Extraordinary Green Bean Casserole

When I took charge of Thanksgiving dinner, I was determined to turn up the extraordinary factor on the Green Bean Casserole. The tweaks I made transformed it into something I absolutely love, and I’m confident you will too!

Why I Love this Green Bean Casserole Recipe

• It has Bacon!
• The incredible flavor and creaminess from the homemade cream of mushroom soup. You just can’t beat ‘made from scratch.’
• While the finished dish screams “gourmet,” it’s surprisingly easy to make. Plus, it can be prepared ahead of time, making it a lifesaver when you’re juggling the busy holiday meal schedule.
• It’s a traditional holiday recipe raised to extraordinary.

The First Step – Mise en Place

To successfully prepare this Green Bean Casserole recipe, or any recipe for that matter, it’s important to start with good organization. In cooking, this is known as “Mise en Place,” which means “everything in its place.” Before you begin cooking, take a moment to read and understand the entire recipe, gather your tools, and measure all the ingredients. This helps streamline the cooking process and ensures you’re ready for each step with no surprises, making things much easier as you go.

How to Make Green Been Casserole

• Blanche the Green Beans – Rinse the fresh green beans, trim the ends, cut them in half, then blanche them.
• Cook the Bacon – Cut the bacon into 1/4 inch slices.  Fry until crisp.

• Prep and Brown the Mushrooms – After washing and slicing the mushrooms, brown them in butter with a pinch of salt. While the salt will add flavor, it also helps draw the moisture out of the mushrooms. I prefer using button or cremini mushrooms for their ability to develop a rich, deep flavor as they brown. Though it takes some patience, it’s worth the wait! Stir the mushrooms to coat them in butter, then spread them into an even layer. Resist the urge to stir for about 4-5 minutes—this step is crucial. At first, they’ll release a lot of moisture, but as that liquid evaporates, the mushrooms begin to caramelize, creating a concentrated, flavorful base. Stir occasionally, letting them sit in between, until they turn a beautiful golden brown.

Fun fact: Button, cremini, and portobello mushrooms are all the same species—Agaricus bisporus—just at different stages of maturity! Button mushrooms (the toddlers) are white and young, cremini mushrooms (the teenagers) are brown and slightly more mature, and portobellos (the adults) are the largest, fully grown versions. That’s why creminis are often called “baby bellas”—they’re literally baby portobellos!

• Make the Cream of Mushroom Soup – Finally, add in the onions, and garlic,  and cook until softened, letting those flavors blend together perfectly.  Then sprinkle with flour and stir in the chicken stock, half-and-half, the soy sauce, nutmeg and red pepper flakes. Now, watch the magic happen as you occasionally stir,  the sauce thickens and the flavors all come together.
• Put it All Together – Combine the green beans, bacon, and mushroom soup in a casserole dish, sprinkle with the Parmesan cheese.  Finally, add the signature of this dish – the French Fried Onion topping.
• Bake and Serve – Bake in a 400ºF oven for 15-20 minutes until bubbly.

Ingredients You’ll Need

• Fresh Green Beans: Crisp and vibrant, these provide a fresh twist on the classic recipe.
• Bacon: Adds a savory, smoky flavor that elevates the casserole.
• Fresh Button and/or Cremini Mushrooms: Earthy and tender, these mushrooms bring depth and richness to the dish.
• Unsalted Butter: Used to sauté and add a creamy richness without added salt.
• Small Vidalia Onion (can substitute any variety): Adds sweetness and texture, balancing the richness of the sauce.
• Fresh Garlic: Aromatic and flavorful, garlic enhances the overall taste.
• Flour: Helps thicken the sauce, creating a creamy, smooth consistency.
• Chicken Stock: Adds depth and moisture to the sauce, enhancing the overall flavor.
• Half and Half: For a creamy, rich sauce that ties the ingredients together.
• Soy Sauce: A touch of umami that brings out the flavor of the mushrooms.
• Nutmeg: A warm spice that adds a subtle, aromatic flavor to the creamy sauce.
• Red Pepper Flakes: A small kick of heat to brighten the flavors.
• Kosher Salt: Enhances the overall flavor of the dish, with its larger crystals offering better control when seasoning.
• Fresh Ground Black Pepper: Adds a subtle heat and depth of flavor, balancing the richness of the creamy sauce.
• Fresh Grated Parmesan Cheese: Adds a nutty, salty flavor to the casserole’s creamy layers.
• French Fried Onions: Crispy and savory, these are the perfect crunchy finish to this comforting dish.

Storing Leftovers

Refrigerator – Up to 3 days

If you have leftovers, you can store them in the refrigerator using an airtight container for up to 3 days.

Freezer – Up to 3 months

You can freeze leftovers in an airtight container for up to 3 months.

Extraordinary Green Bean Casserole

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Upgrade your Thanksgiving dinner with this irresistible Green Bean Casserole! Fresh green beans, savory mushrooms, and crispy bacon come together in a rich, creamy sauce, all topped with crunchy fried onions. It’s easy to make ahead and loaded with flavor!

• Author: Foodienoise
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 8 (4-ounce) servings 1x
• Category: Side, Holiday
• Method: Stovetop, Oven
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• 1 pound fresh green beans, cleaned
• 8 ounces bacon
• 8 ounces fresh mushrooms
• 4 ounces unsalted butter
• 1 small onion, diced
• 3 cloves garlic, crushed
• 2 tablespoons flour
• 1 cup chicken stock
• 1 cup half-n-half
• 1 tablespoon soy sauce
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon red pepper flakes
• 2 teaspoons kosher salt
• 1/2 teaspoon fresh ground pepper
• 1/2 cup grated Parmesan cheese
• 1 cup French fried onions

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Instructions

1. Preheat the oven to 400°F.
2. Bring a gallon of water and 1 tablespoon of kosher salt to a boil in a large saucepan.  Once the water is boiling, add the green beans and boil for 5 minutes.  Drain and immediately place in a large bowl that is filled with ice water to stop the cooking.  After the beans are cooled, drain, and set aside to dry.
3. Slice the bacon into 1/4 inch strips (see photo above in “How-to” section), then add the strips to a preheated skillet and fry until crisp.  Remove from the pan to a paper towel lined plate and set aside to cool.
4. Chop the mushrooms into small pieces.  Set aside.
5. Dice the onion.  Set aside.
6. Melt the butter in a large stockpot (6-8 quart) over medium heat. Add the mushrooms to the melted butter with 2 teaspoons of Kosher salt.  Stir the mushrooms to coat them in butter, then spread them into an even layer.  Resist the urge to stir for about 4-5 minutes—this step is crucial. At first, they’ll release a lot of moisture, but as that liquid evaporates, the mushrooms begin to caramelize, creating a concentrated, flavorful base. Stir occasionally, letting them sit in between, until they turn a beautiful golden brown.
7. Add the onions and garlic to the mushrooms  and cook until softened, letting those flavors blend together perfectly.  Then sprinkle with flour and stir in the chicken stock, half-and-half, the soy sauce, nutmeg and red pepper flakes. Lower the heat to medium-low and continue to cook, stirring occasionally until the sauce thickens, about 5-10 minutes.  Longer if you prefer a thicker sauce.
8. When the sauce is at the desired consistency, remove from the heat.  Add the green beans and stir to evenly coat.  Transfer the bean mixture to a 13-9 baking dish.  Sprinkle the Parmesan cheese over the beans, then top with the French Fried Onions.  Bake until the sauce is bubbling, about 15-20 minutes.  Remove from oven and serve hot.