Christmas
Classic Green Bean Casserole
Classic Green Bean Casserole made with fresh ingredients – no canned soup in sight! This irresistible side dish with green
- Prep 20 minutes
- Cook 1 hour
- Total 1 hour
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Now that you have the best roast turkey in the bag – see what I did there? – you best have the greatest side dishes to go with it.
Green bean casserole was originally created to promote a certain well known brand’s cream soups but it has become a true classic.
This version shuns anything in a can and instead uses fresh ingredients to create a side dish that’s pretty irresistible.
HAVE YOU MADE MY GREEN BEAN CASSEROLE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #Nusde and make my day!
Recipe
Green bean casserole
Green bean casserole is a quintessential Thanksgiving side dish. Topped with crispy onions it is totally irresistible!
- Prep 20 minutes
- Cook 1 hour
- Total 1 hour
Ingredients
- 6 tbsp unsalted butter plus more to butter the dish
- 1 ¼ lb (600g) green beans (trimmed)
- 14 oz (400g) chestnut button mushrooms (halved or quartered)
- 1 large yellow onion (peeled and finely diced)
- 1 cup (240ml) whole milk
- ½ cup (120ml) vegetable stock (I used Kallo stock cube)
- 2 heaped tbsp all-purpose flour ((= plain flour))
- 1 tbsp French’s yellow mustard
- 1 tsp Worcestershire sauce
- ½ tsp soy sauce
- 2 oz (60g) grated Parmesan cheese
- 3 tbsp French’s crispy onions (finely ground)
- 3 tbsp French’s crispy onions to top
- salt and freshly ground pepper to season
Method
- 1
Blanch the green beans in boiling water for about 5 minutes then drain and plunge into a bowl of ice water until cooled. Drain and set aside.
- 2
Preheat the oven to 375°F (190°C).
- 3
Melt two tablespoons of the butter in a large skillet or frying pan. Sauté the onion until soft – 4-5 minutes.
- 4
Add the mushrooms and cook, stirring often, for a further 8 minutes. Season with salt and pepper and transfer to an ovenproof baking dish.
- 5
Add the remaining butter to the pan. Once butter melts, whisk in the flour to make a roux. Cook, stiring, for a couple of minutes.
- 6
Gradually stir in the milk and vegetable stock, whisking until the the mixture thickens. Stir in the mustard, Worcestershire and soy sauce. Check the seasoning and adjust if necessary. Cool completely.
- 7
Mix with the green beans and mushrooms, stirring thoroughly to combine.
- 8
Sprinkle with the ground crispy onions and Parmesan.
- 9
Cook, covered with foil, for about 50 minutes until bubbling.
- 10
Uncover and cook for a further 10 minutes.
- 11
Serve topped with crispy onions.
Notes
If preparing the dish in advance, follow the method until step 7, chill in the fridge overnight then top with the Parmesan and ground crispy onions just before baking.
