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Green Bean Casserole

A new and improved green bean casserole!

Green bean casserole is my husband's favorite dish at Thanksgiving. I had never had it until I met him. It just wasn't something my family even thought about. I honestly think it was because the WHOLE dish comes from things that are in a can. You can't blame us for never wanting to make it, right?

Jesse insists on making it every year. And year over year the GBC has developed into this monstrous dish layered with hash browns and cheese. It definitely gained weight over the years as we added more and more ingredients to it, and was honestly a meal on its own.

This year, I wanted to take us back to basics, and leave the cans behind.

Ladies and gentlemen, I am proud to present to you a classic, scratch-made Green Bean Casserole. I was very nervous while testing this recipe. I wanted it to be delicious and rich, and the most important thing was to make sure the green beans were cooked to perfection. Because no one likes a soggy green bean. For the topping, I added almonds as an ode to the french dish Haricots Verts Almondine, one of my fave side dishes. Did I mention this dish is vegetarian? Yes, always trying to make sure there is something truly vegetarian on the table at Thanksgiving!


🏷 Time: 1 hour

🏷 Serves 8



  • 2lbs Fresh Green Beans (rinsed, trimmed, and cut in half)

  • 1TBSP Salt

  • 6c Water

  • 1/2lbs Crimini Mushrooms, thinly sliced

  • 2 Cloves Roasted Garlic, minced

  • 2TBSP Butter

  • 2TBSP Flour

  • 1tsp Salt

  • 1/2tsp Ground Pepper

  • 1/4tsp Worcestershire Sauce

  • 1/4tsp Vegetarian Better than Bouillon

  • 3/4c Vegetable Broth

  • 1c Half-and-Half

  • 1/4c Slivered Almonds

  • 1/2c Crispy Onions

  • 1/8tsp Salt


  • Preheat oven to 400F°

  • Bring 6 cups of water and 1 TBSP of salt to a boil in a pot

  • Blanch green beans in boiling water for 5 minutes. Immediately transfer to an ice bath. Drain, and set aside.

  • Add 2TBSP of butter to a heavy bottom pan, on medium heat

  • Add mushrooms, 1tsp Salt, and 1/2tsp Pepper and sauté until soft, about 2 to 3 minutes

  • Add minced garlic and sauté for another minute, until fragrant

  • Reduce heat to medium-low, and sprinkle flour over mushrooms and garlic and cook for 2 minutes, stirring constantly

  • Add Worcestershire and bouillon

  • Add vegetable broth, stirring constantly. A thick broth will develop

  • Add half-and-half and stir until combined.

  • Increase heat to medium and bring to a boil

  • Reduce heat again to low and cook until the sauce thickens, about 8 minutes

  • Add green beans to the mushroom cream sauce, and toss to combine

  • In a small bowl mix slivered almonds, crispy onions, and salt. Set aside

  • Pour into a 9x9 baking dish. Top with onion and almond mixture

  • Bake at 400° for 13 minutes until bubbly, and the onions and almonds are a little browned



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