Remove from the heat and stir in 1/4 of the onions and all of the green beans. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. Decrease the heat to medium-low and add the half-and-half. Sprinkle the flour over the mixture and stir to combine. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes.
Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Bake at 350 degrees for about 25 minutes or until mixture is hot and bubbling. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Combine soup, milk, soy sauce, green beans, black pepper and about 1 cup of fried onions in a 1½-quart casserole dish. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. While the onions are cooking, prepare the beans. Once done, remove from the oven and set aside until ready to use. Toss the onions 2 to 3 times during cooking. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Top green beans and mushrooms with French’s Onions from a container and bake until golden brown and bubbly around the edges, 20–25 minutes.ĭO AHEAD: Green bean casserole can be made without the onion topping a day ahead or a few hours before (refrigerate if making a head more than a few hours).Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Season again with salt and more pepper.ĥ. Let the gravy come to a simmer, thickening in the skillet around the vegetables, making sure everything is evenly dispersed and coated. Add soy sauce and garlic, stirring to blend. Slowly add milk, letting it thicken between stirs, until it’s all added. Sprinkle flour over everything and stir for 2 or 3 minutes to toast in the fat and browned bits of the skillet. Add butter and let it melt in the skillet. In large bowl, stir together soup, milk, Worcestershire sauce and dash ground black pepper with whisk until smooth. Cook, stirring occasionally, until they’re bright green and totally tender, 8–10 minutes.Ĥ. 1 pounds green beans, trimmed and halved 2 tablespoons extra-virgin olive oil 16 ounces cremini mushrooms, sliced 2 tablespoons tamari 4 garlic cloves.
#Thanksgiving green bean casserole full#
Add green beans (the skillet will be a little full now, but just give it time, the green beans will soften and shrink as they cook), season with salt and pepper and toss to coat. The Directions Stir the Panko, Parmesan, parsley, and olive oil together for the topping. Cook, stirring occasionally until they shrink, soften, brown and concentrate their flavors, another 10–12 minutes (the onions will be very dark and caramelized at this point, too, which is what we want).ģ. Mix beans, soup, 2/3 of the french fried onions, milk and soy sauce. Reduce heat to medium, add mushrooms and season again with salt and pepper. Instructions Preheat oven to 350 and grease a 1-1/2 quart casserole dish. Cook, stirring occasionally (I use a wooden spoon this whole time), until they start to soften and brown, 10–12 minutes.Ģ. Add onions and season with salt and pepper. Heat olive oil in a large (at least 8”) skillet over medium–high heat. My sister cried one year when she found out there was soy sauce in the original recipe, and guess what Carleigh, there’s some in this one, too! This recipe was developed using an 8” cast iron skillet, but you can do it in whatever you want, and if at any point you feel like your skillet is too small and things get a little too full or you feel like your skillet is too large and the casserole will be lonely, you can always transfer to a baking dish to bake.ġ. This is what I want it to be: a skillet of sauteed green beans, caramelized onions and beautifully browned mushrooms barely coated in a creamy gravy topped with French’s Onions from the container. So what I’m saying is that green bean casserole is inherently good, and it can be whatever you want it to be. French’s Onions from the container? I’d die for them. I think it lies within the over abundance of creamy mushroom soup– The word “gloopy” comes to mind, an adjective I try to avoid. I grew up with the original Campbell’s Soup recipe and never quite cared for it.
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