I grew up cooking a LOT with convenience foods, especially when it came to Thanksgiving. As I’ve gotten older and my tastes have changed I really enjoy trying to take some of the traditional recipes I grew up eating and cooking and adapt fresher versions. Today I’m sharing what is seriously the best green bean casserole ever, I’m not exaggerating! Once you make this green bean casserole without canned soup you’ll never go back!
Please don’t read the recipe and think it’s complicated, I promise you it’s not. It comes together quickly and you can prep it ahead of time and pop in the oven when you’re ready if you’re making it for Thanksgiving. (I make it year round, it’s that good!) I normally don’t include in-process photos of my recipes but I thought it would be helpful here so read on or click here to skip to the recipe.
To start you’ll partially cook the green beans by boiling them for just three minutes in salted water, then setting them aside. Next, we’ll prepare the mushrooms by sautéing them in olive oil and butter until they are dark brown and incredibly tender. We’ll also set those aside so we can prepare the Bechamel sauce that will replace the condensed soup in the recipe.
The sauce is made by creating a roux from butter and flour. Keep your whisk handy and heat low as you stir constantly and the roux turns golden brown. When it’s ready you’ll add the milk and heavy cream and bring to a simmer. Continue to whisk often as the sauce cooks and thickens. Finally, you will add the seasoning and cheese then pour it over your veggies.
The casserole will bake first covered, then uncovered for a total bake time of about 50 minutes. We do include those crunchy fried onions at the end because there’s just no good substitute for them and they are truly the finishing touch!
See? Not so hard, and totally worth it!Print
This is the best green bean casserole we’ve ever tried, and no canned soup is required!
- 1 pound fresh green beans, ends removed
- 1 tablespoon extra virgin olive oil
- 4 tablespoons unsalted butter, divided
- 8 oz baby bella mushrooms, sliced
- 2 sprigs fresh thyme
- 1 tablespoon all-purpose flour
- 3/4 cup heavy cream
- 1/2 cup whole milk
- 2 cloves minced garlic
- 1/4 cup grated parmesan
- salt and pepper
- 1 cup fried onions
- Preheat oven to 375 degrees.
- In a large pot, bring salted water to a boil. Drop in green beans and cook for three minutes. Drain and set aside.
- In a large skillet, heat olive oil on medium-high heat. Add mushrooms and cook for two minutes without stirring to brown. Add 2 tablespoons of butter and thyme. Cook about 5 minutes, stirring mushrooms occasionally until deep brown on both sides and tender. Set aside.
- In a small saucepan, melt 1 tablespoon of butter over medium-low heat. Add flour and whisk constantly until the roux turns golden brown, about 5 minutes.
- Continue to whisk as you add heavy cream and milk. Increase heat to medium and simmer, whisking occasionally, until sauce thickens and bubbles, about 5-6 minutes.
- Remove the sauce from heat and stir in garlic and cheese. Salt and pepper to taste.
- Remove thyme sprigs from mushroom and arrange both green beans and mushrooms in a 9 by 9 baking dish. Pour sauce over the vegetables and stir slightly to mix.
- Cover dish tightly with foil and cook for 25 minutes.
- Remove foil and cook an additional 15 minutes.
- Sprinkle onions over the top of the casserole and cook an additional 5 minutes.
- Let sit ten minutes before serving.
Adapted from Bon Appetit
Keywords: green bean casserole, thanksgiving, casserole
Have you started planning your Thanksgiving menu yet? Here are some of my other favorite Thanksgiving recipes: