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The classic green bean casserole gets a little makeover that even your grandmother will approve of. ohsweetbasil.com #thanksgiving #sides-3
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5 from 1 vote

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!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Over 300 Christmas Recipes and Ideas to Bring the Christmas Spirit
Keyword: casserole, french beans, green bean casserole, shoestring potatoes, sides, thanksgiving
Servings: 6
Author: Sweet Basil

Ingredients

For the Sauce

  • 3 Tablespoons Butter unsalted
  • 1/4 Cup Onion minced
  • 1 Clove Garlic minced
  • 1/2 Cup Mushroom minced white button
  • 3 Tablespoons Flour
  • 3/4 Cup Cream
  • 1/2 Cup Chicken Broth
  • 1/4 teaspoon Black Pepper Freshly Ground
  • Salt to taste

For the Casserole

  • 16 Ounces Green Beans French style or fresh, washed and trimmed
  • 1 1/2 - 2 Cups Cheese Grated (we use colby jack)

For the Shoestring Potatoes

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

Instructions

For the Sauce

  • In a large sauce pan over medium heat add the butter and begin to melt.
    3 Tablespoons Butter
  • Add the onion and garlic and saute until tender.
    1/4 Cup Onion, 1 Clove Garlic
  • Add the mushrooms and saute until beginning to turn tender, about 1-2 minutes.
    1/2 Cup Mushroom
  • Whisk in the flour and continue to whisk for about 30 seconds to remove that flour taste.
    3 Tablespoons Flour
  • Quickly add the cream and broth and whisk until thickened.
    3/4 Cup Cream, 1/2 Cup Chicken Broth
  • Season to taste.
    1/4 teaspoon Black Pepper, Salt to taste

For the Casserole

  • Add the green beans and sauce mixture to a 9x9" pan and fold everything together.
    16 Ounces Green Beans
  • Top with shredded cheese and shoestring potatoes.
    1 1/2 - 2 Cups Cheese
  • Bake in a 350 degree oven for 30 minutes or until hot all the way through.

For the Shoestring Potatoes

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

Video

Notes

Left overs can be kept in the refrigerator for 3-5 days

Nutrition

Serving: 1g | Calories: 490kcal | Carbohydrates: 17g | Protein: 20g | Fat: 39g | Saturated Fat: 24g | Cholesterol: 125mg | Sodium: 549mg | Potassium: 445mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1794IU | Vitamin C: 14mg | Calcium: 529mg | Iron: 2mg