TV host and food and lifestyle expert Chadwick Boyd created three twists on the green bean casserole (The Puffed Mushroom, The Crabby Old Bay, and The Chili Garlic) in honor of the late Dorcas Reilly, who invented the iconic American dish. This spin adds fresh mushrooms to the casserole and caps it off with buttery, flaky, and super easy store-bought puff pastry, making it an easy yet elegant addition to your Thanksgiving table.
For the other two variations, see this Old Bay Green Bean Casserole with Crab recipe and this Chili Garlic Green Bean Casserole recipe. Also see Chadwick’s Pumpkin Chai Slab Pie recipe (with bourbon vanilla whipped cream to boot).
See our Ultimate Thanksgiving Guide for more tips, tricks, and recipes.
- Yield: 6 servings
- Difficulty: Easy
- Total: 55 min
- Active: 15 min
- 1 10.5-ounce can condensed cream of mushroom soup
- 1/2 cup milk
- 1 teaspoon soy sauce
- 1/2 teaspoon black pepper
- 2 14.5-ounce cans green beans, drained
- 1 1/3 cups fried onions
- 1 3/4 cups quartered mushrooms
- 1 sheet frozen puff pastry, trimmed to an 8- x 8-inch square
- 1 1/2 tablespoons melted unsalted butter
- Preheat the oven to 400°F. Stir together the cream of mushroom soup, milk, soy sauce, black pepper, green beans, 2/3 cup fried onions, and mushrooms in a large bowl until combined. Spoon into a 9- x 9-inch casserole dish.
- Brush the puff pastry sheet with butter and place on top and in the center of the green bean casserole. Bake for 40 minutes or until the casserole is bubbling and the puff pastry is golden brown. Sprinkle the remaining fried onions around the edge of the puff pastry, covering the exposed edges of the casserole. Serve.
