‘Tis the season for green bean casserole. Follow along with Eric Kim as he takes you on a recipe quest, pulling back the curtain on his work as a recipe developer and how he arrived at his ideal version of the Thanksgiving classic.
Behind each new recipe, there’s a huge amount of work that goes into developing it. From finding inspiration to researching a dish’s various incarnations and reporting out its story, there’s plenty going on behind the scenes. Recipe Quest tells that story.
Get the recipe: https://nyti.ms/40nLq9v
and read Eric’s article: https://nyti.ms/49Chpab
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43 Comments
As a child in the 1970's I literally started reading cookbooks to find a recipe that would make frozen green beans taste palatable. They were just one inch pieces of spongey drab green. However, the search started me on a life long journey as a cook and baker for which I am grateful. I think perhaps, just now, I have finally found the recipe I have been seeking for decades. Thanks Eric Kim! I admit to still being a little skeptical, but am I am very much looking forward to trying this.
I HAVE THAT CAT CUP
This was so sweet 🥹 I did not know the history of this dish!!
If you can believe it, I just had a discussion with a family member about Green Bean Casserole, and how, if we were going to have it for TG, I wanted an updated version. And here comes Eric Kim with a response to my wish! Thanks. Gonna try yours for a meal for 25. Happy Thanksgiving.
smellavision hasnt been invented yet so i really dunno Eric! :/
The canned cranberry sauce in the back 😂 Love it.
my favorite GBC is Babish’s! But might have to try the roasted green beans style
I love that they left Eric’s joke in this time.
Thank you for the link, I was afraid I was going to have to spend time patronizing the garbage company new york times for the recipe.
Every time I hear someone say “fold in” I think of the iconic Schitts Creek scene of folding in the cheese.
Couldn't help but feel underwhelmed that the final result had no mushrooms, barely any spices, and no cheesiness. Obviously to each is own and Eric's palate is what called the shots on his version, but I wasn't tempted by it. Also, making 13 (!!!) recipes seemed really redundant and wasteful at some point – food waste is a huge issue anyway and cutting 5 of those recipes wouldn't have really affected the final product.
Thise chairs though 🐓🧡
tracking recipe edits like this is genius!
Awesome story with the family’s input!
Think I will try this but add some cream cheese and maybe some moz.
How are we not talking about “Eric’s taste tester”?!!
I have ordered our dinner, but I will use your recipe later this season! 👍🏻👍🏻👍🏻🔥👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻🤗🤗🤗🥰🫶🏻🫶🏻💋🇺🇸🌸
wow this was so charming ! wonderful hommage
You guys are the cutest!!!! ❤❤❤
Casserole means something quite different in europe.
You can no longer buy Campbell's soup in the uk.
Sorry this video was so boring. The host is like watching beige paint dry. All the personality of wet cardboard.
the fake typing KILLED ME, always love your videos <3
Loved watching this, dang it I'm hungry now!
U didn’t even give us the recipe for us to try! That was a scam and disrespectful!
This might be an unpopular opinion, its probably nostalgia based, but frozen/fresh green beans just dont have the right texture for me. They're not mushy enough? I do a variation of allrecipes but would like to incorporate elements of Millie's and Eric's recipes! Still can't beat all cans for last minute holiday parties/potlucks though.
I loved the variety of Mmmmms after each test. They were so different from each other. I waited for each delightful rendition
You need a new ‘do.
You had me at snacking on the large French fried onions. My grandmother always used to 'snitch' food as she cooked. (sampled) So every time I do, it just reminds me of her and her sweet old grin of mischief. This is such a nostalgic recipe for so many people.
An unusual dish I really like but eat it all year round and not just the holiday season is baked sweet potato with lime sour cream. You get the sweet and sour working and it is delicious. Also fabulous with sweet potato fries as well.
dont bite your fork, bad for the teeth
Love the green highlighting every time there was a new ingredient introduced!
I highly recommend you use Campbell's Golden Mushroom soup instead of the regular Cream of Mushroom. Also just use heavy whipping cream instead of milk. Super easy changes for a big improvement.
German here who has never seen, or eaten, a green bean casserole, and was, for the first time in her life, invited to a friendsgiving this year… with the daunting task of making the green bean casserole – in a country where there is no Campbells…This is a literal life saver. I think it's given me a good amount of pointers on where I want to go with this dish, and how to marry my cooking experience into it in a fun way.
I'm putting my ideas here, so people can tell me which ones of them are horrible, bad, no-good ideas before Thursday comes around:
1. I'm definitely going to be using savory and thyme in my cream of mushroom. Savory is a herb that, in German, is literally called "bean-herb" so not putting it when using beans would make it instantly less bean-flavored for me.
2. Growing up, my family made something called Zwiebelsahneschnitzel – which is a slowroasted dish where we're marinating onions in a heavy cream and bouillon mixture for a whole day before using the mix to cover pork cutlets, marinating that some more, and then putting it in the oven on 160°C for like 3 hours. I feel like marinating half my onions that exact way and then straining them, using the strained liquid for my roux, and adding those onions back in afterwards would make for a nice depth of flavor.
2.2 I also think giving the casserole a longer time in the oven on low and only adding additional, crispy onions on top only at the halfway point should help infusing things. I'm thinking 2 hours total? (I think it should be mentioned I'm not roasting a turkey and will have ample oven space, so time is not a restricting factor)
2.3. I'll be french frying my own onions from one half of those marinated ones – the other half going on there unfried.
I do hope this'll turn out delicious. I'm really getting excited now 🙂
I have both of those recipes from "The Joy of Cooking" in my mother's 1946 copy, which was compiled by Irma Rombauer. The recipes have been moved and shortened for the 1964 edition that she did with her daughter, Marion. My second version of the book, published later, still contains the two recipes. I haven't unpacked the most recent version, but my bet is that the New York editor who refashioned the original book in many ways I think of as being "New York," and not in a particularly flattering way, I haven't unpacked from my recent move. I'll check it, but my bet is that it has béchamel made from scratch, because that's what she did to the tuna casserole recipe I've used most of my life, which calls for canned cream of mushroom soup too. I can only remember what it was like when I was married, working full time, and had a young son, it was outside my wheelhouse to come home from work and make béchamel for tuna casserole. Cream of mushroom soup was just fine in those days, and faster. Actually, Whole Foods carries haricots vertes frozen that are pretty good on their own. I prefer them frozen to the regular frozen green beans, I think. The squeaky thing you mention, to me, makes them seem more like fresh beans, which is preferable to mushy frozen or canned beans.
Love everything about this video! Eric is the best and I hope to see more from him! Can't wait to try his new recipe.
I am of firm belief that making your own onions for this recipe is a fool's errand.
This is so slay 🙂
Really really enjoyed this video. I'm doing my annual Thanksgiving homework and I feel quite blessed to have discovered this. Thank you so much for doing all that work. What stood out the most for me was your assertion that a longer cooked green bean gives "that flavor, that original green bean casserole flavor". So, I'll be keeping that in mind for sure. Very excited to start cooking now. Top notch content.
So TLDW: Use frozen green beans and boil half of them in chicken stock, add half right before baking, and add celery salt to the bean broth and the roux. Using the green bean boiling broth in the roux adds more green bean flavor while the celery salt helps the soup taste more like the canned version.
A lot of the techniques that made for a better casserole went against the perceived spirit of the original by taking more time, but if you have the time, consider roasting the beans and mushrooms on a sheetpan rather than boiling.
Personal tip: if you want another type to try, toss some of the French's onions in a food processor along with some fresh-grated Parmesan and unflavored bread crumbs and blend it into a crumby texture, add melted butter, press the mixture into your casserole pan to make a crust and blind-bake it. Add whatever version of the casserole to the crust and bake as normal. (I wouldn't recommend using any Campbell's soup in this version though, since the salt content will be through the roof.) You can even make this in a round pan and treat it like a green bean casserole pie.
Thank you! My dish for thanksgiving and Always made Cambells soup version. Going to change it up this year.
Excited to try Millie's version, high praise! I've seen a lot of green bean recipe videos, but I've never seen anyone dive into the history this way, really interesting.
One thing we've started doing that has elevated our casserole is to mix French's onions with fried jalapeno (we put the mix on half, and just onions on the other for the guests to choose), and that crunchy bit of heat is AMAZING!
I love this site! I'm going to be a new subscriber!!! 👏👍Thanks.🙂
It's interesting that Eric felt like Millie's recipe was transcent and then in his own version subsequently deleted all the ingredients he took from her recipe 😂
Let's face it, the only reason people keep on making green bean casserole is because of those crispy French's onions on top.