The seasons are changing. There’s that unmistakable sound in the air—thhaaaaa zoop— shrink wrap being heated onto live-aboard boats. The winter water hoses are being deployed, and flip flops are swapped out for Blundstones and Uggs….all in preparation for the winter freeze. And it makes this Galley Pirate prep for her favorite holiday, Thanksgiving.

We all love a good green bean casserole on the Thanksgiving table, but let’s be honest, the best part of it is the French’s Crispy Fried Onions on the top! So I’m not going to mess with that but everything else about this casserole has a sophisticated flair. Add in some brandy, that cooks away as soon as it hits the heat, some truffle oil and truffle salt, along with the mushrooms, shallots and almonds, and you’re miles away form Campbell’s Cream of Mushroom soup!

Not Your Grandma’s Green Bean Casserole

Double this recipe for a 9×13 pan

1.5 lbs green beans, cooked to tender
6-8 large mushrooms, sliced
2 tablespoons sliced almonds
3 shallots, minced
2 garlic cloves, pressed
1 tablespoon EVOO
2 teaspoons truffle oil, or to taste
1 tablespoon brandy (optional)
2 teaspoons truffle salt, or to taste
1 large spring of fresh thyme
2 tablespoons flour
2.5 cups Half & Half
1 tablespoon Better than Bouillon, Mushroom (or vegetable or chicken)
1 1/2 cup Crispy onions

Start by prepping the ingredients. Steam or boil the clean green beans until tender. Mince the shallots, slice the onions and press the garlic.

Preheat your oven to about 350º.
In a large pan, heat up the EVOO and sauté the shallots, garlic and mushrooms. I usually fry the mushrooms individually to keep them well browned but since the mushrooms are only to add flavor they can be cooked up with the garlic and shallots for this recipe. Once they start to soften drop in the truffle oil and truffle salt and give it a good stir. Add the brandy, if using, and let that steam up and out. (resist the urge to flambé! Never on a boat!)

Now add the flour to the pan and let it cook into the oil, stirring constantly.

Gradually pour in the Half & Half and continue stirring until thickened.

This can be a rather thick, heavy sauce at this point because once the sauce and beans are combined, the juices of the beans will make the sauce thinner as it cooks in the casserole. Add the Better than Bouillon to taste (remember it is very salty!) and adjust seasonings as needed.

Fold the beans into the sauce. Then pour into a casserole dish, deep dish pie pan, or if you’re feeding a crowd and have doubled the recipe, a 9×13 baking pan.

Place in your repeated over for about 20-30 minutes, or until it starts to bubble. Then add the Crispy Onions on top and place back in the over for 5-10 minutes until the onions on top start to brown a bit.

Remove from oven and let sit for 5-10 minutes before serving.

Whether you’re hunkered under shrink wrap, at anchored in the sunshine, or gathered in a dining room with friends and family…have a Happy Thanksgiving all!

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Not Your Grandma's Green Bean Casserole

Double this recipe for a crowd and 9x13 pan!

Author: GalleyPirate

Ingredients

• 1½ lbs Green beans, cooked to tender
• 6-8 Large mushrooms, sliced
• 2 tbsp Slice almonds
• 3 shallots, minced
• 2 Garlic cloves, pressed
• 1 tbsp EVOO
• 2 tsp Truffle oil, or to taste
• 1 tbsp Brandy (optional)
• 2 tsp Truffle salt, or to taste
• 2 large sprigs of fresh thyme
• 2 tbsp Flour
• 2½ cups Half & Half (or substitute with a combo of whole milk and cream)
• 1 tbsp Better than Bouillon, Mushroom (or vegetable or chicken) or to taste
• 1½ cup French's Crispy Onions

Instructions

• Start by prepping the ingredients. Steam or boil the clean green beans until tender. Mince the shallots, slice the onions and press the garlic.
• Preheat your oven to about 350º.
• In a large pan, heat up the EVOO and sauté the shallots, garlic and mushrooms. Once they start to soften drop in the truffle oil and truffle salt and give it a good stir. Add the brandy, if using, and let that steam up and out.
• Now add the flour to the pan and let it cook into the oil, stirring constantly. Gradually pour in the Half & Half and continue stirring until thickened.
• This can be a rather thick, heavy sauce at this point because once the sauce and beans are combined, the juices of the beans with make the sauce thinner as it cooks in the casserole. Add the Better than Bouillon to taste (remember it is very salty!) and adjust seasonings as needed.
• Fold the green beans into the sauce. Then pour into a casserole dish, deep dish pie pan, or if you're feeding a crowd and have doubled the recipe, a 9x13 baking pan.
• Place in your repeated over for about 20-30 minutes, or until it starts to bubble. Then add the Crispy Onions on top and place back in the over for 5-10 minutes until the onions on top start to brown a bit.
• Remove from oven and let sit for 5-10 minutes before serving.

Notes