Let’s talk about Thanksgiving side dishes. There are the classics we all expect, the dishes that make the holiday table feel complete. And right there, nestled between the mashed potatoes and the stuffing, is the humble green bean casserole.
For years, many of us knew the version made with canned soup and canned onions. It was fine. It did the job. But what if I told you there is a much, much better way? This is the Best Green Bean Casserole Thanksgiving has been waiting for. It is made with fresh ingredients, a savory homemade sauce, and a topping so good you will want to eat it by the spoonful.
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Why You’ll Love This Recipe
First things first, we are saying goodbye to canned soup forever. The heart of this dish is a creamy, rich mushroom sauce you make right in the skillet. It is savory, full of flavor, and tastes like real food, because it is.
The texture is a whole different world. Instead of soft beans, you get tender crisp green beans that still have a little snap to them. It is a fresh and vibrant experience. This is what makes it a Green Bean Casserole Healthy option you can feel good about serving.
And can we talk about the topping? Oh, the topping. We bake shallots until they are golden and crispy, then toss them with toasted pecans. It provides a wonderful crunch and a sweet, nutty flavor that beats anything from a can, hands down.
This recipe is a nod to the Original Green Bean Casserole we remember, but elevated with fresh, whole ingredients. It brings all the comforting vibes of the classic dish but with a taste that is bright, clean, and absolutely delicious.
Ingredients
Shallot Pecan Topping
- 1 1/2 tablespoons olive oil
- 3 cups shallots
- 2 tablespoons flour
- 2 tablespoons panko breadcrumbs
- 3/4 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1/4 cup chopped pecans
Green Bean Casserole
- 1 1/4 pounds green beans, trimmed and cut in half
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, diced
- 1 clove garlic, grated or minced
- Kosher salt and fresh ground black pepper to taste
- 1/4 teaspoon nutmeg freshly grated if possible
- 2 tablespoons all purpose flour
- 1 cup low sodium chicken broth
- 3/4 cup milk, low fat or whole milk are best
Step By Step Instructions
Step 1: Prepare The Crispy Shallot Topping
First, let’s get that amazing topping ready. Set your oven to preheat to 425 degrees Fahrenheit. While it is warming up, grab a large bowl. In it, combine the flour, panko breadcrumbs, salt, and pepper. Give it a quick whisk to mix everything together.
Now add your sliced shallots to the bowl and toss them really well. You want every single piece to have a light coating of the flour mixture. This is what helps them get super crispy in the oven.
Spread the coated shallots onto a rimmed baking sheet. Drizzle them with olive oil and toss them one more time right on the pan. Make sure they are in a single layer for even baking. Pop them into the oven for 10 minutes.
After 10 minutes, pull them out, give them a good toss, and bake for another 5 minutes. Toss again, then bake for a final 5 minutes until they are beautifully browned and crisp. Be sure to watch them closely at the end. They can go from golden to burnt very fast. Once they are done, toss in the pecans and set the pan aside.
Step 2: Blanch The Green Beans
Now for the green beans. Lower your oven temperature to 400 degrees Fahrenheit. While the oven adjusts, bring a large pot of salted water to a rolling boil. You will also want to prepare a large bowl of ice water and have it nearby.
Once the water is boiling, add your fresh green beans. We are going to blanch them for just about 4 minutes. This quick cook in boiling water helps season the beans, lock in their bright green color, and give them that perfect tender crisp texture.
Immediately use a slotted spoon to move the green beans from the boiling water into the ice water bath. This is called shocking, and it stops the cooking process right away. Let them cool completely, then drain them well and set them aside.
Step 3: Create The Creamy Mushroom Sauce
Grab a large, 10 inch oven safe skillet. A cast iron skillet works beautifully here. Heat one tablespoon of olive oil over medium high heat. When the oil shimmers slightly, it is hot enough. Add the diced cremini mushrooms, a pinch of salt, and a little pepper.
Sauté the mushrooms for about 4 minutes, stirring occasionally. You want them to release their liquid and start to get some nice color. Now, add the minced garlic and freshly grated nutmeg. Cook for just another minute until you can smell the fragrant garlic.
Sprinkle the flour over the mushroom mixture. Stir it continuously for about a minute. This step cooks out the raw flour taste and creates a base, called a roux, that will thicken our sauce. It is a simple but important part of making a great cream sauce.
Step 4: Thicken The Sauce
Now it is time to build that luscious sauce. While stirring constantly, slowly pour in the low sodium chicken broth. The slow pour and constant stirring are key to preventing lumps. You will feel the sauce begin to thicken up in about one to two minutes.
Once it has started to thicken, lower the heat to medium low. Add the milk and continue to cook, stirring every now and then. In about 6 to 7 minutes, the sauce will be nicely thickened and creamy. This is the moment you realize how much better a homemade sauce is.
Step 5: Combine And Bake
Your beautiful sauce is ready. Add the blanched green beans to the skillet and stir gently until they are all coated in that creamy goodness. This is what makes it the Best Green Bean Casserole Thanksgiving table has ever seen.
Remove the skillet from the heat. Sprinkle that amazing crispy shallot and pecan topping evenly over the top. Now, place the entire skillet into your preheated 400 degree oven.
Bake for 10 to 15 minutes, or until the casserole is hot and bubbly around the edges. If you notice the topping getting too dark, you can loosely cover the skillet with a piece of foil. Serve it hot and watch it disappear.
How To Store Leftovers
If you happen to have any leftovers, storing them is simple. Allow the casserole to cool completely to room temperature. Then, transfer it to an airtight container and place it in the refrigerator. It will stay fresh for up to 3 or 4 days.
When you are ready to reheat it, you can use the microwave for a quick warm up or place it in an oven safe dish and bake at 350 degrees until heated through. Keep in mind the topping will lose some of its crispness, but it will still be delicious.
Tips
Looking for a Make Ahead Green Bean Casserole plan? You have a couple of options. You can prepare the crispy shallot topping a day or two in advance and store it in an airtight container at room temperature. You can also blanch the green beans and make the mushroom sauce one day ahead. Store them separately in the fridge. On Thanksgiving, just assemble and bake.
Feel free to experiment with the mushrooms. Cremini add a wonderful earthy flavor, but a mix of wild mushrooms or even simple white button mushrooms would also work well in this dish.
If fresh green beans are not available, you can use frozen ones. Just be sure to thaw them completely and pat them very dry with paper towels before adding them to the sauce. You can skip the blanching step for frozen beans.
This homemade recipe is a great way to enjoy a Green Bean Casserole Healthy style. You control all the ingredients, from the amount of salt to the type of milk, making it a dish you can feel great about sharing.
Conclusion
There you have it. A fresh, flavorful, and truly special green bean casserole that will earn a permanent spot on your holiday menu. It takes a little more effort than opening a few cans, but the result is so worth it.
The creamy sauce, the crisp beans, and that crunchy, savory topping come together to create a side dish that is anything but an afterthought. This is the Best Green Bean Casserole Thanksgiving deserves, and your guests will absolutely love it. Happy cooking!
FAQ
Can I Make This Recipe Gluten Free?
Yes, absolutely. To make this gluten free, simply substitute the all purpose flour with a good quality gluten free all purpose flour blend. For the topping, use gluten free panko breadcrumbs. The results will be just as delicious.
Can I Use Frozen Green Beans Instead Of Fresh?
Yes, you can. If you are using frozen green beans, let them thaw completely first. It is very important to pat them as dry as possible with paper towels to remove excess moisture. You can skip the blanching step when using frozen beans.
Is It Possible To Make This Dairy Free?
Definitely. This recipe adapts well to be dairy free. Simply replace the regular milk with an unsweetened, plain plant based milk. Oat milk or almond milk are great choices as they are quite creamy. The rest of the ingredients are already dairy free.
How Far In Advance Can I Prepare This?
This is a great option for a Make Ahead Green Bean Casserole. You can prepare the components up to two days in advance. Make the sauce and store it in an airtight container in the fridge. Blanch and drain the beans, and store them separately. The topping can also be made ahead and kept at room temperature. On the day of, just warm the sauce, combine with the beans, top, and bake.
Best Green Bean Casserole Thanksgiving
This fresh green bean casserole replaces canned soup with a homemade creamy mushroom sauce and tops it with crispy shallots and toasted pecans for a comforting and flavorful holiday side dish. It’s a wonderful healthy option.
Requirements
Ingredients
Instructions
- Preheat oven to 425°F. In a large bowl, combine 2 tablespoons flour, panko breadcrumbs, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Add sliced shallots and toss until lightly coated. Spread coated shallots onto a rimmed baking sheet. Drizzle with 1 1/2 tablespoons olive oil and toss again. Bake for 10 minutes, then toss and bake for another 5 minutes. Toss again, then bake for a final 5 minutes until golden and crisp. Watch closely to prevent burning. Toss in chopped pecans and set aside.
- Lower oven temperature to 400°F. Bring a large pot of salted water to a rolling boil. Prepare a large bowl of ice water nearby. Add green beans to boiling water and blanch for about 4 minutes until tender-crisp. Immediately transfer green beans with a slotted spoon to the ice water bath to stop cooking. Once cool, drain well and set aside.
- Heat a large, 10-inch oven safe skillet (cast iron skillet works well) with 1 tablespoon olive oil over medium-high heat. Add diced cremini mushrooms, a pinch of salt, and a little pepper. Sauté for about 4 minutes, stirring occasionally, until liquid is released and mushrooms begin to color. Add minced garlic and freshly grated nutmeg; cook for another minute until fragrant.
- Sprinkle 2 tablespoons flour over the mushroom mixture. Stir continuously for about 1 minute to cook out the raw flour taste and create a roux. Slowly pour in the low sodium chicken broth while stirring constantly to prevent lumps. The sauce will begin to thicken in 1-2 minutes. Lower heat to medium-low, add milk, and continue to cook, stirring occasionally, for 6-7 minutes until nicely thickened and creamy.
- Add the blanched green beans to the skillet with the sauce and stir gently until all beans are coated. Remove the skillet from heat. Sprinkle the crispy shallot and pecan topping evenly over the top. Place the skillet into the preheated 400°F oven. Bake for 10 to 15 minutes, or until the casserole is hot and bubbly. If the topping browns too quickly, loosely cover with foil. Serve hot.
Notes
For a Make Ahead Green Bean Casserole: Prepare topping (store at room temp) and blanch beans/make sauce (store separately in fridge) up to two days in advance. Assemble and bake on serving day.
Experiment with mushroom types; cremini, wild, or white button mushrooms work well.
Frozen green beans can be used if thawed and patted dry; skip blanching.
To make gluten-free: use gluten-free all-purpose flour and gluten-free panko breadcrumbs.
To make dairy-free: use unsweetened, plain plant-based milk (oat or almond milk are good choices).
Nutrition
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