Making an updated green bean casserole from scratch is as easy as 1-2-3. Presenting it deconstructed elevates your Thanksgiving meal to a whole other level of gourmet.
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I had to think long and hard one time about what my favorite holiday dish is. And it was so hard for me to decide! My birthday is in November so, for my whole life, I’ve grown up with Thanksgiving dinner being my birthday dinner or having Thanksgiving dinner close to my birthday.
I love Thanksgiving food a lot! It’s nothing but a lot of really yummy, comfort food that is good for the soul. But if I had to pick one dish to be my favorite, that is unique to Thanksgiving, it’s got to be the green bean casserole (I mean, who doesn’t love mashed potatoes, but I can have that any time of year).
We all grew up with green bean casserole at home so we know what all goes in it. Traditionally, or at least if you grew up in the early ’90s and before, it consisted of canned green beans, cream of mushroom soup and those weird crispy onions that came in a can. Well! What if you can make an equally delicious version from fresh ingredients and it actually is pretty??? I can show you how!
What Makes This Green Bean Casserole Gourmet
When thinking of recreating a gourmet version of a classic dish, I always take out as much processed and prepared items as possible. Thankfully, this was super easy to do with classic green bean casserole ingredients.
- Roasting fresh green beans
- Making a mushroom sauce from scratch
- Frying crispy leeks for the onion topping
Opening yourself to fresh ingredients helps you create a dish that looks more sophisticated and more adventurous with different colors and shapes.
Roasting Green Beans
Now, personally, I am totally a roasted veggie gal. I love to roast pretty much any vegetable. So I love roasting these green beans for about 10 minutes, just until they start to color. However, if you are more of a steamed green bean person, I would steam until the doneness you prefer and put together with the rest of the components.
When working with green beans, you can go with the run of the mill green beans that are commonly found in your supermarket or you can hit up your local farmers’ markets for yellow wax beans that would give this dish a fun twist of yellow and green beans.
Mushroom Sauce From Scratch
Making a mushroom sauce is super simple, you just sauté mushrooms and add cream! Bam, simple as can be! Check out my Four Mushroom Beef Stroganoff, as an example! Of course, I like to sauté my mushrooms with some garlic and shallots, season with salt and pepper and add some fresh thyme to the sauce. The result is a super woodsy creamy mushroom sauce. Perfection.
To level up this dish, even more, consider using mushrooms like cremini’s, oysters, or even shiitakes for variation in flavor and texture.
Frying Leeks for the Topping
Instead of weird canned crisp onions, consider frying leeks.
I always have people ask me what leeks are and to put it frankly, they look like scallions (green onions) on steroids. They’re from the onion family and have a fantastic taste to them.
One thing to watch out for leeks though is the grit found in between the layers of the leek. To counter this, cut the leek just about the tough, deep green part of the leek. Cut the leek in half longways and cut into strips. Get a bowl filled with water and allow the leek strips to sit in the water for about 15 minutes. The dirt will settle to the bottom, leaving you with clean leeks.
To fry them, remove the leeks from water (don’t drain, as you’ll just pour the dirty water all over the cut leeks), dry them good with paper towels and coat them lightly with flour or cornstarch if you’re gluten-free. Then fry until golden brown and delicious!
I think serving this green bean casserole in a deconstructed way might take less time than baking a casserole. And it looks super fancy!
I hope that you enjoy this updated green bean casserole. Make it a staple on your holiday table, along with other awesome Thanksgiving recipes on this blog.
Other great Thanksgiving Sides to serve this with:
- Italian Loaded Mashed Potato Casserole
- Creamy Edamame and Corn Succotash
- Fresh Cranberry Sauce with Orange Juice
- Sweet Potato Bake with Fresh Cranberries and Apples
- Oven Roasted Root Vegetables
- Soft Homemade Yeast Rolls
- Homemade Cornbread Dressing with Sausage
- Cold Green Bean Salad with Herbed Greek Yogurt Dressing
- Orange and Honey Roasted Brussel Sprouts
- More Thanksgiving Recipes Here
For a full holiday dinner, be sure to check out these posts:
- 18+ Easy and Gourmet Holiday Party Appetizers
- 15+ Main Dishes for a Non-Traditional Holiday Dinner
- 35+ Must-Have Holiday Dessert Recipes
- 20+ Unique and Gourmet Holiday Side Dishes
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- 1 lb green beans, trimmed
- To taste salt and pepper
- 1 tablespoon olive oil
- 8 ounces button mushrooms
- 4 cloves of garlic, minced
- 1 shallot minced
- ½ cup cream
- ¼ ounce thyme
- 1 leek stalk, halved and cut into thin strips
- Flour for coated
- Veggie oil for frying
- Preheat oven to 400 degrees and line a sheet pan with parchment paper or a silicone mat. Toss green beans in olive oil and season with salt and pepper. Lay in a single layer on sheet pan and roast for 10-15 minutes.
- In a large skillet, heat enough oil to coat the bottom of the pan. Saute garlic and shallot until translucent and begin to saute mushrooms. Once the mushrooms have wilted and decreased in volume, add thyme, cream and season with salt and pepper. Cook until cream is hot and sauce is thick.
- In a small pot, warm vegetable oil to 350 degrees. Dredge leeks in a light coat of flour. Sprinkle into the hot oil and allow to fry until golden in color. Strain from oil with a spider and drain on a paper towel-lined plate. Season with salt and pepper.
- To assemble, place green beans on serving platter, top with mushroom sauce and garnish with crispy leeks.
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Nutrition InformationYield 4 Serving Size 1
Amount Per ServingCalories 356 Total Fat 19g Saturated Fat 8g Trans Fat 0g Unsaturated Fat 10g Cholesterol 34mg Sodium 95mg Carbohydrates 43g Fiber 7g Sugar 8g Protein 8g