This is not your grandma's green bean casserole. So, if you're looking for the traditional recipe that uses canned cream of mushroom soup, canned green beans, and canned fried onions, this isn't for you. 

This green bean casserole is made completely from scratch using fresh ingredients. It's cheesy and infused with the scrumptious flavor of bacon, so it definitely fits in the "comfort food" category.  It has seriously amazing flavor and is my choice for our Thanksgiving table. So yummy!

My recipe is adapted from a NYT green bean casserole recipe. I've changed a few ingredients to lighten it up a bit (although it's still quite rich) and added a crispy onion topping to mine.

I'll share how I prep this ahead so there's no last-minute stress in getting it ready to serve on those hectic holiday cooking days.

Step-by-step photos for making
Green Bean Casserole

Step 1. Assemble the ingredients:

• fresh green beans (you can use frozen in a pinch, but fresh is better)
• fresh mushrooms
• fresh thyme
• onions
• bacon
• Gruyere cheese
• full fat yogurt (may also use sour cream or creme fraiche)
• heavy cream (may also use canned evaporated milk)

Step 2. Make the crispy onion topping. I explain how in a separate post: Easy Microwave "Fried" Onion Strings.

• MAKE AHEAD TIP: These onion strings can be made up to a week ahead and stored in an airtight container at room temperature.

Step 3. Remove the leaves from the thyme sprig.

Step 4. Cut the bacon into 1" pieces.

• view on Amazon: my kitchen shears (a great buy!)

Step 5. Snip the ends off the green beans and cut them in 2- to 3-inch pieces. Bring a big pot of salted water to a boil, add the green beans, and cook for 5 minutes. Drain them and submerge in a big bowl of iced water until cool. Drain and spread them on a kitchen towel to dry. Roll them in the towel to remove as much water as possible.

Step 6. Cook the bacon in a skillet over medium-high eat until browned and crispy. Remove the bacon and drain on a paper towel.

Step 7. Remove all but 1 tablespoon of bacon grease from the skillet and saute the mushrooms, tossing with tongs, until cooked through and browned and no liquid is left in the pan.

• view on Amazon: my Oxo tongs

Step 8. In a large bowl, whisk together the yogurt (or sour cream or creme fraiche), cream, thyme, salt and pepper; then add the Gruyere and cooked green beans, and mushrooms. Crumble the bacon in your hands as you add it to the bowl. Stir to combine into an even mixture.

• view on Amazon:  wire whisk

Step 9. Transfer mixture to a greased or sprayed 9x13 baking dish.

• MAKE AHEAD TIP--Casserole may be prepped to this point up to 24 hours ahead, covered, and refrigerated. Remove from fridge 30-60 minutes before baking to bring to room temperature and facilitate even cooking.

view on Amazon: white porcelain 9x13 dish (looks lovely on the table; fits in many toaster ovens), green silicone casserole cover, Pyrex 9x13 dish with lid, 

Step 10. Bake uncovered until hot throughout and lightly browned, 30 to 40 minutes.

Step 11. Sprinkle crispy onion strings on top.

Now enjoy! It's such a winning combination of flavors and textures.

Leftovers reheat well, too. 

Make it a Yummy day!

Monica

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Green Bean Casserole

By Monica              Servings: 8-10 servings

Ingredients

• 2 pounds fresh green beans, trimmed and cut in 2-3" pieces
• 6 slices bacon, cut in 1-inch pieces
• 1/2 pound (8 oz) mushrooms, sliced
• 1 cup full fat Greek yogurt (may substitute sour cream or creme fraiche)
• 1/3 cup heavy cream (may substitute canned evaporated milk)
• 1 teaspoon fresh thyme leaves
• 1 teaspoon salt
• 1/2 teasoon pepper
• 6 oz. Gruyere, shredded (2 cups)
• FOR TOPPING:
• crispy onion strings--full batch of recipe at https://www.theyummylife.com/recipes/481

Directions

Preheat oven to 375 degrees. Grease or spray a 9x13 baking dish and set aside.

Bring a large pot of water to a boil, add 1 tablespoon salt and green beans. Boil for 5 minutes and immediately transfer to bowl of ice water; cool completely. Drain and spread on kitchen towel to dry. Roll in towel to remove as much water as possible.

Add bacon to large skillet and cook on medium high until browned well on both sides. Remove bacon and drain on paper towel; remove all but 1 tablespoon bacon grease from skillet. Add mushrooms and cook for 5 minutes until browned, tossing with tongs periodically.

In large bowl, whisk together yogurt, cream, thyme, salt and pepper. Add green beans, bacon (crumbled in your hand as you add it), mushrooms, and Gruyere; stir until evenly combined.

Transfer mixture to prepared baking dish. Bake uncovered for 30 to 40 minutes until hot in center and lightly browned.

While casserole bakes, make crispy onion strings. Sprinkle evenly over top of baked casserole before serving.

MAKE AHEAD TIPS:
--Casserole may be prepped up to 24 hours ahead, covered, and refrigerated. Remove from fridge 30-60 minutes before baking to bring to room temperature and facilitate even cooking.
--Crispy onion strings may be made a day head and stored in a sealed container.

Adapted from New York Times Green Bean Casserole recipe.

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More Thanksgiving recipes that may interest you:

• Step-by-Step Guide to the Best Roast Turkey
• How to Make Ahead and Reheat Turkey
• The Best Soft White Dinner Rolls (make-ahead option)
• Quick & Easy Turkey Neck & Giblet Broth
• Cornbread Stuffing in a Bundt Pan
• The Best Turkey Gravy (from pan drippings)
• Make-Ahead Turkey Gravy
• Slow Cooker Mashed Potatoes
• Make-Ahead Cornbread Stuffing
• Classic Cranberry Sauce and Cranberry Relish
• Best of Autumn Salad
• Sweet Potato Casserole with Marshmallows