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Is there a dish more expected and roundly beloved at the holiday dinner table than green bean casserole? Other than the main event, I think not. It has been years (like back in high school when Mom made it) since I have had this American staple, mainly due to the fact that I avoid canned condensed soups. Yes, the cans are quick and convenient, but the positive qualities end about there. Knowing that many of you (including family and friends) enjoy this dish, I thought it was high time to go homemade and put it back on the table.
I have one child that does not care for mushrooms. I have one child that does not care for green beans. I have one child that does not care for either. However, all three children more than care for this dish. In fact, they go back for more!!
First, the beans are blanched until tender. I like mine a bit more on the tender side, but cook yours according to your own texture preference. It will also depend on the type of bean. I like to use thin haricot verts, but use what you can find and blanch them until desired tenderness. (Take a bite to be sure). Once baked, the texture will not change much, the beans just absorb some of the good sauce flavor. Speaking of sauce, it starts with a bit of butter (always good) and diced mushrooms. I add shallots for a mild onion flavor and a clove more of garlic. Flour, chicken stock, and cream are added to make a thick sauce. To take the flavor and creaminess to another level, I add a bit of Gruyère cheese (an aged white Cheddar is tasty, too) and a splash of sherry. Married with the mushrooms, shallots, and cream, it is a classic combo of flavors.
As far as the topping, it is a blend of old vs. new. A few cups full of those french-fried onions for nostalgia purposes along with the addition of Panko crumbs makes for a crunchy and pick-worthy topping that adds that loved texture and flavor.
After all that, there is still more. This dish can be made ahead of time-- bonus for the holidays! The topping can be stored in an airtight container in the refrigerator, then combined with the fried onions just before cooking. Once the beans and sauce have cooled separately, they can be combined. Transfer the mixture to the baking dish, cover with plastic wrap, and refrigerate for up to 24 hours. To serve, remove the plastic wrap and cover with foil. Heat the the casserole in a 425º F oven for 10 minutes. Remove the foil, add the topping, then bake for another 10-15 or until browned and bubbling. (I have included this in the recipe below).
I may have forgotten (o.k. avoided) this all-American side dish in the last several years, but I can honestly say that now, my family will never have a holiday without it!
Other sides dishes you might enjoy for Thanksgiving
