This weekend is the last weekend before Thanksgiving. We aren’t hosting Thanksgiving at our house this year, but we still have a good-size list of things we want to get done this weekend before the holiday rolls around. This time next week, we’ll all be shopping ’till we drop and feasting on Thanksgiving leftovers.
Everyone has their favorite Thanksgiving foods. My brother’s favorite is our grandma’s mashed potatoes. My dad’s is my mom’s deviled eggs. My mom’s is the turkey and cranberry sauce combo. Greg’s is my green bean casserole.
I was hesitant to post this recipe because I just posted the Pumpkin Cake recipe and we are not a recipe blog! We’ll leave that to the pros. But… Greg loves this green bean casserole so much that he suggested I post the recipe for you all this weekend. Since he rarely suggests posts like this, I had to oblige.
I made green bean casserole the first time last year and came up with this recipe by “doctoring up” another recipe I found online. It was our first year hosting Thanksgiving and since I’m known to be a “semi-homemade” kind of cook, I was trying to impress my family by cooking everything from scratch – right down to the pie crusts. I was a little nervous about everything coming out well – especially since I was making so many new (to me) dishes. I kept imagining everyone sitting around the Thanksgiving table picking at their plates wondering what this or that was supposed to be.
So, to put my nerves at rest, I decided to test drive a couple of the new dishes a few nights before Thanksgiving. My Aunt and Greg were there with me laughing at my kitchen incompetence paired with my stubbornness of sticking to my “everything has to be from scratch” declaration. After about an hour of sautéing, experimenting and cooking, the green bean casserole was ready to come out of the oven and it was time for the taste test. Well, let me just put it this way… After our first bite, all three of us continued to stand around the peninsula in the kitchen with a fork eating this ridiculously delicious way-too-good-to-be-good-for-you concoction until it was gone. Yes. All of it. Gone! When the casserole dish was empty, Greg immediately went back to the store (at 11pm) to buy more fresh green beans.
I’ve gotten to know this recipe well enough to do it by memory or “by feel”. Sometimes we add more mushrooms or less onion, but here’s a good “baseline” for you to start with:
1/3 Stick Salted Butter
1/2 Cup Diced Onions
1/2 Cup Fresh Baby Portobello Mushrooms
House Seasoning to Taste (1 c salt, 1/4 c black pepper and 1/4 c garlic powder)
2 Cups Fresh Green Beans
3 Cups Chicken Broth
1 Can Cream of Mushroom Soup
1 Container French Fried Onions
Start off by preheating the oven to 350°. Melt the butter in a large skillet over medium heat and sauté the mushrooms and onions until the onions are translucent. Season the veggies with house seasoning (I normally use a “heavy pinch” or two). While the mushrooms and onions are hanging out, boil your green beans in chicken broth for about 12 minutes or until tender. Don’t overcook them or the casserole will come out ultra soupy (been there, done that). Drain the green beans really well and set aside. Add the cream of mushroom soup, French fried onions and green beans to the skillet and fold everything together. Pour the mixture in a greased baking dish and cook until bubbly (about 30 minutes). When the time is up, add more French fried onions to the top and stick it back in the oven to crisp them up.
Making Ahead Instructions: If you’re making this the night before, leave the French fried onions out and put the mixture in a mixing bowl and store in the fridge. When you’re ready to cook the casserole, mix in the French fried onions and put the mixture in a greased baking dish. I’ve made this dish as far ahead as two nights before and it always turns out just as yummy – maybe even more yummy!
Yep, so that’s Greg’s favorite green bean casserole recipe. What I love most about this recipe is that it’s so easy to make – even for me! – but tastes so much better than the recipe on the back of the French fried onion container. I think it’s the fresh green beans cooked in chicken broth that does the trick.
By the way, sorry for the lack of photos for this post. I didn’t have time to cook some up for the blog, but I wanted to get it up before Thanksgiving.
So what are your favorite Thanksgiving foods? Any recipes to share? Be sure to share your links in the comments. Happy weekend, everyone!
Top image from here.