If you are looking for a traditional holiday green bean casserole with fried onion rings that has stolen the hearts of millions since its creation by Campbell’s Soup in 1955, here is a winner adapted from America’s Test Kitchen’s “Quick Green Bean ‘Casserole'” that is from scratch and even tastier!
The green beans and mushroom sauce can be made the day before, refrigerate and gently reheated but the topping should be sautéed the day you are eating it so they are crispy.
This serves 4 people but can be doubled easily.
- 2 medium shallots, sliced thin (about 1 cup of rings)
- 1 tablespoon flour
- 1/8 teaspoon each salt and pepper
- 2 tablespoons avocado oil, divided
Place shallots, flour, salt and pepper in a bowl and toss, separating the rings. Heat 1 tablespoon oil in a 10″ skillet on medium high, add half coated shallots and sauté about 4 to 5 minutes, stirring often, until lightly browned and crispy (don’t let get too brown or they will taste burnt). Repeat with other half. Cool on paper towels.
Green Beans in Creamy Mushroom Sauce
- 12 ounces green beans, stem ends trimmed, cut in 1 1/2″ pieces
- 7 1 1/2 inch white button or crimini mushrooms, stems removed and cut in 1/4 inch slices
- 1 tablespoon avocado oil
- 1 tablespoon butter
- 1 small onion (about 3/4 cup), cut in small pieces
- 1 medium garlic clove, finely chopped
- 1 tablespoon flour
- 2 teaspoons fresh thyme leaves
- 1 bay leaf
- 3/4 cup whipping cream
- 3/4 cup chicken stock
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
Steam the green beans for 8 minutes and rinse under cold water to stop the cooking. Set aside.
Set the stove on medium high heat. Wipe out the skillet from the crispy shallots and return it to the heat. Add the avocado oil. Add the mushrooms and sprinkle lightly with salt. Sauté until caramel colored, about 6 to 8 minutes. Remove to a small plate and set aside. Wipe out skillet and add the butter. When it has melted add the onions and cook until starting to brown, about 2 minutes, then add the garlic, flour, green beans, thyme, bay leaf, whipping cream and chicken stock. Stir, cover and cook 4 minutes. Remove lid, stir in mushrooms and let cook another 3 to 4 minutes uncovered. Green beans should be tender. Taste for seasoning. Transfer into serving dish or casserole and sprinkle with the shallots.
Bake uncovered at 350 degrees until shallots are hot. May be made and reheated the next day. Bring casserole to room temperature and place in a 350 degree over for 20 minutes.