Thanksgiving is a big holiday at my house! I love the magic of autumn leaves falling and the crispness in the air. I especially enjoy savoring all of the extraordinary foods prepared with traditional recipes passed down to each generation.
Grandmother Norton’s dressing was always a favorite. My all-time favorite was her icebox fruitcake; I still have her handwritten recipe. I cherish those traditional recipes, but I am always interested in the modern twists we can spin in our holiday staples. I don’t think I have ever met someone who hadn’t had a green bean casserole or two at their thanksgiving table. This year the marvelous Taste of the South team developed a wholesome spin on this holiday classic with their stovetop green bean casserole. The creamy sauce and tender mushrooms create a nostalgic flavor while the sliced almonds provide a light crunch.
If you want more last minute side dish inspirations, checkout Taste of the South’s Thanksgiving issue. I hope you enjoy the recipe, and that you will use it to treat your family and friends to a glorious Thanksgiving!
- 1 pound fresh haricots verts (French green beans), ends trimmed
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup 1% low-fat milk
- 1⁄2 cup low-sodium chicken broth
- 2 tablespoons coarse-grain Dijon mustard
- 1 teaspoon kosher salt, divided
- 1⁄2 teaspoon ground black pepper, divided
- 21⁄2 tablespoons canola oil, divided
- 2 shallots, finely chopped
- 2 cups sliced button mushrooms
- 1 tablespoon fresh thyme
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 2 tablespoons sliced almonds, toasted
- Bring a large pot of water to a boil over medium-high heat; add beans. When water returns to a boil, immediately drain, and transfer beans to an ice water bath to stop the cooking process. Pat beans dry.
- In a large nonstick skillet, melt butter over medium heat; whisk in flour. Cook for 30 seconds, stirring constantly. Whisk in milk and broth. Cook, stirring constantly, until thickened and bubbly, about 7 minutes. Remove from heat. Stir in mustard, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper. Spoon into a small bowl. Cover and set aside. Wipe out skillet.
- Add 11⁄2 tablespoons oil to skillet, and heat over medium-high heat. Add beans, shallot, remaining 1⁄2 teaspoon salt, and remaining 1⁄4 teaspoon pepper; cook until crisp-tender, 5 to 6 minutes, stirring occasionally. Remove from pan.
- Heat remaining 1 tablespoon oil in pan. Add mushrooms, thyme, and garlic; cook until tender, 2 to 3 minutes. Add bean mixture, and toss. Spoon about 1⁄2 cup sauce over beans. Sprinkle with parsley and almonds. Serve with remaining sauce on the side.
What is your favorite Thanksgiving classic?