Green Bean Casserole

It's time to level up your casserole. First off, I hate the name casserole. It just makes me think of a bunch of mushy foods crammed into a baking dish. This dish is just so much more than all those things. Green bean casserole is a staple at most Thanksgiving tables and we are going to make it better!

We are going to start by making homemade cream of mushroom soup. Yes, you heard me right. Gone are the days of the canned stuff. This is so easy, you can make it up to a week ahead of time and it freezes beautifully.

Cream of Mushroom Soup

1 lb Mushrooms

1 Onion diced into small pieces

1 cove Garlic crushed

2 Tbs Butter

3 Sprigs fresh Thyme

1/2 cup Flour

1/2 cup Chicken Stock

2 1/2 cups Heavy Whipping Cream

Salt and pepper to taste

You will also need

2 lb Green Beans

1 can Crispy Fried Onions

In a food processor, add 1/2 of your mushrooms and finally chop. Set them aside once done.

In a medium saucepot, add your butter, onion, and garlic. Sauté until translucent.

Add you mushrooms and sauté until they are soft.

Next, add your flour, salt, and pepper and stir it to coat everything.

(Note: if you need this dish to be gluten-free, you can use cornstarch instead. You will need to make a slurry with 2 Tabs cornstarch and 1/3 cup cold water. You will want to wait to add this after adding your liquids, and it comes to a boil.)

Add your cream, stock, and thyme. Let simmer.

It should start to thicken. Let it simmer for about 5 minutes and then set aside.

I Prefer to use 2 lbs Haircot Vert for my green beans. I prefer their crispness over traditional green beans. I start by blanching the green beans in a pot of boiling water. I let them boil for about 3-5 minutes. Then I dump the water out of the pot and run cold water over them to stop the cooking process. I then add my green beans to the casserole dish and pour the mushroom soup over the top and mix it up. Then top them with a full can of fried onions and bake in the oven at 400 for 20 minutes. I will cover the casserole with foil for the last 5 minutes if the topping starts to get dark.

The little bit of extra effort in making the soup yourself and using fresh green beans will go a long way and 100% worth the effort. Not to mention that everyone is so use to the mushy stuff this shit will blow their minds!!

Cheers Babes

XOXO