There is something magical and comforting to me in a hearty, flavorful green bean casserole. It makes the holidays for me and making it is one of my favorite things. For many people, green bean casserole is synonymous with Campbell’s Cream of Mushroom Soup. I HATE Campbell’s Cream of Anything soup. I think they are an easy button that cheats your dishes out of all the flavor they could have. After working and reworking this recipe, I wouldn’t dare go near a can of soup, not when it is so easy to do it from scratch! I highly recommend making this dish ahead of time. The prep work can easily be done during nap time.
We will start out by prepping our fresh green beans and making our own mushroom soup (which is really good on its own too). Then we will combine them, stick them in the casserole dish and bake to rich, yummy perfection.
Right now my sister is living abroad, and will not be home for Thanksgiving. Her favorite part of the Thanksgiving feast is the green beans. So I am making it today and thinking of her!
Here’s the recipe. . .
Ultimate Green Bean Casserole
Prep Time: 20 minutes
Cook Time:30 minutes
Total Time: 50 minutes
1 and 1/2 lbs of green beans, trimmed and cut into 1-1 1/2 inch pieces
8 ounces of button mushrooms, washed and diced
1/2 a white or yellow onion, diced
2 cloves of garlic, finely minced
2 Tbsp unsalted butter
2 Tbsp all purpose flour
salt and pepper
1/2 tsp ground thyme
1/2 cup cooking Marsala wine (or whatever good dry wine you have on hand)
1 1/2 cups chicken broth
1 cup half and half
Your choice of topping (panko bread crumbs, Parmesan cheese, toasted almonds, etc)
Boil a gallon of water in a large pot and blanch the green beans for 5 minutes. Remove from heat and drain. Place the beans in ice water right away to stop the cooking process. After 5 minutes in ice water, drain the beans and set aside.
Heat a large, heavy-bottomed skillet over medium heat. Melt butter and add mushrooms and onions. Cook until the onions are tender and the mushrooms have rendered some of their liquid, about 5 minutes.
Add the garlic and cook 2 minutes more. Add the thyme and the wine and cook until the wine reduces by half. Sprinkle the flour and stir to distribute evenly. Cook for 2 minutes and then slowly add the chicken broth. Stir to combine and cook for 5 minutes more. Lower the heat to medium low and add the half and half. Cook on low for 5 minutes, or until your mushroom soup is thick and glossy. Salt and pepper to taste.
Preheat your oven to 350°F. In a large bowl, combine the mushroom soup and green beans. Place the mixture in a buttered 13 X 9 glass dish. Top with toasted almonds, bread crumbs, or Parmesan cheese and bake for 25-30 minutes. (Alternatively, cover and refrigerate for up to one day.)
Let your casserole sit for a good 10 minutes before digging in. Enjoy!
If you tried this recipe, please comment below and let me know how it went!
Do you have any tricks up your sleeve for a show-stopping green bean casserole?