Forget the canned mushroom soup! Have you ever made a green bean casserole from scratch? This recipe for green bean casserole is surprisingly easy, made with just a few fresh and simple ingredients.
It comes from one of my favorite chefs — Thomas Keller of the French Laundry, and it’s the perfect way to “Wow” your family and friends on Thanksgiving or Christmas day. So throw away those cans and fake fried onions. This is a green bean casserole from scratch that you’ll pass down through generations.
Green Bean Casserole
- 2 1/2 lb. green beans trimmed
- Kosher salt and freshly ground white pepper to taste
- 2 cups canola oil
- 12 oz. white button mushrooms sliced 1/4″ thick
- 1 3/4 cups heavy cream
- 8 sprigs thyme
- 2 cloves garlic smashed
- 1 1/2 tbsp. sherry vinegar
- 3 shallots thinly sliced
- 1/2 cup flour
- Cook green beans in boiling salted water for about 2 minutes, then drain and place in a bowl of ice.
- Drain and pat dry the green beans. Set aside.
- In a large saute pan, cook mushrooms in 2 tablespoons of oil over medium high heat, about 10 minutes.
- Add the cream, thyme and garlic. Cook over medium heat until the cream reduces by half, about 10 minutes. Discard the thyme.
- Transfer mixture to a blender or food processor, and add the vinegar, salt and pepper.
- Purée until thick and smooth.
- Transfer the puree to a bowl. Mix in green beans until well coated.
- Place mixture into a 9" x 13" baking dish.
- Toss shallots in flour.
- Fry in oil until crispy, about 3 minutes. Transfer to a paper towel lined plate to drain.
- Sprinkle with salt and add to the top of the green mixture.
- Bake at 400 F until golden brown and bubbly, about 25 minutes.