Canadian Thanksgiving is always celebrated on the 2nd Monday in October. In the US, the tradition of celebrating Thanksgiving is on the last Thursday of November. Every family has its own tradition which typically honours passed down recipes from mothers and grandmothers. I have always liked casseroles. But this year, I want to share with you one that my paternal grandmother loved to make, a green bean casserole. This dish has been around since 1955!
The original recipe called for canned mushroom soup, canned green beans, and canned onion rings. My version uses fresh green beans, fresh mushrooms, and onions. Obviously, the original recipe was good, but I always gravitate to fresh ingredients. Besides, our eating habits have changed since the 1950s when tv dinners were all the rage.
you will need
450g green beans, trimmed and cut in half
1 onion, thinly sliced
1 cup sliced mushrooms
1 tablespoon dried tarragon (optional)
2 cloves garlic, minced
2 tablespoons flour
2 cups whole milk
Preheat the oven to 180c (350f).
In a large pot with salted boiling water, add beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
To make the fried onions toss in seasoned cornstarch (can use flour). Heat oil in a pot and fry until golden. Not interested in doing this? No, problem. Grab a package of fried onions. 🙂
In a frying pan over medium heat, add two tablespoons of butter. When the butter has melted, add mushrooms. Cook 4 to 5 minutes then add garlic and dried tarragon. Stir until fragrant. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add milk and simmer for a couple of minutes. Decrease the heat to medium-low. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.
the culinary chase’s note:
Make ahead by assembling the casserole, let it cool to room temperature then cover it with plastic wrap. Refrigerate until you’re ready to bake. Enjoy!