Green Bean Casserole! here we go, here we go, here we go!

About 5 years ago we hosted our first Thanksgiving in our new home. We had the whole family here as well as our brothers from other mothers. A huge debate imploded upon my desire to make a "chefed up" take on the classic green bean casserole. Well, my sweet hubby felt very strongly against the change. Unfortunately for me his bro-backers all agreed that it had to be the classic version. I protested (because let's be honest I do that a lot when it comes to menu changes at the last second) and told them fine they were in charge of making it. 

They took it to a whole new level and the birth of the annual green bean casserole song and dance happened right in my kitchen. Lucky for me I caught it on tape, and now lucky for you.. I'm airing this hot mess for everyone! A few disclaimers: No they had not started drinking yet, and yes they act like this every time I try and take pictures. I have no idea why my child has no pants on either. It still makes me smile to this day. They are just lucky I love them! 

You can find the classic recipe on any can of french fried onions... Or you can make my version that will in my humble opinion, blow your mind! Here is the step by step for a new spin on an old favorite. Don't worry you can still sing the song while you make it.

Ingredients

1 pound haricot vert (fancy thin green beans)
8 oz. shiitake mushrooms, stems removed and thinly sliced
1 cup half and half
1 T. Butter, divided
1 T. AP flour
2 sprigs fresh thyme, chopped
2 T. Grated Parmesan cheese
Fresh cracked black pepper
Sea salt

Onion topping

1 large yellow onion, thinly sliced

1 T. Butter

1 clove garlic, minced

2 sprigs fresh thyme, chopped

1 T. Olive oil

1/2 Cup pinko bread crumbs

Start with the mushroom bechamel sauce. melt half your butter in a sauce pan until it begins to foam. 

Add in sliced mushrooms and cook until they it's begin to brown. 

Add the second half of your butter and melt, coating all the shrooms'. 

Then Sprinkle flour over mushrooms and stir for about a minuet. You have to cook it for two reasons, one to get rid of the raw flour taste and two to create a roux (fat and flour paste) that will thicken our half and half.  

 

Slowly add in half and half, whisking to avoid lumps in your cream sauce.

 Sprinkle in chopped thyme and slowly bring to a low boil, you should feel it fighting up and getting all creamy and GOOD! 

Now sprinkle in your Parmesan, stir until melted. Season to taste with salt and pepper. Turn off the heat and proceed with the green beans.

In a large bowl place your green beans. I personally always buy the Trader Joes frozen haricot vert , they are the best during a time of year when fresh are not available. They are also the best bang for your buck!  Pour that luscious mushroom cream sauce right over the top and toss them together. smooth into a casserole pan. 

Now Preheat your oven to 350. Let's get cracking on that crunchy topping that will be so much better than its canned counterpart. 

Melt your butter in a small saucepan. We are going to sauté our onions until they just start to get caramelized . They will be sweet, buttery and delicious. 

Once they are golden brown add in the olive oil, minced garlic and thyme. Cook just until you can smell it. Garlic has a high sugar content so it burns very quickly, so don't over cook it, burnt garlic will ruin any dish. 

Add the panko until the oil is absorbed by the bread crumbs and it just starts to toast a little. Season with salt and pepper.

Spread evenly over top of green beans. This topping is also an amazing way to church up a boring weeknight tuna noodle casserole!

Bake In a toasty 350 oven for 30 mins. 

The casserole will be warm and bubbly, but the beans will still have the perfect fresh snap to them.


If your guest don't love this take on a old dish, well... just find new friends.

Happy cooking!