I also used French green beans instead of standard and made my own fried onion topping. Definitely follow other people’s suggestions and season / taste appropriately throughout the prep! I added fresh thyme, mustard powder, paprika, freshly ground black pepper and salt to my sauce. It was voted “most bougiest” dish at my thanksgiving dinner and everyone was raving about the bechemal sauce. As others have said, salt to taste as you make the dish in every phase….especially season the bechamel to taste prior to adding to the beans/mushrooms. If you need a year off from the icon-or want to add another green bean dish to your menu- here are many more options to choose from.Įditor’s note: This recipe was originally published November 11, 2016. (Plus, you can find them at pretty much any grocery store.) Well-browned mushrooms are crucial for building flavor here, so make sure not to salt them until they’ve reached a dark brown hue ( salting them too soon will lead to soggy, steamed ʼshrooms instead).Īs for the crispy topping everyone is vying for at the Thanksgiving table? You can make your own with fried shallots, but French’s are astonishingly delicious and practically define this recipe, so we didn’t mess with them here. In 2016 BA’s own Chris Morocco set out to make his own version, swapping out Campbell’s Cream of Mushroom Soup for sliced criminis and a béchamel finished with Parmesan, which captures the intensity of just-seared mushrooms as well as all the umami potential of the nutty aged cheese. Created in 1955 by Dorcas Reilly and her team in the Campbell’s home economics department, it is served at 20 million tables every year, according to the company. For many, no Thanksgiving is complete without a green bean casserole recipe.
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