Creamy Green Bean Casserole: Rustic Thanksgiving (Print Version)

Thanksgiving Side Dishes Recipes get a personal touch with this rustic green bean casserole. A family favorite, full of flavor and nostalgic charm.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 1.5 lbs fresh green beans, trimmed
02 - 8 oz cremini mushrooms, thinly sliced
03 - 1 medium yellow onion, finely diced
04 - 4 cloves garlic, minced

→ Creamy Sauce

05 - 1/4 cup unsalted butter
06 - 1/4 cup all-purpose flour
07 - 2 cups vegetable broth
08 - 1.5 cups whole milk
09 - 4 oz cream cheese, softened

→ Flavor Boosters

10 - 3 sprigs fresh thyme
11 - 1 tsp salt (or to taste)
12 - 1/2 tsp freshly ground black pepper (or to taste)

→ Crispy Topping

13 - 1.5 cups crispy fried onions
14 - 1/2 cup grated Parmesan cheese

# Instructions:

01 - First things first, trim those fresh green beans. I like to snap off the ends, you know? Then, get a big pot of salted water boiling. Drop the beans in for about 3-4 minutes, just until they're bright green and slightly tender-crisp. We're blanching them, not cooking them into oblivion! Immediately plunge them into an ice bath to stop the cooking. This is where I always forget to salt the water, honestly, and then they taste a bit bland. Don't be like me! Drain them well and set aside. We want that vibrant green for our Thanksgiving Side Dishes Recipes.
02 - In a large, oven-safe skillet or Dutch oven (the kind you'll bake in later, less dishes!), melt a couple of tablespoons of butter over medium heat. Toss in your sliced mushrooms and diced onion. Sauté them until they're softened and the mushrooms have released their liquid and started to brown a little—about 8-10 minutes. This step builds so much flavor, don't rush it! I once got impatient and they were still a bit raw, which just wasn't right. You want that lovely, sweet aroma filling your kitchen.
03 - Now for the roux! Push the sautéed veggies to one side of the pan. Add the remaining butter to the empty side and let it melt. Sprinkle in the flour and whisk it constantly for about 1-2 minutes until it forms a pale, golden paste. It should smell a bit toasty, almost like popcorn! This is the magic that thickens our sauce. I tell ya, if you skip this step or undercook the flour, your sauce will be thin and pasty. Nobody wants that in their Thanksgiving Side Dishes Recipes.
04 - Slowly, gradually, whisk in the vegetable broth, making sure to scrape up any bits from the bottom of the pan. Then, pour in the whole milk and add the cream cheese. Keep whisking until the cream cheese is fully melted and the sauce starts to thicken, about 5-7 minutes. It should be lovely and smooth, coating the back of a spoon. Stir in the minced garlic, fresh thyme sprigs, salt, and black pepper. Taste it! Adjust seasonings as you like. This is where the sauce really comes alive, all fragrant and silky.
05 - Remove the thyme sprigs. Gently fold the blanched green beans and sautéed mushrooms and onions into the creamy sauce. Make sure everything is evenly coated. I sometimes get a little messy here, with sauce splashing everywhere, but hey, that's real cooking, right? Pour the whole glorious mixture into your baking dish if you're not using an oven-safe skillet. This is looking good for our Thanksgiving Side Dishes Recipes spread!
06 - Pop the casserole into a preheated oven at 375°F (190°C) for 15-20 minutes, just until it's bubbling around the edges. Then, pull it out, sprinkle a generous layer of crispy fried onions and grated Parmesan cheese over the top. Return it to the oven for another 10-15 minutes, or until the topping is golden brown and extra crispy. Oh, the smell! It should look absolutely irresistible, bubbling and golden. Let it rest for a few minutes before serving, if you can resist!

# Notes:

01 - Don't over-blanch the green beans! They'll cook more in the oven, so you want them still a bit firm before baking.
02 - Make sure your roux is cooked for at least a minute to avoid a raw flour taste in your sauce.
03 - Freshly grated Parmesan for the topping makes a huge difference; skip the pre-shredded stuff if you can.
04 - Serving it bubbling hot right out of the oven ensures the best texture for those crispy onions.

# Equipment Needed:

01 - Large pot
02 - large oven-safe skillet or Dutch oven
03 - whisk
04 - cutting board
05 - knife
06 - measuring cups and spoons
07 - ice bath bowl

# Nutrition (Per Serving):

Calories: 320 calories
Total Fat: 22g fat
Total Carbohydrate: 20g carbs
Protein: 10g protein

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