We are only a few days away from Thanksgiving and this will be my last dish for this year’s Thanksgiving recipes. This dish is a variation to the traditional Green bean casserole with corn which is usually made using cream of mushroom soup and has a crispy fried onion topping.
Updated Green Bean Casserole with Corn:
In this modified version, mushrooms and onions are cooked down and then a bechamel like sauce is made right in the pan – then topped with crispy breadcrumb topping and baked off until hot and bubbly.
Crispy Topping:
I loved the addition of corn and the crispy breadcrumb topping the most in this recipe. It is creamy and cheesy but not overly so. Give it a try if you are looking for a different green bean casserole recipe.
Vegetarian Thanksgiving Menu:
I hosted my first ever Thanksgiving party last year and here’s what was on the menu. Appetizers: William Sonoma’s Crostini with Bean Spread Salad & Side Dishes: Farro Salad with Roasted Vegetables Martha Stewart’s Pan fried Brussels Sprouts Pioneer woman’s Mashed Potatoes KAF’s Dinner Rolls Entrees/ Main Dishes: Dal Biryani Vegetable Lasagna Dessert: Pumpkin Shooters Don’t forget to check out my Thanksgiving recipes for more vegetarian recipe ideas. This year one of our dear friends is hosting the party and I’m bring 2 dishes (Mac & Cheese and another rice dish). Will update the page with those recipes as well. Wish you all a very Happy Thanksgiving!!! Linking this to Valli’s ‘Cooking from Cookbook Challenge: November – Week 3’. This post was originally published in November 2014. Format Updated in November 2019.
