Description
Make the best Southern Green Bean Casserole for Thanksgiving with Mama Tessa’s homestyle recipe. Creamy, savory, and topped with crispy onions pure comfort.
Ingredients
- Garden Fresh & Canned Goodies:
- Fresh Green Beans
- Canned Cream of Mushroom Soup
- Milk (whole)
- Creamy Base Essentials:
- Unsalted Butter
- Yellow Onion
- Garlic
- Savory Seasonings & Toppings:
- Salt
- Black Pepper
- Soy Sauce
- Crispy Fried Onions
- Optional Flavor Twists:
- Shredded Cheddar Cheese
Instructions
- Prep Those Beans:: First things first, get those green beans ready. Snap off the ends, give them a good rinse under cold water. Then, bring a pot of salted water to a rolling boil. Drop the beans in and blanch them for about 5-7 minutes until they’re tender-crisp. You want them bright green, not mushy! This is where I always forget to salt the water, then I have to go back and add it, *oops*. Drain them immediately and plunge them into an ice bath to stop the cooking. This step is crucial for that perfect texture in your Homestyle Southern Green Bean Casserole for Thanksgiving.
- Build the Flavor Base:: Now for the good stuff! In a large saucepan or Dutch oven, melt your butter over medium heat. Toss in the diced yellow onion and let it soften, stirring occasionally, for about 5-7 minutes until it’s translucent and a little golden. Don’t rush this; that sweet aroma filling your kitchen is pure magic. Then, add the minced garlic and cook for another minute until fragrant. Oh, the smells! This is the foundation of your creamy Southern Green Bean Casserole for Thanksgiving, so don’t skimp on the love here. I once tried to skip sautéing the onion, and the sauce just didn’t taste as rich.
- Whip Up the Creamy Sauce:: Pour in your can of cream of mushroom soup, milk, and soy sauce into the saucepan with the onions and garlic. Whisk it all together until it’s smooth and lump-free. Bring it to a gentle simmer, just enough for it to thicken slightly. Season with salt and black pepper to taste. Remember, the soup already has salt, so go easy at first! This is where you can sneak in that optional shredded cheddar if you’re feeling cheesy, just let it melt into the sauce. It should be a beautiful, velvety base for your Homestyle Southern Green Bean Casserole for Thanksgiving.
- Combine and Stir:: Drain your blanched green beans really, really well. You don’t want any excess water diluting that gorgeous sauce! Add the drained green beans to the creamy sauce in the saucepan. Gently stir to coat every single bean evenly. This is where the magic starts to happen, seeing all those vibrant green beans bathed in that rich sauce. I made the mistake once of not draining them enough, and the casserole came out watery. Learn from my oops moment, hon!
- Layer and Top:: Pour the green bean mixture into a 9×13 inch baking dish. Spread it out evenly. Now, here’s where the crunch comes in! Sprinkle half of your crispy fried onions over the top of the casserole. This layer gets baked into the casserole, adding flavor and texture throughout. It’s not just a topping, it’s part of the experience of this Homestyle Southern Green Bean Casserole for Thanksgiving. Sometimes I get a little heavy-handed with the onions here, but honestly, can you ever have too many?
- Bake to Golden Perfection:: Pop that dish into your preheated oven at 375°F (190°C) and bake for 20-25 minutes. You’re looking for the sauce to be bubbly and the fried onions to be lightly golden. Take it out, sprinkle the remaining crispy fried onions over the top, and return it to the oven for another 5-10 minutes. This ensures those top onions are super crispy, not soggy. When it comes out, the kitchen will smell incredible, and your Southern Green Bean Casserole for Thanksgiving will be bubbling, golden, and ready for its close-up!