Several years ago I tried out Tyler Florence’s Green Bean Casserole and have made it during the holidays every year since. The cremini mushrooms are sauteed with minced shallot and garlic, then made into a cream sauce, the blanched green beans are added to it and it’s all poured into a baking dish, which is then topped with parmesan and homemade croutons and it’s all baked and ready for indulging.
If you’re still making Green Bean Casserole with a can of Campbell’s Cream of Mushroom Soup and a can of green beans,
shame on you I’m here to help. Although I think that classic casserole is enjoyable because it takes me back to my childhood, reminds me of my grandma, is so easy to make, and pretty good with lots of those crunchy french onions on top, I thought I’d share my ‘MUST-have’ for the holiday dinner.
This year for turkey day we will be out of town, but I’m still going to make my favorite casserole, and a dessert (of course!). I’m pretty excited for all of the holiday fun, so I cooked this up for part of our dinner last weekend.
The recipe is here, I make it pretty much the same. I do love to use creminis and one big portabella for this, and simply using just fresh thyme to herb it up works well. I add in a few minced garlic cloves when sauteing the shallots. The cream sauce can sometimes be a bit thin, so be sure to simmer for 5-7 min. once the cream is poured in. Only bake the croutons for ten minutes, or just until they’re starting to turn golden since they’ll toast up more later when baking.
My food photography really doesn’t do this delicious dish justice as the pics were taken indoors and at night, but (in my opinion) the holiday dinner table just isn’t complete without it. =)
The only bad thing about this casserole– it is very likely that you will already be filled up on half of a pan of warm yummy croutons before the dish ever hits the table!