For me, nothing says thanksgiving like a big ol’ green bean casserole. There is just something so comforting about it. Even young Maya that didn’t like mushrooms LOVED green bean casserole. It felt kind of wrong to not crack open a can of thick Campbell’s Cream of Mushroom soup and plop it over some green beans and call it a day, but oh it was so right. Making this from scratch is 10000000% worth it and barely adds any extra time. This is a perfect make ahead dish too. Just assemble the casserole, minus the shallots, then cover with tinfoil and refrigerate. Remove from the refrigerator about 20 minutes before baking then bake as directed plus give it an additional 10-15 minutes or until warmed through and bubbling. Mmmmmm thanksgiving cannot come soon enough!
Photography by Sophie Marie Creative
- 2 packs (about 36 ounces) frozen green beans; thawed (you can absolutely use fresh but that just adds an extra step and ain’t nobody got time for extra steps during the holiday season)
- 1 pound shiitake mushrooms; steams removed and roughly chopped
- 1 large onion; chopped
- 3-4 cloves garlic; minced
- 1 tablespoon olive oil
- 6 tablespoons salted butter
- 1/4 cup flour; heaping
- 2 1/2 cups mushroom or vegetable broth
- 2 cups whole milk
- 1/2 cup half and half
- 1 sprig of fresh thyme; stems removed
- Black pepper
- 1/2 teaspoon Magic Mushroom Powder (optional; I find it at Whole Foods in the spices section)
Shallots (or just buy some fried onions, no judgement from me)
- 2 tablespoons flour
- 5 shallot “bulbs”; about 10 “cloves” sliced on a mandolin or very finely with a knife
- 1/4 cup flour
- Black pepper
- Frying oil
- Heat a large pan over medium to medium high heat. Once hot, add in 3 tablespoons of butter and the olive oil. As soon as the butter is almost all the way melted, add in the mushrooms. Cook them for about 10 minutes or until they are golden brown. Add a sprinkle of salt. If there isn’t enough lubrication in the pan, add a splash of olive oil then put in the onions. Turn the heat down to medium low. You want the onions to cook and get translucent, but not brown. Season with salt and pepper then add in the garlic. Cook until the garlic is fragrant, about 2-4 minutes. If using the mushroom powder, add it in now.
- Push the onion and mushroom mixture around the edges of the pan so there is a empty spot in the middle. Add in the flour to the middle of the pan along with the remaining 4 tablespoons of butter. Cook to form a very thick paste-like consistency in order to cook down the flour, about 2 minutes. Now pour in the vegetable broth and stir until everything is combined and is thickening. Then add in the milk and combine that as well. Let it simmer for about 5 minutes or so. It should be a thinner, gravy-like consistency. If you want it even thinner, just add more broth or milk. Finally season with salt and pepper and add in the half and half and thyme leaves.
- Preheat the oven to 350 degrees.
- Stir the green beans in with the gravy then transfer to a large baking dish. Cover with tinfoil and bake for 15-20 minutes.
- While the casserole is baking, fill a medium size pot about 1/3 of the way up with cooking oil and heat to about 375 degrees. Toss the sliced shallots with flour and season with salt and pepper. Fry in two batches until golden brown, about 2-3 minutes, careful not to burn. Remove and drain on a paper towel.
- After the casserole has baked for about 15-20 minutes, remove the tinfoil and sprinkle the crispy shallots evenly over top. Bake for an additional 5 minutes then remove from the oven and serve.