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Thanksgiving Green Bean Bake, Revisited!

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“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.”
1hr 15mins

Ingredients Nutrition

  • 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


  1. In a large skillet cook onions, covered in hot oil over medium-low heat for 13-15 minutes until onions are tender.
  2. 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.
  3. Preheat oven to 400 degrees F.
  4. In a large saucepan cook green beans, covered in a small amount of boiling water for 3 minutes and drain.
  5. In a 3 quart au gratin or baking dish combine the green beans and mushrooms.
  6. Combine the olive oil, soy sauce, and balsamic vinegar. Pour over the vegetables, tossing to coat.
  7. Roast for 15-20 minutes, stirring once until crisp tender.
  8. 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.
  9. Top with caramelized onions.
  10. Return to oven; heat 5-8 minutes or until cheese and onions are heated through.

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