Homemade Green Bean Casserole

This is not the green bean casserole from the back of the soup can. No shade to the classic, but once you make the sauce from scratch with real mushrooms and onions, there’s no going back.

I start with fresh green beans, blanched so they stay bright and a little crisp- do not overcook them! Then I make a creamy mushroom sauce on the stovetop with sautéed mushrooms and shallots, no canned anything.

Here’s my favorite part: I make the whole thing in my Staub skillet. I sauté the mushrooms and shallots, and build the sauce right in it, heat it up in the oven right before dinner and straight to the table. One pan, no transferring, no extra dishes. Because there is nothing worse than a mountain of dishes on Thanksgiving.

It tastes like the holiday side you grew up with, just better in every way.

Homemade Green Bean Casserole

This is not the green bean casserole from the back of the soup can. No shade to the classic, but once you make the sauce from scratch with real mushrooms and shallots, there's no going back.

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Course: Appetizer

Cuisine: American

Ingredients Method

Ingredients

  

• 2 lbs fresh green beans trimmed
• 2 C cremini mushrooms sliced
• 1 C shallots sliced
• 3 sprigs Rosemary
• 4 tablespoons salted butter divided
• 3 cloves garlic minced
• 1/4 cup all-purpose flour
• 1 1/2 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 teaspoon salt plus more to taste
• 1/2 teaspoon black pepper
• 1 1/2 cups crispy fried onions optional! store-bought

Method

 

1. Bring a large pot of salted water to a boil. Add the green beans and blanch for 4 to 5 minutes until bright green and just tender. Drain and immediately plunge into ice water to stop the cooking, then drain again and set aside.
2. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and their liquid has evaporated, about 6 to 8 minutes. Add sliced shallots and cook until soft and golden, another 3-5 minutes. toss in rosemary sprigs. Stir in the garlic and cook for 30 seconds until fragrant.
3. Push everything to the sides and melt the remaining 2 tablespoons of butter in the center. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, until it smells toasty. Slowly pour in the broth, whisking as you go to keep it smooth, then whisk in the heavy cream. Bring to a simmer and cook until thickened enough to coat a spoon, about 3 to 4 minutes. Remove rosemary sprigs. Season with salt and pepper.
4. Add the blanched green beans to the sauce and toss to coat. Top with the crispy fried onions if that's your thing.
5. Reheat in oven if needed, 325 for 5-10 minutes. Be sure not to overcook the greenbeans when blanching if you do intend on re heating.

Want to see everything else in my kitchen? Check out my full Shop My Kitchen list for more of what I use and love.