Christmas is right around the corner and I’m getting so excited! This will be Theo’s second Christmas, and while he is still to young to really understand what’s going on, he’s old enough to join in on the fun. He loves all of the holiday music and the lights and he’s very into our Christmas tree. This afternoon I am going to bake sugar cookies with him and let him help me decorate them. It’s sure to be a giant mess but I think he will love it, so I can’t wait!
Moving on to the Christmas table… this green bean casserole most definitely needs to be on yours. Let me tell, this is not your momma’s green bean casserole. There’s absolutely no canned green beans allowed in this recipe and that makes all of the difference. Canned green beans do not taste good… no amount of delicious mushroom soup or rich brie cheese can change that. That’s why this recipe uses fresh green beans, and yes you heard me correctly, I said brie. A few years ago my mum and I came up with this idea to add brie to our green bean casserole for Thanksgiving, and it was such a hit. My family members always request that I bring this dish to our holiday dinners.
This green bean casserole recipe is pretty easy to make and there aren’t a ton of ingredients. However, if it feels a bit too labor intensive for you then you can always skip making your own crispy onions and buy the store bought kind. The crispy onions in this recipe are ridiculously delicious and add so much good flavor to the dish. That being said, the green bean casserole really does hold its own and store-bought fried onions aren’t going to change that. This can be made gluten-free with a few easy substitutions, which I’ve included in the recipe below. Bring this recipe to your holiday party but make sure to get a spoonful for yourself because it will go fast.
Green Bean and Brie Casserole
This green bean and brie casserole is like nothing you've ever tried before. The cream of mushroom soup and the brie give it the perfect rich creamy texture, making it the perfect savory side dish for your family's holiday table.
- 4 shallots thinly sliced
- ½ C all-purpose flour gluten-free if desired
- ¾ C Panko bread crumbs gluten-free if desired
- ½ tsp salt
- ¼ tsp black pepper
- 2 eggs
- 2 T milk
Green bean casserole:
- 1 lb fresh green beans rinsed, trimmed, and halved
- 8 oz baby bella mushrooms halved
- 3 cloves garlic minced
- 1.5 C cream of mushroom soup my favorite is the Trader Joe’s brand
- 2 T all-purpose flour gluten-free if desired
- 1/2 tsp black pepper
- 2 T unsalted butter
- 12 oz brie approximately 1.5 small wheels
Preheat the oven to 475 degrees F.
Add flour to one bowl, add bread crumbs, salt, and pepper to another bowl, and whisk together the eggs and milk in a third bowl.
Dip the onion slices into the flour, then the egg mixture, and then into the bread crumb mixture before placing them onto a baking sheet. Bake for 25 minutes, or until golden brown, flipping halfway through the bake time.
When the onions are done, reset the oven to 400 degrees F for the green bean casserole.
Green bean casserole:
Bring 10 cups of water to a boil in a large pot. Once boiling, add the green beans and let boil for five minutes. Drain the beans and immediately place them into a large bowl of ice water to stop the cooking process. After a minute drain them again and set aside.
Over medium heat, melt the butter in a large skillet. Add the mushrooms and sauté for five minutes. Add in the minced garlic and sauté for three more minutes. Add in the flour and stir, cooking for another two minutes. Add in your cream of mushroom soup, pepper, and brie and bring to a simmer stirring occasionally. Remove from heat after ten minutes.
Add the green beans to a 9 x 13” casserole dish and pour the mushroom and brie mixture on top. Mix together with the beans, top with the crispy onions, and bake for 10 minutes.