BKD Cook Book Club....Thanksgiving Favorite...Green Bean Casserole (From Scratch)

It's time again for  Jo Tracey's BKD (Brookford Kitchen Diaries) Cookbook Club. I've followed Jo for awhile and have read several of her books, including one of her most recent which features a group of ladies who have a cookbook club. If you haven't read any of Jo's books, you should.

This month our focus is on Thanksgiving...whether the actual holiday OR a dish, cookbook, something that evokes a feeling of Thanksgiving. Here in the states we celebrate the holiday in a few weeks. This just reminded me, too, that I had a gratitude journal I was going to start in November but forgot. 

My less than stellar photo from many years ago. I was hunting through photos to see if I took any pics from the last few years and cannot find any, which I find hard to believe.

One dish that is always somewhat popular at a Thanksgiving meal is the Green Bean Casserole. Many of us have eaten it made with canned green beans, cream of mushroom soup and those fried onions in a can (are those even real onion?). 

**I'm revamping an old post since I just have not had time to make something new.**

Who doesn't love green bean casserole? Well, okay, I'm sure someone out there doesn't love it, or even like it. I, for one do like it, but had been wanting to make a healthier version. Several years ago for Thanksgiving my FIL requested that I make green bean casserole. I remembered finding a recipe one time for an "all from scratch" green bean casserole. I set out to track it down. It was a hit and I've made it several years in a row (except the last few). So while this post isn't from a cookbook I felt like it was one I wanted to share because even a few family members who do not like the traditional casserole, liked this one. It's rich, savory and elevated. Give it a try.

  Leave yourself plenty of time for this simply because there are several steps. Trust me though, it's worth it and once you've done it a few times it becomes easier and there are components you can make ahead of time. You will never go back to the "old" way of doing Green Bean Casserole again (Although the last few holidays, my MIL has hijacked the dish and made it the old way...she's 80, she can do what she wants..haha). I've used the homemade "mushroom" soup in a tuna casserole and it completely kicked it up a notch. I don't think I'll ever buy canned cream of mushroom soup again.

I found the recipe at the wonderful blog, The Cozy Apron, so let's pretend it's a virtual cookbook. Click this link for the full recipe and her great pictures. I opted to just share the link because there are so many steps to it. She shares the order she does things which is helpful. My printed copy has many stains on it. She has so many amazing recipes on the blog. She has this specific page for holidays. I also couldn't believe I hadn't followed her on FB, IG and Pinterest (I just went and did this). 

There are 3 separate components to this recipe; the beans, the parmesan mushroom sauce and the crispy onions (once you do these onions, you will never go back to canned ones). I make a double batch because I always end up eating more than I should before they even get on the casserole.

Below are some of my own notes for what made it work for me..

My notes: 

*I definitely blended my mushroom parmesan sauce. I think it actually added a richness that it didn't have when the mushrooms were whole. Plus, my girls don't like mushrooms, so this hid them well.

*I sliced my onions on a mandolin to ensure they were thin enough. 

*I purchased the package of french cut green beans from Costco. One package is perfect. You can also use frozen or regular fresh green beans. I'd stay away from the canned beans.

Next month I'll take more time. We had a crazy October (gone on vacation and working a pumpkin patch, and this month has not seemed to have slowed down. 

With Joy Unquenchable,

Kirstin