This is a twist on one of my absolute favorite thanksgiving sides: the green bean casserole. This version uses the viral upside down puff pastry trend to make little green bean pouches. This has all the nostalgia of the original green bean casserole but baked in buttery puff pastry.
I have always loved the classic green bean casserole as one of my favorite Thanksgiving sides over the holidays. So, this year I decided to take it to the next level. This version does the viral upside down puff pastry trend to make little green bean pouches. I jeujed up the cream of mushroom soup for a bit more flavor and then flipped each pastry and OF COURSE, added the classic crispy fried onions topping. They have all the nostalgia of an OG green bean casserole Thanksgiving side, but baked in buttery puff pastry.
The upside down pastry trend:
In case you are unfamiliar with the upside down pastry, this trend was absolutely worth the hype and a game changer for easy desserts. As the name suggests, you simply put whatever fillings on a baking sheet, top them with buttery puff pastry, baked, and enjoy! Seriously, that simple. So, for this recipe, I opted for the savory route and added all the best parts of green bean casserole to the middle.
“Plussing up” your cream of mushroom soup:
Typically in a green bean casserole you use Campbells Cream of Mushroom soup. While I enjoy the soup on it’s own, I find that a few added ingredients bring out even more flavor and make it so much better. For starters, I added shiitake mushrooms, which not only taste great, but have a beautiful aesthetic appeal to your pastries. Secondly, I added a little heavy cream, soy sauce, garlic and shallots. I believe all of those ingredients speak for themselves.
Green Bean Casserole Puff Pastry
The casserole filling:
- 1 cup cream of mushroom soup
- 1 tbsp soy sauce
- 1/4 cup heavy cream
- 1 minced shallot
- 2 minced garlic cloves
- 3/4 cup shiitake mushrooms, sliced
- sea salt
- Extra virgin olive oil
- 2 sheets puff pastry
- green beans
- 3/4 cup grated smoked gruyere cheese
- egg wash
- Frenchs fried onions
- Preheat oven to 400. Set aside puff pastry to thaw until it’s soft enough to handle.
- Make your casserole filling by adding olive oil to a medium skillet. Add shallot and garlic and cook for 2-3 min. Add in sliced mushrooms and season with salt and pepper. Cook for about 4-5 min or until mushrooms release their liquid and soften.
- Add in cream of mushroom soup, heavy cream and soy sauce. Season to taste with salt and pepper.
- Wash green beans and add about 5 in a row to a parchment lined baking sheet. Add a dollop of mushroom mixture and a sprinkle of grated cheese. Make sure the cheese gets in between the green beans as this will help everything stick together.
- Roll puff pastry out on a floured surface. Slice rectangular squares to fit over your green bean mix. Pinch edges to close and brush with egg wash. Repeat with the remaining squares. Bake for 15 min.
- Switch oven to broil and carefully, flip each pastry. Add a little more cheese, and a sprinkle of fried onions. Broil for about 3 min or until golden brown. Enjoy!