Rachael Ray Thanksgiving Recipe: Green Bean Casserole

Rachael Ray is a New York Times bestselling author of more than twenty cookbooks. She is the host of the Food Network’s 30 Minute Meals and Rachael Ray’s Kids Cook-Off, as well as the Cooking Channel’s and the Food Network’s Week in a Day. She is also the star of the syndicated talk show Rachael Ray; founder and editorial director of her own lifestyle magazine, Every Day with Rachael Ray; and founder of the Yum-o! organization.

GreenBeanCasseroleIt just wouldn’t be Thanksgiving without a green bean casserole. Try this one with a crunch twist, from My Year in Meals.

2 pounds green beans, trimmed
2 tablespoons butter
1 bunch scallions, white and green parts thinly sliced, kept separate
1 (10-ounce) package sliced fresh mushrooms
Salt and pepper
3 tablespoons flour
1 cup chicken broth
1 cup heavy cream
1/2 cup crushed potato chips

Fill a medium skillet with enough water to reach a depth of 1/2 inch. Bring to a boil, then add the green beans, lower the heat, cover, and simmer until tender-crisp, about 4 minutes. Drain in a colander and rinse with cold water until cool. Transfer to a serving dish.

My Year in Meals

My Year in Meals

by Rachael Ray

  • Get My Year in Meals
  • Get My Year in Meals
  • Get My Year in Meals
  • Get My Year in Meals
  • Get My Year in Meals

Using the same skillet, melt the butter over medium heat. Add the scallion whites and the mushrooms; season with salt and pepper; and cook, stirring, until golden brown, about 4 minutes. Sprinkle with the our and stir for 1 minute (the mixture will be dry). Gradually stir in the chicken broth and cream and cook until thickened. Season with salt and pepper, sprinkle with the scallion greens, and remove from the heat.

Spoon the sauce over the green beans and sprinkle the potato chips on top.

Serves 6

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