The Real Green Bean Casserole

The real green bean casserole doesn’t use cream of anything soup and the fried shoestring potatoes may be a new twist but it’s a good one!

The Utah Dairy council and I want to make sure you have a perfect Thanksgiving so we’ve brought you a special recipe for the real green bean casserole.

Raise your hand if green bean casserole makes it to your Thanksgiving feast. I don’t remember a single Thanksgiving dinner that didn’t involve green bean casserole, but ours never had the fried onion thingys on top. That just wasn’t really our thing. It stopped with the cheese, and it definitely involved a can of cream of mushroom soup, but I think my version is better, much better.

I asked on facebook a while back what you all have to have at Thanksgiving dinner and I was shocked that almost everyone mentioned green bean casserole with fried onions. I was seriously shocked. I thought that green bean casserole had been forgotten by everyone but my family. I was happily surprised, but still not for the fried onions. So, I do hope you will hear me out on this one because I think you’re going to love these shoestring fried potatoes.

Green beans and potatoes do go together so while I was whisking up the sauce, yes real mushroom sauce not canned anything, I had the thought that I could switch out the fried onions for something way better. And it totally worked. So, since this blog is all about reinventing family dinner I’ve reinvented the green bean casserole, but don’t worry it’s still just like the classic only it tastes better and it’s all fresh!

The Real Green Bean Casserole

Yield: 9x9" pan

The Real Green Bean Casserole

Total Time: 50 mins

Prep Time: 20 mins

Cook Time: 30 mins

The real green bean casserole doesn’t use cream of anything soup and the fried shoestring potatoes may be a new twist but it’s a good one!

Print Recipe

Ingredients:

For the sauce

• 3 tablespoons Unsalted Butter
• 1/4 Cup Onion, minced
• 1 Garlic Clove, minced
• 1/2 cup minced white button Mushroom
• 3 tablespoons Flour
• 3/4 cup Cream
• 1/2 cup Chicken Broth
• 1/4 Teaspoon Freshly Ground Black Pepper
• Salt to taste

For the Casserole

• 16 Oz French Green Beans, washed and trimmed
• 1 1/2 – 2 Cups Cheese, Grated (we use colby jack)

For the shoestring Potatoes

• 1 Large or 2 small Russet potatoes, mostly peeled (I leave little slivers of peel on for added color)
• Canola Oil
• Salt

Directions:

1. In a large sauce pan over medium heat add the butter and begin to melt.
2. Add the onion and garlic and saute until tender.
3. Add the mushrooms and saute until beginning to turn tender, about 1-2 minutes.
4. Whisk in the flour and continue to whisk for about 30 seconds to remove that flour taste.
5. Quickly add the cream and broth and whisk until thickened.
6. Season to taste.

For the Casserole

1. Add the green beans and sauce mixture to a 9×9″ pan and fold everything together.
2. Top with shredded cheese and shoestring potatoes.
3. Bake in a 350 degree oven for 30 minutes or until hot all the way through.

For the shoestring potatoes

1. Using a mandolin, slice the potatoes on the thinnest position.
2. Stack a few up at a time and chop into shoestrings.
3. Heat a pan with 1/4 cup oil over medium heat and fry until golden.
4. Drain on a paper towel and sprinkle with a little salt.

Nutrition Information

Yield: 9x9" pan, Serving Size: 1

• Amount Per Serving:
• Calories: 2153 Calories
• Total Fat: 170.5g
• Cholesterol: 541.4mg
• Carbohydrates: 98.6g
• Fiber: 16.3g
• Sugar: 25.8g
• Protein: 70.8g

All images and text ©Carrian Cheney for Oh Sweet Basil.

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