The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.
If you had to choose your favorite Thanksgiving side dish from a list of all the classics, which would you choose?
For me, it’s without question green bean casserole. Warm, comforting and nostalgic, there’s something about the creamy texture on the inside paired with the crunchy topping that makes eating a vegetable-based side dish so much more enjoyable!
Most families likely have a green bean casserole recipe that has been passed down for genera-tions, but if you’re looking to try something new while staying true to the goodness of the original dish, this from-scratch version is easy and traditional!
Made with Heinen’s premium frozen green beans for a time-saving shortcut and finished with a crunchy homemade fried onion topping, it’s time to belly up to the table and fill your plate.
Why You’ll Love This Recipe
- This Classic Green Bean Casserole is made with Heinen’s frozen French cut green beans. They’re frozen at peak ripeness to preserve flavor and color. All you have to do is pop them in the microwave, drain the water and they’re ready to use! They taste so fresh, your guests will never know they came from the Frozen aisle.
- Finishing this dish with homemade fried onions is a game changer for the flavor and texture. They’re easy to make, too!
- You can make this casserole earlier in the day and bake right before you’re ready to serve. Talk about entertaining made easy!
- Cook time:
- Prep time:
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For the Onion Topping
- 1 lb. white onions, halved and thinly sliced
- 2 cups buttermilk
- 2 cups flour
- 1 tsp. salt
- 4 cups vegetable oil
- Flaky salt, for topping
For the Casserole
- 2 Tbsp. Heinen’s unsalted butter
- 8 oz. cremini mushrooms, sliced
- 1 shallot, thinly sliced
- 4 Tbsp. Heinen’s unsalted butter
- 1/3 cup flour
- 3 cups Heinen’s whole milk
- 1 cup Heinen’s Parmigiano Reggiano, shredded
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 package Heinen’s frozen French cut green beans, cooked and drained
- 8 oz. can sliced water chestnuts, drained
For the Fried Onion Topping
- Soak the onions in the buttermilk for 15 minutes.
- Meanwhile, combine the flour and salt in a large bowl and mix well.
- Heat the vegetable oil to 350°F in a large pot.
- Working in batches, dredge the onions in the flour and immediately transfer to the oil. Fry until golden brown. Repeat until all of the onions are fried.
- Remove the onions from the oil with a slotted spoon and transfer to a paper towel-lined plate or baking sheet. Top with flaky salt and aside to cool.
For the Casserole
- Preheat oven to 350°F.
- Heat 2 Tbsp. of butter in a large pot or Dutch oven over medium heat. Add the cremini mushrooms and shallot. Sauté for 10-12 minutes, stirring frequently, until golden brown. Spoon into a bowl and set aside.
- Add 4 Tbsp. of butter to the pot. Add the flour and whisk until golden brown, about 1 minute.
- Slowly add the milk, whisking until the mixture is smooth and thickened, about 5 minutes.
- Reduce the heat to low and add the shredded Parmigiano Reggiano, salt and black pepper. Whisk until smooth.
- Fold in the mushroom mixture, green beans and water chestnuts. Stir well.
- Transfer to a greased 9×13 baking dish and bake for 20-25 minutes, until golden brown.
- Top with the fried onions and serve.