The classic green bean casserole must be iconic in the world of Thanksgiving dishes. A feast such as this is not complete without it. The roasting turkey really does demand something a bit special and this dish became part of the folklore of Thanksgiving meals. One of the originals was based on the Pioneer Woman and so we offer a similar recipe. If you like there is a broccoli casserole which is an alternative and offers something similarly green and healthy for the table.
For 6 people
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- 1 1/2 lb. green beans
- 1 tbsp. extra-virgin olive oil
- 1 tbsp. margarine or butter
- 1/4 large sweet onion
- 2 packs of portobello, chestnut or cremini mushrooms
- 2 tbsp. all-purpose flour
- 1 cup milk
- 1 tsp. chopped fresh thyme leaves
- 1 pinch cayenne (ground red) pepper
- 1/4 c. crunchy fried onions (optional)
Preparation Method For Green Bean Casserole
- Heat a large covered saucepan containing salted water to boiling on high.
- Add green beans and cook 5 to 10 minutes or until crisp-tender. Drain well and transfer to serving dish. (Beans can be made ahead. Cool, cover, and refrigerate up to 3 days. Reheat before proceeding.)
- Meanwhile, in 12-inch skillet, heat oil and margarine on medium until margarine melts. Add onion, 1/8 teaspoon salt, and pinch freshly ground black pepper. Cook 6 minutes or until golden and tender, stirring occasionally.
- Stir in the mushrooms and a 1/4 teaspoon salt and cook 8 minutes or until tender and juices have released and begun to evaporate, stirring occasionally.
- Add flour and cook 2 minutes, stirring, then add milk in slow, steady stream, stirring.
- Heat to boiling and cook 2 to 5 minutes or until thickened, stirring frequently.
- Stir in the thyme, cayenne, and pinch salt.
- Spoon over green beans and top with onions if desired.