There are certain dishes that are practically synonymous with Thanksgiving: Turkey, Sweet Potatoes, Cranberries and green bean casserole.
I grew up with a very traditional green bean casserole, and loved it, but I wanted to give it a bit of a twist.
So I added some soy sauce, garlic, mushrooms, and fresh snap beans….
You could use canned green beans for this, but there’s something special about gathering around a table, or sitting on the porch swing snapping the ends off the green beans.
The satisfyingly loud SNAP and the bonding, laughter, and memories formed in those moments are priceless.
I will always think of my Granny and her silver bowl when I’m snapping beans, so many memories of my own small hands, and how they grew bigger with each year, and now it’s my own kids’ small hands helping me snap the ends off the beans while their laughter rings through the house.
Nathan and I like our green beans to be vibrant and fresh, and still have some snap to them – so I blanche my green beans before adding them to the casserole.
Blanching means that I pop them into boiling water, cook for a few minutes and then remove and drop into a pot of ice water to halt the cooking process and retain their gorgeous verdant green.
The flavors of this casserole are rich, savory, a little spicy due to the red pepper flakes, and the crunchy contrast from the panko with the creamy sauce and sharp snap of the green beans – it’s a tasty, textural, flavor-filled delight!
What’s your favorite Green Bean Casserole recipe?
If you don’t have one – I suggest giving this one a try!
- 1½ lbs fresh green beans - ends snapped off
- 1 medium yellow onion - chopped
- 6 garlic cloves, minced
- 1 lb fresh mushrooms, sliced
- ¼ C (1/2 stick) butter
- 1 (10 oz) can Cream of Mushroom Soup
- ¼ C Soy Sauce
- 2 tsp red pepper flakes (optional)
- 1 C Panko Bread crumbs
- Pre-heat the oven to 350*F
- Snap the ends off the green beans, and blanche the green beans.
- While the green beans are chilling - slice the mushrooms, chop the onion, mince the garlic
- Melt the butter over medium to low heat in a large skillet.
- Add in the onion, mushrooms, and garlic and sautee until the onions are translucent and the mushrooms soft.
- Add in the soy sauce, soup, green beans, and red pepper flakes and bring to a simmer, stirring occasionally.
- Place this mixture in an 8X8 baking dish - top with Panko breadcrumbs and bake about 15 to 20 minutes
- Turn the broiler on lo and keep an eye on the casserole! Leave it under the broiler until the panko is golden brown.
Thanksgiving is coming up soon, and y’all know that I’m a big believer in brining your Turkey to create the most delicious Turkey ever! All you have to do is see my Poblano and Cilantro Roasted Turkey recipe, and you’ll see why!
Y’all know that I’m a Kikkoman ambassador, but I bet y’all didn’t know that Kikkoman really does want everyone to have the juiciest Turkey ever this year – so they’re sharing their Savory Brining Recipe developed by Kikkoman’s very own Chef Helen; and they’re offering 10 of my readers the chance to win a Kikkoman branded brining bucket FILLED with yummy Kikkoman goodies!!!
I’ve already used my brining bucket to make a wicked good Turkey – I’ll be sharing that recipe on Friday when I announce the 10 winners – so STAY TUNED!
Just use the rafflecopter easy entry to enter to win 1 of 10 Juicy Bird Project: Kikkoman Turkey Brining Bucket and goodies!!
I’m a Kikkoman ambassador, which means that they pay me to work with them, but they also send me lots of yummy goodies, which I use to share delicious recipes with y’all. They sent me a Juicy Bird Project brining bucket filled with goodies, like the one that 10 of y’all will receive. I wouldn’t share this recipe, or be an amabassador for Kikkoman if I didn’t love the company, and the products.