Green bean casserole is always on our Thanksgiving menu. This casserole is always a hit! We’re not opening cans of green beans and condensed cream of chicken soup here! This casserole has fresh green beans with bacon, onions, and mushrooms in a homemade cream sauce, and it’s all topped off with crispy onions. Best of all, you can prepare this ahead of time so on Thanksgiving all you have to do is pop it in the oven.
Start with fresh green beans. No canned beans, please! You will be doing yourself and your family a disservice using canned green beans. This is Thanksgiving, make it special. I guess if you must, you could use frozen green beans, but NEVER use canned!
Clean the beans and cut them in half, then boil them in chicken broth until they are tender. Drain them and set them aside. Be sure to reserve the cooking liquid. That will be used for the delicious, creamy sauce.
Melt some butter in a pan and sauté some onions, cremini mushrooms, bacon, and garlic until the veggies are tender and the bacon is cooked through. Then, deglaze the pan with a little bit of white wine. Deglazing a pan is just adding cold liquid to a hot pan to get all the bits of flavor off the bottom of the pan.
For the sauce, make a roux, which is just heating up equal parts fat and flour and mixing them together. Let the roux cook a minute or so to cook out the flavor of the flour. Whisk in some half and half and the reserved cooking liquid from the green beans.
When the mixture thickens, add all the veggies, some parmesan cheese and stir in some sour cream. Be sure to check the seasoning and add salt and pepper if needed. Put it all in an oven safe baking dish and bake at 350 degrees for 10 minutes. Top with the crispy onions and bake another 5 minutes. The onions go on last so that they don’t burn.
This green bean casserole is so delicious! You can taste the smokiness from the bacon, the nuttiness of the parmesan cheese, and the tang from the sour cream. Even your pickiest eater won’t be able to resist this dish!