This is green bean casserole from scratch…no cans…no store bought fried onions. Not that you can’t substitute, just consider trying this version. It’s not as complicated as it sounds. This is a popular side for the holiday season with many different versions. If you are going to go through all the trouble of trying to make it for the ones you love, why not give it your best? Using fresh ingredients always gives the best flavor. Give this method a try and impress your friends and family.
Green Bean Casserole
- 1 lb fresh green beans
- 1 container large mushrooms cleaned and sliced
- 7 shallots
- 1/2 cup whole milk
- 1 cup sour cream
- 1 cup chicken stock
- 3 tbsp flour
- 1/2 stick of unsalted butter
- 2 tsp salt
- 1 tsp pepper
The easiest way to do this recipe is to have all of your ingredients prepared and ready ahead of time. First what I do is bring a large pot of water to boil. While you are waiting for the water to boil wash all green beans. Place in boiling water and leave in for only about five minutes. When done immediately take them out and place on ice to stop cooking. I strained them and put the strainer in the freezer for a few minutes to cool. This will help so they won’t be overdone or too raw in the casserole.
Next, place butter in large saucepan and turn heat to medium. Melt butter and cook diced shallots until caramelized, add a dash of salt and pepper and sliced mushrooms. While melting sprinkle in flour and stir. You may want to add more butter if needed. Let cook for a few minutes, I like to brown the mushrooms. After at least five minutes, add chicken broth, milk, and sour cream. Mix well and let simmer. Add green beans to the mixture and let simmer for a few minutes.I like to taste the casserole and add more salt and pepper if needed.
Recipe for Chicken broth.
Transfer mixture to a casserole dish and top with fried shallots. Cook casserole on 350 degrees for about 15 - 20 minutes or until bubbly. Once done, remove from the oven let cool and serve immediately. Refrigerate leftovers for up to a few days. You make the topping two ways, you can cook a day ahead of time and keep them wrapped in paper towels and store in an airtight container, or make it fresh the same day. If you make them the day before you will want to not cook them as long, so they a brown more cooking on top of the casserole. If these are freshly made, you can also sprinkle on top of casserole when it comes out of the oven. See below.
I like using fat free or low fat sour cream, it helps keep the casserole light.
Again, the easiest way to make this recipe from scratch is to have the ingredients prepared ahead of time. Before a holiday I like to make a fresh batch of chicken soup so I can I freeze the broth for recipes. It comes in handy and homemade broth gives so much flavor.
- 1 cup of thinly sliced shallots. (or more)
- 1 cup of flour
- 3 cups vegetable oil
Slice shallots sideways into thin circular slices. Coat in flour, salt and pepper. Heat large pot with oil on medium high heat.
Add sliced shallots in batches and cook until browned. Remove and let cool on paper towels.
While that is simmering, you can start the fried shallots. The topping in the photo is fried shallots easily done on a stove top and can also be prepared ahead of time and added to casserole before placing in the oven.
Cook casserole on 350 degrees for about 15 – 20 minutes or until bubbly. Once done, remove from the oven let cool and serve immediately. Refrigerate leftovers for up to a few days.