Our first married Thanksgiving my husband sat down to the dinner table in disbelief.
I was oblivious. And proud. A brined turkey, homemade stuffing with cranberry walnut bread, cranberry orange sauce, sauteed snap peas, and a chocolate pound cake.
His beloved green bean casserole didn’t make the cut. Partly because it’s not so pretty. But mostly because it comes out of cans. And as you probably know by now, I have issues. I
like have to make everything from scratch.
But because love knows no boundaries, I learned to make it. We compromised if you can even call it that. One thing I’ve yet to figure out—how to make this dish pretty. The flavor, though, is spot on. It now makes its way onto the Thanksgiving and Christmas dinner table every year. All for the love. Shoot, who am I kidding. I love it too.
- Preheat the oven to 375 degrees.
- In a large pot, add green beans and water. Cook for about 20 minutes. To add additional flavor to the green beans, use equal parts broth and water and season with salt.
- While the green beans cook, heat butter over medium-high heat in a medium saucepan until melted. Add in onions, mushrooms, and garlic and saute for about 5 minutes. Season with freshly cracked salt and pepper.
- Stir in thyme and flour until evenly coated.
- Add in broth and heavy cream. Stir continually for about 10 minutes until sauce thickens. Taste and season more if necessary.
- Drain green beans. Add to a 8"x10" pan and stir in cream sauce until evenly incorporated.
- Make topping. Use a food processor to turn bread into crumbs. Sprinkle on top of the casserole. Top with fried onions.
- Bake for 25-30 minutes. Serve.
• Cream sauce and green beans can be made ahead of time and stored in the fridge for a couple days.
• I buy my fried onions from Trader Joe's.