Name: Homemade Green Bean Casserole - Classic Holiday Side Dish
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Ingredients: ½ pound Green beans (about 2 cups, trimmed); Salt, for blanching; Ice water for cooling; 2 cups Vegetable oil, for deep frying; 1 Large white onion, sliced into ¼-inch rings; ½ cup All-purpose flour, seasoned with salt and pepper; 4 tbsp Unsalted butter, divided; 2 tbsp Minced shallots; 1 Garlic clove, minced; 12 oz fresh mushrooms (button or mixed variety); 2 tsp Fresh thyme (or 3/4 tsp dried); 3 tbsp All-Purpose flour; 2 cups Whole milk, warmed; 1 cup Shredded cheddar cheese; Salt and pepper, to taste

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This is our family’s version of green bean casserole — the first time we ever made it from scratch with fresh green beans and real fried onions. No canned soup or pre-fried onions here! It takes a little more time, but the flavor is incredible, and the crispy onions are totally worth it. We have been making this recipe for over 15 years. It is definitely a holiday treat!

Ingredients

1/2 lb green beans (about 2 cups, trimmed). You can get fancy and use hericots verts, if you can find them
Vegetable oil for deep frying
1 large white onion sliced into 1/4 inch rings
1/2 cup all-purpose flour seasoned with salt and pepper for dredging onions
4 tablespoons unsalted butter
2 tablespoons minced shallots
1 garlic clove, minced
12 ounces of mushrooms, we use whatever is fresh at the grocery store which is usually button mushrooms; however the original recipe calls for shiitake and cultivated mushrooms
2 teaspoons fresh or 3/4 teaspoons dried thyme (fresh thyme is preferred if you have it)
3 tablespoons all-purpose flour
2 cups whole milk, heated
1 cup shredded cheddar cheese

Directions

Prepare the Green Beans

Cook the green beans in a large pot of boiling salted water for 3 minutes or until crisp and tender. Transfer to a bowl of ice water with a slotted spoon. Let them cool completely and then drain on paper towels. This helps them stay bright green and crisp.

Make the Fried Onions

For the fried onions: Heat 2 inches of the oil in a large deep skillet to 375 degrees. Working in small batches, dust the onion rings with the flour, shaking off the excess, and fry them for 1 to 2 minutes or until light golden. Transfer the onions after they are browned to paper towels to drain. Repeat the procedure with the remaining onions and flour.

Cook the Mushroom Sauce

For the main casserole: Preheat the oven to 350 degrees. Melt 3 tablespoons of the butter in a large skillet over medium-low heat. Add the shallots and the garlic and cook for 2 minutes. Turn the heat up to medium, add the remaining tablespoon of butter, all the mushrooms and thyme, and cook, stirring occasionally, until all the liquid the mushrooms give off is evaporated.

Assemble an Bake

Sprinkle the flour on top of the mushrooms and cook the mixture, stirring for 1 minute. Add the milk in a stream, whisking, bring the mixture to a boil, and simmer for 3 minutes. stir in the green beans and half the cheese and season with salt and pepper to taste. Transfer the mixture to a 2 quart casserole dish. Top with the remaining cheese and fried onions and bake until hot and bubbling (about 20 to 25 minutes).