This from-scratch update of the classic green bean casserole eschews canned cream of mushroom soup and thicker green beans in favor of a fresh mushroom cream sauce and slender haricots verts. Fried shallots stand in for the iconic fried onion topping. You can fry the shallots and cook the beans up to 2 days ahead.
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This recipe is perfect! My family asks for green bean casserole every Thanksgiving, but cooking with canned soup seems like an awful thing to do. I was so happy to find a quality recipe that everyone loved.
This recipe helped blend traditions for Thanksgiving. My husband's family makes this for the holiday, and mine doesn't. Since Thanksgiving was at my family's house, he asked me to make this for him. I hate the canned green beans and topping his family uses, so I tried to find a better recipe. This is it!Holy cow! This was so good. I used oyster, shitake and crimini mushrooms, and cooked the heck out of the green beans as an homage to the canned variety. The only thing I didn't follow the recipe with was the shallot topping. I thought they wouldn't be crispy enough as written, so I dredged the shallots in buttermilk and then a spiced flour and corn starch mixture before frying them. They came out crispy and delicious. My family and hubby really loved it. I'll be making this again for sure! Thanks!
I made these for an Easter potluck and received many compliments. I made it earlier in the day and then transported them in my car an hour away. Once at the potluck, I briefly reheated it in a low oven right before serving. Tons of flavor. I will be making this for Thanksgiving this year.
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