I decided that the classic green bean casserole could use some tweaking.

Nothing major, mind you. Because why mess with perfection?

But sometimes you need to spice. things. up! So I took Campbell’s classic recipe, added some crispy prosciutto, topped it with pie crust, and voilà!

A whole new dish was born.

What’s great about this recipe is that you can build it in stages, so it’s completely Thanksgiving friendly. You start by prepping the pie crust about 3 days in advance. Follow this recipe through step two (where the dough is a flattened round) then chill in the refrigerator until needed. Truth be told you can actually make your pie dough up to a week ahead of time. But if that’s the case, store it in the freezer, then thaw in the fridge 24 hours before rolling out.

Next comes the crispy prosciutto, which takes 11.3 seconds to make. Line a baking dish with an ample greasing of olive oil, then top with sliced prosciutto. Bake on oven middle rack @400F until crispy, about 5 – 6 minutes, then transfer to a wire rack to cool. Once cool enough to handle, roughly chop as desired. You can do this step day-of, or 2 days in advance! Simply store your chopped prosciutto in a Ziploc bag, OR combine it with the rest of the green bean filling if you’re making that 2-days out as well.

For the filling, you already know the drill. Campbell’s Cream of Mushroom soup, milk, soy sauce, cut & cooked green beans, a pinch of pepper, and the crispy prosciutto. Stir until incorporated, and that’s literally it. For the green beans I prefer to buy them fresh, cut them myself, then microwave with a splash of water until tender, about 4 minutes. So easy. Most fresh bags of green beans will have directions to show you how. And like I said, this filling can also be made 2-days in advance.

Finally, once the big T-Day arrives, it’s time to crown it with crust + bake! Roll out your pie dough into a thin, vaguely rectangular sheet, then lattice and braid as you wish! Here are some tutorials to give you ideas:

Lattice Crust

Braided Crust

When your crust is complete, slather it with melted butter, then bake for about an hour until the casserole is bubbling and the crust is golden. Pair with fried onions on the side, and you’re set! It’s a killer, upgraded green bean casserole that’s a touch salty, crispy, and brimming with buttery texture. Xo

Green Bean Casserole w/ Crispy Pancetta + Homemade Pie Crust

Ingredients:

  • DOUGH:
  • 1/2 cup salted butter
  • 1 1/2 cups all purpose flour, sifted
  • pinch of salt
  • pinch of sugar
  • 1/2 cup cold water – approx.
  • FILLING:
  • 1 1/2 tbsps extra virgin olive oil
  • 6 oz sliced prosciutto
  • (two) 10.5 oz cans Campbell’s Cream of Mushroom Soup
  • 1 cup milk (I used 2%)
  • 2 tsps soy sauce
  • 8 cups green beans, cooked & cut
  • a pinch of black pepper
  • 2 tbsps salted butter, melted
  • fried onions for serving

Directions:

  1. Begin by preparing the dough. Using a handheld cheese grater grate the butter into a small bowl, then freeze for 10 minutes (scroll this recipe for details). While the butter freezes, combine the flour, salt, and sugar in large mixing bowl.
  2. When ready, whisk the cold grated butter into the flour mixture until a mealy texture takes hold, then slowly begin adding water, 1 tablespoon at a time, until the dough takes shape. Next, gather the dough in a ball and transfer to a lightly floured surface before shaping into a flattened round. Tightly wrap in plastic wrap, then refrigerate for 45 minutes until the dough is firm and cold.
  3. Meanwhile, prepare the filling. Pre-heat oven to 400F. Place a wire rack over a sheet of paper towels.
  4. Grease a large baking sheet with the olive oil, then line with the sliced prosciutto. Bake on oven middle rack for 5 – 6 minutes until crispy but not burnt, then transfer to wire rack to cool. Once cool enough to handle, roughly chop into bits.
  5. In a large mixing bowl combine the cream of mushroom soup, milk, soy sauce, green beans, and prosciutto, stirring until incorporated. Season with black pepper to taste. Transfer to a large, deep baking dish.
  6. Reduce oven temperature to 375F.
  7. With a floured rolling-pin roll out the chilled dough into a 1/8″ thick sheet, making it as rectangular as possible. With a pizza cutter cut the dough into 9 even, rectangular strips. Slice each strip into three, leaving the top just barely attached. Braid each strip over the other in a “french braid” style — This great video by Sally’s Baking Addiction shows you how. Once all strips are braided, layer over the green bean casserole in a style of your liking (I tried to achieve a woven effect), then use a pastry brush to coat the dough in melted butter. Bake on oven middle rack for 1 hour until the tops are lightly golden and the filling is bubbling. Serve immediately, pairing with fried onions on the side.