Everyone has the side dishes they look forward to for Thanksgiving and Christmas. For me it’s my cornbread sausage dressing on Thanksgiving, and I usually make my twice-baked mashed potatoes for both holidays. On Thanksgiving I typically prepare these roasted Brussels sprouts, or maybe another roasted green vegetable that doesn’t take up a lot of prep time. Which is why the classic green bean casserole makes an appearance on our table on Christmas Day instead of Thanksgiving Day.
On Christmas Eve we go to mass and then have a German feast: bratwurst, spaetzle, sauerkraut, and red cabbage. Christmas Day is our big dinner! I typically make a ham or Kevin makes a beef tenderloin, these green beans, the twice-baked mashed potatoes, and maybe another side dish, like a root vegetable gratin. This year we will be spending Christmas Day at a friends’ house and I’m responsible for the mashed potatoes and dessert! This green bean casserole has a homemade creamy parmesan mushroom sauce and is topped with homemade onion rings to give you the crunch that you want in a green bean casserole!
Last year Easton was just three weeks old on Christmas. While having a new baby for the holidays was very fun and special, it was also exhausting. This year I know both boys will have a great time on Christmas. They already love the Christmas tree (although Easton probably likes the lights and ornaments a little TOO much), and I’m very exciting for a relaxing holiday. A lot of people love the green bean casserole with canned green beans, Campbell’s cream of mushroom soup, and French’s onions. I actually enjoy this side dish too! But if you’re looking to take things up a notch in flavor while lowering the sodium content, this recipe is for you.
- 3 lbs. green beans
- 2 tbsp. butter
- 8 oz. mushrooms, chopped
- 2 tbsp. flour
- ½ cup heavy cream
- 1½ cups milk
- 1 tsp. salt
- ½ tsp. garlic powder
- ¼ tsp. freshly ground black pepper
- ½ cup grated parmesan cheese
- 1 large yellow onion, cut into rings
- ¾ cup all purpose flour
- 1½ tsp. salt
- ½ tsp. ground black pepper
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 2 eggs, beaten
- Oil for frying
- Preheat oven to 350 degrees Fahrenheit.
- Rinse and drain green beans. Trim ends and then cut green beans into 2-3 inch pieces.
- Bring a large pot of water to a boil. Boil green beans for two minutes and then drain.
- In a large pan, melt butter. Add mushrooms and cook until tender.
- Stir in flour.
- Add heavy cream, milk, salt, and pepper and whisk to combine. Reduce to a simmer then stir in parmesan cheese.
- Combine your green beans and creamy mushroom sauce together in a large bowl then transfer to a baking dish that has been sprayed with nonstick cooking spray.
- Bake for 30-35 minute until bubbling.
- While your green bean casserole is cooking, make your onion rings. In a shallow dish, mix together flour, salt, pepper, onion powder, and garlic powder. Have your beaten eggs in another small dish. Heat the oil over medium heat. To see when it's ready for frying, use one of the smaller onion pieces in the oil. It should sizzle right away. Take the onion rings and dip them in the beaten egg, then coat all over in the flour mixture, then dip in the hot oil. It will only take a few minutes to cook the onion rings on one side so keep a close eye on them! Use tongs to flip then transfer to a plate lined with paper towels to drain.
- Top the casserole with your freshly made onion rings and serve immediately. Enjoy!
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