Thanksgiving is tomorrow and I wanted to share a Thanksgiving classic recipe with a modern twist with you before the big day. I don’t have pictures to share (I’ll update after Thanksgiving) but thought it would be one for all you who is hunting for an awesome green bean casserole recipe that doesn’t use canned green beans. That’s right it uses FRESH green beans and mushrooms.
I will admit I still do take the short cut of using a can of soup and the French-fried onion rings but this recipe is wonderful. I started with Paula Deen’s Green Bean Casserole recipe and then worked to make it healthier and less fattening. I love Paula Deen but I don’t always love the amounts of fatty ingredients that she uses in her recipes (although I’m pretty sure that has changed since she had health issues).
You’ll need some homemade chicken or veggie stock for this recipe (of course, you can always used the canned or boxed stuff for those who don’t like to make their own stock). And I don’t like to over cook the green beans, leave them with just a little crunch in them and you’ll be amazed at the amount of flavor they have. For the mushrooms, I like to use baby bellas but you are welcome to use your favorite mushroom, just make sure they’re fresh not canned (it really does make a huge difference). For those looking for a vegetarian version just use veggie stock and cream of mushroom soup instead of the chicken.
I’m just sure you’re going to love the flavors in this green bean casserole. They are just so savory and wonderfully fresh and yummy to the taste buds as you bite into the slightly crunchy green beans mixed with sauce and mushrooms then topped with crispy onion rings. My husband likes it so much he even suggested that I make it all year-long instead of just waiting for the holidays and my mouth is watering just thinking about and I want to go make it now and not wait (self-control, Heidi, self-control). I just love Thanksgiving and I wish all of you a wonderful one as you’re enjoying your friends and family for the holiday.
Green Bean Casserole
4 cups sliced fresh green beans (I like to French cut them)
4 cups of chicken or veggie stock
2 Tbsp. olive oil
1/2 cup finely diced onions (I like to use a sweet onion such as Vidalla)
2 cloves garlic, minced
1 cup sliced fresh mushrooms
1 (10 3/4 oz) can of cream of chicken soup
1 (10 3/4 oz) can of cream of mushroom soup
1 (6 oz) can of French-fried onion rings
Salt and Pepper to taste
Preheat the oven to 350°. Grease a large casserole dish (I use olive oil or butter, you choice). Bring the chicken or veggie stock to a boil in a large pot. Once boiling, add the green beans and blanch for about 7 to 8 minutes. Remove green beans from stock and drain (reserve the broth), set aside. Melt the olive oil in a large skillet. Saute the onions, garlic and mushrooms in the oil until softened, over medium heat. Add the green beans, soups, half the onion rings and season with salt and pepper. If the mixture seems to be a little too thick, add some of the broth to make the consistency you like. Stir everything together well and pour in the prepared casserole dish. Spread the rest of the onion rings on top and bake for about 20 minutes or until bubbling. Serve while hot.
Makes about 10 servings.