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Green bean casserole is the quintessential Thanksgiving side. Bizarrely, I never had it on my Thanksgiving table growing up, but I’ve become obsessed as an adult. For this recipe, I ditched the canned cream of mushroom soup and opted for a super-simple cream sauce and sautéed some fresh mushrooms instead. Fresh, frozen, or canned green beans work. Green beans aren’t in season during November, so if you’re more into using frozen, do it! Frozen green beans have been preserved at their peak, so they taste very comparable to fresh. You can blanch frozen or fresh ones to get them tender.
If you’re using canned green beans, it’s not our first choice, but no need to blanch them. The biggest reason I didn’t love the idea of canned cream of mushroom soup is that I don’t feel like there’s strong enough mushroom flavor. This sounds fancy, but it’s seriously melting butter, whisking in a little flour, and pouring over milk. Let that mixture simmer—and thicken—on your stovetop and there’s the creamy element of green bean casserole you know and love, only no gloppy texture allowed. Although not classic, some recipes call for mixing shredded cheddar into the green bean mixture.
As a big time cheese lover, I can totally get behind this, though we don’t include in the recipe below. If you want to add cheese, don’t use more than a cup. Gruyère, Parmesan, or Monterey jack would all be delicious. The only ingredient as essential to green bean casserole as green beans is French’s fried onions. Try our Vegan Green Bean Casserole! Let us know how it went in the comment section below!