According to research, there is a best time to eat Thanksgiving Dinner.
It’s the most wonderful time of the year for, drum roll please, a green bean casserole. There’s no doubt it’s the most-sought-out recipe online.
The dish created by the late Dorcas Reilly features just six ingredients: green beans, cream of mushroom soup, milk, soy sauce, black pepper and French’s French Fried Onions.
There’s really nothing to it. Mix everything together and top it with those delicious onions at the last. It can be one of the last dishes you put in the oven. While the turkey rests, make and bake the casserole.
Here’s our favorite take on the dish as well as the original recipe from Campbell’s Soup Co.
Contact Susan Selasky at 313-222-6872 or [email protected] Follow @SusanMariecooks on Twitter.
Classic Green Bean Casserole
Serves: 6 / Prep time: 10 minutes / Total time: 40 minutes
1 can (10 ½ ounces) condensed cream of mushroom soup (regular or reduced fat)
½ cup milk
1 teaspoon soy sauce
1 dash black pepper
4 cups cooked cut green beans
1 ⅓ cups French’s French-Fried Onions
Preheat the oven to 350 degrees. In a 1 ½ quart casserole dish, stir together the soup, milk, soy sauce, black pepper, beans and ⅔ cup onions.
Bake for 25 minutes or until the bean mixture is hot and bubbling. Stir the mixture. Sprinkle the remaining onions on top. Bake 5 minutes longer or until the onions are golden brown.
Cook’s note: For the cooked green beans: Use 2 cans (14.5 ounces each) green beans (drained), about 1 ½ pounds fresh green beans or 16 to 20 ounces frozen green beans (thawed).
From Campbell’s Soup Co., www.campbells.com.
Make-Ahead Green Bean Casserole
Serves: 12 / Preparation time: 15 minutes / Total time: 1 hour, 20 minutes (not all active time)
Thanks to Dorcas Reilly and the Campbell Soup Co., the Classic Green Bean Casserole has been around for more than 60 years. Here’s a twist on the dish that you can make ahead. We recommend making the topping the day you plan to bake the casserole.
2 slices hearty sandwich bread, torn into pieces
2 tablespoons unsalted butter, melted
½ teaspoon salt
2 cups canned french-fried onions
2 tablespoons unsalted butter
10 ounces white or cremini mushrooms, washed, thinly sliced
1 teaspoon salt
½ teaspoon black pepper
4 to 6 garlic cloves, minced
½ teaspoon dried thyme
¼ cup all-purpose flour
½ cup white wine, optional
1 ½ cups lower-sodium chicken broth
1 ¼ cups half-and-half
2 pounds fresh green beans, trimmed and cut into 1-inch pieces
¼ cup cornstarch
To make the topping: In a food processor, pulse the bread pieces with butter and salt until coarsely ground. Transfer to a freezer bag, add the fried onions and freeze.
To make the casserole: In a large skillet, melt the butter over medium heat. Add the mushrooms, salt and pepper and cook until the mushrooms release their liquid, about 5 minutes. Increase the heat to medium-high and cook until the liquid has evaporated, about 5 minutes. Add the garlic and thyme and cook until fragrant, about 1 minute. Stir in the flour and cook until golden, about 1 minute. Slowly whisk in the wine (or substitute broth), broth and half-and-half and bring just to a boil. Reduce the heat to medium and simmer, stirring occasionally, until sauce is thickened. Remove from the heat.
In a large bowl, toss the green beans with the cornstarch and transfer to a 13-by-9-inch baking dish or 3-quart casserole dish. Pour the mushroom mixture evenly over the beans. Let cool completely, wrap with plastic wrap and cover with foil. Freeze.
To bake and serve: Preheat the oven to 400 degrees. Remove the foil and plastic. Put the foil back on the dish. Bake until sauce is bubbling and beans are tender, about 50 minutes. Remove the foil and sprinkle the topping mixture over the beans. Bake until golden brown, about 8 minutes.
Adapted from Cook’s Country magazine, November 2008 issue. Tested by Susan Selasky for the Free Press Test Kitchen.
193 calories (54% from fat), 12 grams fat (6 grams sat. fat), 18 grams carbohydrates, 4 grams protein, 369 mg sodium, 19 mg cholesterol, 62 mg calcium, 3 grams fiber.
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