From-Scratch Green Bean and Mushroom Casserole
I belong to a Facebook group of cookbook lovers. Recently, someone there started a post about making green bean casserole–the familiar one made with cream of mushroom soup. There were over a hundred comments in the thread, proving how this dish has become part of the American cook’s vernacular. For my part, I am a fan, but not a devotee, of the original version, which has graced (or defiled, depending on your opinion) tables since its invention in the Campbell’s test kitchens in 1955, by who could be the most famous home economist in history, Dorcas Reilly. This dish is the perfect example of how the Thanksgiving menu is often influenced by super-simple recipes that are more about food advertising in the early to mid-20th century than what the Pilgrims served. I am not saying that I don’t like it. I am saying that if a dish only requires a handful of convenience frozen and canned foods, and if I can make it in five minutes on a weeknight, it is not special enough for my holiday parties. But this version–with fresh green beans, a from-scratch mushroom sauce, and crisply fried shallots–is. It’s from my book WILLIAMS-SONOMA COMFORT FOODS, and there is also a slightly different edition in THE BIG BOOK OF SIDES. Keep going for what many people have told me is one their favorites of all my recipes. (Photo by Ray Kachatorian.)
Make Ahead: The green beans and mushroom sauce can be prepared and refrigerated separately up to 1 day ahead.
Weeknight Suppers Family Favorite Holiday Feasts Company Fare Buffet Dish
Make-Ahead: The green beans and mushroom sauce can be covered and refrigerated for up to 1 day; combine and bake just before serving. The fried shallots can be stored on a wire rack at room temperature for up to 4 hours before serving. A fresh alternative to the traditional green bean casserole, this one also has just-fried shallot rings for a topping. This can be pulled off at a big meal if you designate another person to be the “fry master,” because you may not want to do this job while dealing with the other dishes.
| Servings |
8 servings
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- 1 pound green beans, cut into 1-inch lengths
- 3 tablespoons unsalted butter
- 10 ounces cremini mushrooms, sliced
- 1/2 cup chopped shallots
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup reduced-sodium chicken broth
- 1 teaspoon maggi seasoning or soy sauce (see Note)
- freshly ground black pepper
- vegetable oil, for deep-frying
- 3/4 cup all-purpose flour
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 2 large shallots, cut into ¼-inch-thick rings
- 1 cup buttermilk
Ingredients
Casserole
Shallots
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- Position a rack in the center of the oven and preheat the oven to 350ºF. Lightly butter a 13-×-9-×-2-inch baking dish
- To prepare the casserole: Bring a large saucepan of salted water to a boil over high heat. Add the green beans and cook just until they turn a brighter shade of green, about 2 minutes. Drain, rinse under cold running water, and drain well. Pat dry with paper towels. (The green beans can be refrigerated in a plastic bag for up to 1 day.)
- Melt the butter in large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they begin to brown, about 10 minutes. Stir in the shallots and cook, stirring often, until they soften, about 2 minutes. Sprinkle with the flour and stir well. Stir in the milk, broth, and Maggi and bring to a boil, stirring often. (The mushroom sauce can be cooled, covered, and refrigerated for 1 day. Reheat in a large skillet over low heat.)
- Stir the green beans into the mushroom sauce. Transfer to the baking dish. Bake until the sauce is bubbling, about 20 minutes.
- To deep-fry the shallots: Meanwhile, pour enough of the oil into a large, deep skillet to come halfway up the sides and heat until the oil is shimmering and reads 350ºF on an instant-read thermometer. Place a wire cake rack in a rimmed baking sheet.
- Mix the flour, salt, and pepper together in a brown paper bag. Mix the buttermilk and shallot rings into a medium bowl. In batches, remove the shallots from the buttermilk, letting the excess buttermilk drain back into the bowl. Add the shallots to the flour mixture and shake to coat. Transfer to the oil and deep-fry until golden brown, about 1½ minutes. Using a wire spider or a slotted spoon, transfer the onion rings to the cake rack to drain and place in the oven to keep warm. Top the casserole with the fried shallots and serve.
Note: Maggi is a soy-based seasoning sold in the condiments section of most supermarkets. A splash of it amps up the food with a burst of umami—the quality of enhancing the food without supplying a strong taste of its own. It is the secret ingredient of many cooks (my mom always has a bottle of it in her kitchen cupboard) and is especially popular in Mexican cuisine. Soy sauce is similar and a good substitute.
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