Classic, traditional. The green bean casserole. It’s become a staple at Thanksgiving tables for years in all it’s bubbly hot soupy goodness. I just couldn’t help but think there could be something more to it than itty bitty tiny pieces of mushrooms and deep fried onion-esque. My in-laws moved several years ago so hubby and I took over Thanksgiving dinner so we could keep the family traditions intact while creating new ones. I love to cook and love entertaining so holding a holiday is one of my favorite things to do! I wanted to keep a traditional Thanksgiving everyone is used to while updating it a little and well, making it a little more healthy. I know it’s once a year, but who wouldn’t like an extra piece of pie instead of wasting all the fat and calories on green beans…am I wrong?!?
I have tried a few recipes over the years, and haven’t found anything that was easy and yummy. That’s when I decided I would just make my own recipe this year! And let me tell you what – it’s good, know why I know? Because my daughter’s uber finicky friend was over when I made it and she liked it! Yippee Skippee! Down side of having a ton of teenagers around all the time is that they eat everything, upside is they are willing to try things and they give honest feedback! I hope you enjoy this recipe as much as we do, and I hope it makes your Thanksgiving a little easier and a little tastier 🙂
Ultimate Green Bean Casserole
10 oz sliced Baby Bella Mushrooms
2 small yellow onions
1 8oz container of chicken bone broth
2 TBSP half and half
3 TBSP Flour (2 for coating onions and reserve one for mushroom sauce)
1 bag of frozen French Cut Green Beans
Slice mushrooms if they didn’t come that way (I always slice my own, but for time and ease especially during holiday meal prep get them pre-sliced if they are available). Add about 1 TBSP of olive oil to the bottom of a small skillet and add the mushrooms and one sliced onion to saute. I cook them on medium heat and add salt and pepper to them while they cook down. Cook them down until they get really good and brown on the edges and the onions are crispy and golden. Set them to the side. Cook the green beans, since they are frozen I do this in the microwave, takes just a few minutes. Don’t cook them too long as they will continue to cook in the casserole in the oven. Set the beans aside while you finish the sauce.
Return the mushrooms and onions to the stove top and add 1 1/2 TBSP of flour to the mushrooms and onions. Add 2 TBSP of butter to the pan as well. The flour and butter makes the thickener for the sauce. Once the butter has melted and the flour seems ‘soaked in’ slowly add the bone broth to the mushrooms and onions. Cook on medium heat until it bubbles, allowing it to bubble and thicken up a little. Add a few shakes of salt and pepper at this step. Once the sauce has thickened up some, add the 2 TBSP of half and half, stir and add to the beans. Again salt and pepper the whole mixture and mix it up! Add to your pretty casserole dish.
Slice the second onion in thin slices. Coat the onion slices in about 1 TBSP of flour. Add 2-3 TBSP of olive oil to a small sauce pan. Over medium heat add the onions and ‘fry’ until golden brown. Add to the top of the casserole.
Bake at 350 until bubbly and hot, about 20-25 minutes. This can be made ahead (I wouldn’t add the onions to the top until ready to bake so they are crunchy) if heating from cold (I try to take everything out early and let it come up to room temperature) it will take about 35 minutes to heat through.
Wishing you a very blessed Thanksgiving with all the people you love the most!