Casseroles seemed so nasty as a kid. It was a hodgepodge of veggies and some meat mixed with cream of something soup and then baked. But that actually sounds delicious. It is an easy one-pot meal that was a staple growing up. I’m not sure who thought up the green bean casserole as a side dish to Thanksgiving but it’s another necessity.
And to help save time on Turkey Day, make this the night before and store it in the refrigerator. Just leave off the onions until you are ready to pop it in the oven.
It also travels really well. So make extra and bring it to the in-laws.
Green Bean Casserole
- 4 big handfuls of fresh green beans (sorry, I’ve never weighed it), ends trimmed
- 1 lb of crimini mushrooms, sliced
- 3 TBS butter
- 1 TBS olive oil
- 2 TBS flour
- 1 shallot, sliced thinly
- 3 TBS cream (not necessary but come on, it’s the holidays)
- 1/4 cup or so of milk
- 1 package of fried onions (6 to 8 oz)
Boil some water in a pot big enough to hold your green beans. Cook the green beans until just fork tender. Then blanch them in cold water to stop the cooking. Set them aside.
In a pan, melt the butter and oil. Add the shallots and mushrooms and a dash of salt and pepper. Cook until the mushrooms are just tender.
Add the flour and stir for 1 minute. Then slowly add the cream then the milk. The mushrooms should be swimming in the scrumptiously rich sauce. Cook a bit more until the sauce coats the back of a spoon.
Put the green beans in a casserole dish and pour the mushroom sauce over it. Give it a little stir and then shake the fried onions over the top.
Bake, uncovered at 350 degrees for 15 minutes.