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Green Bean Casserole

We've made the quintessential Thanksgiving casserole better than ever by combining fresh green beans, homemade mushroom sauce, and savory fried shallots.

  • Prep:
  • Total Time:
  • Servings: 8
Green Bean Casserole

Source: Everyday Food, November 2009

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

  1. 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.)

  2. 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.)

  3. 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.)

  4. 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.

Reviews (12)

  • I Heart Food 15 Jul, 2014

    Ok, I'm sure I'm not the only idiot who jumped ahead in the recipe and added 1 1.5 cups of flour so here is my fix which actually turned out quite lovely. Drain the mushroom with a strainer to remove as much of the mushroom glue that has just formed in your pan. Once it is 95% mushrooms add back to rinsed pan. Add chicken stock to almost cover mushrooms. Add a two heaping spoonfuls of sour cream, salt and pepper to taste, 3 cloves garlic and half a chopped onion. Simmer onions are soft.

  • nikki darcy 23 Nov, 2012

    yum! slicing all of the shallots can make you cry a bit, but it's well worth it! I personally found it easier to boil the green beans first, and make the sauce while frying up the shallots at the same time. I was still frying the shallots while the casserole was in the oven, but it turned out wonderfully for me! Thanks Martha!

  • wako729 22 Dec, 2011

    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.

  • Cararolinson 24 Nov, 2011

    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!

  • laurawill81 22 Nov, 2011

    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!

  • agl644 30 Nov, 2010

    The mushroom sauce is pretty amazing, and definitely worth the trouble.

  • thebutterfly 28 Nov, 2010

    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.

  • sparkle9152 26 Nov, 2010

    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.

  • TJLarson 24 Nov, 2010

    This recipe puts cans of mushroom soup to shame! It is SO good! I use cream instead of milk. Makes it even creamier!

  • edb 11 Nov, 2010

    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.

  • lauraksanders 8 Nov, 2010

    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!

  • MarthaandMeBlogger 24 Nov, 2009

    I made this and it is HEAVEN - a lot of work though. You can see my results here: http://wp.me/plYaL-ND

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