Thanksgiving Side Dish- Part 2

It's that time of year when everyone is thinking about Cooking… and well, maybe shopping too. With meal planning on your mind, I thought it would be good to make an easy Casserole recipe that you can have the kiddos help you make this year. After prepping my ingredients, which takes about 15 minutes. I literally threw the casserole together during a 2 minute TV segment for ABC30 AM Live here in Fresno. This recipe is a great for beginners and novices alike.

Chef Shayna Green Bean Casserole

Green Bean Casseroles have gotten a bag name. Maybe it's because of the canned beans that some how look brown when cooked. Or the mysterious Cream of mushroom soup that we aren't quite sure what's in it.

So this recipe uses all fresh ingredients (except the French's french fried onions- guilty pleasure) and will be a crowd pleaser. I promise. We tested it at Young Chefs Academy last week on about 50 students and their parents.

First prepare the Green Beans by washing and drying and snapping of them stems. I like to leave on the end with the curly-que- it shows my guests they are NOT from a can. I used to love snapping green beans in half when I was a kiddo in NC helping my pseudo Grandma cook.

Chop or snap the beans in half horizontally. Make sure to use regular green beans (not French Beans) as you want them thicker so they don't become mushy. Blanche your green beans by first cooking them in boiling water for 3-5 minutes until slightly tender, then drain and add them to a bowl with ice & water to shock them. This helps them retain the bright green color for nicer presentation… Say no to brown green beans!


Next, prepare a Roux. In a pan, melt 2 TB butter then stir in 2 TB of Flour until smooth and blended. Then add in 1/4 cup diced onion, 1/4 cup diced mushroom, salt, sugar, and Sour Cream (of course this recipe tastes good- it has sour cream). Once mixed add in the Green beans and stir.

A note on Chopping onions and mushrooms- enlist your kiddos to help! Place the onions in the fridge the night prior to reduce the risk of the enzymes burning your eyes- or run water (but we are in a drought here in CA). Good news is the more your cut onions the less they will affect your eyes- so keep chopping. Mushrooms are very easy to cut so this is a good intro veggie for kids that have less experience in the kitchen. A safety knife will allow kids to cut both the onion and mushroom, without cutting a finger. Bonus! No trip to the hospital today!

Layering Green Bean casserole

Back to preparing the dish. Place the mixture in a prepared casserole dish. Now for the really good part... Sprinkle on 1 1/3 cup shredded Cheddar cheese & layer on with French's French Fried Onions. You COULD make your own fried onions but why mess up a good thing. French's has it down when it comes to fried onions. Keep it Simple Sweetie.

Bake at 350 degrees for 30 minutes or until golden brown. Serve & Enjoy!

If you're bringing the dish to a friends, assemble it all at home and ask ahead if you can use an oven for 30 minutes prior to the meal so they can be served hot out of the oven. Delicious!

Green Bean Casserole


Green Bean Casserole

3 Cups of Green Beans

2 TB Butter
2 TB Flour
1/2 tsp Salt
1/2 tsp Sugar
1/4 cup diced Onion
1/4 cup Chopped Mushrooms
2/3 cup sour cream

1 1/3 cup shredded Cheddar Cheese
1 1/3 cup French's French Fried Onions


Preheat Oven to 350

1. Wash & dry Green Beans. Cut in half and remove stems.
Blanch by placing in boiling water for 3 minutes, then remove to an ice bath for an additional 2 minutes.

2. Melt 2 TB butter in a saucepan over medium heat. Stir in flour until smooth, and cook for one minute.
3. Stir in salt, sugar, onion, mushrooms, & sour cream. Add in green beans and stir to coat.
4. Transfer the mixture to a casserole dish. Sprinkle cheddar cheese over the top. Layer on French Fried Onions.
5. Bake for 30minutes or until the top is golden and the cheese is bubbly.