| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Active: | 35 min |
| Yield: | 6 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 1 pound green beans, trimmed and halved crosswise
- 4 tablespoons (1/2 stick) salted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 tablespoon fresh thyme leaves, chopped
- 2 tablespoons extra-virgin olive oil
- 8 ounces cremini mushrooms, sliced
- 1/4 cup brandy, optional
- 1 1/2 cups fried onions
- 1/2 cup crushed butter crackers
Instructions
- Preheat the oven to 350 degrees F.
- Add 2 quarts water and a generous pinch of salt to a Dutch oven and bring to a boil over high heat. Meanwhile, prepare an ice bath by combining 4 cups ice and 4 cups water in a large bowl. Add the green beans to the boiling water and cook just until crisp-tender and bright green, 2 to 3 minutes. Drain the beans and immediately plunge them into the ice bath. When cool, drain again and set aside.
- Melt the butter in the Dutch oven over medium heat. When the bubbles have subsided, whisk in the flour until it is free of lumps. Cook until the mixture is slightly golden and smells of toasted nuts, about 2 minutes. Slowly pour in the milk and cream, whisking constantly. Add the thyme and continue whisking until the mixture is smooth. Cook, whisking occasionally, until the sauce is thick enough to coat the back of a spoon, about 8 minutes. Season with salt and pepper to taste.
- Meanwhile, heat the olive oil in a large sauté pan over medium-high heat until shimmering. Add the mushrooms, spreading them in an even layer; do not season or stir the mushrooms. Cook until golden brown on one side, about 3 to 4 minutes. Stir to flip the mushrooms, then continue cooking until browned all over, another 3 minutes. Add the brandy, if using, and cook until reduced by half, about 1 minute. Season with pepper and then scrape the mushrooms into the pot with the cream sauce.
- Add the green beans to the mushroom cream sauce. Fold in 1 cup of the fried onions. Transfer the mixture to a 2-quart baking dish.
- Bake until the casserole is hot and bubbling around the edges, 30 to 35 minutes. Top with the butter crackers and the remaining 1/2 cup fried onions. Bake for another 5 minutes, just to brown the topping.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 457 |
| Total Fat | 31 g |
| Saturated Fat | 14 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 7 g |
| Cholesterol | 54 mg |
| Sodium | 663 mg |
Reviews
My family loves Green Bean Casserole and Tricia’s recipe is their favorite!
I made this for thanksgiving and everyone loved it! Going to make it again tonight in fact just for us.
Why there aren’t 5000 reviews for this recipe is beyond me. Really a spectacular recipe. The brandy elevates it to a whole other level. I used sliced portobello shrooms as a preference. It is now a permanent side for thanksgiving and I make it throughout the year. Fabby!
Yeah, this recipe is a hit. It’s great and comes out excellent. I used some stale croutons I had in the pantry as the basis for my crunchy topping, and that was a good use for them. This is my new favorite green-bean dish.
I’ve made it twice and will never go back to canned! Don’t skimp on the cream or milk. I tried to cut I’d down some once and it didn’t come out with enough sauce for the green beans. Still ws great.
Made this for Thanksgiving & it was great! It is a lot of work as you need several pans to work with. This is a large side dish. Very tasty!
Very bland, no flavor
Delish!! Didnt have fresh thyme so used dried otherwise no changes. The brandy I think made all the difference between being an average dish to a rich tasting fresh gr bean dish with a nod to that dreaded soup laden holiday casserole. Oh and I made it the day before and removed from fridge at k3ast an hour to return to room temperature. I will certainly make this again. Thanks Trisha I enjoy your cooking show very much!
Can this be assembled then baked a day later?
This recipe was so good with the fresh green beans, We will never again eat that awful green bean casserole with Campbell’s soup!
I did modify it somewhat, I added 1 8 oz Box of Mushrooms chopped, One medium onion, 1/4 tsp salt, 1/8 Teaspoon Black pepper, 2 tbsp unsalted butter, One cup chicken broth, 1 cup half-and-half, Fresh thyme, no brandy, No crackers on top.
I used 1 1/2 cups of Trader Joe’s fried onions which were outstanding!! One cup In the casserole and 1/2 cup on top at the end.
It was fab-u-licious!!!!
I did modify it somewhat, I added 1 8 oz Box of Mushrooms chopped, One medium onion, 1/4 tsp salt, 1/8 Teaspoon Black pepper, 2 tbsp unsalted butter, One cup chicken broth, 1 cup half-and-half, Fresh thyme, no brandy, No crackers on top.
I used 1 1/2 cups of Trader Joe’s fried onions which were outstanding!! One cup In the casserole and 1/2 cup on top at the end.
It was fab-u-licious!!!!