November 17, 2015

Green Bean Casserole

Would it really be Thanksgiving without Green Bean Casserole? The answer is no, it absolutely wouldn’t be. But this isn’t your grandmothers casserole recipe… Sorry grandma. I used fresh green beans and made my own flavor-packed creamy mushroom sauce. The French’s Fried Onions had to stay though, because hey, they’re a real classic.

For many, the word casserole brings to mind this Thanksgiving classic, most often made with what we consider to be the Holy Trinity of Casserole Ingredients: condensed cream of mushroom soup, frozen or canned green beans, and packaged french fried onions. While the classic version is comfort food for some of us, many of us have been looking for a fresher recipe – which means no cans of anything.

Like I said above, Thanksgiving just wouldn’t be the same without green bean casserole. This rich, creamy, crispy-onion topped dish is as essential to Thanksgiving as mashed potatoes and gravy or cranberry sauce. Just like those other dishes, they’re all way better when made from scratch instead of opening cans or boxes. It takes more time to make than the easy old-school version, but it’s worth it.











Butter for baking dish, plus 2 Tbs.

Canola oil for frying, plus 1 Tbs.

3/4 cup all-purpose flour

Kosher salt and freshly ground black pepper, to taste

6 large shallots, peeled and sliced into thin rings

1 lb mushrooms, sliced

6 garlic cloves, minced

1 tsp fresh thyme, chopped

1 cup chicken stock

1 cup heavy cream

2 lb, green beans, trimmed

1 cup French’s Fried Onions



1. Preheat an oven to 375°F. Grease a large baking dish. I used a 13 x 9 inch dish.

2. In a large sauté pan over medium-high heat, add the shallots and fry until translucent. Place in a small bowl and set aside.

3. In the same sauté pan over medium-high heat, warm the 1 Tbs. oil and melt the 2 Tbs. butter. Add the mushrooms and cook, stirring occasionally, until well browned, 6 to 8 minutes. Reduce the heat to medium, add the garlic and thyme and cook, stirring occasionally, until softened, 2 to 3 minutes. Add the remaining 1/4 cup flour and cook, stirring constantly, until fragrant, about 1 minute. While stirring constantly, slowly add the stock and then the cream. Bring to a simmer and cook, stirring occasionally, until thickened, 3 to 4 minutes. Add the green beans and season with salt and black pepper. Transfer to the prepared baking dish and sprinkle French’s Fried Onions.

4. Transfer to the oven and bake until the edges are bubbling and the top is browned, about 20 minutes. Let rest for 5 to 10 minutes before serving. Serves 8.

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