Thanksgiving Green Bean Bake, Revisited!

"Sooo Good! From BH&G magazine, Nov. 2005. Same flavors in a new way. Instead of french fried onions, use a fresh onion cut into wedges; in place of mushroom soup, use fresh baby portobello, cremini or button mushrooms. This can be made ahead! I just made it and it looks great (I used a red onion). I'll reheat it on Thanksgiving. * I used about 3 lbs. beans and doubled the olive oil, balsamic, and soy but kept the cheese the same and only used 3 tbsp. milk. If you use Splenda Brown sugar, use half the amount, so use 1 1/2 tbsp. which is how I made it. This went over very well at my Thanksgiving! * I found it is easy to do the beans first then put them in a bowl with mushrooms and toss them in there with the soy, balsamic and olive oil and then use the pan to cook the onions- I also made thin wedges and they separated in the pan which was fine and added more color on top. I didn't put it in the oven for the last 5-8 minutes to heat through since I made this ahead. I simple made it up to adding the cheese and onions on top and then on Thurs. I will heat the whole dish through."
photo by a user photo by a user
Ready In:
1hr 15mins


  • 1 large sweet onion, cut in 1-inch wedges
  • 14 cup cooking oil, you can use less
  • 3 tablespoons brown sugar, packed
  • 2 lbs fresh green beans, whole, trimmed
  • 6 ounces mushrooms, halved if small, sliced if large
  • 2 tablespoons olive oil
  • 1 tablespoon soy sauce
  • 2 tablespoons balsamic vinegar
  • 6 ounces goat cheese, softened (or cream cheese)
  • 2 -3 tablespoons milk


  • In a large skillet cook onions, covered in hot oil over medium-low heat for 13-15 minutes until onions are tender.
  • Uncover and add brown sugar. Cook and stir over medium-high heat for 3-5 minutes or until onions are golden and caramelized; set aside.
  • Preheat oven to 400 degrees F.
  • In a large saucepan cook green beans, covered in a small amount of boiling water for 3 minutes and drain.
  • In a 3 quart au gratin or baking dish combine the green beans and mushrooms.
  • Combine the olive oil, soy sauce, and balsamic vinegar. Pour over the vegetables, tossing to coat.
  • Roast for 15-20 minutes, stirring once until crisp tender.
  • Meanwhile, in a medium mixing bowl beat together cheese and milk with an electric mixer on a medium speed. Spoon cheese in lengthwise mounds along center of baking dish.
  • Top with caramelized onions.
  • Return to oven; heat 5-8 minutes or until cheese and onions are heated through.

Questions & Replies

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  1. I thought this was fabulous! My mom got this off the BHG website and we ate yesterday for Turkey Day. I've had 2 bowls of leftovers today. Yummy! The only thing I think I will change is doing away with the goat cheese/milk mixture and replacing with blue cheese crumbles. The goat cheese does not melt well.
  2. I made this for the first time this year and it will become a tradition. Very easy to make and so flavorful. Even better the next day!
  3. I was not bad, it was just a bit too sweet for my taste. I really liked the balsamic vinegar in the combo. Thanks for posting. :-)
  4. Very tasty! A great way to make green beans. I omitted the mushrooms and minced the onion rather than cutting into wedges. Next time I'm going to add a little more milk to the cheese/milk mixture and use a fork to mix it up rather than the mixer.
  5. I absolutely loved this, even as left-overs. My m.i.l made it last year, and I just requested her recipe so I can make it this year. We used cream cheese rather than goat cheese, and button mushrooms. I might jazz it up a little this year with the goat cheese and portabellas. She said it was more labor-intensive than the old stand-by but I think its worth it!


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