Green bean casserole is a popular dish that has graced Thanksgiving tables for decades.
Created in 1955 by Campbell Soup Company employee Dorcas Riley, it is usually made with canned beans, canned soup, a little seasoning, and fried onions.
The dish was originally called “Green Bean Bake,” but it didn’t become a Thanksgiving staple until the 1960s, when the recipe appeared on the label of Campbell’s Cream of Mushroom Soup. According to , it is now served at Thanksgiving dinner for 20 million people each year. History of green bean casserole on Campbell’s website. Very popular during the holiday season, half of Campbell’s Cream of Mushroom Soup sales are from November through January.
This is my version of green bean casserole. Over the years, I’ve tweaked this dish that can be made ahead and frozen. I prefer using frozen green beans over canned green beans. The topping is a mix of torn bread, onions, and butter, making it delicious.
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make-ahead green bean casserole
service: 12/ Preparation time: 15 minutes / total time: 1 hour 20 minutes (not all active hours)topping:
2 slices of sandwich bread (finely torn)
2 tablespoons melted unsalted butter
1/2 teaspoon salt
2 cups fried onions
casserole:
2 tablespoons unsalted butter
10 ounces white or cremini mushrooms, washed and thinly sliced
1 teaspoon salt
1/2 teaspoon black pepper
4 cloves garlic (chopped)
1/2 teaspoon dried thyme (optional)
1/4 cup all-purpose flour
1/2 cup white wine (optional)
1 1/2 cups low-sodium chicken soup
1 1/4 cup half and half
2 pounds frozen cut green beans, partially thawed and patted dry
1/4 cup cornstarchTo make the topping: In a food processor, coarsely grind the bread pieces with the butter and salt. Transfer to a freezer bag, add fried onions and freeze if making a few days in advance.
To make the casserole: Melt the butter in a large skillet over medium heat. Add mushrooms, salt, and pepper and cook until mushrooms release liquid, about 5 minutes. Increase heat to medium and cook until liquid evaporates, about 5 minutes. Add garlic and thyme (if using) and cook until fragrant, about 1 minute. Add flour, stir and cook until golden brown, about 1 minute. Slowly combine wine (or soup substitute), soup, and half and heat until just boiling. Reduce heat to medium and simmer, stirring occasionally, until sauce thickens. Remove from heat.
Combine beans and cornstarch in a large bowl and transfer to a 13-by-9-inch baking dish or 3-quart casserole dish. Pour the mushroom mixture evenly over the beans and stir. If frozen, let cool completely. Wrap in plastic wrap and cover with foil. Freezing.
To bake and serve: Preheat oven to 400 degrees. Place the casserole in the oven and bake until heated through, about 35 minutes. Add topping mix and bake until golden brown, about 8 minutes more. (If cooking from frozen, remove the foil and plastic and return the foil to the baking dish. Bake until the sauce is bubbling and the beans are tender, about 50 minutes. Remove the foil and sprinkle the topping mixture over the beans. Bake until golden brown (about 8 minutes).Reprinted from Cook’s Country magazine.