fresh green bean casserole

I first published this recipe in the first Friendsgiving I shared on this blog in 2012. This is still my go-to green bean casserole that I make over and over again. In my opinion, this is the best green bean casserole recipe because it’s creamy, has lots of flavor, and while it’s not as easy to make as the canned version, it’s still very simple and worth the effort.

This is a version made from scratch. That means using fresh green beans and mushrooms instead of canned ones. But it’s still a classic. We’ve also created a Thanksgiving Guide to help you plan your entire Thanksgiving if you’re hosting one.

Related: 20 Easy Thanksgiving Side Dishes: Air Fryer Green Beans and Roasted Green Beans.

I have left an original photo to show you how to make this recipe. ramekinsbut I also added some updated photos.

This gave me an excuse to make this recipe again and my husband and I had it with yakitori one Tuesday night. It felt like a mini-vacation even though there was no turkey involved.

For the longest time, I didn’t like green bean casserole. For me, it usually felt too soft in texture. I also thought it was an odd combination of green beans and a creamy soup (that is, when made with condensed cream of mushroom soup).

However, the first time I made it I used fresh green beans. And my opinion has changed. Forever.

material

• green beans
• mushroom
• onion
• olive oil
• butter
• all-purpose flour
• milk
• chicken stock
• pepper jack cheese
• salt and pepper
• french fried onion

I like button mushrooms, but cremini mushrooms would also be great. You can also add some minced garlic and some fresh herbs like rosemary or thyme. You can also use cheddar cheese instead of pepper check. I think the onion topping is a must, but try using breadcrumbs for a crunchy topping instead.

direction

Trim the ends of the kidney beans and cut into 1-inch pieces.

Bring a pot of salted water to a boil and boil the green beans until tender. Drain and let cool (note that it will continue to cook a little longer). If it’s already as soft as you like, you can put it in ice water to stop the cooking process.

In a small saucepan, sauté the chopped mushrooms and onion in olive oil over medium heat until the onion is soft. Let’s set it aside.

Melt the butter in a frying pan. Add the flour and mix with a whisk. Cook/whisk this for 2 minutes.

Then add the milk and stock. Stir to combine. Add cheese. Season with a little salt and pepper, if desired. Next, add the green beans, onion/mushroom mixture and stir until all the green beans are coated. Next, mix in half of the crispy fried onions.

Pour this green bean mixture into ramekins or square baking dishes. Bake at 350°F for 28-30 minutes. Sprinkle with remaining French fried onions during the last 5 to 8 minutes of cooking. It will quickly become golden brown and crispy.

This green bean casserole is made with pepper jack cheese. This will give the sauce a little more creaminess and add some spice. I love the combination with crunchy French fried onions.

See more casserole recipes

You can make it ahead of time by following the recipe below until you bake it in the oven. Stop there, cover, and refrigerate the casserole until you’re ready to eat.

Then bake the casserole and top with additional French fried onions (at the end of the baking time).

I also think this casserole makes great leftovers the next day. Just store it in an airtight container in the refrigerator and heat it in the microwave. But it’s probably one of my favorite parts of Thanksgiving. It’s leftovers for the next day.

If you make this green bean casserole recipe, please let us know what you think in the comments! I hope you have a nice holiday. Shit. emma