What happens when you combine two Thanksgiving favorites? You get Green Bean Casserole Turnovers.
Green bean casserole and crescent roll are two Thanksgiving mainstays. Green bean casserole with it creamy sauce, and fried onions, and what not to love about present rolls…..nothing! So, why not combine the two for a yummy turkey day side?
In making this recipe I used a from scratch green beans casserole, casserole recipe. No cream of mushroom soup. The beauty of this is that if the cream of mushroom soup is your tradition you can use it easily in this recipe.
Thanksgiving was always at my Grandmas tiny little house, that was filled with family and tradition. Crescent rolls being one of those. I loved to help my Grandma in the kitchen and rolling the crescent rolls was my job.
When thinking of traditions and thinking of a ways to combine traditional favorites and Green Bean Casserole Turnovers was a throw back to those bygone days.
Topping the green bean casserole turnovers with the fried onions keep the crunch of the onions. The best part of green bean casserole is that crunchy fried onion topping. I have tried to make green bean casserole completely from scratch but the onion topping was never quite right. Sometimes only the tried and true will do. Thank you French’s for Crispy Fried Onions
and check out the new flavors…delicious….the stuff new recipe come from.
Shake up your holidays this year and try Green Bean Casserole Turnovers and make a new family tradition.
- 2 - 8 ounce packages crescent roll sheets
- ¾ pound fresh green beans, rinsed, trimmed and cut into 1 inch pieces
- 2 tablespoons butter
- 6 ounces mushrooms, cut into ½-inch chunks
- 1 large shallot, minced
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 clove garlic, minced
- 1 teaspoon fresh thyme
- ⅛ teaspoon freshly grated nutmeg
- 3 tablespoons all-purpose flour
- 1 cup chicken bone broth
- 1 cup half-and-half
- ½ cup Fried Onions
- 2 tablespoons butter at room temperature
- Preheat the oven to 375 degrees
- Bring a large saucepan of water and 2 tablespoons of salt to a boil. Add the beans and blanch for 3 minutes. Drain and immediately place beans into a large bowl of ice water to stop the cooking process. Drain beans and set aside.
- In a large skillet over medium-high heat melt the butter. Add the mushrooms, shallot, salt and pepper and cook, stir occasionally, 4 to 5 minutes. Add the garlic, thyme,and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the 3 tablespoons of flour over mushrooms and cook for another minute. Add the broth, stirring constantly for about 1 minute. Reduce heat to medium-low and pour in the half-and-half and continue cooking 6 to 8 minutes until the mixture thickens, stirring occasionally.
- Remove from the heat and allow to cool slightly.
- In a small bowl mix the Fried Onions and butter until mixed well, set aside.
- While the mixture is cooling unroll the crescent sheets and cut each sheet in quarters, rolling the pieces to make squares. They do not have to be perfect.
- Place a heaping quarter of a cup of the bean mixture just off center of the square. Fold the dough over the filling to form a turnover. Seal the edges. Repeat with the reaming squares, placing the turnovers on a parchment lined baking sheet.
- Make an egg wash using 1 egg and 1 tablespoon of water. Brush each turnover with the egg wash and top with the fried onion butter mixture dividing it equally between the turnovers.
- Bake in preheat 375 degree oven for 12-15 minutes until the crescent are nicely browned.
- Remove from oven and serve.