When the festive season rolls around, I can’t help but dive into the traditions that make it feel like the holidays, even here in Singapore where the leaves don’t change color. One dish that’s a non-negotiable on my Thanksgiving menu is the classic green bean casserole. It’s a little piece of comfort, a reminder of shared meals and shared stories.
Leeks are underrated...
This year, I’m stirring up a bit of kitchen magic by crafting my own cream of mushroom from scratch, using my trusty mushroom soup recipe. It’s a labor of love, but for those who prefer a shortcut, a can of Campbell's does the trick—no judgment here!
Topping this casserole, I go with freshly blitzed breadcrumbs from a couple of slices of bread for that perfect, golden crunch. Nothing beats that sound of the crust giving way under the fork—pure bliss! And just when you think it can’t get any better, I add a sprinkle of crispy fried leeks over the baked casserole, because if you’re going to do it, why not do it with a bit of panache?
Whether you're gathering around the table for Thanksgiving or simply craving the coziness that only a casserole can bring, this green bean casserole is where it’s at. It’s a dish that’s all about bringing the warmth, the flavor, and a sprinkle of fancy to your festive feast. So let’s roll up our sleeves and dive into making this beloved classic—your taste buds will thank you!
Ingredients:
(Serve 8)
Green Beans, 600g
Mushroom Soup Homemade, 1 Recipe or Campbell's Cream of Mushroom, 1 Can + 1 Can of Water
Toppings:
Fresh Bread Crumbs, About 2 Slices of Bread
Sea Salt, Pinch
Black Pepper, Pinch
Leeks Thinly Sliced, 1
Grapeseed / Sunflower / Canola / Peanut Oil, For Frying
Equipment:
Cast Iron Skillet 10"
Heavy Pot
Sauce Pot
Stick Blender / Ricer / Potato Masher
Dutch Oven / Fryer
Directions:
Please visit my "Mushroom Soup" page for the recipe.
Wash green beans thoroughly and trim off the ends.
Blanch them in a pot of simmering water over low heat for about 5 to 6 mins or until they turn bright green.
Drain and set them aside on a large tray.
You can make mushroom soup from scratch or use a can of Campbell's Cream of Mushroom.
If you are using Campbell's, empty the can into a sauce pot over medium heat.
Add in 1 more can of water as instructed.
Mix to combine well and bring it up to simmer.
Remove from heat and set it aside.
Preheat oven to 220 degree celsius or 425 fahrenheit.
Sprinkle the green beans onto a cast iron skillet.
Drizzle the mushroom soup or Campbell's over the green beans, making sure they are completely covered.
Sprinkle bread crumbs over the top.
Season lightly with salt and pepper.
Wack to the oven and bake for 12 to 15 mins or until the top is golden brown.
While the casserole is baking, add leeks to a dutch oven.
Add just enuff oil to submerge the leeks.
Bring the heat up to medium high.
Once the leeks start to brown, give it a stir.
Continue cooking until most of the leeks are golden brown.
Immediately drain and transfer onto a plate lined with kitchen paper.
Sprinkle the golden brown leeks over the casserole.
Serve immediately.
Nourishing...