Here’s a modern spin that makes the very best green bean casserole! It’s made from scratch with fresh green beans, mushrooms, and crunchy potato chips.
- 2 pounds green beans*
- 2 tablespoons olive oil
- 8 ounces baby bella mushrooms
- 1 garlic clove
- 1 large shallot
- 1/2 cup heavy cream
- 1 teaspoon ground dried thyme
- 1/2 teaspoon dried sage
- 1 teaspoon kosher salt, plus more to taste
- Fresh ground black pepper
- 1/4 cup grated Parmesan cheese
- 1/2 cup gourmet potato chips, sour cream and onion flavor**
- Finely chop the mushrooms. Mince the shallot and garlic. Trim the green beans and cut in half.
- In large skillet, heat 1/4 cup water over medium high heat. When simmering, add the green beans and cover. Cook the green beans for 7 to 9 minutes until green and tender, stirring once or twice. Remove the beans from the skillet to a bowl.
- In the same skillet, heat the olive oil over medium high heat. Add the shallot and mushrooms and cook, stirring, 4 to 5 minutes until lightly browned.
- Reduce heat to medium low and add the garlic. Cook for 1 minute until fragrant. Add the heavy cream and spices and stir until combined. Add the green beans back to the skillet and cook 1 minute. Add the kosher salt and fresh ground pepper.
- Transfer to a serving dish (9 x 9 or medium casserole dish). Top with grated Parmesan and broken chips. (If making in advance, add the topping immediately before serving so that it stays crunchy.)
*This quantity makes enough for a 9 x 9 size baking dish or casserole dish equivalent. If you’d like a larger amount for Thanksgiving or to feed a huge crowd, you can double and fit into a 9 x 13 size baking dish.
**Of course if you must, feel free to substitute the traditional french fried onions! We won’t judge.
- Category: Side Dish
- Method: Stovetop
- Cuisine: Thanksgiving
Keywords: Green Bean Casserole, Best Green Bean Casserole