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Thanksgiving Green Bean Casserole



  • 2 Tbs unsalted butter
  • 2 pounds green beans, trimmed and broken in half
  • 6 slices of bacon
  • 2 shallots finely chopped (about ½ C)
  • ½ pound mushrooms sliced
  • 1 C creme frappe
  • 1/3 C heavy cream
  • 6 ops Gruyere, shredded (1-½ C)
  • 2 tsp chopped fresh marjoram or 1 tsp fresh they leaves
  • ½ C bread crumbs


  • 1 Preheat oven to 375 degrees. Butter a 2 to 2-½ quart baking dish.
  • 2 Bring a large pot of water to a boil, salt generously and add green beans and boil for 5 minutes then transfer to a bowl of cold water. Drain well and dry. (Substitute canned if fresh are not available.)
  • 3 Heat a heavy skillet over medium head and add bacon. Cook until crispy. Remove to paper towels and let cool. Reserve 2 Tbs bacon grease.
  • 4 Cook shallots in reserved bacon grease, stirring until they begin to soften. Add mushrooms, raise heat slightly and cook until mushrooms begin to sweat. Salt to taste, cook until tender.
  • 5 Whisk creme fraiche and cream. Stir in Gruyere, add green beans, mushrooms, shallots, and marjoram or thyme. Crumble in bacon. Stir until beans are well coated. Transfer to baking dish.
  • 6 Melt remaining butter and toss with bread crumbs. Bake 30 minutes until bread crumbs are golden brown and casserole is bubbling.

 From New York Times Cooking Recipes