Does the green bean casserole take center stage for you on Thanksgiving? Most people are used to their tried-and-true versions with the crunchy, canned onions on top (not that there’s anything wrong with that). Ready to try something different this year?
This year, branch out and try a new green bean casserole to knock the socks off your guests. Their casseroles of the past will be long forgotten if you serve one of these five great green bean casserole options!
Green bean bacon casserole recipe
Sometimes Thanksgiving dinner is a day of indulgence. If that’s what you have in mind, you’ll love this mouth-watering green bean casserole recipe that includes bacon and French dressing! Let’s not forget that this is one of the easiest green bean casseroles around — perfect for a hectic day of cooking!
Serves 6-8 people
- 2 (16 ounce) cans whole green beans, drained
- 1/2 cup French dressing
- 1/2 cup chopped onion
- 6-9 strips bacon, cooked and crumbled
- Preheat your oven to 350 degrees F. Mix together the first three ingredients. Spread into a casserole dish and sprinkle the bacon on top.
- Bake for 30 minutes.
Green bean casserole recipe with caramelized onions
What would you say if I told you this low-fat casserole version is delicious? Eating Well gets the credit for getting rid of most of the fat but leaving behind big flavor! Skim milk and low-fat sour cream certainly help lower the fat content, but the seasonings and caramelized onions will have you asking for seconds… and maybe thirds!
Serves 6 people
For the onion topping:
- 1/2 teaspoon canola oil
- 1 large onion, thinly sliced
- 1/2 cup fresh breadcrumbs
For the sauce and green beans:
- 2 cups skim milk
- 6 black peppercorns
- 1 bay leaf
- Pinch grated nutmeg
- 1/2 teaspoon canola oil
- 1 small onion, finely chopped
- 1/2 pound mushrooms, trimmed and sliced (3 cups)
- 1 clove garlic, finely chopped
- 1/4 cup all-purpose flour
- 1/4 cup reduced-fat sour cream
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 (9 ounce) package frozen green beans (2 cups)
- To make the onion topping, heat the oil in a large nonstick skillet over low heat. Add the sliced onion and cook, stirring occasionally, until very tender and golden, about 30 minutes. Set aside.
- Meanwhile, preheat your oven to 350 degrees F. Spread the breadcrumbs on a baking sheet and toast, stirring once, until lightly browned, five to 10 minutes. Set aside.
- To make the sauce, combine the milk, peppercorns, bay leaf and nutmeg in a medium saucepan and heat over low until steaming. Remove from the heat and let stand for five minutes and strain into a measuring cup. (Discard peppercorns and bay leaf.)
- Meanwhile, heat the oil in a large saucepan over medium heat. Add the chopped onion and cook, stirring often, until golden, three to four minutes. Add the mushrooms and garlic and cook, stirring, until tender, three to four minutes. Sprinkle the flour over the vegetables and cook, stirring, for one minute. Slowly pour in the milk, whisking constantly. Bring to a boil, stirring. Reduce the heat to low and cook, stirring, until thickened, about one minute. Remove from heat. Whisk in the sour cream, salt and pepper.
- To assemble and bake the casserole, preheat the oven to 425 degrees F. Spread the green beans evenly over the bottom of a shallow 2-quart baking dish and pour the sauce over the top. Toss together the reserved onions and breadcrumbs in a small bowl and spread over the beans. Bake until bubbling, 15 to 25 minutes.