Thanksgiving Recipe: Classic Green Bean Casserole
This week’s recipe is Classic Green Bean Casserole. “Classic” green bean casserole means different things to different people. For some, green bean casserole consists of frozen and canned ingredients, quickly tossed together and baked as the token green vegetable for the Thanksgiving table. Others see green bean casserole as an opportunity to make every component from scratch, using only fresh green beans and making their own mushroom sauce and crispy fried onions. This is the new classic, a middle ground between convenience and comfort, without a sacrifice of quality or flavor.
Serves 8 to 10
What You Need
– 4 tablespoons unsalted butter
– 12 ounces mushrooms, stems removed and chopped
– 2 cloves garlic, minced
– 1/4 cup all-purpose flour
– 2 cups whole milk
– 1 cup low-sodium chicken or vegetable broth
– 1 teaspoon tamari or soy sauce
– 1/2 teaspoon freshly ground black pepper
– 1/2 teaspoon freshly grated nutmeg
– 2 (6-ounce) cans French’s Fried Onions, divided
– 1 1/2 pounds frozen green beans, thawed and drained
– Measuring cups and spoons
– Chef’s knife
– Cutting board
– Straight-sided skillet
– 9×13-inch baking dish
– Spatula or wooden spoon
- Prepare the oven. Arrange a rack in the middle of the oven and heat to 325°F.
- Cook the mushrooms. Melt the butter in a large, straight-sided skillet over medium-high heat. Add the mushrooms and cook until reduced by half, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Make the gravy. Sprinkle the flour evenly over the mushroom mixture and stir to combine. Cook until the flour is no longer dry, 1 to 2 minutes. Add the milk, chicken broth, tamari or soy sauce, pepper, and nutmeg, and bring to a simmer. Simmer until the sauce is thickened, 3 to 5 minutes.
- Add some of the onions and green beans. Remove the sauce from the heat, add the green beans and 1/2 a can of the fried onions, and stir to combine. Transfer the green bean mixture to a 9×13-inch baking dish and spread into an even layer.
- Top and bake. Sprinkle with the remaining 1 1/2 cans onions. Bake until golden and bubbling, 12 to 15 minutes.
- Cool before serving. Let cool 10 minutes before serving. The sauce will thicken as it cools.
- Make ahead: Assemble the casserole without the crisp onion topping and store tightly wrapped in the refrigerator for up to 3 days. Remove from the refrigerator while the oven preheats. Top with the fried onions and bake.
- Storage: Store leftovers tightly wrapped in the refrigerator for up to 1 week.
Are you hungry yet? These recipes have me ready to crowd into the kitchen with my family as we all prepare our favorite dishes. Next week we’ll be sharing our favorite way to prepare the turkey!