Green Bean Casserole

This Green Bean Casserole is a Thanksgiving classic! Fresh blanched beans in a smooth, abundant sauce speckled with gruyere and shallots plus crispy onions on the top to boot!

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Starting our vacation series with this staple that simply got an upgrade and we’re here for it. The fresh blanched beans are intense and toothsome and tender however not mush. The sauce is smooth and abundant, speckled with gruyere and shallot and umami, however not heavy or thick. There is deep abundant taste with no mushrooms included. And, obviously, there are still crispy onions on the top due to the fact that we are not beasts. They are a must.

Okay, possibly green bean casserole strikes the vacation table every year and you resemble YES PLEASE, PASS IT HERE. Or possibly you see it and you resemble, hmm, mushy green beans and kinda gloppy gravy bits, NO THANKS (severe, however we get it). Or possibly you’re not from the Midwest and you read this like, I’m sorry, whaaa??

No matter where you’re at, please forget whatever you understand (or do not understand) about green bean casserole and prepare for this mouthwatering, velvety veg gem.

Absolutely Nothing Canned Here!

Though the “Green Bean Bake” was initially established in the test cooking areas at Campbell’s by a lady called Dorcas Reilly, and we are permanently prayer hands emoji grateful to her for this treasure, there is a fresher course to splendor. Initially, we are handling fresh green beans. They fast blanched to assist hold their texture and color. That’s ideal! You will see real intense slivers of green in your casserole and not the well … greenybrown that a canned bean gives the table. We had the ability to quite regularly discover a bundle of pre-cut french green beans which was a genuine reward and timesaver however, obviously, any fresh green bean will do.

And the sauce? Please do not seethe Dorcas however, we dumped the cream of mushroom soup here. Do not haunt our vacation tables! We wished to see if we might go back to square one and go mushroom-less.

Hear that mushroom cynics ?! None. Not a one. (Exist mushroom ghosts? If so, plz likewise do not haunt our vacation tables).

We desired it to be smooth and all set to coat each stunning bean, however not something so thick that your plate is used up primarily by sauce. We still desired it to seem like a veggie! Something more well balanced for your supper plate. Something intense to tuck beside your mashed potatoes and your sweet corn casserole (coming quickly!). You’ll begin sluggish and constant with making a roux, peppered with onion and shallot. You’ll kick that up with some gewurztraminer (so excellent!) and broth, and after that a splash of soy sauce to keep that umami taste. Did we discuss we sprayed some gruyere cheese because sauce also? Cuz we did. We sure did. And the outcome is spectacular.

Creamy, mouthwatering, simply the correct amount of sauciness to make the entire thing feel unique. It is a vacation after all.

And after that we went on and showered those crispy fried onions on the top due to the fact that you do not actually require to tinker excellence, right? You definitely might fry up your own, or go a non-crispy possibly caramelized onion path which might be tasty, however we enjoy the crunch excessive.

Green bean casserole in a pan with a spoon

Whatever You Required To Make Green Bean Casserole

If you’re doing any other vacation food preparation, a number of the components are most likely currently on your lists or in your kitchen however here’s a few of the additionals you require to make this dreamy side meal (or entire meal, we do not judge) take place.

Green bean casserole on a plate with a fork.

How To Make Green Bean Casserole From Scratch

Even without the included benefits of canned soup and veggies, this is still a quite simple meal to throw up and toss in your oven, most likely with an elaborately layered oven rack map and exact time schedule … we get how vacations go.

  1. Blanch your beans You may need to operate in batches, toss them in the boiling water for 1-2 minutes till they’re intense green and simply hardly tender and after that plop them in your baking meal.
  2. Make your sauce. You’ll begin with butter and very finely sliced shallot to construct your roux. You’ll get your whisk video game on while gradually including the white wine, broth, milk and soy sauce each independently. Once it’s come together velvety smooth, you can stir in the garlic and gruyere cheese and attempt not to simply consume everything directly from the pan.
  3. Bake everything up Put the sauce over the green beans, cover and bake. You’ll pull it out, offer it a fast stir to completely coat and after that leading it with those crispy fried onions due to the fact that you are a darn champ and bake simply a bit more.

If it’s not currently a vacation favorite of yours, we hope you discover a brand-new menu staple here. Rich and unique and deeply relaxing, however still a veggie that seems like a veggie, so you can keep passing it round and round your table.

Green bean casserole in a white casserole dish with crispy fried onions on top.

Green Bean Casserole: Frequently Asked Questions

How can I prep this ahead of time?

You can prep through action 3 a day prior to baking the casserole.

Can I utilize frozen green beans?

Sure! Simply thaw and drain pipes the beans to get rid of excess water.

How can I make this gluten-free?

Utilize a gluten-free flour mix and tamari in location of soy sauce.

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Green bean casserole in a white casserole dish with crispy fried onions on top.

Green Bean Casserole

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This Green Bean Casserole is a Thanksgiving classic! Fresh blanched beans in a smooth, abundant sauce speckled with gruyere and shallots plus crispy onions on the top to boot!




  1. Preheat the oven to 375 degrees. Bring a big pot of water to a boil. Operating in 2 batches, blanch the green beans till they’re intense green and tender-crisp, about 1-2 minutes. Drain pipes the green beans and move them to a casserole meal.

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