Today’s post might be a little controversial. Maybe even more controversial than the 2012 presidential election. I know. Are you ready?
I don’t like green bean casserole. You know, the casserole that practically everyone else in America seems to LOVE except me. The casserole that graces many a Thanksgiving table every November. I appreciate that it is a staple and I love that other people love it. But, yeah. I’m just not that into it and always pass when it’s available.
See. Controversy. I may as well just tell you who I voted for for president. That might actually cause less of a stir! So, I voted for…
What, did you REALLY think I’d fess up about my secret ballot? Yeah right!
Back to casserole. I decided to invite green bean casserole into my life this year. But I also decided I wanted it to be made completely from scratch. Fresh green beans and mushrooms, no canned soup, homemade onion rings. The task was daunting, but I have to tell you, I am SOOOOOO glad I tackled this challenge. Because the end result was unbelievably delicious. And I am NOT speaking in hyperbole here.
Our friend Brandon, a renowned casserole hater, took a bite and said, “Where have you been all my life?”
Is that enough of a build up for you? Are you ready to cast aside the canned soup and the store-bought french fried onions and throw a little blood, sweat and tears into your green bean casserole? Good. Here you go.
Green Bean Casserole from Scratch
Adapted from two recipes, one from Williams Sonoma the other from Cook’s Illustrated
- 1 1/2 pounds green beans, trimmed and cut into 2″-3″ pieces
- 1 cup water and a large bowl of ice water
- 8 ounces cremini mushrooms, sliced
- 3 Tblsp. butter
- 1 small onion or 1/2 regular-sized onion, chopped
- 1/3 cup flour
- 1 1/2 cups chicken or veggie stock/broth
- 1 cup cream
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 3 shallots, sliced very thin
- 1/4 cup flour
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1/4 cup canola or vegetable oil
Preheat oven to 350 degrees F.
In a large skillet with a lid, heat 1 cup water to boiling over medium-high to high heat. Add green beans. Put on lid and cook for three minutes. Remove beens and place in ice water. Set beans aside.
Pour water off of the skillet. Reduce heat to medium and melt butter. Add mushroom and cook for about 5 minutes. Add chopped onion and cook an additional 5+ minutes, until onions are soft and translucent. Sprinkle 1/3 cup flour over the mushrooms and onions and stir well, cooking for a minute or so. Slowly stir in the chicken broth. Slowly stir in the cream. Mix well. Add 1/2 tsp salt and 1/4 tsp pepper. Stir well then mix in green beans. Transfer to 9×13 casserole dish and place in oven. Bake for 30 minutes (you will put fried shallot rings on top for the last 5 minutes of baking…see below).
While casserole is baking, heat 1/4 cup oil in a large skillet over medium-high heat. Mix flour, 1/4 tsp salt and 1/8 tsp pepper in a medium to large bowl. Mix shallot rings in the flour, coating well. Use your hands to mix the shallots in the flour so you can break the rings up and get them coated really well. Transfer floured shallots with tongs to the skillet. Cook, stirring frequently, until shallots are crisp and golden.
Sprinkle fried shallots over the top of the casserole at the 25 minute baking point. Bake 5 more minutes. Serve hot!
If you want to make this ahead of time, I would do everything except the fried shallot rings and put the casserole in the fridge BEFORE baking. Bake 5-10 minutes longer since the casserole will be going into the oven cold and make the fried shallot rings while the casserole is baking.