Decidedly Not Green Bean Casserole

I have a confession to make.

I hate green bean casserole.

My whole family hates green bean casserole.

There.



Are you still here?



Good.  Whew! (Because I know those are fightin' words.)

This year, though, I've been inspired to devise a green bean casserole that my family does like just because, well, everyone eats a green bean casserole at Thanksgiving, and I just want to be cool, too.

The one I came up with is a make-ahead version that I can whip up the day before. It includes both green beans and Brussels sprouts, roasted along with some red onions and fresh seasonings, and topped with mushrooms sauteed in wine and broth.  The next day, simply sprinkle it with bacon and parmesan cheese and reheat in the oven with whatever is already cooking.  The result is a delicious side dish, full of roasted, earthy flavors, without any sog or cream (which, I think, is what throws me off about the traditional green bean casserole - at least, the ones I've tasted).

I tested it out on my sometimes painfully honest family tonight.  Even my mushroom-hating son (who picked the mushrooms off and gave them to me) liked it. We all even went back for seconds, and everyone agreed it would be a fantastic addition to our Thanksgiving table.  Feeling pretty good tonight, ladies and gentlemen, because having everyone simultaneously like something is no small feat in my family.

*Oh, and remember, especially if you are using a glass or ceramic casserole dish, to take the dish out of the fridge at least 30 minutes before putting it in the oven so the casserole dish doesn't explode or crack from the temperature change.

Decidedly Not Green Bean Casserole
serves 8

• 1 lb fresh green beans, trimmed
• 1/2 lb fresh Brussels sprouts, trimmed and halved, loose leaves removed
• 1 medium red onion, cut into 12 wedges
• 1 clove garlic, pressed
• 2 Tbs extra virgin olive oil
• 1 1/2 tsp fresh thyme, chopped, divided
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper
• 3 strips bacon
• 12 oz mixed mushrooms such as cremini, shitake, oyster, sliced (I used cremini and shitake)
• 1 clove garlic, minced
• 1/3 c dry white wine (such as Chardonnay)
• 1/2 c vegetable or chicken broth
• 1/2 c grated Parmesan cheese

Preheat oven to 425F.

Combine green beans, Brussels sprouts, onions, pressed garlic, olive oil, 1 tsp fresh thyme, salt and pepper in a large bowl.

Turn out onto two (2) jelly roll pans.  Roast in preheated oven 20-25 minutes, turning once half way through.

Meanwhile, in a 12" skillet, cook bacon over medium high heat until crispy, turning once.  Remove to a paper towel.

Drain all but 2 Tbs bacon fat from pan.  Add the mushrooms, minced garlic, and remaining 1/2 tsp freshly chopped thyme to the hot pan and bacon drippings.

Saute 8-10 minutes, or until tender and juice has evaporated.

Pour in the wine.  Cook, stirring occasionally, until the liquid has nearly evaporated - 1-2 minutes.

Pour in the vegetable or chicken stock.  Cook, stirring occasionally, until the liquid has nearly evaporated - 2-3 minutes.

Place the roasted green beans, Brussels sprouts and onion mixture into a 2 quart baking dish.

Top evenly with mushroom mixture.

To make ahead:  Cool and cover with foil.  Crumble bacon and place in a Ziploc sandwich bag.  Place the Parmesan cheese in a separate Ziploc bag. Tape bags to casserole.

To reheat:  Place, covered, into an oven at least 325 F.  Heat until warm (I tested this at 350F and it took 25 minutes - adjust your time accordingly based on the oven temperature.  Remember, you only need to warm it, not cook it).  Uncover and sprinkle with Parmesan cheese and crumbled bacon.  Cook 10 min longer, or until cheese is melted.