For many, no Thanksgiving side dish spread is complete without a homemade green bean casserole. According to Campbell\u2019s Soup Company, which is responsible for the original recipe, it\u2019s served at 20 million tables every year. There are nearly as many variations as there are Thanksgiving tablescapes. And sure, you could go with the tried-and-true French\u2019s Green Bean Casserole (with canned soup and canned green beans, it\u2019s certainly the easy choice). But upgrading to a homemade sauce and fresh green beans isn\u2019t that much more difficult\u2014and if you ask us, it tastes worlds better.<\/p>\n
In 2016 test kitchen director Chris Morocco set out to develop his ideal version of the classic green bean casserole recipe. He swapped out store-bought cream of mushroom soup in favor of fresh sliced criminis and a b\u00e9chamel finished with Parmesan cheese. Well-browned mushrooms are crucial for building flavor here, so he cooked them in batches, making sure not to season them until they were beautifully caramelized (salting too soon will lead to soggy, steamed mushrooms).<\/p>\n
8 servings<\/p>\n
2<\/p>\n
2<\/p>\n
1<\/p>\n
6<\/p>\n
4<\/p>\n
2<\/p>\n
1\u00bc<\/p>\n
1<\/p>\n
4<\/p>\n
\u00bd<\/p>\n
\u00be<\/p>\n
Place rack in middle of oven; preheat oven to 375\u00b0. Working in batches, cook 2 lb. green beans<\/strong> in a large pot of boiling salted<\/strong> water until bright green and halfway to tenderness, about 3 minutes per batch. Drain and let cool; trim stem ends.<\/p>\n Heat 1 Tbsp. extra-virgin olive oil<\/strong> in a large skillet over medium-high. Cook \u00bd lb. crimini mushrooms, sliced<\/strong>, without stirring, until golden brown underneath, about 2 minutes. Toss and continue to cook, tossing occasionally, until browned on both sides, about 3 minutes more. Add 2 Tbsp. unsalted butter<\/strong> and 2 large thyme sprigs<\/strong> to pan. Cook, tossing occasionally, until butter browns and mushrooms are dark brown and very tender, about 4 minutes longer. Season with kosher salt<\/strong> and transfer to a plate. Repeat with 2 Tbsp. unsalted butte<\/strong>r, salt, and remaining 1 Tbsp. extra-virgin olive oil<\/strong>, \u00bd lb. crimini mushrooms, sliced<\/strong>, and 2 large thyme sprigs<\/strong>.<\/p>\n Melt remaining 2 Tbsp. unsalted butter<\/strong> in a large saucepan over medium-low. Whisk in 2 Tbsp. all-purpose flour<\/strong> and cook, whisking occasionally, until roux is golden brown and smells mildly nutty, about 4 minutes. Whisk in 1\u00bc cups whole milk<\/strong> and 1 cup heavy cream<\/strong>. Increase heat and bring to a simmer, whisking often, and cook until b\u00e9chamel sauce is thick and bubbling, about 5 minutes. Remove from heat and whisk in 4 garlic cloves, finely grated<\/strong>, and \u00bd cup grated Parmesan<\/strong>; season with salt and freshly ground pepper<\/strong>.<\/p>\n Arrange green beans and mushrooms in a 2-qt. baking dish. Pour sauce over bean mixture (it may not look like enough, but it will get saucier as it bakes). Cover tightly with foil and bake until sauce is bubbling, 25\u201330 minutes. Uncover and continue to bake until casserole is lightly browned on top and around the edges, 15\u201320 minutes longer. Top with \u00be cup French\u2019s fried onions<\/strong> and continue to bake just until onions are slightly darker and fragrant, about 3 minutes. Let sit 10 minutes to set before serving.<\/p>","protected":false},"excerpt":{"rendered":" For many, no Thanksgiving side dish spread is complete without a homemade green bean casserole. According to Campbell\u2019s Soup Company, which is responsible for the original recipe, it\u2019s served at 20 million tables every year. There are nearly as many variations as there are Thanksgiving tablescapes. And sure, you could go with the tried-and-true French\u2019s […]<\/p>\n","protected":false},"author":2,"featured_media":1269,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1268","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-veggielicious-eats"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1268","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=1268"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1268\/revisions"}],"predecessor-version":[{"id":5160,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1268\/revisions\/5160"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/1269"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=1268"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=1268"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=1268"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Step 2<\/h4>\n
Step 3<\/h4>\n
Step 4<\/h4>\n