I know it’s not even Rosh Hashanah yet, but I’m already starting to think about my Thanksgiving menu. One thing I did note though, we used the exact measurements for the fried onions (flour, Pablo etc) and we felt it didn’t coat the onion enough. :), Great minds think alike! Ours go to the compost. Add the mushrooms, salt and pepper and saute them until they start releasing their liquid, anywhere from 3 to 5 minutes, depending on how they were chopped. I’m making this again tonight for my mother in law’s birthday dinner. The niece has come to love broccoli, asparagus and Brussels sprouts… as well sweet potatoes and squash. Yummy. I made this for our belated Thanksgiving today. I think we have converts to Thanksgiving as a result :-) Thank you! I am an amateur cook. But this year I may have to make your recipe for green bean casserole, just to shake things up. We always follow safe food preserving guidelines. We spend half the day with one family, half the day with the other, and there’s always a drive around 5 p.m. this recipe really struck me because it seemed easy enough for even me to make. Crossing my fingers, hoping I can pull this off for our kosher turkey day meal. All other parts can be made and assembled 1 to 2 days early. I normally don’t eat green bean casserole at Thanksgiving, but this recipe has completely changed that for me! We keep Kosher, so I used evoo and coconut cream (to serve with the Kosher turkey) and it worked fine. Did you know he ran a Thanksgiving Day hotline at the NYT? I am planning on making fried onions for a green bean casserole two days ahead of time. This recipe is amazing. So I would not recommend that method. You can probably skip blanching, yes. The only addition I made was to scale back a bit on the salt add ~2 teaspoons of soy sauce into the sauce to bring out the savory mushroom flavor. You will need more than 15 minutes, probably not double that amount of time, but perhaps almost. I am so glad to have an adult version of my favorite childhood thanksgiving dish. One of my favorite casseroles……. The timing was totally off, but we just ate later and it was fine. Asking for a friend, of course! This green bean casserole looks very delicious. I’ve always loved the Thanksgiving green bean casserole but making the entire thing from scratch was not something I ever considered. I beg my dad to make this every Thanksgiving, and he laughs at me thinking it’s too old school. I’m trying to convince my mom to make this recipe right now! I’ve always opted for sauteed onions with the green beans and a panko parm crust. Set aside until needed; this makes a lot. Imagining this dish with a lightly paled Chardonnay is actually making me salivate on my tube journey home! But this? Not a single person noticed. Love that you read cookbooks on the underground too! ), bourbon pumpkin cheesecake, and salted caramel sauce (for good measure). It says to roast at 425 degrees for 30 minutes, then turn down to 325. How can I accomplish that with the onions? This looks fantastic, and I know I can depend on your recipes to come out perfect. I can’t wait to see the stuffing recipe (although if you don’t feel well, no need to hurry about posting it. :-) Also, used 2 x 8 oz of pre sliced mushrooms and the consistency was great (thick, but still plenty creamy). But I’m not sure I agree with Sifton’s idea that a salad has no place at the table. Love these! The sauce is wonderful. Thanks so much for the recipe. I’d say leftovers are even better. My 16-year-old niece and I made this dish last week, and my godson is demanding that I make it again for Thanksgiving. The option seems to have disappeared, sadly. . So goooood! Do your crispy onions hold up if combined instead of used just as a topping? August 8, 2018 By Laurie Neverman 13 Comments This post may contain affiliate links which won’t change your price but will share some commission. To wit: Green beans needn’t come from the freezer, in fact, the little market by my apartment has been piled with perfect ones all month, and they take five minutes to cook. No way are they tender and wonderful at just a 3-5 minute boil. I blanched the beans the day before and made the mushroom sauce TG morning, then combined them. For example, I want to make this green bean casserole (400 degrees) and your recent corn pudding (350 degrees). Another option for freezing green beans is to cook them the same way you would normally serve them, and then cool, and freeze. What did I do before you? At Thanksgiving dinner tonight, Smitten Kitchen was well represented: we made your green bean casserole, balsamic glazed cipollini onions, butternut squash with caramelized onion and cider (which we serve as a side dish instead of a crostini topping – it works both ways! After washing or blanching, make sure to dry your beans well. Lacy — Yes, this will almost certainly work without mushrooms too. These have just the right amount of kick to them and hit the spot if you’re craving Mexican food. I gently nudged him to try this version this year, and he made it (and he’s not a cook!) I haven’t yet tried making them the day before. And I’m not even sorry. Hence, I just fry them in the morning. I just texted him and told him I would make this this weekend. oh geez.. i was totally thinking of making this casserole for thanksgiving with the canned soup… lol. I think it’d be very, very good with some bacon :). Used a 1 for 1 GF flour and Ripple milk instead of cream and it turned out beautifully. No one could tell the difference. (I use the CI version, bag of berries, a good bit of sugar, a bit of water, a dash of salt, let it simmer, then run it through the food mill.) I love a nice salad on Thanksgiving (I had a delicious kale + nuts + cheese + roasted sweet potato + dried fruit + honey vinaigrette one this weekend and it was incredible!). I made this last year and it was amazing, well worth the effort. The oven won’t do much to soften them up, so they need to be the way you want them before you put them in the oven. All food loving people welcome here. Also recommend making it with 20 oz mushrooms, and 2 lbs French green beans to serve 12 adults, with few leftovers. Suspect that almond milk or any other faux refrigerated milk would be too thin. I loved the sauce the way it’s written, but I added a large handful of grated Parmesan cheese and it made the sauce even more delicious! If they’re charring before they’re done, try a lower temperature. Have you tried this since making this recipe in 2013? Really wonderful. Add onions, just a handful at a time in something close to a single layer, and fry until a light golden brown (they’ll get more color in the oven; I overcooked mine a bit, forgetting this). I fried the onion rings on the stove and they were perfectly crispy and delicious. With the newer pressure cookers, it’s safe to cook beans, if you follow all the instructions that come with them. I may have to try this just as a regular side dish because I was assigned my mother’s cornbread dressing for Thanksgiving this year and someone else is handling the green beans. I made it for Thanksgiving and I couldn’t stop eating it before I got a chance to bake it! Should I wait until the water the mushrooms give off is fully evaporated before adding in the flour? WHY didn’t it occur to me that I could make those nasty onions at home? With a houseful of competing allergies it’s a safe alternative for most people. So Eric and I have a deep fryer… why we have yet to make crispy onions is beyond me. Everybody should eat green beans every week because it’s delicious and easy to make :). I recommend pulling one out of the pot after the 5 minutes of boiling and determining if that texture is good for you. I don’t adjust anything, I just follow the directions. My relatives were saying, “If I could only have a couple of things, I’d choose the stuffing and this…”. there will be more on the lower half of the pan than the top half when it comes out of the oven). I’m excited for the marshmallow topped sweet potatoes. My husband has never liked any form of green bean casserole and truly enjoyed this one. People were blown away by this recipe! Love that it’s easy to make it all ahead and just heat and throw the onions on when ready to serve. Happy turkey-day!!! It works amazingly well and helps cut down a step. This recipe (and the rest of your website) has made me a better cook! Ent – In reference to the tree characters in The Lord of the Rings. Delicious and it looks like Christmas. Complemented perfectly the other dishes on the Thanksgiving table! I did add the nutmeg. :). Deb, do you use the turkey instructions in “How to cook it well”? Anything topped with crispy fried onions has got to be delicious. Happy Thanksgiving!! Made this for Thanksgiving and it was a huge success. OK – a question from the ignorant. Lauren — Yes, I am not sure that I 100% agree, as I am a person who likes to eat salad, but I am deeply amused by the thought he’s put into it. That is the best I can describe the smell, but I heard from someone else on how to make a small replica of it. I can’t imagine why. Can you relink to the mandoline please? My daughter and I decided to re-invent this dish last year and made everything from scratch. Heather — I used cremini (small brown, sometimes sold as “baby bellas”) mushrooms but it shouldn’t matter. Also, instead of boiling beans, I prefer to steam them for 4 minutes in a hot skillet with a splash of water and pinch of salt. Also, I did not cook them with the casserole. I can only imagine what his voice must have sounded like after 8 hours of that. Could the Balthazar cream of mushroom soup be substituted for this mushroom mixture or would that be too soupy? Made this both gluten and dairy free for my hubby- it’s a real winner! Those crispy onions are to die for. It’s true, though, everyone appreciates homemade cranberry sauce, so it’s become a standard for us. so: ignore the humor-impaired, get yourself a nasal douche (emser is best; whole foods has it), it helps with stuffiness and feel better soon! Next time I’ll just use 1 pound, or make more sauce. Even my non cook son in law watched and was inspired to try this. I just need to know if I can make this at-least 3 days ahead of time?? Reminds me of my mums but better!! Thank you so very much for posting Thanksgiving recipes. This is one of those times. This was the star at our meal this year. Deb, I think I love you. :). To be honest, I’ve always enjoyed green bean casserole and have only ever had the canned version but I did want to step up my gain and try a route with a few more fresh ingredients. Look I in your kosher shops or the kosher rows in the supermarket. Maybe it’s because one of the earliest lines in the book is “You can go your whole life and then wake up one morning and look in the refrigerator at this animal carcass the size of a toddler and think: I have to cook that today. Everyone loved it! Just noticed you on Amazon’s Celebrity Picks of Best Books of 2013, your favorite reads. No regrets on frying the onions either. I love the fresh made onion strings. Today I am making your chocolate toffee cookies for a cookie exchange. I discovered this recipe two Thanksgivings ago when I got tapped to do green bean casserole and I was loathe to use the typical highly processed ingredients. After reading your post, I think I’m going to deep fry them so that they look like noodles. Yes, if you prefer. All other ingredients were exactly as listed. It’s simply delicious! Love to see this! I added about double the garlic to the mushrooms, otherwise made as written. it’s an easy dish to bring to someone else’s dinner. Hard experience has taught me that it’s tasty eaten from a bowl with a spoon when I didn’t add enough gelatin, but I tend not to serve that variation when company comes over just to save myself the hazing. Did you use homemade cashew cream or did you purchase in the refrigerated milk section? I just made this and it’s good, but not Thanksgiving good. And I believe she meant, to seat members of the family with opposing viewpoints separately from each other so that arguments don’t ensue, not quarantined from the rest of the house altogether! i am in charge “green beans” for our Friendsgiving this weekend too, and i think i might make this! Honest. I’ll have too try the onions this year! The onion strings didn’t cook as evenly as I expected so I had to babysit them a bit. Those crispy onions sound irresistible! I have a pot of chili on the stove – the recipe is Vegetarian Chili (with sour cream and Fritos) from Bon Appetit. Blanching green beans for freezing reduces enzyme action and helps to preserve vitamins in the beans. Just wondering if the fried onions need to be put into the oven. I mean, homemade Pop Tarts? Required fields are marked *. My maternal grandmother was a Prussian immigrant and when I was growing up she always made rotkohl to be the vegetable side dish for turkey/mashed potatoes & gravy/stuffing…since she died my mother carried on the tradition. (I’ll bring my cast-iron skillet with me!) I was so happy with this as a side on our Thanksgiving table! Be aware that some moisture clings to the beans, so if you don’t freeze them before vacuum sealing, that liquid will be pulled out and may interfere with the seal. So I’m not sure if this has already been asked – so many comments to read…but I have s gluten free family member – if I use cornstarch instead of flour for the casserole and the onions, will it make a significant difference in taste? But it’s more likely because the book is compact, something you could drop in your bag and read later on the subway and be transported away from the crowds and airlessness to a glowy evening late in every November when you can shed all the crutches usually required to get through the day (shortcuts, irony, rushing, a mega-latte in a to-go cup, permanently adhered to your hand), set a table (any plywood over milk crates will do), forgo the appetizers (Sifton is adamantly anti-salad or anything else on Thanksgiving that will take up valuable stomach space better saved for foods draped with butter, cream, maple syrup and bacon*) and reminisce about that silly time you spent half the day making an gourmet sous-vide vegetable confit when all anyone really wants is the casserole they’ve always secretly loved and only get to revisit once a year. Seriously awesome memories. I even thought it was some gourmet concoction. Canned everything? The only thing I’d remake is the fried onions. It stole the show and was well worth the extra steps it takes. Thank you for the why and how to blanch green beans and to freeze them so they are not a “block of beans”. of chopped mushrooms, or unchopped mushrooms? I didn’t make any adjustments and it was fine. I made a half-batch of the beans and sauce, but the full amount of the onions, so that we can have them on sandwiches with the leftover chicken. Don’t sneer. Glad it was a hit. Happy early Thanksgiving! To. Sprinkle crispy onions over the top. I guess upon first reading I thought, “Hmm…lumping together Republicans and communists in one sentence doesn’t sound too good, and it sounds like the author is suggesting that they are more likely to argue about politics than other groups.” Free spirits are cool, although I’m not sure how well they’d get along with Republicans! I’d think so but does it not have lactose in it? The beans turned out fantastic, and will be making an appearance on our Thanksgiving table :). I cook them from frozen in my steamer but find they just don”t taste as good as when cooked fresh. :D Great, great recipe! I have since made it many times, converting many a relative back to green bean casserole. Happy thanksgiving! I can’t live without it! Do you blanch your beans before freezing, or skip this step? Because I was making this the night before my party I transferred the beans and sauce to a clear glass Pyrex baking dish (9 x13) and covered with its matching lid. We made a second batch and were able to leave them alone until they got on the casserole. Glad you posted this! You are my go to foodie! I’m going to give this a try this year – looks delicious!! I made this for Thanksgiving and it was VERY delicious. The onions didn’t burn and everything was the right temperature. Thank you for the recipe! I made this for Thanksgiving this year. The chanterelles and prosciutto bump it up another notch, but not into the Pretentious Zone. I'll stick with FoodSaver bags/rolls. We ate half on pastrami sandwiches. I have yet to do the final bake, but the components thus far are quite good. That’s good of you to pack up beans for your wife. (I made a double batch for a Friends Thanksgiving this last weekend.) I like that it can go from stove to oven. I recommend making a double batch of onions- one batch to top the green beans, and the other to eat while you’re making the casserole. I have enjoyed several dishes from your book and am looking forward to this one, as well. I read this and was wondering if I could somehow make it work with spinach or other greens, then stumbled on your “Best Baked Spinach” recipe. I think I’ll try your version this year :). I have made this for the past two Thanksgivings and there is NOTHING left when dinner is over. The onions look like they are to-die-for! THANK YOU. 3 tablespoons butter We’re gluten free and find that the brown rice flour subs in nicely for the flour. Thank you for the recipe. Just curious: what are your thoughts on the traditional recipe’s use of putting French’s onions inside the casserole, as well as on top? Made a few changes with Maize Flour to make it GF for some of our guests. Made this last weekend and it was FANTASTIC. I’m with Lacy – I can stomach them, but no one else in my family can. And I FOUND YOU!!! My friend made this for the office potluck yesterday! And of course, gotta have those crispy onions on top! Pack beans in freezer bags as above, or flash freeze green beans on a lined cookie sheet for a few hours or overnight. Thank goodness for you posting your friendsgiving menu and me remembering you had made this. Just wanted to let you know that my family and I are very thankful for all the hard work and love you put into developing your recipes. And I was half way through cooking the first pan full and said to myself “This is just silly. THANK YOU! Sweet potatoes with marshmallow topping. Using sound judgment to be more self-reliant. I made the sauce, cooked the beans and fried the onions the day before. I’m not sure I want to fuss with the oil and frying them, but don’t want to skip to the baking if they’ll be lacking. I recommend a range of quantities for the green beans; if you like your casserole to be heavier on sauce and lighter on vegetables, use the lower amount. Pack green beans into freezer bags and squeeze out as much air as possible. I’m a fan of our family cranberry salad, I don’t care what anyone else does, so long as they don’t stop me from enjoying my own tradition. It’s Thanksgiving. How did I not know you before?! I made this today and my husband said upon taste testing it for me: I’d be happy if this was all that was on the table today. So before walking out the door, I grabbed a couple of Ranch Style Beans as my offering. Made this for Thanksgiving, and was so impressed that it came out perfect. It’s so much easier, slightly crunchier (and less smelly! Just Wow! This looks so good all made from scratch without any canned mushroom soup or processed fried onions. So I graciously said yes and then began a frantic search for something I could actually take. Can you still make a creamy/roux sauce?? My go to recipe. Daphna — I love them for browning and frying and even roasting in the oven. You have everything else. I have made it multiple times with great turnout. It came out so good! You can also subscribe without commenting. Just finished up the onions, and I could really just eat all of them. I tend to cut the meat these days (after a couple of college-vegetarian years) and amp up the fried onions to make up for the umami-ness my mom trained me to expect. I love your recipes and especially your attitude! The squeaky wheel gets the grease. I’ve added fresh thyme, I found it goes well with mushrooms. I was planning to make GBC for Thanksgiving last year but I had an enormous head of cabbage from our garden share so I shredded it, sautéed it until it was crisp-tender, and used it in place of the green beans. I could’ve used more green beans – (next time) – it was delicious. It will depend on the pan but I’m sure 20 minutes at 350 will do it. Notify me of followup comments via e-mail. I am no longer able to enjoy the “classic” version now that I prefer to eliminate canned, condensed soups. Visit the post for more. Hi Deb! This sounds new to me but I’m a huge crispy onion lover and this dish looks fabulous and totally appropriate for this time of the year! Thank you and happy holidays to you and your family! The first batch finished cooking and I popped one sliver in my mouth and now am eating my words!!! Will pick up the ingredients tomorrow and add to my Thanksgiving menu. Oh my goodness…I prepped this yesterday and stood over the pan, spooning that deliciously amazing mushroom sauce into my mouth like there was no feast coming today. Congratulations! Republican readers like me bought your book and you brought us into your kitchen (it says in the comment guidelines to “consider yourself a welcome guest in my home”) through your humorous anecdotes and great recipes, and yet we are supposedly not welcome at your table. thank you so much for this! I imagine the recipe would also be good with Brussels sprouts or any hearty vegetable that you would use in a gratin. I even had one friend who said she normally doesn’t like green beans but she really liked this dish. this is the best green bean casserole i’ve ever seen! Because: stuffing. I have made it several times now and it is a very popular recipe, even with his mum who makes the ‘traditional’ from a can version! I’ve always thought the green bean dish was very strange and not at all appealing. I have discovered amstyle of cooking classic American dishes that are so fun and rewarding. I also thought the beans were way too crisp. What a winner of a dish! Frances Wallace. A Williams Sonoma Thanksgiving catalog from some unknown year had a similar recipe to this which I made last year to much praise. And it’s absolutely worth the time and effort to make the onions – they were so good…they really pull the dish together. Your email address will not be published. I made the green beans and the crispy onions the day before and stored them separately (crispy onions in a Tupperware with the lid not secured). Since I’m making so many other dishes this year and i have a toddler, I’m using store bought fried onions. Freshly ground black pepper I like to mix some of those in with the beans and gravy (like the back of the can recipe) and then sprinkle some on top too, but whoa they are way saltier than the homemade fried onions. 3 tablespoons all-purpose flour I love onions, beans, and mushrooms; but was never a fan of the 3 can version. I love the idea of updating an old classic. And I know there were more that I can’t remember right now. Thank you for the recipe! Anyway, from what I see on other recipes, a general estimate is 13 to 15 minutes per pound, so the first 30 minutes would cover that first 2 pounds. I’m still in my childhood as far as green bean casserole is concerned. If you can make gravy, then you can make this green bean casserole from scratch instead of a soup can. Thank-you, Thank-you, Thank-you! Lay bags flat in a single layer for quick freezing. I am traveling to my in laws and could do without the scrutiny that will come with trying this new (and obviosly yummier) version in their kitchen! One good reason to have all the Cheese and Olives, etc – MORE leftovers for me… they are just the best! This is not a criticism – there are plenty of blogs around that feature mostly healthy food. Made this tonight, delicious! I think it was about 40 years ago that I had it for the first time. Versus the “original” green bean casserole this one looks so great. I hope you feel better. I was just daydreaming about trying to make a scratch version of green bean casserole. Did you veganize? The green bean casserole has always been one of my favorite sides, (I am from the midwest) but realizing a lot of my friends on the West Coast have never even heard of this! Thanks! This also works well for home freeze drying. I have made this recipe four the last few years and well….I don’t even need the dang turkey. I’m Canadian, and green bean casserole is not a Thing here. In the book Stocking Up III, the author notes a University of Illinois study that found: “After nine months, the blanched beans had 1,300 percent more vitamin C than the unblanched ones.”. Made this for Thanksgiving and it was delicious. When my friend and I hit the drawing table today for this year’s Thanksgiving, this casserole topped the “must-make-no-questions-about-it” list, second only to turkey, and beating apple pie. And now I am in charge of holiday desserts and green bean casseroles. FoodSaver 8″ roll, BPA free, cut to size – I've tried “bargain” brands of vacuum sealer bags and was not impressed – too many seal failures. Thanks for sharing this with us!! Everything green bean casserole always should have been. I thickened it when I made it so that it is a moderately thick sauce — it coats the beans (as you can see in the photos) but it does drape a little bit once baked (i.e. I’m not sure I can find cream here, but there is plenty of very fresh (re:from a cow earlier today) whole milk available. Enjoy! I made this for a huge crowd of American expats and various other nationalities, and it was a massive hit. It’s obviously much more work but your recipe is delicious, Deb, and worth it for a special occasion (I made it for Christmas). Funny how great they taste after not having them in decades. I like that all the “parts” of this recipe can be made ahead and that it can all be done in one pan. Never mind I found the post #211 which explains

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