• Cooking Time: 10
  • Servings: 10
  • Preparation Time: 15


Another Deibel family favorite! We love green bean casserole for all holiday dinners, but think it's just super great at Thanksgiving time!


  • 1 & 1/2 pound green beans, (prefer fresh but can use frozen)
  • 1 cup sliced baby button mushrooms
  • 1 can Frenchs onions
  • 2 tablespoons thyme
  • 2 tablespoons olive oil or safflower oil
  • 1 fresh clove garlic
  • 1 tablepoon Kosher salt
  • 1/2 cup red wine or cookie sherry
  • 1/2 cup chicken broth


  • Clean and trim green beans if using fresh
  • Boil water and put green beans into pot and boil about 4 to 5 minutes - just want them to be tender.
  • Remove from pot and drain, set aside.
  • Heat oil separate large skillet (we use cast iron)
  • Add mushrooms and garlic clove to heated oil, cook about 5 minutes
  • Add salt and thyme and cooking, stirring frequently, for 1 minute
  • Add wine and chicken broth to mixture in skillet and bring to slight boil
  • Simmer about 3 to 4 minutes
  • Reduce heat, add green beans to skillet mixture and stir gently to coat.
  • Place freshly coated green beans into large casserole dish.
  • Top with entire can (can you tell we like them?) of Frenchs Onions and serve!

Categories: Christmas  Thanksgiving 

Author Credit: Jo Deibel

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