Green Bean Casserole
Sarah Carey prepares an easy recipe for green bean casserole.
Green Bean Casserole
- Comments()
Everyday Food, November 2009
- Prep Time 35 minutes
- Total Time 50 minutes
- Yield Serves 8
Add to Shopping List
Ingredients
- 3 cups vegetable oil
- 6 large shallots, cut into very thin rounds, rings separated
- 1 1/2 cups all-purpose flour
- Coarse salt and ground pepper
- 2 pounds green beans, trimmed and halved
- 1/4 cup (1/2 stick) unsalted butter
- 1 pound button mushrooms, trimmed and coarsely chopped
- 14.5 ounces low-sodium chicken broth
- 1 cup whole milk
Directions
- Preheat oven to 425 degrees. In a large skillet, heat oil over medium. Line a baking sheet with paper towels. In a large bowl, toss together shallots and 1 1/4 cups flour until shallots are evenly coated. In batches, shake off excess flour from shallots and fry until golden and crisp, about 5 minutes, adjusting heat if shallots are browning too quickly. With a slotted spoon, transfer to sheet and season with salt. Set aside. (Store in an airtight container at room temperature with a layer of paper towels underneath, up to 2 days.)
- In a large pot of boiling salted water, cook green beans until crisp-tender, 6 minutes. Drain and rinse with cold water to stop the cooking. Pat dry. (To store, refrigerate in a resealable plastic bag, up to 1 day.)
- In a large saucepan, melt butter over medium-high. Add mushrooms and cook until liquid has evaporated, about 7 minutes. Season with salt and pepper. Add 1/4 cup flour and cook, stirring, until incorporated, about 1 minute. Whisking constantly, gradually add broth, then milk. Bring to a simmer. Cook, stirring occasionally, until sauce thickens, about 5 minutes. Season with salt and pepper. (To store, refrigerate with plastic wrap on surface, up to 2 days. Reheat before using.)
- Add green beans to mushroom sauce and toss to coat. Transfer mixture to a 9-by-13-inch baking dish. Bake until bubbling around edges, about 15 minutes. Serve topped with fried shallots.
Recipe Reviews
More from Food
New From Our Blogs
-
cocktail o'clock: pimm's cup
Everyday Food Blog, May 18, 2012 -
today's recipe: Tuna, Chickpea, and Beet Salad
Everyday Food Blog, May 18, 2012 -
our gluten-free pasta primer
Everyday Food Blog, May 18, 2012 -
eating ice cream in ireland
Everyday Food Blog, May 17, 2012 -
todays recipe: Quick Roasted Chicken with Potatoes, Onions, and Watercress
Everyday Food Blog, May 17, 2012
Fantastic. We have made this the last 2 years. I am not a fan of the canned variety, but my brother likes it and wanted it for Christmas... so I found this. Amazing! The sauce alone is so good, we all wanted to just eat just that. The finished product is miles above the canned kind. The shallots do take time, but they are so much better than those other onion strips. The rest is pretty simple, it takes few ingredients, and the components can be made in advance. I highly recommend this recipe.
This is worth the effort. IF you can really call it effort. This recipe is easy to follow and a tru crowd pleaser.... I will never go back to the canned version EVER again but I will admit to using frenches onions for the topping a few times to save time. The fresh beans and mushroom sauce are super duper though and I can't wait to eat the rest of my leftovers! Happy thanksgiving!
I have made this recipe the last two years in a row, and will be making it again this year! The sauce makes just enough to coat the casserole though it won't be as saucy as the old fashioned cream of soup recipe. The fresh ingredients can't be beat in my opinion!
The mushroom sauce is pretty amazing, and definitely worth the trouble.
This green bean recipe is a lot of work. The mushroom sauce is definitely worth using again in any recipe that calls for cream of mushroom soup. The recipe, as a whole, was not so vastly superior to the canned green bean and store-bought onion concoction we all grew up eating to justify the labor involved.
This recipe goes far above any sort of "traditional" green bean casserole. The mushroom sauce was amazing. Not difficult to do, just a little more time consuming. The fried shallots were delicious and easy to do with a good mandoline slicer.
This recipe puts cans of mushroom soup to shame! It is SO good! I use cream instead of milk. Makes it even creamier!
I plan on warming up the Green Bean Casserole in a crock pot and taking it with me to a friends house for Thanksgiving dinner. Shouldn't be a problem and it will be one less thing for the oven. Ovens tend to get very busy and timing is crucial.
I'm planning to make this for Thanksgiving this year but am curious to know, from those of you who have already made this dish, do you think it could be made the night before and then transferred to a baking dish and reheated the day of? I'm unsure how the mushroom cream sauce would hold up to the reheating. Any thoughts welcome!
I prepared this for Thanksgiving and it was faboulous. I agree with "MarthaandMeBlogger" - it is a lot of work! We'll definitely eat this again!
I made this and it is HEAVEN - a lot of work though. You can see my results here: http://wp.me/plYaL-ND