Green Bean Casserole with Delicious Secret Ingredient

Sick of the same old boring Thanksgiving Green Bean Casserole year after year? You don’t have to reinvent the wheel to spruce it up. Just add one secret ingredient for an incredible boost of flavor!

Yes, I know. I’m promising a lot. But I am so excited to introduce you to the power of the porcini in this casserole that has quickly become one of my favorite Thanksgiving recipes (along with this Everything Bagel Stuffing, of course!).

As a busy mom with a gourmet palate, I am crazy about little kitchen hacks like secret ingredients that can single-handedly elevate a recipe!

In this Thanksgiving casserole recipe, you will learn how to avoid runny green bean casserole, how to seamlessly integrate the porcini mushrooms, how to make it ahead if you want to prep before the big day, and how to properly store and reheat leftovers.

Green Bean Casserole with Secret Ingredient Tips & Tricks

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So What’s All This “Secret Ingredient” Talk About?

Porcini mushrooms are incredibly tasty and lend a nutty, earthy flavor to the dish. The cream of mushroom soup is delicious on it’s own, but could use a little boost when competing with other flavors in a casserole like this one.

By using this “secret ingredient” you’re just boosting the natural flavors of a classic green bean casserole, bringing it to life!

Because their growing season is short, porcini mushrooms are typically sold dried. Make sure to add them early on in the cooking process so that they have time to rehydrate.

Outside of your porcini mushroom secret ingredient, here’s everything you need:

• Fresh green beans. Fresh beats canned any day!
• Onion. For extra flavor.
• Porcini mushrooms. The secret ingredient that infuses tons of umami into this dish.
• Garlic. For more flavor.
• Olive oil. To cook your veggies in.
• Cream of mushroom soup. A staple in any traditional green bean casserole.
• Cheddar cheese. A layer of cheese on top of your casserole is always a good idea.
• Crispy fried onions. For a crispy crunchy top.
• Salt & pepper. To amp up all the flavors.

So Fresh And So Green, Green

A lot of green bean casserole recipes call for canned green beans. And I’ll admit it—this cuts out the need for boiling and reduces your total cooking time by about 15 whole minutes.

And while I’m all for shortcuts and hacks in the kitchen, the difference in taste is apparent.

Trust me, I’ve tried this casserole every which way! And taking the time to add that fresh element makes a world of a difference.

Plus, canned green beans often contain extra sodium to preserve them, making it hard to control the amount of salt in your dish.

Nobody Likes A Squeaky Bean

ALWAYS boil your beans first. You need them nice and tender for a luscious casserole.

It’s best to cut off the ends and chop your green beans first. Then boil the halved beans in salted water for about 10-15 minutes until they are nice and soft.

Make sure your green beans are completely dry before adding them to your mushroom, onion, and soup mixture. Any extra moisture will negatively affect the texture of your casserole.

Cook Down Your Veg

Speaking of extra moisture, it’s best to avoid it. Cook the onion, garlic, green beans, and porcini mushrooms in olive oil with black pepper and a pinch of salt.

This will season the vegetables, help reduce excess moisture, and start to rehydrate the porcini mushrooms.

Pre-cooking the veggies is the number one way to ensure your green bean casserole is not runny or soggy.

Cook over medium heat until the onions are translucent and there is no more liquid left in the pan. It should only take 5-10 minutes.

Keep It Classic

I know classic green bean casserole can be a little bland. But the porcini mushrooms, sautéed onions, and black pepper infuse a lot of flavor without straying away from the casserole’s classic taste.

Stick to the classic flavors, just crank them up a notch! I’m confident if you follow the measurements in this recipe, you won’t be disappointed!

Once your vegetables are ready, add the cream of mushroom soup and stir until coated. Simmer for about 5 more minutes to (you guessed it!) reduce excess moisture.

You’ll Need A Baking Dish

Once you have your vegetable, spice, and soup mixture cooked and well combined, it’s time to transfer it to your baking dish!

I typically use a 9×13-inch casserole dish, but the one pictured is made in a 7.5×10.5-inch dish. Both work perfectly!

A smaller dish will give you a thicker base with fewer toppings, and a larger dish means an overall thinner casserole.

If you’re changing up the size of the casserole dish, just watch it in the oven a little more closely. This may change the cooking time a bit.

The Cheddar’s Not The Big Cheese

While I’ve been known to use the words “it’s never enough cheese” often, the focus of this casserole is the green beans! Don’t overdo it with the cheddar here.

You want enough cheese to provide that ooey-gooey texture and a little extra salt, but not enough to detract from the mushroom and green bean focus. A thin layer on top will do the trick.

Sprinkle a thin layer of shredded cheddar cheese on top, leaving some areas where the green bean mixture peeps through.

When It Comes To The Crunch…

…there is just nothin’ better than those crispy fried onions. To me, you can’t call it Thanksgiving without these flavorful little crunchies.

They make the perfect topping for that crispy texture to finish off this creamy, cheesy delight.

You’ll know your green bean casserole is done when the crispy fried onion topping is just starting to brown.

How to Properly Store and Reheat Cheesy Green Beans with Cream of Mushroom Soup

In a sealed container in the refrigerator, this elevated green bean casserole will last up to 5 days. It can also be frozen for up to 6 months.

The best way to reheat this casserole with green beans is in the oven. Preheat the oven to 350°F and reheat on the top rack for about 15 minutes per serving until heated through.

You can cover the casserole with aluminum foil to help it heat up more quickly but remove the foil for the last couple of minutes to get the onions on top crispy again.

You can safely microwave it, but the crispy onions on top will likely lose their crunch.

How to Make Green Bean Casserole Ahead of Time

This casserole with fresh green beans is one of the dishes I always prep ahead of time every year (along with my Brandy Cranberry Sauce).

To do so, simply follow steps 1-7 up to 2 days ahead of time. That way, almost all the work is done— the vegetables will be prepped, simmered, and transferred to your casserole dish ahead of time.

Then, when you’re ready to enjoy, add the cheese and crispy fried onions on top and bake!

Note: Do not add the cheese and crispy fried onions when you are prepping! Make sure to do so just before baking for best results.

Why You Should Make this Green Bean Casserole with Secret Ingredient

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• It’s classic. It’s not Thanksgiving without this classic.
• It’s flavorful. All the classic flavors of a green bean casserole, but the secret ingredient just amps up the flavor.
• It’s the perfect side dish. There are not many things that you can’t serve this with!

Quick note from Marley: Whether you are enjoying this casserole on Thanksgiving, Friendsgiving, or just a random Tuesday night, I am thankful that you are trying my recipe! It’s always a good time to say thank you!