Green Bean Casserole

November 4, 2018
Green bean casserole recipe. A perfect Thanksgiving side dish.

Green Bean Casserole

Course Side Dish
Cuisine American
Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Servings 8 people


  • 1/4 cup vegetable oil
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 medium white onions, chopped
  • 1 cup green onions, sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon Herbs de Provence
  • 5 small tomatoes, blanched, skin removed
  • 3 carrots, sliced
  • 2 stalks celery, sliced
  • 1 small yellow bell pepper, chopped
  • 1/2 small red bell pepper, chopped
  • 2 small Russet potatoes, scrubbed & diced
  • 3/4 cup water
  • 1/2 lemon, seeded and squeezed
  • 4 cloves garlic, minced
  • 1/2 cup Italian flat leaf parsley, chopped
  • {Optional herbs: basil, thyme, tarragon, minced}
  • 2 pounds green beans, trimmed & cut into 1” pieces


  • In a dutch oven over medium heat, warm the vegetable oil, olive oil, and butter until melted. Add the white and green onions and sauté until soft. Add the salt and pepper and Herbs de Provence. Add the tomatoes by hand-squeezing the whole tomatoes into the dutch oven so they fall into pieces and release their juices. Add the carrots, celery, yellow pepper, red pepper, and potatoes. Stir well to combine all vegetables. Cover and simmer on low for 20 minutes, stirring occasionally.
  • Add ¾ cup of water, lemon juice, garlic, parsley and herbs (optional). Add half the green beans, stir, then add the other half. Turn up the heat to medium-high and bring to a boil. Turn down the heat and simmer for 30 minutes or until tender.


Copyright 2018 Colleen Topper All Rights Reserved