Green Bean Casserole From Scratch (No Canned Ingredients)

Step 1

Blanch the green beans. Fill a large pot with water and add the salt. Bring to a boil. Add the green beans and allow to boil for 4 minutes until still crisp and bright green. Strain the water, then run cold water over the beans. Set aside.

Step 2

Make the mushroom sauce. Melt butter in a large saucepan. Add the onions and garlic and sauté for several minutes until beginning to golden. Add the mushrooms, salt, freshly cracked black pepper, th cyme, and paprika and cook for several minutes until moisture evaporates. Add ¼ cup of broth and simmer for 2 minutes.

Step 3

Sprinkle the flour onto the mushrooms and stir ingredients to coat, making a roux. Add the remaining ¾ cup chicken broth, while stirring, and then pour in the milk. Simmer for several minutes until thickened. Stir in the grated parmigiano reggiano. Season to taste. Set aside.

Step 4

Make the crispy shallots. Bring a small pot of coconut oil or beef tallow to a simmer. Meanwhile toss the sliced shallots in the flour and salt until well coated. Drop several spoonfuls of the coated shallots into the simmering oil and allow to fry for several minutes before removing from the oil. Use a slotted spoon to remove the onions and place on a plate lined with paper towel to soak up excess oil. Do this in batches.

Step 5

Bake the green bean casserole. Using a large baking dish, approximately 9×13. Add the green beans, pour on the mushroom sauce, sprinkle some of the crispy shallots (revering most for later), and drizzle ¼ cup of cream. Toss well to coat. Bake at 350℉ for 25 minutes, remove from oven and sprinkle the remaining shallots overtop, then continue baking for another 5 minutes. When done, remove from oven. Sprinkle with coarse sea salt to finish the dish.

Make Ahead

Save time by making this green bean casserole in advance. Prepare all components and stop after step 4. Store the green beans in a container, store the mushroom sauce in the pan or another container and keep in the fridge. Store the crispy shallots in a glass jar and keep at room temperature. When ready to bake, warm up the mushroom sauce. Continue with Step 5.