresh onions, garlic, and mushrooms for this recipe, rather than a can of cream of mushroom soup.
The mushrooms will be full of flavor in this recipe, since we actually saute them on the stove prior to adding to the casserole.
Let them get nicely browned and caramelized.
Kitchen Tip: If they stick to the bottom of your pan, just add a tsp of water and scrape any bits off as you stir. Be careful to just add enough to evaporate away with the heat of the pan.
This recipe uses a cast iron pan, which also doubles as a serving dish! It holds in heat well and if you’re making this for Thanksgiving you won’t have to worry about reheating while the other food finishes up.
Adding Toppings to Your Green Bean Casserole:
Add your delicious sauteed mushrooms and garlic, and pile high with your other toppings.
The bacon is one thing I would honestly make ahead of time for this dish. If you’re adding this to your Thanksgiving Day menu, pre-cook that bacon and save yourself the extra time and dishes.
An alternate idea is to buy pre-cooked bacon and crumble over the top of your casserole.
Bake your casserole just as you would any traditional green bean casserole, in the oven for about 30 minutes.
The toppings will be well-browned and the green beans should be soft but not mushy. If you prefer firmer green beans, adjust down the cooking time to 20-25 minutes.
Add this to your plate and enjoy! We love all the fresh flavors and the balance of the green beans against the salty bacon, French Friend Onions, and parmesan. Yum!!
Print Your Green Bean Casserole Recipe Here:
- • 4 cups Green Beans, trimmed, cut into 1" bite size pieces
- • 4 tbsp. butter, divided
- • 1 cup Onion, diced
- • 4 cups Portobello Mushrooms, sliced
- • Salt and Pepper to taste
- • 2 Garlic Cloves, minced (or prepared diced garlic).
- • 1-3 tablespoons Cornstarch
- • 3 cups Whole Milk
- • 1 cup Parmesan Cheese
- • 1 ½ cup Fried Onions
- • Crispy Bacon for topping
Preheat oven to 350°. Prepare a bowl with water and ice.
On a cutting board, slice and prepare green beans. Cut into bite size pieces.
Bring a pot full of water to a boil and cook the beans until very tender. Transfer to the ice water bowl, allow to cool and drain quickly.
Spray a 8x8 casserole dish or skillet with nonstick spray and place green beans in an even layer into the dish. Set aside.
.In a large ovenproof skillet over medium heat, melt 2 tbsp. butter.
.Add onion and cook, stirring occasionally, until tender, about 5 minutes.
Keep onion in pan and add mushrooms and season with salt and pepper.
Cook, stirring often, until mushrooms are golden, about 5 minutes more.
Stir in garlic and cook until fragrant, 1 minute, then transfer onion and mushroom mixture on top of green beans.
In same skillet over medium heat, melt the rest of the butter.
Whisk in 1 tabelspoon cornstarch. Gradually add milk and season with salt and pepper.
Bring to a simmer and cook until thickened, about 5 minutes. If you prefer, add additional cornstartch to ensure the mixture has a good "Cream of Mushroom" soup consistency. It should be thick enough to scoop.
Remove from heat, then add green bean mixture to skillet (or pour soup mixture over the green beans in the casserole dish) and toss until even combined.
Add parmesan cheese generously over the top. Add fried onions and crispy cooked bacon slices for more flavor.
Bake until bubbling, about 30 minutes.
Servings size may vary.
Note: I used sliced mushrooms for this and it worked great. You can use your preferred variety.
You can also use canned green beans in place of fresh- Use (2) 10 oz. cans. Nutrition will vary!
Amount Per Serving: Calories: 630Total Fat: 36gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 79mgSodium: 1119mgCarbohydrates: 57gFiber: 9gSugar: 21gProtein: 25g
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