Are you tired of the same old Thanksgiving sides? Yearning for a green bean casserole that’s both comforting and surprisingly sophisticated? Then look no further! This recipe, passed down through generations in the Reilly family, is guaranteed to become a new holiday classic. Dorcas Reilly’s legendary green bean casserole elevates the traditional dish with a homemade creamy mushroom sauce that's rich, flavorful, and utterly irresistible. Get ready to impress your family and friends with this easy-to-make, yet incredibly delicious, side dish that's perfect for any special occasion, or even a quick weeknight dinner.
Ingredients:
This recipe yields approximately 6 servings.
- 1 pound fresh green beans, trimmed
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1/2 cup French fried onions (or homemade, see variations below)
Instructions:
Get started:
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Prepare the green beans:
- Blanch the green beans: Bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes, until bright green and crisp-tender. Immediately drain and rinse with cold water to stop the cooking process. This step ensures perfectly cooked green beans that won't become mushy in the casserole.
Make the creamy mushroom sauce:
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Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened. Add the sliced mushrooms and minced garlic and cook for another 5-7 minutes, until the mushrooms have released their liquid and browned slightly.
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Make the roux: Sprinkle the flour over the mushroom mixture and cook for 1 minute, stirring constantly, to create a roux. This will help thicken the sauce.
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Gradually whisk in the chicken broth until smooth. Bring to a simmer and cook for 2-3 minutes, stirring occasionally, until the sauce has thickened slightly.
Combine and bake:
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Stir in the heavy cream, thyme, salt, and pepper. Reduce heat to low and simmer for another 2-3 minutes.
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Add the blanched green beans and Parmesan cheese to the sauce. Stir gently to combine.
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Pour the green bean mixture into the prepared baking dish. Top with French fried onions.
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Bake for 20-25 minutes, or until heated through and the onions are golden brown and crispy.
Tips for Success:
- For the best flavor, use fresh green beans. If using frozen, thaw them completely before adding them to the casserole.
- Don't overcook the green beans. They should be tender-crisp, not mushy.
- If your sauce is too thick, add a little more chicken broth or cream to thin it out.
- If you're short on time, you can use pre-chopped onions and mushrooms.
Variations:
- Homemade French Fried Onions: Slice onions thinly, separate the rings, and toss with flour, salt, and pepper. Deep fry in hot oil until golden brown and crispy. Drain on paper towels.
- Add some spice: A pinch of red pepper flakes adds a subtle kick.
- Cheese lovers: Try adding a sprinkle of Gruyère or cheddar cheese along with the Parmesan.
- Make it vegetarian: Use vegetable broth instead of chicken broth.
Nutritional Information (per serving, approximate):
Calories: Approximately 350 Fat: 20g Protein: 8g Carbohydrates: 25g
This Dorcas Reilly Green Bean Casserole recipe is a delicious and easy-to-make side dish that’s sure to be a hit at your next gathering. Enjoy!