{Thanksgiving Prep} Green Bean Casserole from Scratch
 
 
Adapted from two recipes, one from Williams Sonoma the other from Cook’s Illustrated
Author:
Recipe type: Side Dish, Thanksgiving
Cuisine: American
Ingredients
  • 1½ pounds green beans, trimmed and cut into 2”³-3”³ pieces
  • 1 cup water and a large bowl of ice water
  • 8 ounces cremini mushrooms, sliced
  • 3 tablespoon butter
  • 1 small onion or ½ regular-sized onion, chopped
  • ⅓ cup flour
  • 1½ cups chicken or veggie stock/broth
  • 1 cup cream
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 shallots, sliced very thin
  • ¼ cup flour
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • ¼ cup canola or vegetable oil
Instructions
  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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 ⅓ 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 ½ tsp salt and ¼ 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).
  4. While casserole is baking, heat ¼ cup oil in a large skillet over medium-high heat. Mix flour, ¼ tsp salt and ⅛ 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.
  5. Sprinkle fried shallots over the top of the casserole at the 25 minute baking point. Bake 5 more minutes. Serve hot!
  6. 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.
Recipe by This Week for Dinner at https://thisweekfordinner.com/thanksgiving-prep-green-bean-casserole-from-scratch/