Classic Green Bean Casserole from Scratch for Thanksgiving

Green bean casserole is one of the most loved side dishes on the American Thanksgiving table, and the version made from scratch is far better than the one built on canned soup. Fresh green beans stay bright and tender-crisp, a quick mushroom cream sauce replaces the can, and a golden onion and panko crust adds crunch. Thanksgiving falls on November 26 this year, and since most of this dish can be prepared a day ahead, it is a smart way to free up oven and stove space on the big day.

Why make it from scratch

The classic shortcut uses condensed soup and fried onions from a tin. The scratch version takes only about ten more minutes, tastes of real mushrooms and butter, and lets you control the salt. It also needs nothing unusual: beans, mushrooms, cream, flour, broth and an onion.

Tips for the best result

• Blanch the beans briefly. Three to four minutes in well-salted boiling water, then ice water, keeps them green and prevents a mushy casserole.
• Brown the mushrooms properly. Cook them in a wide pan without crowding until the liquid has evaporated and they turn golden. This is where most of the flavour comes from.
• Cook the flour for a minute before adding the broth so the sauce does not taste raw, and add the liquid slowly to avoid lumps.
• Keep the sauce slightly loose. It thickens in the oven and as the beans release moisture.
• Toss the onions with flour and oil and spread them in a single layer; they brown more evenly that way. Stir the topping once halfway through baking.

Variations

• Add a handful of toasted sliced almonds to the topping for extra crunch.
• Stir a little grated Gruyère or cheddar into the sauce for a richer dish.
• For a dairy-free version, use olive oil instead of butter and full-fat oat or coconut cream.
• Frozen green beans work in a pinch; thaw and pat them dry and skip the blanching.

Make ahead and storage

Blanch the beans and make the sauce up to two days ahead and keep them separately in the refrigerator. On the day, combine them, add the topping and bake. Leftovers keep for three days in a covered container in the refrigerator; reheat in the oven so the topping crisps again.

Serving ideas

Serve it alongside roast turkey, mashed potatoes, stuffing and cranberry sauce. It also suits a Christmas table or a simple Sunday roast. A squeeze of lemon over the beans just before serving brightens the whole plate.