Fresh Green Bean Casserole
This casserole has been on Thanksgiving tables across our nation for many years and I think it's way past time to give it a homemade, from scratch update!
Ingredients
FOR THE BEANS
- 1¼-1½ pounds fresh green beans
- Salt for the boiling water
- 1 large pot of boiling water
FOR THE MUSHROOM GRAVY
- 6 Tablespoons butter divided (See notes)
- 1 medium onion about ¼ pound
- 8 ounces mushrooms sliced and chopped
- 4 Tablespoons flour or gluten-free 1:1
- 2 cups whole milk See notes
- Salt and pepper to taste
FOR THE FRIED ONIONS
- 1 medium onion
- 3 shallots
- ½ cup yellow corn meal See notes
- 2 Tablespoons corn starch See notes
- 1 teaspoon paprika
- ½ teaspoon granulated garlic
- Salt and pepper to taste
- oil for frying
Instructions
FOR THE BEANS
- Put a large pot of salted water on to boil. Trim the beans, cut them into bite-size pieces, then put them in the boiling water. Allow to cook for 4-5 minutes, drain, and rinse with cold water. Set aside in a large mixing bowl.
FOR THE MUSHROOM GRAVY
- In a large skillet over medium heat, melt 2 Tablespoons butter. Add onion, and sauté until it begins to soften, about 4 minutes. Add mushrooms, and cook until softened, about 8 minutes. Season with salt and pepper.
- Move the onion mushroom mixture to the sides of the skillet, add 4 Tablespoons of butter and allow it to melt. Add ¼ c. flour, whisk constantly until mixture begins to turn golden, about 2 minutes. Mix it with the mushrooms, then pour in the milk, and continue whisking until mixture has thickened, about 3 minutes. Stir in salt and pepper to taste. Remove from heat, and let cool to room temperature, stirring occasionally. Pour over beans, and toss to combine.
- If you are making the casserole ahead of time, cover it at this point and refrigerate it. Remove it from the refrigerator about an hour before baking.
- Bake at 350°F (180°C) for 20-30 minutes until it's heated through and the top is starting to bubble and brown.
FOR THE FRIED ONIONS
- Thinly slice the onions and shallots and place them in a large bowl. Add the corn meal, corn starch, and spices. Season with salt and pepper.
- Heat oil over high heat, then working in batches, fry till golden brown. Drain on paper towels or brown paper bags.
- When the casserole has baked, top it with the onions before serving.
Notes
Gluten-free flour blend works just fine for the gravy.
For the fried onions, you can use chickpea flour and potato starch if you prefer.
To make the casserole dairy-free, use oil to cook the onions and mushrooms or a butter substitute and a neutral nut milk like cashew or almond milk.