As Thanksgiving approaches, a time for gratitude and gathering, the traditional green bean casserole takes on a new, delightful twist in this recipe. Perfectly suited for a festive table, this version elevates the classic dish with a gourmet touch, while also catering to those with gluten sensitivities. Fresh green beans, handpicked for their crispness, are sautéed with earthy cremini mushrooms and aromatic garlic in a blend of butter and olive oil, laying the foundation for a dish rich in texture and flavor. The addition of heavy cream, white wine, and grated Parmesan cheese creates a luxuriously creamy sauce, infusing the casserole with a depth of flavor that’s both comforting and indulgent. Fresh thyme sprigs add a subtle herbaceous note, harmonizing beautifully with the other ingredients. Topped with a generous sprinkling of gluten-free fried onions for a delightful crunch, this green bean casserole is not just a side dish but a statement of culinary creativity. It’s a testament to how traditional Thanksgiving fare can be transformed into something extraordinary, making it a memorable addition to your family’s holiday feast.


1 lbs Green Bean, cleaned, trimmed
8 oz Cremini mushroom, sliced
1 tbsp Garlic, finely chopped
1 cup Heavy cream
¼ cup White wine
¼ cup Parmesan, grated
2 sprigs Thyme
2 tbsp Butter
1 tbsp Olive oil
Salt and pepper to taste
Gluten Free Fried Onions, as desired


  1. Place rack in middle of oven; preheat oven to 375°. Place green beans in a large pot of boiling salted water until bright green and halfway to tenderness, about 3 minutes. Drain and let cool.
  2. Heat 1 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Cook sliced crimini mushrooms, without stirring, until golden brown underneath, about 2 minutes. Toss and continue to cook, tossing occasionally, until browned on both sides, about 3 minutes more. Add 2 Tbsp. unsalted butter and 2 large thyme sprigs to pan. Cook, tossing occasionally, until butter browns and mushrooms are dark brown and very tender, about 4 minutes longer. 
  3. Lower heat to low and add wine to cooked mushrooms. Reduce liquid by half. Add the cream and Parmesan cheese. Bring to a simmer, stirring occasionally until the cheese is melted and well incorporated. Season to taste with salt and pepper Mix beans and mushroom mixture together and place in an oven safe dish. Bake for 20 to 25 minutes uncovered until the casserole is nice and bubbly.

To serve, garnish the outside edges with fried onion of choice

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