Katrina Kozar

Food, Love, and Mustard

Thanksgiving Green Bean Casserole from the Midwest

Katrina KozarComment
Homemade Green Bean Casserole from the Midwest

Homemade Green Bean Casserole from the Midwest

I was listening to NPR yesterday driving home from work and they were talking about Green Bean Casserole. They were saying how very Midwestern this classic Thanksgiving side dish is and I had to agree, since I am from the Midwest and have had this on our holiday table for years! But did you know if was invented in New Jersey? "Dorcas Reilly, a now-retired home economist in the Campbell's Soup Co. test kitchen in New Jersey, created it in 1955 after an Associated Press reporter called, asking for a vegetable side dish."

Anyways, I grew up on this stuff, but I have decided to include a recipe that doesn’t include the “canned” ingredients. I am a foodie, and if I can make this from scratch and not have a panic attack, I will. But, this is simple and you will stop buying that canned stuff for years to come!

Food for thought, instead of using something that is easy, just do a few more steps and know that you will be serving your guest with something that is delicious and better for them. Less chemicals = tastier meals.

Thanksgiving Green Bean Casserole from Scratch

  • 4 cups of fresh green beans or 32 oz frozen green beans, thawed (skip the first step if frozen)
  • 3 large onions
  • 1 pound assorted (or not) fresh mushrooms
  • ¼ cup butter for the onions and 2 T for the mushrooms
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried
  • 2 T olive oil
  • 1 ½ cup Greek yogurt
  • 1 can crunchy onion topping, if you dare
  • ½ tsp salt
  • As much fresh ground pepper as you are willing to add

Cook the fresh green beans in salted boiling water until just tender. Drain and lay on a tea towel to dry. This and other steps keep the dish from becoming too mushy.

Thinly slice the onions and put in a large fry pan with ¼ cup butter. Keep heat low and cook for about 45 minutes until tender and caramelized (just starting to brown).

In a separate fry pan, melt the 2 T butter and add the olive oil. Sauté the mushrooms and thyme until they release their liquid and then allow that liquid to cook off, leaving the mushrooms cooked and shiny with the oil, with no extra liquid in the pan.

Combine the beans, onions and mushrooms and add the yogurt, salt and pepper. Put all into your prettiest baking dish and top with the crunchy onions. Bake at 350° F for 30 minutes.


* Interview credit: