Homemade Green Bean Casserole
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Author Notes: I'm not going to lie - I am really not a fan of green bean casserole. My husband, however, loves it; it is his favorite holiday side dish which just baffles me! Since this Thanksgiving is our first Thanksgiving as a married couple, I set out to recreate a homemade version that he could enjoy, without the cream of mushroom soup and canned fried onion topping. This version is super simple and much better for you (even though it still has half & half). - brooke's kitchen - brooke's kitchen
Food52 Review: WHO: brooke's kitchen is a serious home cook whose been in the kitchen since the age of 4.
WHAT: The Thanksgiving classic, done right -- and done classy.
HOW: Cloak fresh, tender haricots verts in a seductive, wine- and shallot-laced mushroom bechamel. Bake until bubbly. Top with fried shallots. (Are you sold on this yet?)
WHY: We are happily making this version of the classic for our own Thanksgivings. Whole string beans make for a handsome presentation, but to get into the casserole spirit, you could consider cutting them into bite size. - A&M
Serves 6
- 1.5 pounds French green beans, ends trimmed
- Vegetable oil for frying
- 1 cup shallots, thinly sliced
- 3 tablespoons flour, divided
- 8 ounces mushrooms (shitake and baby bella or mixed), sliced
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1/4 teaspoon freshly grated nutmeg
- 1/4 cup dry white wine
- 1 cup vegetable broth (or chicken)
- 1 cup half and half
- Preheat oven to 375 degrees.
- Wash and trim green beans. Blanch in boiling, well-salted water. Immediately transfer to ice water bath and set aside.
- Heat 1 to 2 inches of vegetable oil in a deep, medium skillet.
- Pat shallots dry, then toss with 1 tablespoon of flour. Season with salt and pepper. Fry shallots in oil (in batches) until golden brown, then transfer to a plate to drain on a paper towel.
- Melt butter over medium heat in a medium pan or cast iron skillet. Add mushrooms and saute until mushrooms are golden brown.
- Add garlic and nutmeg and cook for another minute or two. Add 2 tablespoons of flour and cook for 1 minute.
- Slowly add white wine, cook for a minute and stirring to break up any flour lumps. Slowly add vegetable broth and bring to a boil. Boil the mixture for another 2 minutes, then turn the heat down to medium-low.
- Add half & half and cook, stirring, until mixture begins to thicken. Take off heat.
- Add green beans to mushroom mixture. Add 1/4 cup of the fried shallots. Mix to combine and season to taste with salt and pepper. Transfer green bean casserole to a 9x9 baking dish or bake in cast iron skillet. Sprinkle remaining shallots on top or around edges of casserole.
- Bake for 20 minutes until green beans are warmed and mixture is a little bubbly.
- This recipe is a Wildcard Contest Winner!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side
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4 months ago Shonna McNasby
This looks fabulous. For fun, I'm planning to try this with olive oil for butter and cashew cream for half and half.... we'll see! If anyone else tries to veganize this, I'd love to hear the details. Thanks for this! And I agree, that 1950's green bean casserole has got to go!
6 months ago loubaby
I made one right out of William Sonoma's catalog this year almost identical to this that was very good. It has thyme instead of nutmeg; we aren't big nutmeg lovers. I am sure your recipe is very good as well.
7 months ago Sadassa_Ulna
This was a great addition to our Thanksgiving meal. I made double the quantity of fried shallots because they sounded delicious (and they are). Thank you for creating this!
7 months ago brooke's kitchen
This is such a wonderful surprise! I hope everyone likes the green bean casserole and has a wonderful Thanksgiving!
7 months ago Greenstuff
Chris is a trusted source on General Cooking
An idea whose time has come!! I see that both the Williams-Sonoma catalog that came yesterday and an NPR story highlighted on FOOD52 today are touting green bean casseroles for the rest of us! Congrats, brooke's kitchen, I think your version is going to be on a lot of holiday tables next week. It's probably amazing that it's taken 2 years to recognize your re-working of a "classic."
7 months ago arielleclementine
congratulations! sounds wonderful!
7 months ago healthierkitchen
Might have to make this update for old time's sake!
7 months ago aargersi
Abbie is a trusted source on General Cooking.
Hurrah for home made green bean casserole! GREAT wild card win!!!
7 months ago inpatskitchen
Congrats on the Wildcard win!! I knew there was a reason I added it to my Thanksgiving menu last week!
almost 2 years ago KingKelsey
I love this casserole! It is so rich and creamy, and doesn't taste at all like can :). My mom and I have been waging war against my dad's desire to have the traditional version served at Thanksgiving for years, and I think that this will be the final word (especially since he doesn't even help cook).
almost 2 years ago bottomupfood
We made this recipe yesterday and it was pretty good! One thing that struck us, though, was step 3: "Heat vegetable oil in a medium skillet until it is about 3 inches deep." This doesn't make an awful lot of sense. Also, we ended up requiring a whole bunch of salt.
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
I made this for Thanksgiving! They are the bomb! So much better than the cream of mushroom soup-in-the-can version. I must confess I did not fry the shallots and went with the store bought fried onions, as I was short on time. I did not have wine, so subbed chix broth. Also, next time, I might try cutting the beans in smaller sizes to appease the green bean haters. I loved this dish!
over 2 years ago jamie321
I wish I had you to make this for me though it looks super easy and really yummy!
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
This sounds so so good!
over 2 years ago brooke's kitchen
Thanks, mrslarkin. Let me know what you think if you try it!
over 2 years ago aargersi
Abbie is a trusted source on General Cooking.
Bless you for this. I can't stand the canned soup and canned beans version - this one sounds great!!!
over 2 years ago brooke's kitchen
Thanks! I don't even want to know what those canned onions are actually made of. And this one is so easy - there really is no reason to use that canned junk anyway ;)