If you’ve otherwise been unimpressed with this classic holiday side dish, then before you write it off you really need to give this gourmet version a try. It’s not your Mama’s green bean casserole recipe. Instead it’s infused with so much more flavor with premium ingredients. Rich, creamy and filling this is a must-have on any holiday menu.
I feel like most people have heard of green bean casserole by now. It’s been around as long as I can remember, and it’s a Thanksgiving & Christmas dinner staple for us. And who’s had it who doesn’t just love it, with its creamy veggies and crunchy onion topping?
A lot of people apparently. A recent article I read listed as one of the Top 5 most hated Thanksgiving side dishes in America. I was surprised, but not shocked.
While we love it, I am aware that it can seem on the ‘bland’ side to some since it uses pretty simple ingredients without a lot of added seasonings.
Then there’s the whole anti- ‘cream of’ anything soup movement. That’s a whole other story though, and I keep a variety of them stocked in my pantry. I believe they firmly have their time & place, depending on the recipe- but especially in the casserole department.
And while we love the stuff, even my Grandma’s plain-jane version that’s a spot on of the Campbell’s classic recipe. I enjoy changing it up a little.
The version I serve my family, with my own indulgent spin on it is definitely not my Mama & Grandma’s classic recipe.
Don’t let the looks of it fool you, it packs some secret ingredient punches that will make it an instant hit with any crowd, holidays or not.
We make it extra creamy, and thick, by adding heavy cream to the mixture instead of regular milk. It gives the casserole a richer taste and an overall thicker consistency. Nothing runny or liquidy left at the bottom of the casserole dish here.
The traditional soy sauce has been swapped for a bit of the equally salt, but more robust Worcestershire sauce.
I also skipped the canned beans which while tasty, cans be so tender they just fall apart when cooked and served. Instead we used fresh cut green beans that we’d boiled until just tender.
They’re sturdier and hold up much better. It gives the whole dish more texture, a better look, and taste.
A bit of bacon, a sprinkle of Parmesan cheese, and some savory mushrooms have been added to this side dish to really take it to the next level.
Like I said this is not your Mama’s green bean casserole- and in this case, that’s a very delicious thing. Everybody’s gonna want your recipe.
You know what? Just go ahead and bring extra copies, that way everybody leaves full and happy.
If you’ve tried this GREEN BEAN CASSEROLE RECIPE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Love GBC (green bean casserole), but really looking to change things up this year? Give our green bean casserole bread pudding a try!
Not Your Mama’s Green Bean Casserole
- 1 10.5 oz can cream of mushroom soup
- 1/2-3/4 cup heavy cream
- 1 tsp Worcestershire sauce
- 1/4 tsp garlic powder
- 1 pinch of black pepper
- 4 cups cooked, cut green beans
- 1 1/3 cups French Fried Onions
- 1/4 cup shredded Parmesan
- 6-8 slices bacon cooked crisp and crumbled
- 1/2 cup thinly sliced fresh mushrooms washed and scrubbed (optional)
- Stir together the soup, cream, Worcestershire, spices, beans, cheese, bacon, mushrooms, and 2/3 cup of the onions in a 1 1/2-quart casserole.
- Bake the casserole, uncovered, at 350 degrees for about 25 minutes , or until the bean mixture is hot and bubbling. Stir the beans. Sprinkle the remaining onions evenly over top of the casserole.
- Return the dish to the oven and bake for another 5 minutes, or until the onions are golden brown.