No matter what, green bean casserole is at the top of our Thanksgiving side’s lineup. This ultimate green bean casserole is made with the classics like Campbell’s cream of mushroom soup and French’s fried onions but made decadent with ingredients like fresh golden brown mushrooms and fresh green beans. The perfect pair with thanksgiving turkey, pork roast or tri-tip. Bookmark this green bean casserole recipe for all your Thanksgiving needs.
I can only speak for myself but is anyone else’s family totally obsessed with green bean casserole!?
It’s the number one requested Thanksgiving side dish at our house and I am happy to oblige. For as long as I can remember I have been in charge of ‘the’ green bean casserole. Or ‘the bean casserole’ as my Dad likes to say.
Green Bean Casserole Ingredients:
- FRESH green beans
- Fresh mushrooms
- Minced Garlic
- Campbell’s cream of mushroom soup
- Half and Half
- Black pepper
- Soy sauce
- French’s Fried Onions (the whole can!)
How To Make Green Bean Casserole:
- Grab a pal (and a glass of wine), a large chopping block and trim a few pounds of green beans.
- Fill a large stockpot with water and bring to a rolling boil. Boil green beans for 3-4 minutes and then transfer to an ice bath (large bowl of ice+water) to stop cooking.
- In a large saute pan, brown up your mushrooms until they are golden and tender.
- Stir together the soup, half and half, black pepper, thyme, soy sauce and part of the onions. Combine the soup mixture and green beans.
- Bake the casserole for 20 minutes covered, remove foil and add the rest of the onions and continue baking until golden brown and bubbly.
Can I mix up Green Bean Casserole the night before?
Yes, girl! I know that Thanksgiving prep can be bananas and you can totally mix this green bean casserole the night before. You will make it according to the recipe, just be sure to add in the crunchy onions right before baking instead so they don’t get soggy overnight. Mix in the onions and bake accordingly!
I make up the green bean casserole in my extra-large Le Creuset roaster the night before, wrap tightly, and bake right in the same pan the next day. This roaster is perfect for green bean casserole because I ALWAYS double the recipe and it extra large enough to handle it!
What goes with Green Bean Casserole?
I truly think green bean casserole should be instituted all year long BUT it is a Thanksgiving side classic. This creamy, savory casserole pears perfect with roasted turkey, pork tenderloin, mashed potatoes, and sweet marshmallow-topped yams.
Tips for The Best Green Bean Casserole:
- Use fresh beans! I cannot tell you enough! The fresh beans will add such depth and freshness to the casserole. Plus, they hold up WAY better than canned beans and never get mushy.
- Don’t deviate from the classic too much. I love using the nostalgic items like Campbell’s cream of mushroom soup and French’s fried onions but add in fresh mushrooms for extra added flavor. Bacon is also a great addition for extra flavor!
- Be sure to blanch your fresh beans and put them right into an ice bath! They will continue to cook in the oven and become perfectly tender. If you don’t blanch your fresh beans they will be hard and crunchy.
- Reheating for leftovers: tent the casserole loosely with foil and bake for 15-20 minutes at 350 F or until heated through.
More Thanksgiving Side Dish Recipes You’ll Love:
- Herb Apple Pecan Stuffing
- Pumpkin Mac and Cheese
- Butternut Squash and Spinach White Lasagna
- Fall Harvest & Gorgonzola Apple Salad
- Brussel Sprout and Caramelized Leek Gratin
This ultimate green bean casserole is made with the classics like Campbell’s cream of mushroom soup and French’s fried onions but made decadent with ingredients like fresh golden brown mushrooms and fresh green beans.
2 Teaspoons of fresh thyme sprigs
- Preheat oven to 350 F.
- Bring a large stock pot of water to a rolling boil. Cook green beans for 3-4 minutes and transfer into a large bowl filled with ice water. This will stop the cooking process of the beans. Once cooled, drain and transfer beans to a separate large bowl.
- In a large sautè pan, melt butter on medium heat. Add in sliced mushrooms and cook for 5-10 minutes or until mushrooms are golden brown. Add in minced garlic and cook for 1-2 minutes or until fragrant.
- In a large bowl, stir together the soup, half and half, black pepper, soy sauce, and thyme sprigs.
- Combine the soup mixture, mushrooms, 1/2 crunchy onions and green beans together. Transfer mixture to a large casserole dish. Cover with foil and bake for 20 minutes. Remove foil, top with remaining onions and bake for an additional 5-10 minutes or until bubbly and golden brown.
*If making the recipe the night before, make up until step 4, cover with plastic wrap and wait to add the crunch onions until just before baking.