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Thanksgiving from Scratch Day 1: Green Bean Casserole and Cranberry Sauce

November 18 @ 3:00 pm

Learn to make creamy mushroom soup and crispy fried onions for a perfect green bean casserole. We will also learn to make a tart and sweet cranberry sauce with zinfandel wine! 

Instructor: Madison Suoja

Class handout HERE


Green Bean Casserols:

1 Head of Cauliflower, Chopped

3 Cups Milk Alternative

3 Cloves of Garlic, Minced


1 tsp pepper

2 tsp Sage

2 tsp Paprika

1/4 Cup Onion, Minced

Pinch of Nutmeg

3 Cups of Mushrooms, Chopped

2 Tbsp Cooking Oil

2 Large white or yellow Onions, Thinly sliced into mandolins

1 ½ Cup All-purpose Flour

High Temperature Vegetable Oil to fry

1 pound Fresh Green Beans, rinsed and trimmed


Cranberry Sauce:

1 ¾ cups red wine (you want something strong and fruity like Zinfandel or Carmenere)

½ cup sugar

½ cup (packed) brown sugar

6 whole cloves

6 whole allspice

2 cinnamon sticks

Zest of ½ an orange

1 12-ounce bag fresh cranberries