Green Bean Casserole Three Ways
Green Bean Casserole Three Ways
By Chadwick Boyd
PHOTO By Laura Fuchs
The Most Classic Casserole Gets a Few Makeovers
In celebration of Dorcas Reilly who invented the iconic American casserole 63 years ago and recently passed away, I created three twists on America's favorite Thanksgiving side dish:
The Puffed Mushroom
The Crabby Old Bay
The Chili Garlic
More than 20 million households make Green Bean Casserole each Thanksgiving. That's a recipe phenomenon! My recipes build on Dorcas' original core recipe with Campbell's Cream of Mushroom Condensed Soup, green beans and French's Fried Onion Rings to create new versions that I love with puffed pastry, lump crab meat and Indian spices.
Chadwick’s Checklist
What you need to know before you cook.
- You'll need an oven-proof casserole dish for heating and serving.
- Get your broiler hot: It's the key for the crispy, bubbly crust.
SERVING SIZE: 6 PREP TIME: 10 mins TOTAL TIME: 35-50 mins
The Puffed Mushroom
This version steps up the mushroom flavor of the Cream of Mushroom Soup by adding more fresh mushrooms while the puff pastry brings a flaky, buttery crispiness and elevated appeal.
1 can (10.5 ounces) Campbell’s Condensed Cream of Mushroom Soup
½ cup milk
1 teaspoon soy sauce
½ teaspoon black pepper
2 drained cans (14.5 ounces) Del Monte Fresh Cut Green Beans
1 1/3 cups French’s French Fried Onions
1¾ cups quartered mushrooms
1 sheet frozen Pepperidge Farm Puff Pastry trimmed to an 8"x8" square
1½ tablespoons melted unsalted butter
Preheat the oven to 400°F. Stir together the Campbell’s Condensed Cream of Mushroom Soup, milk, soy sauce, black pepper, Del Monte Fresh Cut Green Beans, 2/3 cup French’s French Fried Onions, and mushrooms in a large bowl until combined. Spoon into a 9"x9" casserole dish.
Brush the Pepperidge Farm Puff Pastry sheet with butter place on top and in the center of the green bean casserole. Bake for 40 minutes or until the casserole is bubbling and the puff pastry is golden brown. Sprinkle the remaining French’s French Fried Onions around the edge of the puff pastry, covering the exposed edges of the casserole. Serve.
The Crabby Old Bay
This version is inspired by my childhood holidays and crab stuffed mushroom caps. I layer on lump crab meat tossed in Old Bay Seasoning, lemon juice and grated parmesan. And then roll the French's Fried Onions in some extra Old Bay. You'll need to double this recipe - it goes real real fast!
1 can (10.5 ounces) Campbell’s Condensed Cream of Mushroom Soup
½ cup whole milk
1 teaspoon soy sauce
1 dash black pepper
16-20 ounces frozen and thawed green beans
1 1/3 cups French’s French Fried Onions
8 ounces lump crab meat
3 tablespoons finely diced onion
½ teaspoon lemon juice
¼ cup grated Parmesan cheese
1 3/4 teaspoons Old Bay Seasoning, divided
1 tablespoon unsalted butter cut into pieces
1 teaspoon vegetable oil
Preheat the oven to 350°F. Stir together the Campbell’s Condensed Cream of Mushroom Soup, milk, soy sauce, black pepper, green beans and 2/3 cup French’s French Fried Onions in a large bowl until combined. Spoon into a 9"x9" casserole dish.
With a fork, stir together the crab meat, onion, lemon juice, Parmesan cheese and 1½ teaspoons of Old Bay Seasoning until fully combined. Spoon the crab mixture on top of the casserole and dot the top of crab with a pieces of butter. Bake for 25 minutes until the casserole is hot and bubbling and the crab is golden brown.
In a small bowl, stir together the remaining French’s French Fried Onions, vegetable oil, and remaining ¼ teaspoon of Old Bay Seasoning. Sprinkle on top of casserole 2 minutes before it is finished baking. Serve.
The Chili Garlic
This is inspired by classic Indian flavors, using coconut milk, fresh ginger and garlic and fresh green chili. The green beans are cut into 1-inch pieces, which is also common to South India. Feel free to take this a step further and add in some turmeric.
1 can (10.5 ounces) Campbell’s Condensed Cream of Mushroom Soup
3/4 cup coconut milk
16-20 ounces frozen and thawed green beans cut into 1" pieces
1 1/3 cups French’s French Fried Onions
2 cloves peeled and thinly sliced garlic
2 teaspoons peeled and minced fresh ginger
½ seeded and minced green chili (serrano or jalapeno)
1¼ teaspoon ground cumin
½ teaspoon Kosher salt
1 teaspoon vegetable oil
Preheat the oven to 350°F. Stir together the Campbell’s Condensed Cream of Mushroom Soup, coconut milk, black pepper, green beans, 2/3 cup French’s French Fried Onions, garlic, ginger, green chili, 1 teaspoon of cumin and salt in a large bowl until combined. Spoon into a 9"x9" casserole dish. Bake for 25 minutes or until the casserole is hot and bubbling.
In a small bowl, stir together the remaining French’s French Fried Onions, vegetable oil and remaining ¼ teaspoon of cumin. Sprinkle on top of casserole 2 minutes before it is finished baking. Serve.
Chadwick’s Changeups
Switch things up. Have some fun! Do more.
- Add chopped, roasted almonds for a little crunch on top.
- Heat leftover gratin in a skillet with eggs nestled in top. Cover while everything heats for even cooking, and you've got a delicious breakfast or brunch!
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