We’re a green bean casserole family. It’s not just a Thanksgiving tradition around here. My husband, if allowed, would eat green bean casserole for Sunday dinner every week I think. Okay, maybe not every week, but probably at least once a month.
In short, we like creamy green beans, drenched in mushrooms and sauce and covered in fried onions, baked together until crisp and golden, hot and bubbling.
Some green bean casseroles come from canned or frozen green beans and cans of cream of mushroom soup. This one, however, makes your own and spices it up with fresh portabellas and a few shallots, and maybe even your own fried onions, if you’re feeling really fancy. Dive in and enjoy.
1 small to medium onion, thinly sliced (1/4″ or smaller)
1 cup flour
1 tablespoon cornstarch
1/2 teaspoon salt
oil for frying
Pull onion slices apart into rings. In a large bowl mix together flour, cornstarch and salt. Dredge onion through mixture or toss to coat. Shake off lightly.
Heat oil to 375 degrees F and fry rings until golden. Drain on paper towels. Use in below recipe.
Fancy Shmancy Green Bean Casserole
1 pound fresh green beans
2 tablespoons butter
8 ounces baby portabella mushrooms, thinly sliced
1/2 teaspoon freshly ground black pepper
1 shallot, minced
1 clove garlic, minced
2 tablespoons flour
1 cup chicken broth
1/2 cup whole milk
1/2 cup heavy cream
salt and pepper
1 cup fried onions (recipe above)
Fill a large pot with water and bring to a boil. Blanch green beans for 5 minutes. Remove beans to an ice water bath, drain and set aside.
Preheat oven to 400 degrees F. In an oven-proof skillet, heat butter over medium-high heat. Add in mushrooms. Saute 4-5 minutes until mushrooms begin to sweat. Add in shallots and garlic and continue to cook for 30 seconds. Sift flour over the mushrooms. Stir to combine and cook one minute until the flour mixture starts to turn a light golden brown.
Slowly pour in chicken broth while stirring. When broth and flour are thoroughly incorporated, lower heat and stir in milk and cream. Season with salt and pepper as desired. Continue cooking until cream sauce is thickened. Stir in green beans. Top with crisp onions and place skillet in the oven for 15 minutes until hot and bubbly.
Makes 6 servings.