Green Bean Casserole is one of my favorite Thanksgiving sides. It is creamy, crunchy, and delicious. Green Bean Casserole is a great way to get in your greens at the holiday table without sacrificing the deliciousness and the decadent flavors of thanksgiving dinner. I have been making this dish for 10 years and have finally found the perfect recipe. Not only is the inside moist and creamy, but the outside has a beautiful crunch. Making your French onions at home is a game-changer! Try out this recipe for your holiday table, and I promise no one will forget it.
Why everyone loves this Green Bean Casserole Recipe:
- It’s Creamy and Crunchy- You get the best of both worlds! A delicious cream sauce with the crunchy fried onions! This is irresistible!
- It’s Easy- This dish is one of the easiest side dishes to make! The crispy green onions are probably the most challenging part!
- The Bacon- the bacon adds a decadent rich flavor to the green bean casserole that takes it to the next level. If you don’t eat pork, here are your options;
- Substitute for turkey bacon. You’ll also need to add 2 tbsps of butter as turkey bacon has less fat than pork bacon. Your roux should be thick and creamy.
- You’ll need 1/2 cup of butter to cover the bacon if you decide to go without it.
How-To Tips for making this fantastic Thanksgiving side:
- Nail your Roux: A roux combines equal parts flour and fat (in this recipe, we will use butter). Roux’s are common in Southern, Cajun, and Soul Food dishes because they help thicken sauces and, sometimes, they add flavor. When making a roux, your fat is added and melted, and then you stir or whisk in flour. For optimal results, your roux should be thick and smooth. If your roux is clumpy, the ratio of ingredients is imbalanced. You can correct this by adding tbsps of chicken broth, one at a time, to thin your roux. Ideally, ensure you use 1/2 cup of flour and 1/2 cup of butter for this recipe, whisking continuously, and your roux should come out perfect!
- Let your fried onions rest after coated- This is one of my secrets to frying anything! Let the onions rest for about 15 minutes before dropping them in the hot oil! This guarantees extra crispiness and crunchiness!
Green Bean Casserole
- 2 lbs green beans trimmed.
- 1 lb bacon chopped
- 1/2 cup flour
- 1/2 cup chicken broth
- 1.5 cups whole milk
- 8 oz sliced mushrooms 1 small package
- 2 tbsps diced onions
- 2 tbsps minced garlic
- 3 tsps salt
- 1 tsp granulated onion
- 1 tsp granulated garlic
- 1/2 tsp black pepper
- 1 tbsp rosemary chopped fine
- 1 tbsp parsley chopped fine
- 1 tsp thyme chopped fine
For the Fried Onions
- 2 whole yellow onions sliced into rings or strips
- 1 cup flour
- 2 tsps salt
- 1 tsp paprika
- oil for frying
- Blanch green beans, set aside.
- In a large sauce pot, sautée bacon, and slowly whisk in flour to build a roux.
- Add in minced garlic, and chopped onion. Stir.
- Add in milk, and broth, and simmer until you have a thick texture, toss in mushrooms and cook on low heat until mushrooms are soft
- Stir in seasonings and herbs, remove from heat.
- Mix balanced green beans with cream sauce and pour into a deep baking dish and cook for 25 minutes at 300 degrees
- Next, take your sliced onions, dip them in the egg batter, coat them with flour and fry for 10 minutes in vegetable oil at 350 degrees or until golden brown and crispy, drain on a paper towel or using a wire racking.
- Remove green bean casserole from the oven and top with crispy onions! Serve.