Here is our recipe for green bean casserole. It’s the first one we made from scratch with fresh green beans, as opposed to using can beans. It’s really not that hard and the FRESH home-made fried onions are awesome. I got this from a magazine years ago but we’ve adapted it a lot over the years. Please make them and don’t use the canned onions. I know it takes more work but your tongue will totally thank you!
- 1/2 lb green beans (or you can get fancy and use hericots verts, trimmed
- Vegetable oil for deep frying
- 1 large white onion sliced into 1/4 inch rings
- 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
- 3 tablespoons all-purpose flour
- 2 cups whole milk, heated
- 1 cup shredded cheddar cheese
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.
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.
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.
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).