Rule #318: Be nice to the casseroles.
Green Bean Casserole sometimes gets a bad wrap, and I’m really sad for it! I think it hurts the traditional side dish’s little ole feelings. I love this recipe because it uses fresh green beans, savory mushrooms, and an always favorite: cheese! It’s also easy to assemble so Thanksgiving Dinner doesn’t have to be stressful!
Using fresh green beans over their canned counterparts is truly a game changer. They retain their texture and don’t get all mooshy. Just chop 12 oz. to 1 lb. fresh, trimmed green beans into 1″ pieces.
To make things easier, I always suggest chopping your veggies the day before Thanksgiving to make the day go smoother. I diced 1/2 a medium yellow onion in preparation for this Green Bean Casserole.
First, In a large skillet over medium-high heat, melt 5 tbs. unsalted butter. Sauté your diced onion and 1 lb. sliced baby bella (or white button) mushrooms until softened (about 8 minutes), stirring occasionally.
Meanwhile, pour 4 cups (1 quart) chicken stock into a large stockpot. Bring to a boil, then add in your fresh green beans. Boil for 10 minutes, then drain, rinse with cold water, and set aside.
I like to season my Green Bean Casserole with 1/4 tsp. Kosher salt, 1/8 tsp. freshly ground black pepper, and 1/4 tsp. garlic powder. It gives the dish just enough seasoning without being overpowering. You can also mix these spices ahead of time and store in an airtight container, too.
Next, in a large bowl, combine 2 (11-oz.) cans of cream of mushroom soup with 1 (6-oz.) can French-fried onion rings and the seasonings.
Then, add in your cooked onions and mushrooms and 1/8 lb. of shredded Gruyere (or Swiss) cheese.
Next, stir in your cooked green beans until everything is well combined.
Finally, pour into a baking dish coated with cooking spray. Top with the remaining 1/8 lb. shredded Gruyere (or Swiss) cheese. Bake at 350 (uncovered) for 30 minutes. Let rest 5 minutes before serving.
Well hello there, you Sassy Cass-e-role, you! Looks like you’re getting all the love you deserve on that Thanksgiving Table.
Suggested Recipe Pairings:
I hope you and yours enjoy a warm and hearty Thanksgiving Day!
Green Bean Casserole
5 tbs. unsalted butter
½ medium yellow onion, diced
1 lb. baby bella mushrooms, sliced (white button work, too)
12 oz. – 1 lb. fresh green beans, ends trimmed and cut into 1” pieces
4 cups (1 quart) chicken stock
2 (11-oz.) cans cream of mushroom soup
1 (6‑oz.) can French‑fried onion rings
¼ tsp. Kosher salt
1/8 tsp. freshly ground black pepper
¼ tsp. garlic powder
¼ lb. Gruyere cheese, shredded (Swiss works, too)
Preheat the oven to 350 degrees.
Melt the butter in a large skillet. Sauté the onions and mushrooms in the butter until softened (about 8 minutes).
Meanwhile, boil the green beans in the chicken stock for 10 minutes. Drain, rinse with cold water, and set aside.
In a large bowl, combine the onions, mushrooms, green beans, mushroom soup, onion rings, and seasonings. Stir well. Add in half of the Gruyere cheese; stir to combine.
Pour into a casserole dish sprayed with cooking spray. Top with remaining Gruyere cheese. Bake, uncovered, for 30 minutes. Let rest 5 minutes before serving.