Green Bean Casserole

It is that wonderful holiday time of year again. Time for being thankful, surrounding yourself with loved ones, and eating endless carbs. While I know the holidays will not be the same this year, I still have all of the feels. To quote Johnny Mathus, “we need little Christmas” now more than ever.

Green bean casserole, or as my father affectionately refers to it, “Green Bean Gunk” was a holiday tradition in my house. It was the only dish my grandmother could cook that didn’t taste like burning. I am epically disappointed if it fails to show up on the Thanksgiving table. This version skips the Campbell’s soup and French’s crispy onions and makes everything from scratch. It takes a little longer, but the result is creamy and delicious. It is a homemade version of the classic nostalgic recipe we all love.

This recipe can be made entirely in one 12-inch cast iron skillet and you can keep dishes to a minimum that way. Personally I like to blanch the green beans in a pot and make the mushroom sauce in the same pot. I also prefer cooking the beans in an old casserole dish, so that it really reminds me of my Nana.

If you like your casserole very saucy, stick to 1 pound of green beans. If you prefer it less saucy or you need to feed more people, use 1 1 /2 pounds. The onions will continue to darken in the oven, so fry them only until they are light brown.

Green Bean Casserole

Adapted from Smitten Kitchen
Serves 6 as a side

Crispy Onions
2 medium yellow onions, halved and thinly sliced
1/4 cup all-purpose flour
2 Tbsp panko or plain breadcrumbs
1/2 tsp kosher salt
freshly ground black pepper
Canola, peanut oil or other high-heat oil, for deep-frying

Mushroom Sauce
3 Tbsp butter
12 ounces mushrooms, thinly sliced or coarsely chopped
Few gratings fresh nutmeg
Freshly ground black pepper
3/4 tsp kosher salt
2 garlic cloves, minced
3 Tbsp all-purpose flour
1 1/2 cups vegetable or chicken broth
1/2 cup heavy cream

Assembly
1 to 1 1/2 pounds green beans, trimmed and halved

Make the crispy onions: Heat1/2 inch of oil in a cast iron skillet or heavy bottom saucepan to 350F. Mix the flour, breadcrumbs, salt and pepper. Toss the onions with the flour mix. Add the onions, a handful at a time and fry until a light golden brown. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining onions. Set aside until needed.

Prepare the beans: Bring a large pot of salted water to boil and prepare an ice bath. Cook the green bans for 3-5 minutes, depending on the size of the beans. Transfer to the ice water to stop them from cooking. Drain and set aside.

Make the mushroom sauce: Over medium-high heat, melt the butter in a 12-inch cast iron skillet. Add the mushrooms, salt and pepper and saute them until they start releasing their liquid, 3-5 minutes. Add the garlic and saute one minute more. Add the flour and stir it until it fully coats the mushrooms. Add the broth, 1/4 cup at a time, stirring the whole time. Simmer mixture for 1 minute, then add cream and bring back to a simmer, cooking until the sauce thickens a bit, about 5-6 minutes, stirring frequently.

Assemble: Add the cooked beans to sauce and stir until they are coated. Sprinkle crispy onions over the top. Bake for 15 minutes or until the sauce is bubbling and onions are a shade darker. Eat at once.

Note: The onions can be made in advance (up to a day) and keep it at room temperature, loosely wrapped. The green beans and mushroom sauce can be cooked and kept in the fridge until needed, up to 2 days.