I’m doing something that I haven’t done in years past, and am making Thanksgiving recipes before Thanksgiving. You know, to help you prepare for your Thanksgiving meal. You’re welcome. The blog-serving Thanksgiving recipes that I’ve been making, combined with 3 Thanksgiving dinners this year, I’m pretty sure I’m going to have stuffing and mashed potatoes coming out of my ears. To that I say: bring on the gravy.
Green bean casserole is up first! I know we all have the typical cream-of-mushroom-soup-and-French’s-fried-onion version of green bean casserole in our recipe boxes that grandma used to make and I’m definitely not bashing it. There’s will always be a special spot in my heart for that dish. Today, however, we’re going to freshen things up a bit and make the entire casserole from scratch. From the cream sauce to the fresh green beans and right down to the homemade fried onions. All. From. Scratch.
I was a teeny bit nervous serving this to Marc because green bean casserole happens to be one of his favorite Thanksgiving dishes and I’m pretty sure when I said I was making green bean casserole, he was expecting said-Campbell’s soup and French’s fried onions version. As it turned out, he loved it. He didn’t even miss the French’s fried onions. Which brings me to the homemade fried onions. Oh. Em. Gee. They are good. They are reeeeeeally, really good. I’ll admit, they are a bit fussy, having to coat the onions in both a buttermilk and flour mixture, but I thought they were completely worth the effort. If you don’t believe me or just don’t want to add that extra step, you can definitely use the pre-made fried onions. There’s no judgement on Thanksgiving.
While this might take 10 more minutes than the not-from-scratch version, it can easily be made the day before the big turkey meal. So if you’re in charge of the green bean casserole this year, switch it up and make this recipe from scratch. I’m confident even grandma will approve.