Description
Southern Green Bean Casserole for Thanksgiving: Your holiday table needs this creamy, savory classic topped with crispy onions. A family favorite recipe!
Ingredients
Scale
- Hearty Base Ingredients:
- 1.5 lbs fresh green beans, trimmed
- 4 tbsp unsalted butter
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- Creamy Sauce Essentials:
- 1/4 cup all-purpose flour
- 1.5 cups low-sodium chicken broth
- 1 cup whole milk
- 2 oz cream cheese, softened
- Flavorful Add-ins:
- 1 tbsp Worcestershire sauce
- 1/2 tsp salt (or to taste)
- 1/4 tsp freshly ground black pepper (or to taste)
- Crispy Topping:
- 1 (6 oz) can crispy fried onions
Instructions
- Prep Your Green Beans:: First things first, let’s get those beautiful fresh green beans ready. Trim the ends, you know, the tough bits. Then, blanch them! Just a quick dip in boiling salted water for about 3-5 minutes until they’re bright green and tender-crisp. You want them to still have a little snap, not be mushy. Immediately plunge them into an ice bath to stop the cooking. This is where I always forget to salt the water, but it makes a difference! Drain them really well; nobody wants a watery casserole, right?
- Start Your Roux Base:: Now for the creamy magic! In a large skillet or Dutch oven, melt your butter over medium heat. Add the diced yellow onion and let it soften up for about 5-7 minutes. You want it translucent and fragrant, not browned. Then, toss in your minced garlic and cook for another minute until you can really smell it – oh, that aroma! This step is key for building a deep flavor profile for your Southern Green Bean Casserole for Thanksgiving.
- Whip Up the Creamy Sauce:: Sprinkle the flour over the softened onions and garlic. Stir it constantly for about 1-2 minutes; this is your roux, and it’s what’s going to thicken our sauce. It should look like a paste. Slowly, and I mean *slowly*, whisk in the chicken broth, then the whole milk. Keep whisking to avoid any lumps – we’re going for smooth, hon! Let it simmer gently, stirring often, until it thickens up beautifully. It should coat the back of a spoon. Mmm, smells good already!
- Add the Secret Ingredients:: Once your sauce is thick and bubbly, take it off the heat. Stir in the cream cheese until it’s completely melted and smooth. This is my little secret for an extra rich and tangy sauce. Then, add the Worcestershire sauce, salt, and pepper. Taste it! This is your chance to adjust the seasonings. I always taste and tweak here. Remember, you want to season the sauce well, as the beans will absorb some of that flavor too. Don’t be shy!
- Combine and Bake:: Gently fold the blanched green beans into your glorious, creamy sauce. Make sure every bean is coated in that deliciousness. Pour the mixture into a 9×13 inch baking dish. I usually give it a little jiggle to make sure it’s all even. Cover it with foil and bake in a preheated oven at 375°F (190°C) for about 20 minutes. This lets all those flavors meld together and the beans get nice and warm. This is where the house starts smelling absolutely amazing, honestly.
- The Grand Finale: Crispy Topping:: After 20 minutes, pull your Southern Green Bean Casserole for Thanksgiving out of the oven, remove the foil, and sprinkle those crispy fried onions all over the top. Oh, yes! Return it to the oven, uncovered, and bake for another 10-15 minutes, or until the onions are golden brown and perfectly crispy, and the casserole is bubbling around the edges. Keep an eye on those onions so they don’t burn – I’ve had that happen before, and it’s a real bummer! Let it rest for a few minutes before serving.