Without fail, someone in my family asks me to make my recipe for Green Bean Casserole with Mixed Mushroom Gravy every year for Christmas or Thanksgiving (or both, for that matter!). Not only is this recipe delicious, it's also a really great dish to make-ahead of time.
This dish features a homemade mushroom gravy with shitake and cremini mushrooms, heavy cream, chicken stock, and several other seasonings and herbs. Think Campbell's Cream of Mushroom Soup-just not sad. You also can't forget the classic French's Crispy Fried Onions that top everything off for the perfect amount of crunch!
Another fall favorite of mine is my recipe for Roasted Butternut Squash Soup (with Sage Brown Butter). It's perfect for cooler weather and deserves a spot at your Holiday table!
Components and Ingredients
Green Beans
The green beans are very straight-forward. Add frozen, trimmed green beans to a pot of boiling water with some kosher salt, and cook for 6 to 8 minutes. Strain them, then toss them in some kosher salt, black pepper, and a little bit of fat of your choosing. Butter or any neutral cooking oil works well. The small amount of oil helps to quell any squeak that you can sometimes get from green beans.
This is everything you need
- Frozen Green Beans
- Kosher Salt
- Black Pepper
- Neutral Oil or Butter
Mixed Mushroom Gravy
The heart and soul of this recipe lie in the homemade mixed mushroom gravy. The most important part of making the gravy is to make sure that your pan is hot enough to sear the mushrooms. If the pan isn't hot enough, the mushrooms will release their liquid before they have a chance to really develop a nice crust. The deeper brown you get the mushrooms, the more flavor you get from the whole dish.
The gravy ingredient list is below:
- Unsalted Butter
- Cremini/Button Mushrooms
- Shitake Mushrooms
- Fresh Thyme Leaves
- Garlic
- Cayenne Powder
- Ground Nutmeg
- All-Purpose Flour
- Low-Sodium Chicken Broth
- Sour Cream
- Heavy Cream
Toppings
Everything gets topped off with a hefty amount of freshly grated parmesan cheese and is baked until bubbly and golden brown. And what is green bean casserole without French's Fried Onions on top? (It's sad, that's what!) You really can't beat how delicious and easy they are.
Serving Suggestions
This dish really pairs great with classic holiday foods like roast turkey, honey-baked ham, etc. Other sides that go really great with this are: Diner Inspired Macaroni and Cheese, Thyme-Infused Mashed Potatoes, or my family recipe for German Potato Salad! You can't forget the Simple Orange Cranberry Sauce either.
Did you make this recipe for Green Bean Casserole?
Let me know in the comments below how yours turned out, and don't forget to leave a rating!
Recipe
Green Bean Casserole with Mixed Mushroom Gravy
Equipment
- Large Skillet
- 9x13-inch Casserole Dish
Ingredients
Green Beans
- 3 Cups Water With Kosher Salt
- 1 ½ lbs. Frozen Green Beans
- ¾ Teaspoon Kosher Salt
- ½ Teaspoon Freshly Ground Black Pepper
- 1 ½ - 2 Tablespoon Unsalted Butter or Neutral Oil
Mixed Mushroom Gravy
- 4 Tablespoons Unsalted Butter
- ½ lb. Cremini/Button Mushrooms Quartered
- ½ lb. Shitake Mushrooms Quartered
- ½ Teaspoon Fresh Thyme Leaves
- 2 Cloves Garlic Finely Minced
- ⅛ Teaspoon Cayenne Powder
- ¼ Teaspoon Ground Nutmeg
- 2 Tablespoons All-Purpose Flour
- 1 Cup Low-Sodium Chicken Stock
- 1 Cup Sour Cream
- ½ Cup Heavy Cream
Toppings
- ⅓ Cup Grated Parmesan
- ½ Cup French's Crispy Fried Onions
Instructions
Green Beans
- Preheat the oven to 450°F.
- Add 3 cups water to a medium-sized pot and bring to a boil over high heat. Add several pinches of kosher salt. Add the frozen green beans and return to a boil. Continue to cook for 6-8 minutes until soft, then strain and allow to dry for several minutes.
- Toss the beans in several teaspoons of neutral oil or unsalted butter until evenly coated. (The oil or butter prevents the green beans from squeaking.) Season with kosher salt and fresh cracked black pepper. Set aside.
Mixed Mushroom Gravy
- While the green beans are cooking, heat a large skillet over medium-high heat until thoroughly heated through. (A few drops of water should scatter across the pan, but it should not be smoking hot.) This ensures that the mushrooms sear properly. If the pan is too cool, the mushrooms will begin to release their liquid before they have a chance to brown. Add the butter and melt.
- Once the butter is melted, add the mushrooms and cook undisturbed for approximately 2 minutes to sear the mushrooms on one side. Stir and continue to cook for an additional 5 minutes.
- Add in the fresh thyme and garlic and continue cooking for 1 minute, until fragrant.
- Stir in the kosher salt, fresh cracked black pepper, cayenne, and nutmeg. Cook for an additional 2 to 3 minutes.
- Sprinkle the flour evenly over the mushrooms as they begin to release their liquid, stirring to combine.
- Gradually add the chicken stock while stirring and scraping constantly to deglaze the pan. Bring to a boil, then adjust the heat to a low simmer.
- Add the sour cream and heavy cream, stirring to combine. Cook over medium-low for approximately 5 minutes until the gravy thickens slightly. Remove from the heat and add the prepared green beans to the pan, stirring until evenly coated.
- Adjust salt and pepper to taste.
- Transfer the mixture to a 9x13-inch casserole dish.
Toppings & Baking
- Sprinkle the green beans with parmesan and bake for 10 minutes until the casserole is bubbly and the top is melted and beginning to brown.
- Add the French's Crispy Fried Onions over the top and return to the oven for an additional 5 minutes.
- Remove from the oven, allow to cool for approximately 5 to 10 minutes, and serve.
Michelle Goode says
Who wants regular green beans when you can have this yummy casserole? It's easy to make and even kids love it! One of my favorite recipes from you!