Why this recipe works
This version is designed for a busy Thanksgiving kitchen: the ingredients are familiar, the steps are ordered clearly, and make-ahead opportunities are included where they genuinely help.
Ingredients
- 900 g (2 lb) green beans, trimmed
- 450 g (1 lb) mushrooms, sliced
- 3 tbsp butter
- 3 tbsp flour
- 500 ml (2 cups) milk
- 1 tsp soy sauce
- 1/2 tsp thyme
- 1 1/2 cups crisp fried onions
Method
- Blanch green beans in salted water until bright green, then cool in ice water.
- Brown mushrooms in butter. Stir in flour and cook for one minute.
- Whisk in milk gradually, then add soy sauce and thyme. Simmer until thickened.
- Fold in beans and half the onions. Transfer to a baking dish.
- Bake at 190°C (375°F) for 25 minutes, top with remaining onions, and bake 10 minutes more.
Planning and serving tips
- Dry the beans well to prevent a watery sauce.
- Make the mushroom sauce one day ahead.
- Add onions only near the end so they stay crisp.
Make-ahead notes
Read the full recipe before Thanksgiving Day and identify which parts can be completed early. Keep cooked food chilled, label containers, and leave final crisping, dressing or carving until close to service when appropriate.
Dietary and ingredient notes
Ingredient brands and preparation environments vary. For allergies or strict dietary needs, check every package and prevent cross-contact with separate utensils and work surfaces. The site provides general cooking information, not medical advice.