Thanksgiving green beans are easy to make and full of delicious, savory flavor.
These savory green beans are made with sauteed mushrooms and cooked in a creamy Dijon sauce then topped with crispy onions.
Reasons These Thanksgiving Green Beans Will Be a Hit
- They are a delicious, savory side that goes perfectly with a holiday turkey.
- This saucy Thanksgiving green bean casserole has the perfect combination of textures; tender-crisp green beans and a rich creamy sauce.
- The recipe uses fresh and easy-to-find ingredients for a dish can be made any time of year (even with canned or frozen green beans).
- Minimal prep means this tasty dish can be on the table in no time.
Ingredients
Green Beans: If using fresh green beans, be sure they’re clean and cut to the same size. If time is short, use a can of drained and rinsed green beans or thaw a bag of frozen green beans.
Mushrooms: Any kind of mushroom works in this recipe. Morels, enoki, or long strips of portobello mushrooms will add more visual interest to this dish.
Sauce: Heavy cream and Dijon mustard is the base for the creamy sauce.
Topping: Fried onions add a low carb crunchy bite to this casserole, similar in flavor to French fried onions that are often used.
Variations
- Top green bean casserole with bacon bits or slivered almonds, or add some diced leftover holiday ham. For a pop of color, add sliced red bell peppers to the recipe in Step 3.
- Feel free to use half cream and half sour cream for a thicker sauce if you like. Leftover keto cream of mushroom soup makes a great substitute for the sauce, just whisk in the Dijon in Step 4.
- Fried onions taste great, but you can omit them altogether and use homemade breadcrumbs instead. Make a crispy topping with a sprinkle of parmesan cheese over the cooked casserole, then pop it under the broiler for a minute or two.
How to Make Green Bean Casserole
- Prepare green beans (recipe below).
- Saute mushrooms and garlic in butter. Set aside.
- Add broth, cream, seasonings, and Dijon to the pan, scraping up any bits.
- Stir in mushrooms and then pour the sauce over the green beans and cook.
- Fry onions and add to the top just before serving.
Recipe Tips
Be sure the green beans are dried well before using so they stay crisp and the sauce doesn’t become watered down.
For a perfectly velvety sauce, be sure to simmer it low and slow. Whisk it often to prevent the sauce from curdling.
Save leftover chicken broth for other recipes like homemade cauliflower stuffing.
Prep Thanksgiving green beans up to a day in advance and keep covered in the refrigerator until ready to bake, just add a few minutes to the baking time. Keep the onion topping separate until ready to bake.
Serving and Storage Ideas
Keep leftover Thanksgiving green beans in an airtight container in the refrigerator for up to 3 days and reheat portions in the microwave. Freeze in zippered bags for up to one month.
More Recipes For The Holidays
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Thanksgiving Green Beans
Equipment
Ingredients
- 1 ½ pounds green beans ends trimmed
- 2 tablespoons butter
- 8 ounces mushrooms sliced
- 1 clove garlic minced
- 1 ½ cup chicken broth
- 1 cup heavy cream
- ¾ teaspoon dried thyme leaves
- 1 teaspoon Dijon mustard
- salt and pepper to taste
Onion topping
- 1 small onion thinly sliced
- 1 tablespoon olive oil
Instructions
- Preheat oven to 350℉.
- Bring a large pot of water to a boil. Add beans and blanch for 2-3 minutes, until beans are tender. Transfer beans to a bowl of ice water. Drain well and spread into a 2.5 quart greased casserole dish.
- Melt butter over medium-high heat in a skillet or frying pan. Add mushrooms and cook until tender and golden, about 7-8 minutes. Add garlic and cook 1 minute more. Remove from the pan and set aside.
- Add chicken broth, cream, thyme leaves, and Dijon to the pan. Bring to a boil, scraping any bits off the bottom. Reduce heat to medium and simmer until thickened, about 10 minutes.
- Stir in mushrooms with any juices. Cook for 2 minutes more. Taste and season with salt and pepper as needed.
- Pour mushroom sauce over the green beans, stir, and bake for 15-20 minutes or until heated through.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onions and cook for about 5-7 minutes, stirring often, until onions are browned and starting to crisp. Place onions onto a paper towel-lined plate to drain. Season with salt.
- Top baked green beans with the fried onions and serve immediately.
Notes
- Dry green beans well to keep them crisp and prevent a watery sauce.
- Simmer sauce low and slow, whisking often for a smooth texture.
- Prep Thanksgiving Green Beans a day in advance; refrigerate and keep the onion topping separate until baking.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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