FRESH GREEN BEAN “CASSEROLE”

With Thanksgiving fast approaching, I knew I had to get this recipe posted! Growing up, my mom always made the traditional green bean casserole with canned beans, cream of mushroom soup, and French’s fried onions. Honestly, I wasn’t ever a huge fan because I don’t love canned green beans. It was 8 years ago when I first tried a fresh green bean casserole and I have never gone back!

There are no canned ingredients in this recipe, nor does it get baked in the oven, but rather sautéed on the stovetop and takes roughly 30-40 minutes from start to finish. From fresh green beans, herbs, and mushrooms to heavy cream, chicken broth, and homemade fried shallots, this dish has all the makings to be the star of your Thanksgiving feast! Give it a try this year, I promise you won’t be disappointed!

I find this recipe tastes best if served immediately upon completion, but if you wish to make it ahead, simply avoid placing the fried onions on top until you are ready to serve it and reheat it right before eating.

Fresh Green Bean “Casserole”
from America’s Test Kitchen
serves 8

Ingredients:

• 3 large shallots, sliced thin

• salt and ground pepper

• 3 T all-purpose flour

• 5 T vegetable oil

• 10 ounces cremini or baby bella mushrooms, stems discarded, caps wiped clean, and sliced 1/4 of an inch thick

• 2 T unsalted butter

• 1 medium onion, minced (roughly 1 cup)

• 2 medium cloves of garlic, minced or pressed through a garlic press

• 1 1/2 pounds green beans, ends trimmed

• 3 sprigs fresh thyme

• 2 bay leaves

• 3/4 C heavy cream (for best results, do not substitute for a lower -fat dairy)

• 3/4 C chicken broth

Directions

1. Toss the shallots with 1/4 t salt and 1/8 t pepper and 2 T of the flour in a small bowl; set aside.

2. Heat 3 T of the oil in a 12-inch nonstick skillet over medium-high heat until smoking, add the shallots and cook, stirring frequently, until golden and crisp (about 5 minutes). Transfer to a baking sheet lined with a triple layer of paper towels.

3. Wipe out the skillet and return it to medium-high heat. Add the remaining 2 T of oil and mushrooms, and cook until browned (roughly 8 minutes). Add 1/4 t of salt and stir. Remove from heat, transfer mushrooms to a bowl, and set aside.

4. Wipe out the skillet, turn the heat down to medium, and add the butter. Add the onions and cook, stirring occasionally, until the edges begin to brown, about 2 minutes.

5. Stir in the garlic and remaining tablespoon of flour, then add the green beans, thyme, and bay leaves.

6. Add the cream and chicken broth, increase the heat back to medium-high, cover, and cook until the beans are partly tender but still crisp at the center, about 4 minutes.

7. Return the reserved mushrooms to the skillet and continue to cook until the green beans are tender and the sauce has thickened slightly, about 4 more minutes.

8. Remove from heat and discard thyme and bay leaves.

9. Adjust seasonings with salt and pepper and transfer to a serving dish.

10. Sprinkle evenly with the reserved shallots and serve!