All-New Green Bean Casserole

Ok, I’m just going to say this.  And anyone can bash me all they want.  Not a fan of the traditional green bean casserole.  Have never even understood the green bean casserole.  This one, however, changed my mind completely.  So yummy.  So tasty.  Even the hubs was asking for more (but not the kids, what can I say?)  Also, as my per usual Thanksgiving prep, I trimmed the green beans, minced the shallots, and pre-measured the butter, then saved the items in a large Ziploc bag several days before Thanksgiving.  The flour, half-and-half, and stock I measured Thanksgiving day.


1 ¼ lbs green beans
Kosher salt and freshly ground pepper
2 Tbs unsalted butter (I always cheat and use salted butter, just saves a step)
10 oz button mushrooms sliced (I always purchase the pre-sliced, a little more $, but what a time saver!)
3 Tbs minced shallots
3 Tbs all-purpose flour
1 cup half-and-half
1 cup chicken stock or broth
1 tsp soy sauce
8 oz fried onion pieces (original recipe called for frying shallots, but I found these Gourmet Fried Onion Pieces with zero preservatives, hydrogenated oils or artificial color at Trader Joe’s, and I could not pass them up)


Preheat oven to 350°.  Bring saucepan of salted water to boil over high heat.  Add green beans and cook until crisp-tender, about 4 minutes.

Drain and rinse beans under cold water.  Set aside.  In saucepan, melt butter over medium heat.  Add mushrooms and cook, stirring, until browned, about 6-7 minutes.  Stir in shallots and cook until softened, 2-3 minutes.  Sprinkle with 3 Tbs flour and stir well.  Slowly stir in half-and-half, stock, and soy sauce and then bring to boil, stirring often.  Reduce heat to low and simmer, stirring often, until thickened, 4 to 5 minutes.  Stir in green beans, season with salt and pepper and transfer to prepared baking dish.  (The casserole can be prepared to this point 1 day ahead, cover and refrigerate)  Bake until liquid is bubbling, about 20 minutes (30 if it has been refrigerated).

Remove casserole from oven, scatter with fried onions and serve.

Serves 6 to 8

*Derived from Willaims-Sonoma

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