So I’m not sure if this has already been asked – so many comments to read…but I have s gluten free family member – if I use cornstarch instead of flour for the casserole and the onions, will it make a significant difference in taste? I made this last night and everyone loved it!! If they snap cleanly and easily with no strings, they're good. I think I ultimately decided that while the fresh crispy fried onions were delicious, using French’s was surprisingly *almost* as good to the point I would just buy them instead of slave over the frying pan again. You can still eat the overgrown, stringy beans, but they are chewy. Deb, this makes me so happy. And then I took it to dinner and felt happy and everyone loved it! Did a trial run today ahead of Thanksgiving and this is certainly going on the menu. I sometimes buy the bag of trimmed green beans that can be microwaved in the original packaging. Thanks lady! Also, I add bacon. I have an electric kettle. Would you suggest just thawing them and letting the heat of the sauce finish the cooking, or just cooking separately to tenderness. Green beans can be cooked and kept in fridge until needed, at least two days. I have been using Alton’s recipe for years because I don’t want canned soup, I have been tweaking it myself but this was great. I also soaked the onions for about 30 minutes in buttermilk before breading. But my inclination would be to make the fresh green beans with just a whole pile of these onion rings on top! Cool beans completely. Maybe not the onions but everything else. Sadly, (well, not so sadly) I loathe green beans but will make the crispy onions — and not share with anyone. Any chance it will come back? I will be serving 20 though…do you think it would work okay in a 9×13 baking pan instead of a cast iron skillet? But this sounded delicious, tradition or no, so I went ahead and made it to eat alongside roast chicken tonight, and I was not at all disappointed! The mushroom sauce it so good! Boil green beans for three minutes. 1 to 1 1/2 pounds green beans, trimmed and halved (see note about volume). Previous post: cranberry-orange breakfast buns, Next post: apple-herb stuffing for all seasons. It is so good I can’t believe it. My go to recipe. I shunned it as a child, too goopy, schmoopy and…grey for a kid to force a forkful in. Sweet potatoes with marshmallow topping. Everything green bean casserole always should have been. 1/4 cup all-purpose flour The only addition I made was to scale back a bit on the salt add ~2 teaspoons of soy sauce into the sauce to bring out the savory mushroom flavor. Also added finely chopped sage to the sauce. 2 medium yellow onions, halved and thinly sliced Filed Under: Food Storage Tagged With: beans, Food Storage, freezing, green beans. Seven years ago: Dreamy Cream Scones, Green Bean Casserole with Crispy Onions I am so excited to try this next week. I used crimini and white button mushrooms, and a good quality cream. I used Alton Brown’s recipe with some tweaks to the seasonings, and it turned out beautifully on my test run this past weekend. I tell him, “It’s that slow cooker white beans and sausage recipe.” He knows this recipe. So excited about more Thanksgiving recipes to come! Any one ever try the onions using an air fryer? Incredible! Would this recipe possibly work with squash, or is that just a silly idea? I’m hosting this year and have been wanting a good green bean casserole recipe, but not really motivated enough to search for one because I’d rather eat dressing and cranberry salad…mmm. A stepping stone to. Yes!!! I made a test batch of this last night for thanksgiving dinner on Thursday and it was a-maz-ing!!! I’ll use an all-purpose GF flour on a test run of onions and see how it goes! Finally, it’s less ideal, but the entire dish can be cooked, loosely wrapped (so the crispy top doesn’t get soggy) and then rewarmed in a low oven before serving. Try boiling your beans when it’s time to eat them. You’ll still have that thickened sauce that should coat the vegetables nicely (again, the sauce is just like that of a pot pie) with great flavor. I love this casserole!, I love that you didn’t cheat with fake onions. I would actually use even more onions. I’ve never been into green bean casserole either, for obvious reasons, but now it’s all I can think about. Def going to be a staple in my potluck rotation now! But a funny thing; the milk doesn't smell bad and everything still feels cold. Crispy onions were amazing – made in my Grandfather’s cast iron pan from the ’50’s! THANK YOU! Thanks! Those crispy onions are to die for. Canned, they are soft and bland. My favorite part of her variation? Has anybody cooked the green beans in the microwave instead of boiling them? It hands down my favorite (well, after the stuffing) part of the meal. How do I turn this amazing sauce into a soup? I brought this to my mother-in-law’s Thanksgiving meal yesterday and it got rave reviews! I got beans from the farmer’s market. I also live overseas, and it takes more work to make the classics like this and others. My son helped me fry the onions. Avoids issues with what little water might be left. PS I soaked the onions in buttermilk before coating in panko/flour. Not the healthiest way to eat onions but at least I’m eating them… :). My husband and I cannot eat cream (digestive more than religious reasons) and I was thinking of replacing the heavy cream with coconut milk (from a can, not the Silk/Almond Breeze type). Green beans can also be combined with mushroom sauce and kept refrigerated for up to a day. My son likes to mark special milestones by choosing a favorite dinner. This looks lovely…and I forgive you for not telling us about this sooner!! Just keep an eye on the topping so it doesn’t get too brown while reheating.” Hope that helps. It’s one of the first recipes I used to break in my tiny cast iron skillet, one of the first things I made with it. Green bean casserole is one of my favorite dishes and I loved the idea of making it with fresh ingredients instead of canned. I also haven’t bought a can of mushroom soup since you taught me this technique! I beg my dad to make this every Thanksgiving, and he laughs at me thinking it’s too old school. [Apologies, this was originally in the recipe and I’d meant to make it a footnote due to the unevenness of the results.] Freshly ground black pepper I know it’s not even Rosh Hashanah yet, but I’m already starting to think about my Thanksgiving menu. All was well, though. lol Thanks for another fantastic recipe! :), STUFFING?!?!? I am newly gluten and dairy free and am not sure how I’ll get through the holidays this year Do you know how well this recipe may be adapted to be gluten and dairy free? Turkey is just not that exciting to us but Thanksgiving is a beloved holiday. Let flavors marry for several hours. I made this for our belated Thanksgiving today. We’re gluten free and find that the brown rice flour subs in nicely for the flour. Enjoy! This looks great! My husband has never liked any form of green bean casserole and truly enjoyed this one. I think your recipe will take my everyday dish to another level. I topped the Pyrex baking dish with the canned onions and put it in the oven for 30 minutes. I have some GF people coming over this year, what are the best options for adapting this recipe? I did that last week, and it worked perfectly. This recipe was exactly what I was looking for. How do you prepare frozen green beans (blanched) so they do not end up mushy? Thank-you! Since I live in Colorado (at about 6,500, too) beans take forever to cook, so I learned to pressure cook (not pressure can, just pressure cook) beans from dry beans to done in just under an hour. Whisk together the masa and milk until blended. How to Grow Lots of Pole Beans for Easy Picking and Preserving, Razorri E1800-C Vacuum Sealer Machine Automatic Vacuum Sealing System, Pickled Dilly Beans with Garlic and Cayenne Pepper, 6 Ways to Get the Musty Smell Out of Clothes and Towels. Stir and add more ice if needed. I made this last year and it was amazing, well worth the effort. Thanks for a great version that I will be making again and again. The timing was totally off, but we just ate later and it was fine. 3 tablespoons butter I flash freeze and vacuum seal my green beans for ease of use and best storage quality. I used a variety of mushrooms and chopped them the night before, and I followed another commenter’s tip to slice the onions and soak them in buttermilk overnight to keep them from drying out and help the flour cling. I can’t decide whether I have more willpower now or I’ve just decided that resistance is futile. My maternal grandmother was a Prussian immigrant and when I was growing up she always made rotkohl to be the vegetable side dish for turkey/mashed potatoes & gravy/stuffing…since she died my mother carried on the tradition. (But I haven’t actually tried them!). The only change I might make is to do crispy shallots instead of crispy onions. Then I added the fried onions and heated it for an additional 5 mins. Looks so amazing! During the growing season, pick green beans every two to three days to keep them producing. Sprinkle crispy onions over the top. I only had a 10″ skillet, but the even with 1.5 lb. Be aware that some moisture clings to the beans, so if you don’t freeze them before vacuum sealing, that liquid will be pulled out and may interfere with the seal. MLB free agent tracker: Where every star signs, and what the deal means. Definitely going to try this at home on the weekend. But this year I may have to make your recipe for green bean casserole, just to shake things up. question. Also I’m assuming I would put them on after the dish comes out of the oven or they will burn, right? Five years ago: Pepita Brittle Has anyone baked this in a 9×13 glass dish instead of cast iron? oh geez.. i was totally thinking of making this casserole for thanksgiving with the canned soup… lol. I have used King Arthur Measure for Measure gluten free flour in this recipe with no problem since I have Celiac. i am in charge “green beans” for our Friendsgiving this weekend too, and i think i might make this! If you reread it, you will see that what I’m actually sharing is so uncontroversial as to be fairly standard Seating Arrangement-ese — a host needn’t feel pressure to seat people together who are going to bicker about things. I will definitely recommend and make again! I’ve made this plenty of times and I think the mushrooms add such wonderful flavor!! I know it was a little off topic. Thank you. I’m sure they would have been dazzled! @Celine – I believe Deb was referring to a section of the book “Thanksgiving”, not her own thoughts on the subject. You will need more than 15 minutes, probably not double that amount of time, but perhaps almost. Delicious sauce! Bake for 15 minutes, or until sauce is bubbling and onions are a shade darker. This looks perfectly heavenly! (Measure the volume after sautéing since the cabbage cooks down so much). This was incredible! so: ignore the humor-impaired, get yourself a nasal douche (emser is best; whole foods has it), it helps with stuffiness and feel better soon! But if you think I’ve missed something, head to the search box (top right) and type in the ingredient — I bet we have something. You can flash freeze them and then pack them up, or put them straight into a freezer safe container. We made a second batch and were able to leave them alone until they got on the casserole. One 16-ounce container sour cream mixed with one packet of Lipton’s Onion soup. I am now a subscriber here. Have you had any experience storing these and having them keep? Making for Easter as I do for every major holiday! My daughter and I decided to re-invent this dish last year and made everything from scratch. oil. Belated Happy TG to you and your family. I’ve always thought the green bean dish was very strange and not at all appealing. I’m good! I bet it would be nice here to deepen the flavors. I’ll let ya’ll know how the tweak works. If Smitten Kitchen can make a green bean casserole gourmet, then maybe I can convince my dad to make it this year. I can’t wait to try it! And I believe she meant, to seat members of the family with opposing viewpoints separately from each other so that arguments don’t ensue, not quarantined from the rest of the house altogether! Also, instead of boiling beans, I prefer to steam them for 4 minutes in a hot skillet with a splash of water and pinch of salt. Best green bean casserole ever! You’ve helped rekindle my cooking passion in the muddy post-first baby years. I miss having free time. Amazon – After the Amazon Rainforest. I made this tonight, and Oh.My.Gawd. that would serve as a sort of foil to all of the rich, starchy foods that come with Thanksgiving. We would totally forgo turkey and sit with a bowl of this in our hands. What am I doing wrong ? I do think this would work, but I still put them in for at least 5 minutes if doing it this way just so they merge a little. I can’t wait to see the stuffing recipe (although if you don’t feel well, no need to hurry about posting it. I have never tried cooking onions this way. The flour and panko on the fried onion really makes them turn out great. I used 1lb of green beans. This recipe won top honors at our table this year for favorite new dish (and it had some stiff competition from the pumpkin pie and sweet potatoes). Glad you posted this! This looks like a godsend to someone like me who is living overseas during Thanksgiving and can’t get her hands on the usual ingredients. This is delicious! But it’s so simple to do there really isn’t any reason not to make it yourself! I would like to know if fresh beans can successfully be frozen in water, without blanching, for storage. It sounds weird but the flavors work perfectly with a traditional Thanksgiving dinner. Wild rice. Love these! Made this last weekend and it was FANTASTIC. I cannot believe I didn’t comment on this a year ago when I first made it! Left overs of this casserole are great as an addition to an omelet the next day! I tested this in preparation for a kosher Thanksgiving, and I made it wth earth balance non-Idairy butter and no heavy cream. I made the green beans and the crispy onions the day before and stored them separately (crispy onions in a Tupperware with the lid not secured). I fried the onion rings on the stove and they were perfectly crispy and delicious. The only things that got more raves were the homemade pies! I don’t have a skillet that goes into the oven only casserole dishes, 40 years old. I’ve been searching for a good hand held one. For the fried onions, I did a mix of potato and tapioca flours and instesad o panko I did almond flour. Hi Deb, Emma — Aw, me too! My wife always asks the same question, “You aren’t making a full recipe for just us are you”? Your poster from Canada hasn’t missed a thing! It was so good I was hoping to have leftovers but the dish was cleaned out. I’m going to give this a try this year – looks delicious!! Make the mushroom sauce: Over medium-high heat, melt butter in the bottom of a 12-inch cast iron skillet. That was so amazing!!! Will pick up the ingredients tomorrow and add to my Thanksgiving menu. Rose — The baking time would be about the same. I might play around next time with either omitting the dairy altogether or going with something much lighter like milk. Because bacon makes everything better. I thought edible green bean casserole was an oxymoron, but I plan to try just one more time with this recipe. “If you’re truly going to make something from scratch, you have to start by creating the universe.” — Carl Sagan. She requested it again after I brought it to Thanksgiving dinner! Great post, Deb!! I’ve never once had green bean casserole, cranberry sauce (or can shaped cranberry goo) or marshmallow topped yams at Thanksgiving. THANK YOU! The niece has come to love broccoli, asparagus and Brussels sprouts… as well sweet potatoes and squash. Reminds me of my mums but better!! I like to add a few sprigs of thyme when cooking the mushrooms/sauce and would recommend trying this if you, too, have no idea what it’s supposed to taste like and would enjoy an extra herbal note. GBC is a major childhood nostalgia for me, as my mom did something that I didn’t realize was unusual until I was around 12 years old: She added a pound of ground meat to the recipe to make it a ‘complete meal’ and served it very, VERY regularly. Because I was making this the night before my party I transferred the beans and sauce to a clear glass Pyrex baking dish (9 x13) and covered with its matching lid. I have enjoyed several dishes from your book and am looking forward to this one, as well. I know, that’s a lot of variables; they are a bit tricky to get right in the oven. It’s rare that I think to myself, ‘boy, I wish we didn’t keep kosher so I could make this’ He says it reminds him of white beans and rice, a New Orleans dish that’s similar to his own famous red beans and … overwhelmed with green beans this year, my husband does not like them blanched, ok to just freeze? I mean, homemade Pop Tarts? Last time I did half canola have olive oil. Is it permissible for us Republicans to use you recipes or would you prefer we use recipes from a different site! And while this recipe says the fresh nutmeg is optional in the sauce (mushroom soup), it’s well worth the consideration, and I think it would be missed. @deb- Sorry for being a grump! Versus the “original” green bean casserole this one looks so great. One of the best food books I read last year but rudely never got around to telling you about (in my defense, this time last year was a little nuts) was a 135-page, photo-free and straightforward guide called Thanksgiving: How To Cook It Well by the New York Times former restaurant critic and sometimes newsroom editor Sam Sifton. Been wanting to make this since like forever. I tried these last weekend using Gluten free breadcrumbs and they came out amazing! ), I’ve been making green bean casserole from scratch for years. I made this yesterday for Thanksgiving. For a Thanksgiving for two, I made this with one onion (which was plenty to cover the surface of the casserole in a 12 inch cast iron). What would you suggest? This has become a holiday staple for us over the last few years. Crossing my fingers, hoping I can pull this off for our kosher turkey day meal. Thank goodness for you posting your friendsgiving menu and me remembering you had made this. Damn autocorrect. Just a reminder to everyone to go easy on the salt in the mushroom gravy if you’re going to use the French’s onions. We just staggered away from the dinner table but I had to tell you how yummy this casserole is. 2 tablespoons panko or plain breadcrumbs Deb, we’ve been making some of your wonderful recipes for so long that I sometimes forget which ones are yours, and which are family recipes. And heed the other commenter- if you’re going to use French’s, reduce the overall salt (I did half Tsp) bc those things are salty. Vouching for the frozen beans here! For these green beans, I like to just warm the beans in sauce in full; sprinkle the onions on for the last 5 minutes. My friend made this for the office potluck yesterday! Virtually everything will reheat fine at 350 or 375. Whether you're freezing pole beans, bush beans, yellow beans or other snap beans, the method is the same. Glad it was a hit. Working in small batches, lower beans into boiling water using a large slotted scoop or wire blanching basket. If you’re nervous and want to make sure that your sauce is definitely very thick, you can do so by using 1 extra tablespoon butter and 1 extra tablespoon flour in the sauce — i.e. I used crushed pork rinds instead of the bread crumbs because that’s all I had. Looks wonderful! I am so, so glad you posted this. And of course, gotta have those crispy onions on top! I made a half-recipe of this dish (in a 9-inch skillet) as there are only three of us. Also, used 2 x 8 oz of pre sliced mushrooms and the consistency was great (thick, but still plenty creamy). Tastes great, and is super easy to make in three parts (green beans, mushroom sauce, and fried onions) the day before and then throw together and hour before the meal and toss in the oven. Gluten-Free-Girl recommends brown rice flour for gravy, so that could work here, too. Maybe rice flour for the onions and a simple cornstarch slurry to thicken the sauce? But a saucepan can be easier.). Thus: this dish is actually a gratin; we like gratins. The Most Perfect Green Bean Casserole EVER! Kathryn — Chopped and unchopped will weigh the same, right? Thank you, Deb! Even though I generally use a whole package at once, it's nice to pour out loose beans instead of a “bean brick”. had to do it twice but way easier. Republican readers like me bought your book and you brought us into your kitchen (it says in the comment guidelines to “consider yourself a welcome guest in my home”) through your humorous anecdotes and great recipes, and yet we are supposedly not welcome at your table. i love how everything is from scratch, even the crispy onions! I’ve made this several times and love it. Really wonderful. It was a hit!! Hence, I just fry them in the morning. I made this with half cream and half 1% milk and it turned out great! And it’s absolutely worth the time and effort to make the onions – they were so good…they really pull the dish together. I also thought the beans were way too crisp. Do the baked ones come out as crispy and yummy as the fried ones? I would buy one more skillet and double the recipe, because you will never make enough! Even if you garden organically, contaminants drift in on the wind. If so, any adjustments to the recipe or baking time/temp? Still haven’t quite figured out how much gelatin to add when making salad, though. Has anyone tried to make ahead of time?? mbg — His blogging hotline of Thanksgiving questions was my favorite part of Thanksgiving (after hanging out with family, of course) for all two to three years he did it. If you flash freeze your beans (freeze them loose on a pan before packing them in a bag or container), they don't stick together so much in the bag. 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