Christmas / December 15, 2023

Upgraded Green Bean Casserole

Upgraded Green Bean Casserole

Green Bean Casserole was allegedly created by a Campbell Soup Company employee, Dorcas Reilly in 1955. It combined cream of mushroom soup, green beans, soy sauce and fried onions. While this is fine, I add shallots, garlic, coconut aminos and make my own cream of mushroom soup. One aspect I do agree with is using the canned fried onions. I've tried making them myself. It's labor intensive, very messy and doesn't result in a better product. Trade Joe's sells a superior version to the French's IMO. Anyway, I've used fresh and frozen green beans. Both work well, however if you use fresh, make sure you blanch them in salted water. If you use frozen, make sure you thaw, rinse and squeeze out as much water as possible. The coconut amions are a healthy sub for soy sauce. It also adds a slight sweetness since it comes from the sap of coconuts. The fried onions add crunch. This casserole is "just right."

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Side Dish

Cuisine American, Thanksgiving

Servings 10

Equipment

9x13 dish https://amzn.to/40Sj0Vl **
large saute pan
whisk

Ingredients

16 oz organic green beans (fresh or frozen) halved
16 oz organic baby bella mushrooms chopped
4 shallots diced
2 garlic cloves minced
4 tbs organic unsalted butter
1/4 cup organic unbleached all purpose flour https://amzn.to/46tfWQI **
2 cups organic whole milk
1 cup organic vegetable or chicken stock https://amzn.to/4a6zzBd **
2 tsp coconut aminos https://amzn.to/47MYXtF **
1/8 tsp ground nutmeg https://amzn.to/3N00Qvc **
1 can fried onions https://amzn.to/46wplqv **
kosher salt https://amzn.to/3Sa6PAV **
fresh cracked black pepper https://amzn.to/3RoH0wh **

Instructions

Preheat oven to 325 ℉.
If using frozen green beans, completely thaw, drain and gently squeeze to get rid of excess moisture. If using fresh green beans, bring large stock pot filled with water to a boil, add a few tbs of kosher salt and blanch the green beans for 5 minutes. Remove and set aside.
In a large skillet, heat the butter over medium heat. Add the diced shallots, a large pinch of kosher salt and a few grinds of fresh cracked black pepper. Cook, stirring for 5 minutes, until translucent. Add the garlic and cook for a minute. Add the mushrooms, a large pinch of kosher salt and a few grinds of fresh cracked black pepper. Cook for another 5 minutes until almost all of the liquid from the mushrooms has evaporated.
Sprinkle the flour over the mushrooms. Cook, stirring, until the flour has been absorbed.
Slowly add the vegetable (or chicken) stock, and then the milk. Whisk constantly. Add the coconut aminos, nutmeg, 1 tsp of kosher salt and 1/4 tsp of freshly cracked black pepper. Continue stirring for about 5-7 minutes, until the mixture has reduced by half and thickened.
Add the drained green beans and half of the fried onions and mix to combine. Add another tsp of kosher salt and 1/4 tsp of freshly cracked black pepper.
Pour into a 9x13 inch pan. Sprinkle remaining fried onions on top and bake for 15 minutes. Cool for 10 minutes before serving.

Notes

** Amazon affiliate - I may receive compensation.

Make ahead: assemble the casserole without the crispy onion topping. Let it cool and come to room temperature. Cover tightly and refrigerate for up to 3 days. Remove from the fridge and let it come to room temp. Place remaining onions on top, bake it a preheated oven of 325 ℉ for 15 minutes, until it starts to bubble.

Keyword green bean casserole, green beans, Thanksgiving

Providing recipes that are "just right!"

Upgraded Green Bean Casserole