Don’T Get Canned!
Remember that goopy green bean casserole Grandma used to make? This new and improved version uses only fresh ingredients, no cans. Even those french-fried onions you loved so much get revamped to make a classic holiday side dish even better.
Is green bean casserole a tradition at your Thanksgiving table? Some traditions are meant to be broken. Just because it used to be made with cans of mushroom soup, soggy green beans and salty fried onions doesn't mean you have to do it that way this year. Try this updated homemade version instead.
Mini homemade green bean casseroles with crispy fried onions
Makes 4-6, depending on size of ramekins
- 12 ounces fresh green beans
- 4 strips bacon
- 2 cups sliced cremini mushrooms
- 2 cloves garlic, minced
- 1/2 teaspoon chopped fresh thyme
- 1/4 teaspoon red pepper flakes
- 1/3 cup low-sodium chicken broth
- 1/2 cup cream, divided use (plus more as necessary)
- 1 tablespoon cornstarch
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons panko breadcrumbs
- 1 yellow onion, thinly sliced
- 1/2 cup flour
- Canola oil
- Preheat oven to 450 degrees F.
- Snap ends off green beans and cut into thirds. Place in a steamer basket and steam over boiling water for about six to eight minutes, until tender but not fully cooked. Immerse green beans in an ice bath to stop cooking, then drain and reserve.
- Chop bacon into pieces and fry in a large pan until crisp. Remove bacon bits and drain on a paper towel. Pour out all but about one tablespoon of bacon fat, then add sliced mushrooms and saute until they release their juices and are starting to brown. Add garlic, thyme and red pepper flakes and cook for a few more minutes.
- Pour in chicken broth and about half the heavy cream. To the remaining heavy cream, stir in cornstarch until smooth, then pour into mushroom mixture. Let mixture simmer and thicken for a few minutes until it reaches the consistency of gravy. (If mixture gets too thick, add a few teaspoons of heavy cream at a time until thinned to desired consistency.) Season with salt and pepper, then toss green beans and bacon into mushroom mixture. Stir well.
- In a small bowl, combine Parmesan cheese and panko breadcrumbs. Season with salt and pepper.
- Place ramekins on a baking sheet. Divide green bean mixture equally among ramekins. Top with Parmesan cheese mixture. Bake for about 15 minutes until bubbly and tops are browned.
- Meanwhile, place flour in a bowl and season with salt and pepper. Toss sliced onions in flour to coat. Heat a few inches of oil in a saucepan to about 350 degrees F. Shake excess flour from onions and fry in batches until golden brown. Remove from oil and drain on paper towels.
- Remove casseroles from oven and let sit at least five minutes before serving. Top with crispy fried onions.
More holiday side dishes
Savory potato gratin with rosemary crust
Oven to table side dishes
Streusel sweet potato casserole in orange bowls