You can’t talk about Thanksgiving without taking about green bean casserole. This creamy side dish has been a turkey day staple for years and usually involves a can of cream of mushroom soup and either frozen or canned green beans. Not this time.
Tender haricots verts add freshness while a creamy béchamel sauce with sautéed mushrooms will make you never reach for a can of cream of mushroom soup again. Yes, it takes a little bit more time to make this dish from scratch, but the effort is worth it.
There is one “homemade” exception. One could certainly fry your own onion rings for the crunchy garnish, but I don’t think they would beat out French’s® French Fried Onions in a taste test. Plus try to name me the cook who doesn’t like nibbling on these salty treats while making green bean casserole. Happy cooking!
10 Days of Vegetable Sides Recipes
Day 1: Creamed Spinach
Day 2: Curried Coconut & Acorn Squash Soup
Day 3: Savory Leek and Onion Bread Pudding
Day 4: Maple-Dijon Brussels Sprouts with Country Ham
Day 5: Winter Greens with Garlic and Bacon
Day 6: This Recipe
Day 7: Beet Chutney with Apples and Spices
Day 8: Homemade Green Bean Casserole
Day 9: Mom’s Potato Casserole
More recipes featuring Haricot Verts/Green Beans:
Sauteed Haricot Verts with Bell Peppers and Almonds
Quick Pickled Green Beans
Stir-Fried Long Beans
Braised Garlic and Green Beans
Green Bean Casserole – Printer Friendly Recipe
If making in advance, prepare as directed in the recipe leaving off the fried onion rings. Wrap the casserole in plastic wrap and refrigerate for up to 2 days. When ready to cook, cook the casserole without the fried onion topping for 15 minutes. Then remove the casserole from the oven and sprinkle the fried onion rings over the top. Cook for another 15 minutes until the onion rings are golden brown and the casserole is bubbling. Serve immediately.
1 lb haricot verts or regular green beans
3 tablespoons butter, more for greasing baking dish
1 small onion, finely chopped
8 ounces mushrooms, cleaned, stems removed and discarded, caps thinly sliced
1 garlic clove, minced
3 tablespoons all purpose flour
1 1/2 cup 2 % or whole milk
1/3 cup sour cream
1 teaspoon salt, divided
½ teaspoon freshly ground black pepper
1 1/4 cups fried onion rings
Special equipment: 2 1/2 quart baking dish
Preheat the oven to 400 degrees. Grease a 2-½ quart baking dish with butter.
Bring a large pot of water to a boil. Add the haricot verts and return the water to a boil. Cook for 4 minutes until just tender (if using regular green beans your cooking time will be a couple of minutes longer although start checking them for doneness after 4 minutes). Strain the haricot verts in a colander and run cold water over them until they are no longer hot. Drain for a few minutes and then cut the beans into 1 1/2-inch lengths. Set aside.
In a large saucepan, heat the butter over medium heat. Add the onion and cook, stirring often, for two minutes. Stir in the mushrooms and cook until the mushrooms are just tender, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant (about 30 seconds).
Sprinkle the flour over the mushrooms and onions and stir to combine. Add the milk, salt and pepper and bring to a simmer. Simmer, stirring constantly, for 2 minutes. Stir in the green beans and cook until the beans are heated through.
Stir in the sour cream. Taste and add more salt and freshly ground black pepper, if needed.
Pour the mixture into the greased baking dish and sprinkle with the fried onion rings. Bake for 15 minutes or until heated through and golden brown.