Green Bean Casserole

Mom sent me the following link today and said that this is the recipe Tyler used for his green bean casserole last year at Thanksgiving. She asked me to post it here for everyone. I for one say Yay!! I copied and pasted the recipe here as well.

http://www.huffingtonpost.com/jane-maynard/green-bean-casserole_b_2166197.html

So, are you ready to cast aside the canned soup and the store-bought french fried onions. Are you ready throw a little blood, sweat and tears into your green bean casserole this Thanksgiving? Good. Here's the recipe!

Green Bean Casserole from Scratch
From Jane Maynard, This Week for Dinner
- 1 1/2 pounds green beans, trimmed and cut into 2″-3″ pieces
- 1 cup water and a large bowl of ice water
- 8 ounces cremini mushrooms, sliced
- 3 Tbsp. butter
- 1 small onion or 1/2 regular-sized onion, chopped
- 1/3 cup flour
- 1 1/2 cups chicken or veggie stock/broth
- 1 cup cream
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 3 shallots, sliced very thin
- 1/4 cup flour
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1/4 cup canola or vegetable oil

Preheat oven to 350 degrees F.

In a large skillet with a lid, heat one cup water to boiling over medium-high to high heat. Add green beans. Put on the lid and cook for three minutes. Remove beans and place in ice water. Set beans aside.

Pour water off of the skillet. Reduce heat to medium and melt butter. Add mushroom and cook for about five minutes. Add chopped onion and cook an additional 5+ minutes, until onions are soft and translucent. Sprinkle 1/3 cup flour over the mushrooms and onions and stir well, cooking for a minute or so. Slowly stir in the chicken broth. Slowly stir in the cream. Mix well. Add 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir well then mix in green beans. Transfer to 9×13 casserole dish and place in oven. Bake for 30 minutes (you will put fried shallot rings on top for the last five minutes of baking... see below).

While casserole is baking, heat 1/4 cup oil in a large skillet over medium-high heat. Mix flour, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium to large bowl. Mix shallot rings in the flour, coating well. Use your hands to mix the shallots in the flour so you can break the rings up and get them coated really well. Transfer floured shallots with tongs to the skillet. Cook, stirring frequently, until shallots are crisp and golden.

Sprinkle fried shallots over the top of the casserole at the 25 minute baking point. Bake five more minutes. Serve hot!

If you want to make this ahead of time, I would do everything except the fried shallot rings and put the casserole in the fridge before baking. Bake five to 10 minutes longer since the casserole will be going into the oven cold and make the fried shallot rings while the casserole is baking.




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- Posted using BlogPress from my iPad