Thanksgiving – Green Bean Casserole

Traditional green bean casserole Chef Grant style.  Not too much work to make our own cream of mushroom and amp up the flavors of this classic.

Green Bean Casserole


  • 2 pounds fresh green beans  (Whole frozen beans work just fine.)
  • 1/2 pound center cut bacon – chopped into large pieces
  • 1 pound of mushrooms – sliced
  • 2 medium shallots – finely chopped
  • 4 cloves garlic – finely chopped
  • French fried onions
  • 1 cup cream
  • 1 Tablespoon Kosher Salt
  • 1 Tablespoons White Pepper
  • 3 Tablespoons Flour
  • 1 Quart Chicken Stock


Cook Bacon over medium heat until fat is rendered and bacon is crispy.

Add Garlic & shallot and sauté until translucent.

Add flour and stir, cooking mixture for about 4 minutes.

Add mushrooms in batches – either 1/4 or 1/2 pound at a time.  Cook until mushrooms have reduced a bit and there is pan room to add more.  May need to turn up the heat a bit at this point.



Once all mushrooms have been added and have cooked some, add chicken stock

Bring to a simmer

Add green beans and cream – return to a simmer

Add Salt and Pepper and simmer for at least 30 minutes.

Place mixture in a  9×11 baking dish.  At this point this can go in the refrigerator for a day.

To finish – bake for 20 minutes at 350 degrees.  Top edges with french fired onions and bake another 15 – 20 until heated through.

Giving Thanks

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2 Responses to “Thanksgiving – Green Bean Casserole”

  1. debbie cansler
    October 23, 2012 at 11:24 am #

    Gc this was the best green bean casserole. The homemade mushroom soup does the trick. I will be making it this year. Thanks for sharing. Love mom

  2. Charlotte Johnson
    October 23, 2012 at 11:39 am #

    Yum,yum! It’s always been on our table at Thanksgiving. I’ll have to try making the soup this year. Sounds like you won’t be on Facebook for awhile. Can I communicate through email?Be safe on your adventure in China. Love u much! Can’t wait to see the pics of you and the panda!

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