Better Than Your Mom’s Green Bean Casserole
The only green bean casserole recipe you’ll need for your holiday spread. It’s creamy, cheesy, has a pop of freshness and the crunchy topping is irresistable!
It’s November ya’ll and Thanksgiving is in exactly 17 days! That means there’s a little less than 3 weeks to get your menu together (you should be getting it together now) and practicing any new or difficult recipes you plan on debuting on Turkey Day. That’s why I’ve been making this series of recipes you can make for Thanksgiving, along with tips for using the techniques to make other dishes. Today’s recipe is Green Bean Casserole and the technique here: roux!
Inspiration for this Green Bean Casserole
Green Bean Casserole is one of those things you either grow up having on your Thanksgiving table or you don’t. If you did, you swear your family’s version is the best and if you didn’t, you usually never think twice about it. I definitely did not grow up with Green Bean Casserole, but we always had other kinds, so it made me wonder, why not green bean?
So I went on a mission to not only try it, but make a signature version that will be apart of my family’s tradition for years to come. And I delivered! This perfect side dish is creamy, savory, cheesy and crunchy, all the things that make a perfect casserole and has just enough freshness to give it a taste of homemade love that you crave on Thanksgiving.
Tips for Crafting The Perfect Casserole
Finally, when making this or ANY pound cake, there are some steps that you will always do for the best outcome:
- Create Your Own Topping: You have the choice of frying your own onions or using pre-packaged French fried onions. For an extra layer of flavor and texture, enhance the pre-made crispy onions with a touch of butter, parsley, and parmesan. This crunchy topping not only adds depth to the casserole but also elevates its overall taste.
- Blanch the Green Beans: Don’t skip the blanching step. Not only does it preserve the vibrant color of the green beans, but it also ensures they’ll be perfectly tender in the final dish, having already released excess liquid during blanching. Say goodbye to soggy casseroles!
- Homemade Mushroom Sauce: While canned cream of mushroom soup is a quick fix, crafting your own mushroom sauce adds an abundance of flavor. You’ll enjoy a smooth, creamy and and velvety texture that elevates the dish beyond a one-note pre-made soup.
By following these tips, you’ll craft a Green Bean Casserole that’s sure to
impress your guests on Thanksgiving Day and become a cherished part of your holiday tradition.
That’s all I have for ya’ll today. If you make this, be sure to tag me using #lizeeangel or join the NikNacks and follow me!. You can find me on tiktok , pinterest, instagram, facebook, twitter and youtube!
Better Than Your Mom’s Green Bean Casserole
Ingredients
- 24 oz Fresh Green beans ends trimmed
- 2 tbsp grated onion
- 4 garlic cloves minced
- 8 oz cremini or white button mushrooms chopped
- 1 tbsp worcestershire sauce
- 1 1/2 tsp sherry vinegar
- 3 tbsp flour
- 3 tbsp butter
- 1 1/4 c chicken or veggie stock
- 1 1/4 c half and half
- 2 oz Gruyère
- 1 tsp cracked black pepper
- 1 tsp kosher salt
- 1/2 tsp fresh grated nutmeg
Crispy Topping
- 6 oz french fried onions
- 1/4 cup grated parmesan cheese
- 2 tbsp butter
- 1 tbsp parsley chopped
Instructions
- Boil a pot of water and once boiling, add a heaping pinch of kosher salt. Add green beans and cook for 1 minute. Add to ice bath to stop cooking.
- Prepare your topping by combing all ingredients in a bowl. Set aside and preheat oven to 375 degrees.
- Heat a medium skillet over medium heat. Add mushrooms and toss to coat. Allow mushrooms to cook in an even layer to release their liquid. About 15-20 mins.
- Next, add onions and cook until they are softened and fragrant. About 3 mins. Add garlic, worcestershire sauce, sherry vinegar and cook for another 2 mins.
- Add butter and allow to melt. Once melted, add in flour and cook for 3-5 mins, just until raw flour taste is cooked out.
- Slowly, pour in 1/3 of the stock, whisking continuously to avoid lumps. Add the rest of the stock in a slow and steady stream while whisking. Follow with half & half and stir until the sauce can coat the back of a spoon.
- Add cheese and stir to melt. Remove from heat and season with black pepper, nutmeg, cayenne and taste for any additional seasoning. Depending on the stock used, you may need to add salt as well.
- Drain green beans and pat as dry as possible. Stir to coat beans and arrange in a flat layer. Add prepared topping and put in oven.
- Bake at 375 for 15-20 mins, or until top is browned and casserole is bubbling. Allow to cool for at least 5-10 mins. Enjoy!
