Classy Green Bean Casserole

Our discussion at family dinner tonight was what will all the fixins’ be at the Thanksgiving dinner table. Clearly there will be the staples of turkey, gravy, stuffing, mashed potatoes and of course the creamy delectable green bean casserole. I am pretty sure I could just gnash on that all dinner long and not have another care in the world. It takes some of the most amazing ingredients in the world and harboring them in one central location. How does it get any better than that? It doesn’t.

After talking with many different people about what will be set on their table, green bean casserole was always mentioned. My next questions were…canned or fresh green beans,FRENCH’S® french onions or homemade onion rings, canned mushroom soup or pan sautéed mushroom gravy?! Clearly there are many different variations. As you can imagine, our house will be rocking fresh Doorganics meats and produce in everything that we are creating…producing a one of a kind meal that will leave a lasting impression.

Below is a fairly traditional recipe. There are so many things you can do differently so feel free to take this recipe and customize.

Everyone please have a happy and healthy Thanksgiving.

Cheers!

Green Bean Casserole 

• 1 pound green beans
• 1 tablespoon cornstarch
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 pound cremini mushrooms, thinly sliced
• 1 onion, diced
• 1/4 teaspoon dried thyme
• 1/4 teaspoon freshly grated nutmeg
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup milk
• 1/2 cup heavy cream
• 2 teaspoons Worcestershire sauce
• 1/2 cup FRENCH’S® Original French Fried Onions, or more, to taste

Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.

In a large pot of boiling salted water, blanch green beans until bright green in color and tender crisp, about 2 minutes. Drain well and cool in a bowl of ice water. Drain well and set aside.

In a small bowl, whisk together cornstarch and 2 tablespoons water; set aside.

Melt butter in a large skillet over medium high heat. Add garlic, mushrooms, onion, thyme and nutmeg. Cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste. Stir in milk, heavy cream and Worcestershire.

Bring to a boil; reduce heat and stir in cornstarch mixture until thickened, about 2-3 minutes. Stir in green beans.

Add green bean mixture to prepared baking dish. Sprinkle with fried onions. Place into oven and bake until bubbly and golden brown, about 15 minutes.

Serve immediately.