For years, and years I have been making Green Bean Casserole using canned cream of mushroom soup and the typical fried onions you can buy at your local grocery store. Not today, my friends. Yes, there are a few more steps involved. However, when I tell you this is the best Homemade Green Bean Casserole you ever tasted, believe me! It is so worth all of the effort involved.
- 24-ounces fresh cut green beans, or equivalent in frozen
- 10 shallots, sliced thin
- 1/2 cup heavy whipping cream or buttermilk (to soak the shallots)
- 1/2 cup flour
- 2 tablespoons rice flour
- 1 1/2 teaspoon kosher salt, divided
- 1 teaspoon black pepper, divided
- peanut or canola oil, for frying
- 8 ounces button mushrooms, diced
- 1/2 teaspoon garlic powder
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 to 2 cups heavy whipping cream
- 1 tablespoon butter
- Preheat oven to 350°.
- Heat oil in a non-stick pan (just enough for a shallow fry).
- Thinly slice the shallots.
- Separate the slices.
- Add the shallots to a bowl with the heavy whipping cream or buttermilk.
- In a separate bowl, combine the flours. Season with kosher salt and black pepper.
- Add the shallots to the flour mixture, shaking off any excess cream.
- Dredge the shallots in the flour.
- Shake off any excess flour, or use a mesh strainer to do so.
- Add the shallots to the hot oil and fry in batches to ensure crispiness.
- Remove onto paper towels to soak up any excess oil. Reserve.
- Heat up a separate sauté pan to medium.
- Toss in the diced mushrooms and allow to cook in the dry pan until all of the moisture has cooked off.
- Season with kosher salt and black pepper.
- Add in the butter and allow to melt.
- Whisk in the flour.
- Cook for a few minutes to cook off the raw flour taste.
- Whisk in the heavy whipping cream in small amounts until you have reached the desired consistency of cream of mushroom soup. (you may not use all two cups, or you may need a touch more)
- Taste for salt.
- Add the fresh cut green beans to a bowl. Toss in a handful of the crispy shallots.
- Fold in the homemade cream of mushroom soup.
- Check again for consistency. You may need to add a touch more cream or milk.
- Butter a casserole dish.
- Pour contents of bowl into the prepared baking dish.
- Cover and bake for 15 to 20 minutes.
- Uncover and top with the remaining crispy shallots.
- Place under the broiler for just a minute, or two (be very careful not to burn them).
- Serve immediately.
- Fresh cut green beans are best. However, you can substitute with the equivalent in frozen, or use 3 cans of drained green beans.
- Shake off excess flour from the shallots with a mesh strainer before frying.
- Use a neutral oil for frying the shallots.
- Try not to move the shallots around as they are frying. Just once to separate them is enough.
- Keep close watch on the shallots as they are frying. They can burn easily.
- Drain the shallots on paper towels to remove excess grease.
- Allow the diced mushrooms to sauté in a hot, dry pan to release excess moisture.
- Incorporate the heavy cream into the mushroom mixture gradually, until you reach the desired consistency. You can always add more, but it’s hard to take away.
- Don’t forget to add a handful of the crispy shallots to the green bean mixture.
- Cover to bake. Remove the cover in the last few minutes to brown up the crispy shallot topping.
- If serving on Thanksgiving, easily prepare a day in advance and bake just prior to serving dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side dish
- Method: Moderate
- Cuisine: American
- Serving Size: 6 ounces
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