We will be discontinuing our home deliveries service as of August 31, 2022. If you would like deliveries from Sigona's Farmers Market, we recommend using Instacart, or check out SigonasOffice.com for deliveries to your office.

Green Bean Casserole

Green Bean Casserole

Green Bean Casserole is another traditional side to your Thanksgiving feast! There are countless recipes that use canned green beans and cream of mushroom soup, but it’s hard to beat a casserole using fresh ingredients. The dish becomes so much more flavorful when you cook these vegetables together!

Recipe adapted from Bon Appetit. Serves 8.


1 lb fresh green beans

1 lb cremini mushrooms

½ yellow onion, sliced into half moons

1 Tbsp olive oil

4 Tbsp butter, divided

4 sprigs of thyme

2 Tbsp flour

1 ¼ cup milk

½ c heavy cream

4 cloves minced garlic

½ cup grated Parmesan 

¼ tsp salt, or to taste

Pepper, to taste

1 cup French’s fried onions


  1. Preheat oven to 375 degrees. Fill a pot with salted water and bring to a boil. Working in batches, cook green beans in boiling water for 3 minutes, then drain and let cool. Trim off stems. Chop green beans into smaller pieces if desired.
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until tender, about 5 minutes. Add mushrooms, 2 Tbsp of butter, thyme and season with salt. Cook, tossing occasionally until butter begins to brown and mushrooms are well cooked and tender, about 5 minutes more. Set aside.
  3. In a saucepan over medium-low heat, melt 2 Tbsp butter. Whisk in the flour and continue to whisk roux until golden brown, about 4 minutes. Add the milk and cream. Increase heat to bring to a simmer and continue to cook, whisking constantly until mixture is thick and bubbling, about 5 minutes. Remove from heat, whisk in the garlic and parmesan, then season with ¼ tsp salt (or more to taste) and pepper.
  4. Add the green beans and mushrooms to 2 a QT baking dish. Pour the sauce over the veggies. It may not look like enough sauce, but the green beans and mushrooms will release more juice when cooking. Cover tightly with aluminum foil and bake for 25-30 minutes, until bubbling. Remove foil and bake for an additional 15-20 minutes until the top and edges of the casserole are lightly browned. Add fried onions and bake another 3-5 minutes, until the onions are toasted and starting to brown. Let cool for about 10 minutes before serving.

Happy Thanksgiving!