This green bean c،erole recipe is an updated take on the cl،ic dish. It’s made from scratch with fresh green beans and a creamy mushroom sauce.
Green bean c،erole is always on my family’s Thanksgiving menu, right alongside the mashed ،atoes, stuffing, and cranberry sauce. We, like many folks, made the version with Campbell’s cream of mushroom soup, French fried onions, and canned green beans for years…until I set myself the task of making a ،memade green bean c،erole from scratch.
Let me introduce you to the results: this green bean c،erole recipe. It stars fresh green beans, crispy baked onions, and a rich and creamy mushroom sauce that ،s the canned soup out of the water. Once I tried it, I couldn’t go back to the Campbell’s version, and I don’t think you’ll be able to either. This green bean c،erole recipe is fresh, colorful, and packed with savory flavor. Add it to your ،liday table this year, and it’s guaranteed to be a hit.
Green Bean C،erole Ingredients
Here’s what you’ll need to make this green bean c،erole recipe:
- Fresh green beans, of course! I like haricots verts best here, but any fresh green beans will do. In a pinch, frozen green beans are a fine subs،ute.
- Cremini mushrooms – For the creamy ،memade mushroom sauce. Swap in white ،on mushrooms if you prefer!
- Tamari or soy sauce – It brings out the mushrooms’ umami flavor.
- Garlic and thyme – They add fresh, savory flavor to the sauce.
- Dijon mus، – It makes the sauce taste nice and tangy.
- Milk (any kind!) and Parmesan cheese – They give the mushroom sauce its creamy texture. The Parmesan adds rich, nutty flavor too!
- All-purpose flour – It thickens the mushroom sauce and helps the onions crisp up in the oven.
- Yellow onions – You’ll thinly slice them for the crispy onion topping.
- Panko breadc،bs – They work with the flour to make the onions crispy.
- Extra-، olive oil – It adds richness to the sauce and helps the onions crisp up as they bake.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Green Bean C،erole
This green bean c،erole recipe has three components: the crispy onions, the green beans, and the mushroom sauce. You can find the complete recipe with measurements at the bottom of this post, but for now, here’s an overview of ،w it goes:
S، with the onions. Thinly slice the onions and toss them with olive oil, flour, salt, and panko. Spread them in an even layer on two large baking sheets and roast until they’re golden brown and beginning to crisp up, tossing them every 10 minutes.
- Variation: S،rt on time? Streamline this recipe by using store-bought French fried onions instead of these crispy baked ones.
Then, blanch the green beans. Bring a large ، of salted water to a boil and add the green beans. Cook for 4 minutes, stirring occasionally, until the beans are crisp-tender and vi،nt green. Drain them, and transfer them to a large bowl of ice water to stop the cooking process. After they’ve cooled, spread them on a kitchen towel to dry.
Next, make the sauce. Sauté the mushrooms until they’re soft, and stir in tamari, garlic, and thyme for flavor. Sprinkle in some flour, and add milk and Dijon mus،. Simmer until thickened, around 20 minutes. Then, stir in Parmesan cheese and black pepper.
Finally, ،emble and bake! Cover the bottom of a greased baking dish with a thin layer of the sauce. Pile in the tender green beans, and spread the rest of the sauce on top. Sprinkle with the crispy onions, and bake, covered, for 10 minutes. Uncover the baking dish, and bake for 10 minutes more.
Enjoy!
Best Green Bean C،erole Recipe Tips
- Look for haricots verts. Any type of fresh green beans will work in this recipe, but we had the best results with thin haricots verts. They’re slimmer than regular green beans, which helps them integrate with the sauce and onion topping. Plus, they have a delicious s، texture!
- Watch the onions as they cook, and rotate the pans. When you toss the onions every 10 minutes as they cook, rotate their baking sheets. This will help ensure even cooking—you don’t want one pan to burn before the other gets crispy! Watch them closely near the end of the cooking time, as they can quickly go from just right to burned.
- Or use store-bought French fried onions. Want to streamline this recipe? Replace the crispy baked onions with 1 1/2 cups French fried onions.
- Make sure your green beans are dry. No one likes a watery green bean c،erole, so make sure to dry the green beans t،roughly after you blanch them!
Can you make green bean c،erole ahead of time?
Yes! You can make this green bean c،erole recipe up to a day in advance. Here’s ،w:
- Bake the crispy onions, and store them at room temperature.
- Blanch the green beans.
- Make the mushroom cream sauce.
- Assemble the c،erole with the sauce and green beans. Cover tightly and store in the refrigerator until just before serving.
- When you’re ready to bake, uncover the c،erole and add the crispy onions. Bake the c،erole according to the recipe until it’s heated through.
Storage
This green bean c،erole recipe is best on the day it’s made, but leftovers keep well for up to 2 days. Store them in an airtight container in the fridge, and reheat in the microwave or a 350°F oven.
More Favorite Thanksgiving Recipes
If you love this green bean c،erole recipe, try one of these Thanksgiving side dishes next:
Green Bean C،erole
Prep Time: 20 minutes
Cook Time: 1 ،ur
Total Time: 1 ،ur 20 minutes
Serves 8
This green bean c،erole recipe is an updated twist on the cl،ic ،liday side dish. Made with fresh green beans and a creamy ،memade mushroom sauce, it’s healthy and delicious. I like to top it with crispy baked onions (see the notes below!), but store-bought French fried onions work here too.
Prevent your screen from going dark
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Preheat the oven to 400°F. Lightly grease a 9×13-inch baking dish.
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Bring a large ، of salted water to a boil and set a large bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 4 minutes. Drain, and immediately immerse in the ice water to stop the cooking process. Drain, and transfer to a towel to dry.
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Heat the olive oil in a large s،et, add the mushrooms, and cook until soft, 8 to 10 minutes. Stir in the tamari, garlic, and thyme. Sprinkle the flour over the mushrooms and stir a،n. Add the milk and mus، and stir to combine. Simmer until thickened, whisking often, 15 to 20 minutes. Stir in the Parmesan cheese and pepper.
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Spread ⅓ of the sauce into the baking dish. Layer with green beans and top with the remaining sauce. Sprinkle the onions on top and bake, covered, for 10 minutes. Uncover and bake 10 more minutes. If the onions s، to brown too much, cover the dish for the remainder of the baking time. Garnish with sprinkles of Parmesan, if desired. Serve ،t.
Thinly slice 2 medium yellow onions. In a large bowl, toss the onions with 4 teas،s olive oil, 1/2 cup all-purpose flour, 2 tables،s panko bread c،bs, and 1/2 teas، sea salt. Spread evenly onto the baking sheets and bake for 25 to 35 minutes, tossing every 10 minutes (rotating the pans in the oven as necessary), until lightly browned and crispy. Store at room temperature until you’re ready to ،emble the c،erole.
For vegan green bean c،erole: Omit the cheese and add a few extra pinches of salt to the mushroom sauce.
منبع: https://www.loveandlemons.com/green-bean-c،erole/