Classic green bean casserole is a holiday essential that never goes out of style. This easy, flavorful dish combines tender green beans, creamy mushroom soup, pancetta, shallots, and crispy fried onions for the perfect side that complements any holiday meal. Whether you’re hosting a festive dinner or looking for a simple dish to share, this green bean casserole is sure to be a crowd favorite.
Creamy green bean casserole, in my opinion, is just a must at Thanksgiving. Sadly, I can’t say I eat it often outside of Thanksgiving, but it’s always a side that I look forward to on the holiday.
I like to add pancetta, a little soy, and shallots to mine just to change it up from the norm a bit. The shallots add a wonderful sweetness to the sauce and the soy gives it a littel depth. Well, and need I say more with pancetta or bacon? Green beans just need bacon, that’s all there is to it. Let’s make it!
What ingredients are necessary for making Classic Green Bean Casserole?
Please refer to the recipe card for precise measurements.
- fresh green beans
- butter
- shallot
- uncured pancetta
- garlic
- soy sauce
- Cream of Mushroom soup (1 can)
- whole milk
- French’s Crispy Fried Onions
Is there any equipment necessary for making Classic Green Bean Casserole?
- A pot for boiling, a large bowl for blanching, and a skillet
- A casserole pan
How to Prepare Southern Sweet Potatoes:
Please refer to the recipe card for precise measurements.
Preheat oven to 350° and bring a large pot of water to boil.
When the water in the pot is boiling, drop in the green beans and blanch for 3 – 5 minutes, or until slightly softened (they should still have a bit of a bite!).
Drop blanched green beans into an ice bath while you prepare the rest of the casserole.
In a saucepan over medium heat, melt butter and cook shallot until translucent (2 minutes).
Add chopped pancetta and just give it enough of a toss to get a slight crisp and incorporate it in with the butter and onions.
Add the soy sauce and garlic and cook for 1 minute, or until aromatic.
Add in cream of mushroom soup, milk, and 1/3 of the container (appox 1/3 cup) of crispy fried onions.
Add the green beans to the sauce, stir to combine and pour into a greased casserole pan.
Bake for 25 minutes, or until bubbly and warm.
Top with remaining crispy fried onions and bake for 5 more minutes, and enjoy!
Can you use canned green beans?
Absolutely! If working with fresh green beans isn’t your thing, canned green beans is just fine! I’d select the cut green beans (not French style), and I wouldn’t bother tossing them into the skillet. (You don’t want to soften them any further ahead of baking.) Simply combine the shallot, pancetta, sauce mixture with the green beans in the casserole pan and bake!
I prefer the fresh green beans in this recipe because I like a more firm bite. And they’re just pretty! But you could absolutely get away with canned!
Storage:
Green bean casserole will keep in an airtight container in the refrigerator for 3 – 5 days, if it lasts that long! This is usually long gone by the time dinner is over!
Reheating:
Green bean casserole can easily be reheated in the microwave, or in the oven at 325° for 5 – 10 minutes or until warmed through.
If you enjoyed this recipe or are looking for more side dishes to complete your Thanksgiving spread, you may also like these others from the blog:
- Classic Deviled Eggs
- Sausage Stuffed Mushrooms
- My Mom’s Southern Sweet Potatoes
- 3 Cheese Baked Mac & Cheese
- Fluffy Dinner Rolls with Honey and Rosemary
- Cheesy Sweet Corn Casserole
- Cornbread Stuffing with Fresh Cranberries, Sausage, and Pistachios
Save the recipes for ALL of these Thanksgiving staples as part of my Just the Sides E-Book for November! Just CLICK HERE to subscribe to A Toasted Crumb for your FREE download of the book!
I hope you loved my Classic Green Bean Casserole recipe! If you try it, be sure to leave a comment or tag me @atoastedcrumb on all socials! I’d love to see your work!
Classic Green Bean Casserole with Shallots and Pancetta
4
servings30
minutes40
minutes300
kcalClassic green bean casserole combines tender green beans, creamy mushroom soup, shallots, pancetta and crispy fried onions for a delicious, crowd-pleasing side dish.
Keep the screen of your device on
Ingredients
1 lb fresh green beans, trimmed
2 tbsp butter
1 shallot, minced
2 tbsp uncured pancetta
1 tbsp garlic, minced
2 tsp soy sauce
1 can Cream of Mushroom
1/3 cup milk
1 container French’s
Crispy Fried Onions
Directions
- Preheat oven to 350° and bring a large pot of water to boil.
- When the water in the pot is boiling, drop in the green beans and blanch for 3 – 5 minutes, or until slightly softened (they should still have a bit of a bite!).
- Drop blanched green beans into an ice bath while you prepare the rest of the casserole.
- In a saucepan over medium heat, melt butter and cook shallot until translucent (2 minutes).
- Add chopped pancetta and just give it enough of a toss to get a slight crisp and incorporate it in with the butter and onions.
- Add the soy sauce and garlic and cook for 1 minute, or until aromatic.
- Add in cream of mushroom soup, milk, and 1/3 of the container (appox 1/3 cup) of crispy fried onions.
- Add the green beans to the sauce, stir to combine and pour into a greased casserole pan.
- Bake for 25 minutes, or until bubbly and warm.
- Top with remaining crispy fried onions and bake for 5 more minutes, and enjoy!
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