A favorite Thanksgiving classic I like to make on Chanukah or other dairy holidays when I can really enjoy it the way it is meant to be made, just like this.
Green Bean Casserole
Servings
8 Servings
Ingredients
- 3 pounds fresh green beans trimmed, and cut into 1-inch pieces
- 1 large onion sliced
- 1 cup mayonnaise
- 1 cup shredded Cheddar cheese
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ cup whole wheat bread crumbs
- 4 tablespoons unsalted butter cut into cubes
Instructions
- Preheat oven to 350°F. Grease a 1 ½-quart baking dish.
- Bring a large pot of water to a boil over high heat. Have a large bowl of ice water ready. Blanch green beans by cooking in the boiling water, uncovered, until still crisp but slightly cooked, about 1 to 2 minutes.
- Immediately drain and place in the ice water to stop the cooking. Drain well. In a large bowl, combine green beans, onions, mayonnaise, cheese, salt, pepper, and garlic powder. Transfer to prepared baking dish.
- Sprinkle evenly with bread crumbs, and dot top with butter. Bake, uncovered, until cheese is bubbly and top is golden, about 25 to 30 minutes. Serve right out of the baking dish.
yuparoo!!! but no need to blanch the green beans – so skip that step and go straight to combing the green beans, onions, mayonnaise, cheese, salt, pepper, and garlic powder… Enjoy!
YAY thanks!!!
can i use frozen green beans?
and yellow Israeli cheese (emek) instead of cheddar?
Love this! Made it last year after the Chanukah issue came out and bookmarked it for all year round! Was a hit! So glad to see this reminder. Must make it again soon! 🙂
not really, the thing that makes it gooey and creamy is the cheese. You can try to omit the cheese and just up the mayo by an additional 1/2 to 1 cup but I am not sure how that will turn out… if you try it let us know
Any way to make this pareve, without the cheese?