Finally, a Green Bean Casserole worthy of your Thanksgiving table.
There’s a reason why I’ve never shared a classic green bean casserole recipe; it’s just not a side dish I would make or eat at Thanksgiving. Canned canned green beans tossed in canned soup = yuck!
But after years of readers for a better, homemade green bean casserole recipe, I finally decided to develop a from-scratch version and I can proudly say this homemade green bean casserole is done right, with fresh green beans, mushrooms and shallots, and a homemade sauce. It’s a side you can feel proud to bring, and eat, on the big day! The best green bean casserole!
How to Make Green Bean Casserole
Blanch Green Beans: Bring a large pot of water to a boil. Blanch the green beans until they’re bright green and tender-crisp, about 3 minutes. Drain into a colander and set aside. We don’t want to cook them too long!Sauté mushrooms and shallot: Add 2 tablespoons olive oil and 2 tablespoons butter to a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, for 5-8 minutes. Add shallot and cook for 2-3, until tender. Add garlic and cook for 30 seconds.
Finish sauce: Reduce heat, move mushrooms and onions to the side of the pan. Add remaining 2 tablespoons butter and allow to melt. Stir in flour and cook for 1 minute. Slowly whisk in chicken broth until smooth and bring to a simmer over medium heat, stirring everything in the pan together. Season with cracked black pepper. Cook for a few minutes, until sauce thickens. Remove from heat and stir in cream and shredded cheese, (if using). Taste and add additional pepper, and salt if needed. Add green beans and toss to coat.
