Green Bean Casserole, Revamped

Green bean casserole never made an appearance on our Thanksgiving table when I was growing up. It was as foreign to me as cranberry sauce out of a can. One night when I was in college (because I was curious what the fuss was all about), my roommate and I made green bean casserole, following the recipe on the french fried onions can. It tasted pretty good – but what doesn’t taste good when you’re a college student, you’re hungry, it’s late at night, and you need an excuse to take a break from studying macro-economics (which I never passed, sadly, but that’s a whole different story). Anyway, we thought that the best part of the casserole was the french fried onions on top, but other than that, it was nothing to write home about …

… until today, when I find myself writing about green bean casserole because it’s recipe swap time again.  The theme was Thanksgiving side dishes, and I just so happened to get a variation of green bean casserole from Nichole of The Cookaholic Wife! I did something a little different this time with the swap. Instead of following the recipe to a T, I was inspired by the recipe I was given, particularly the introduction where Nichole shared that she isn’t a huge fan of cream of mushroom soup in a green bean casserole, but might consider adding fresh mushrooms instead. What a great idea! Especially since we’re at the peak of wild mushroom season. I love the orange-y hue of chanterelles, as well as their earthy, umami flavor, and knew they would be the perfect thing to add to this casserole.

Instead of using regular green beans, we had these beautiful romano beans from a local farm that inspired me to take the casserole in a slightly different direction. These beans, a far cry from the canned or frozen beans that often end up in a casserole, didn’t want to compete with a {albeit delicious} mass of cheese. So, instead of using the cheddar & provolone in the original recipe, I decided that a sprinkling of grated Pecorino Romano cheese was a nice modest addition to the casserole, adding a little cheesy taste without making the dish too heavy, and allowing the green beans to really shine through in all their local, organic glory. And the french fried onions? Well, of course we had to keep those. How often do you have a good excuse to buy a can of french fried onions (unless you’re in college)? The crunchy, golden brown topping is a nod to the traditional casserole, while what’s underneath celebrates the bounty of the season.

I didn’t really measure anything while making this casserole, but wrote the recipe in such a way that you can easily adapt it, depending on how many green beans and chanterelles you have.

Green Bean Casserole, Revamped

(Adapted and inspired by The Cookaholic Wife)

Romano Beans (or regular green beans), washed, trimmed, and cut into bite-sized pieces
Chanterelle Mushrooms, cleaned and sliced
minced garlic
dry white wine or sherry
heavy cream
fresh rosemary, chopped
fresh sage, chopped
salt & pepper to taste
Pecorino Romao cheese, grated
French fried onions

  • Blanch the cut green beans in boiling water for several minutes (romano beans are longer and wider than regular green beans so will take longer), until almost tender. Drain and set aside.
  • Add some butter and a drizzle of olive oil to a pan over medium-high heat. When the butter foams, add the sliced chanterelle mushrooms and cook, stirring occasionally, until beginning to turn golden-brown and the mushroom liquid (if any) has evaporated, about 5-7 minutes. Add the garlic and cook for 1 minute more. Add a couple splashes of white wine (or sherry) and cook, stirring, until it evaporates. Add a good amount of cream to the mushrooms and cook, stirring, until it has reduced slightly and has nicely coated the mushrooms. Stir in fresh sage and rosemary. Taste and season with salt and pepper.
  • Add the blanched beans to the pan with the mushrooms and stir so that the beans are evenly coated with the cream sauce. Pour everything into a baking pan. Top with a thin layer of grated Pecorino Romano cheese, and then a nice generous layer of french fried onions. Bake in a 350 degree oven for about 20 minutes or until heated through and top is golden brown. Cover with foil for the last 10 minutes of baking if the top is browning too quickly.

4 thoughts on “Green Bean Casserole, Revamped

  1. WOW!!! Love the addition of Chanterelles If you can revive green bean casserole……I can only imagine what you could do to a can of Spaghetti O’s ……As usual, another epicurean adventure , Luv ya, Daddy D

  2. Pingback: Green Bean Casserole, Revamped « | Great Green Stuff |

  3. Pingback: Recipe Swap Roundup – Thanksgiving Side Dishes | Best Recipes Ever

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