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The Iconic Thanksgiving Side Dish
This year an estimated 20 million people will make green bean casserole. The most famous version is the iconic version on the side of the Campbell’s cream of mushroom can.
Dorcas Reilly created the recipe in 1955 while working for Campbell’s Soup. Her goals were straight forward, first, they needed to be simple and easy to prepare. Second, they needed to use ingredients common in American pantry’s at the time.
I have been making Thanksgiving dinners for over 18 years. I have always included a green bean casserole on Turkey Day. In the beginning I made the canned soup version. It was super easy and took a minimal amount of time and focus, on what is always a busy day.
Scratch Made Green Bean Casserole
Several years ago I began to make a scratch made version. What I found was, it doesn’t take that much more time or effort. The payoff though comes from the huge flavors developed from the fresh ingredients. This recipe will be a game changer on your Thanksgiving table this year.
I started out making the crispy onion straws. I made a double batch last night. I snacked on some last night and had the rest already done for today. Get the recipe here: Super Crispy Onion Straws
Start off by 3 quarts of water into a stock pot and bring to a boil. add a couple of healthy pinches of sea salt to the water, 2 -3 tablespoons. When the water begins to boil add the green beans. Bring the pot back to a boil and cook 5 to 7 minutes. The beans should be a bright green color.
Remove the beans from the cooking water and plunge them into the ice bath to stop the cooking. Remove the beans from the water to a paper towel lined sheet pan. Remove the beans from the water to a paper towel lined sheet pan.
Add 4 tablespoons of butter to a large skillet, I use one of my trusted cast iron skillets. Add the mushrooms and sauté for 5 to 6 minutes. Sprinkle the flour over the top and stir to incorporate. Cook for 2 to 3 minutes to allow the flour taste to cook out.
Add in warm chicken stock stirring to incorporate. Cook for another 3 to 5 minutes. At this point it’s all about building the layers of flavor.
Add in the heavy cream. Cook another 2 to 3 minutes. Now add back in the blanched beans stir and then add 1/2 cup of the crispy onion strings. Give it a good stir and remove from the heat. Pour into a buttered casserole dish and top with the remaining crispy onions.
Cover with foil, place into the oven at 350 and bake for about 30 minutes covered. Uncover and bake 20 more minutes. Serve immediately. Happy Thanksgiving from my family to yours!
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Southern Green Bean Casserole
Green bean casserole has long been a staple on Southern Thanksgiving Tables. This scratch made version is easy and adds so much flavor that will have you coming back for seconds.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 People
Ingredients
- 1.50 Pounds French Green Beans
- 4 Tablespoons Unsalted Butter
- 12 Ounces Mushrooms
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Black Pepper
- 3 Tablespoons All Purpose Flour
- 1 1/2 Cups Chicken Stock
- 1 Cup Heavy Cream
- 2 Cloves Garlic (Smashed) I used a garlic Press
Instructions
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Make ahead 1 batch of Super Crispy Onion Strings.
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Add 3 quarts of water to a stock pot and bring to a boil. Add a couple of health pinches of sea salt to the water. About 2 tablespoons.
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While the blanching water is coming to a boil. Fill a large bowl with Ice and water to place the blanched beans in, this will stop the beans from cooking and hold the deep green color.
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Once the salted water is up to a boil add in the green beans, bring back to a boil and cook for 5 to 7 minutes. They should be bright green at this point. Remove the beans with a kitchen Spyder or use a strainer to drain.
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Immediately place them into the ice bath to stop the cooking process. once they are cooled drain and place onto a paper towel lined sheet pan to dry until needed.
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In a large skillet over medium heat, add 4 tablespoons of butter and add in the mushrooms. Cook the mushrooms 5 - 6 minutes stirring occasionally. sprinkle with3 tablespoons of all purpose flour. Stirring constantly cook for about 2 -3 minutes to allow the flour taste to cook out.
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Warm the chicken stock on the stove, just to a simmer. You don't need to bring it to a boil. Add the warm stock to the pan and give it a gentle stir.
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Add the cooked green beans to the pan and stir to incorporate. leave for 2 to 3 minutes to allow the green beans to come back to temperature and allow all of the ingredients to meld together.
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Place into a buttered casserole dish and bake in a 350 degree oven for 30 minutes covered wit foil, uncover and bake 20 additional minutes. Serve immediately.
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