A green bean casserole isn't a green bean casserole unless it's smothered in cream of mushroom soup and topped with crispy onions.
by Anna Monette Roberts
A green bean casserole isn't a green bean casserole unless it's smothered in cream of mushroom soup and topped with crispy onions. But because the original Campbell's recipe uses soy sauce to add a boost of umami, I decided I'd try a version of green bean casserole that plays up Asian flavors.
This casserole tastes every bit as indulgent as the original recipe, but it's made lighter by thinning the cream of mushroom soup with vegetable broth. In this Japanese-meets-American rendition, I caramelized the onions and deglazed them with mirin, a sweet Japanese rice wine. Rather than relying on French's fried onions from the can, I breaded the onions in panko (Japanese breadcrumbs). The buttery, breaded, and caramelized onions have a richer flavor than the fried, packaged stuff and are like savory sprinkles atop the creamy green beans and mushroom mixture.
If you're fearful that this dish will taste like stir-fry, don't worry: the resulting dish maintains the integrity of the classic American casserole. As the casserole cooks, your kitchen will be infused with the smell of buttery onions and earthy mushrooms; you'll know it's ready when the thick cream of mushroom soup starts to bubble through the crispy caramelized onions.
Try a new green bean casserole this Thanksgiving.
Whether you'll be celebrating with friends or family this year, consider making it a potluck affair. Not only will it feel more inclusive and allow your guests to show off their kitchen prowess, but it will also ease the burden of expense and stress on your end. With a few tips and tricks your Thanksgiving spread will be picture-worthy, full of diverse offerings (woe be the meal with four versions of green bean casserole, but no pie in sight), and — dare we say it — fun. 
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