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Green Bean Casserole

Posted on November 21st, 2012  |  14 Comments

Here is it. The all time favorite Thanksgiving dish of all time (according to the unofficial Lauren poll): Green Bean Casserole.

Can free of course!

Garlic and thyme infused mushrooms transform into a chunky shroom cream sauce.

Baked with fresh beans and topped with homemade fried shallots.

With a Special Secret Ingredient: A bit of bacon fat.

So be sure to make bacon tomorrow morning, oh silly me, of course you were going to!

Get the old time flavor with a new take and real fresh ingredients.

Happy Thanksgiving!


Green Bean Casserole

by The Talking Kitchen

Prep Time: 10 minutes

Cook Time: 50 minutes


Ingredients (4-6 servings)

  • 16 oz fresh green beans (or frozen.. but please not canned) ends timmed

Mushroom Cream Sauce

  • 8 oz crimini mushrooms, sliced
  • 1/2 + 1 c. chicken/vegetable stock
  • 1/4 c. white wine
  • 1/4 c. flour
  • 1/2 onion, minced
  • 6 cloves garlic, minced
  • 2 Tbsp salted grassfed butter
  • 1 Tbsp bacon fat
  • 1 Tbsp olive oil
  • 1/2-3/4 c. coconut milk (substitute regular or soy – but it doesn’t leave a coconut taste – imo)
  • 3 sprigs of thyme
  • 3 shakes red pepper flakes
  • 1/2 tsp sea salt
  • 1/4 + 1/8 tsp freshly ground black pepper
  • 1/8 tsp freshly grated nutmeg


  • 1/4 c. flour
  • 1/2 c. panko bread crumbs
  • 1/4 c. parmesan cheese
  • 2-3 Tbsp salted grassfed butter, cubed

Fried Shallots

  • 1-3 c. grapeseed oil for frying
  • 2 large shallots, sliced
  • 1/4 -1/2 c. flour for tossing, optional


Start with a large saucepan for the cream mushroom sauce. In a separate large pot bring water to a boil to blanch the green beans in boiling salted water for 2-3 minutes, then removed the beans with a slotted spoon and place in a boil of ice water to stop the cooking and keep that vibrant green color – only do this with fresh beans – for frozen, simply defrost. In a small bowl combine the ingredients for the topping and cube the butter (keep in wrapper or place on a plate), place both in the fridge until ready to bake.

In the large saucepan melt the butter oil and bacon fat over medium heat with the spices and thyme for about 2 minutes. Add the onion/garlic minced mixture, sear for about 5 minutes over medium high heat, then add the mushrooms and saute over medium heat for another 3-5 minutes until somewhat browned.

Then deglaze the pan with the wine, cook for about 1-2 minutes, use a wooden spoon to scrap all the browned bits off the bottom of the pan, and stir to incorporate.

In a separate bowl use a whisk to incorporate the flour into 1/2 c. chicken stock (best results yield from sifting the flour into a bowl of stock while whisking), add that to the mushroom saucepan. Cook over medium heat for about 3 minutes.

Add the rest of the stock, stir and turn heat down to medium low. After 5-7 minutes add the salt and pepper, then add the coconut milk and nutmeg, stir and cook on medium low for 5-7 minutes, then turn down low until ready to use.

Place the beans in a baking dish. Pour the sauce over the beans and top with the topping. Add the cubes of cold butter to the top and bake for about 30 minutes, until golden brown and bubbly.

While the casserole is baking, heat the oil in a cast iron skillet or other pan, toss the sliced shallots in flour (optional) and fry in the oil, tossing halfway through, for about 1-3 minutes, until golden brown. Remove from oil with a slotted spoon and place on a paper toweled lined plate.

Remove from oven and add crunchy shallots.

Give Thanks and Enjoy!

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14 Responses

  1. […] I really want to make Green Bean Casserole! […]

  2. […] onions top this Green Bean Casserole. Made with fresh ingredients, this recipe puts a twist on a casserole classic. (via The Talking […]

  3. Allie says:

    Do you think it would be okay to make the cream sauce and blanch the beans the day before and refrigerate? Then just combine, top and bake the day of? Stove-top space is limited on thanksgiving and the more stuff that can be done early, the better. Thanks!

  4. […] This amazing looking Green Bean Casserole from The Talking Kitchen, with a tasty garlic and thyme infused mushroom […]

  5. […] I like Thursday, But HOLY GOODNESS it looks amazing. So I am going to post it again yep another GREEN BEAN CASSEROLE Be kind, be thoughtful… Happy […]

  6. Tonia says:

    I never have soy milk or coconut milk can you use 1 percent milk?

  7. Meg says:

    Is this something you can make the night before or should it be made the day of?

    (I was think of making the main casserole Wednesday night and then doing the topping Thursday morning).


  8. Natasha says:

    What temp for the oven?

  9. […] Learn how to make this homemade from scratch green bean casserole at The Talking Kitchen. […]

  10. […] From-scratch Green Bean Casserole […]

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