Green bean Casserole
  • Alaina Hinkle

Green bean Casserole

Updated: Dec 18, 2018

Green bean casserole has always been my all time favorite dish for Thanksgiving. Normally it is filled with cream of mushroom soup from a can as well as green beans from a can and the crispy onions that are already pre-made. There is NOTHING wrong with that, believe me, I have had my fair share of that version. However, I wanted to serve a green bean casserole that follows my beliefs of real ingredients and real food. I wanted to see if it was that hard to create a green bean casserole that way. Spoiler alert: IT IS SO EASY, I truly will never be going back to the one I use to have for many years. This one takes the cake, or pumpkin pie I should say ;)

I went ahead and made mine the night before in a 9" X 11" pan, so that I could do my turkey and stuffing next day. All I had to do was pop it into the oven for 30 minutes!


A little over 2 pounds green beans

Cream of Mushroom

16 oz Whole Baby Bella mushrooms

1 1/2 milk

1/3 cup flour

1 cup half and half

1/2 cup Parmesan cheese

1/2 cup Cabernet wine

2 cloves garlic minced

1 tablespoon butter

1 tablespoon olive oil

Crispy Onion Topping:

1/2 yellow onion

1/2 cup whole wheat bread crumbs

1/4 cup whole wheat flour

1/4 cup Parmesan cheese

1/2 tsp garlic powder

1/4 tsp cayenne pepper

1/4 tsp salt

1/4 tsp pepper

1 egg

1 tablespoon olive oil


Grease a 9" X 11" baking dish and preheat the oven to 350 degrees

1: Snip the ends of the fresh green beans, and clean off with water/ vinegar wash of your choice

2: Place green beans in a large steamer (make sure there is a good amount of water at the bottom of the steamer... I learned the hard way forgetting water one time! Got so distracted...!)

3: Begin to steam while you get the cream of mushroom and onions ready. Steam for 10 minutes on high, check the consistency and continue to steam if you'd like. If not drain them and set aside after those 10 minutes in a LARGE mixing bow

4: Cut up half a yellow onion into about 2 inch strips, and set aside. Now get a medium size bowl and put 1/2 cup whole wheat bread crumbs, 1/4 cup whole wheat flour, 1/4 cup Parmesan cheese, 1/2 tsp garlic powder, 1/4 cayenne pepper, 1/4 tsp salt, 1/4 tsp pepper and whisk together with a fork.

5: Then crack one egg into a small bowl and whisk together. Dredge the onions into the egg and then toss in the coating you just made in the medium size bowl and set aside in the bowl to let them soak it up even more. You will then fry those puppies up last :)

6: Clean and slice all the baby bella mushrooms and set into a medium size bowl. Place frying pan on stove to medium heat and add in 1 tablespoon of butter and 2 cloves of garlic minced

7: Start to let the garlic get a little brown and then add in the mushrooms, coat the mushrooms and then add in 1 tablespoon of olive oil. Let those cook down for 2 to 3 minutes. Then add in 1/2 cup of Cabernet. Let the mushrooms saute in the red wine into only a little bit of liquid is left. This is KEY to an amazing taste!!

8: Turn stove to medium heat, then you will start creating your cream of mushroom soup, alternating between the flour, half and half and milk. Add 1 tablespoon of flour at a time and continue to stir, in order to prevent it from clumping. At that same time you will be alternating 1/4 cup half and half and milk until all of the milk, half and half and flour is well combine into a creamy sauce. So you would add 1 tablespoon flour, then 1/4 half and half, then 1 tablespoon flour, then 1/4 cup milk. REPEAT until ALL is used up.

9: Then add in 1/2 cup Parmesan cheese and stir in. Continue to keep stirring until it is the consistency you would like. Then add salt and pepper to taste. If it is not thick enough for you, you can always add in 1 tablespoon more of flour, but ours came out a good ratio, following what is said above!

10: Remove sauce from heat and pour into the large mixing bowl you have your green beans in. Mix the green beans the mixture together thoroughly, then pour into your greased baking dish and set aside

11: From that SAME frying pan--- which saves a lot of dishes :) Which is also a plus to this recipe. Add 1 tablespoon of olive oil and bring to medium high heat. Then add in your flour mixture coated onions and cook until crispy. Some of the coating will fall off and get crispy on its on, that is OKAY and actually expected. The onions may not get completely crispy, that will happen after you cook it and if you re heat it for left overs:)

12: Once the onions and coating are crispy, add that to the top of your green bean casserole.

13: Place in the oven at 350 degrees for 30 minutes OR cover with aluminum foil and stick it in the fridge for up to 5 days to cook it at your leisure!

This is by far one of my favorite dishes, so PLEASE tag me at @honestfoodie_blog on Instagram to let me know how it goes and #honestgrubhonestfoodie

Happy Holidays!

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