Green Bean Casserole

Every year on Thanksgiving, my family makes their traditional favorites.  Green bean casserole using canned green beans, deviled eggs just the way they always have, stuffing and turkey.  I love these dishes – love them.  They are more than just the food, they are the history behind them.  Dishes carried down from my great grandmother to my grandmother.  But, since I’ve been cooking more myself, I’ve begun to desire fresher ingredients used to make these same dishes.  This year, I was able to do just that thanks a little assistance from Food Network.

My Kitchenbug plug-in is giving me some trouble, so for now, because I don’t want to just not post…here’s the recipe old school style!

  • 1/4 cup olive oil
  • 3 medium shallots, sliced into rings(about 1 cup)
  • 1/2 pound thin fresh string beans or haricots verts, trimmed
  • 1/2 pound button mushrooms, sliced
  • 3 large cloves garlic, minced
  • 3 large cloves garlic, sliced into circles
  • 1 tablespoon chopped fresh thyme
  • 1 cup heavy cream
  • 1 tablespoons all-purpose flour
  • 1/3 cup freshly grated parmesan cheese
  • 1 T dry cooking sherry
  • Salt and freshly ground pepper
  • Olive oil cooking spray


Preheat the oven to 375 degrees F. Heat the olive oil in a small skillet over medium-high heat until very hot but not smoking.








Add 1/4 of your shallots and cook, stirring, until golden brown and crisp, about 2 minutes. Add in 1/4 of your garlic for the last minute.









Transfer with a slotted spoon to paper towels to drain. Repeat with the remaining shallots and garlic cooking in small batches. Reserve the oil in the skillet.











Place the green beans in a steamer basket fitted over a pot of boiling water. Cover and steam until bright green and still crisp, about 3 minutes.

Heat 1 tablespoon of the reserved shallot oil in a large, deep nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the mushroom liquid is evaporated and they begin to brown, about 12 minutes. Add the garlic and thyme and cook, stirring, 1 minute. Transfer the mushroom mixture to a bowl.

Whisk together the milk, sherry and flour until the flour is dissolved. Add the mixture to the skillet and, whisking constantly, bring to a simmer.








Reduce the heat to medium low, whisking occasionally, until thickened, 10 to 15 minutes. Remove the pan from the heat and stir in the green beans, mushroom mixture, parmesan cheese, salt and pepper.








Coat a 2-quart baking dish with cooking spray. Spoon the green bean mixture into the prepared dish and sprinkle the top with the crispy shallots and the remaining 2 tablespoons cheese. Bake until golden on top and bubbling, about 20 minutes.









I received the highest praise on this dish when my Thanksgiving dinner companion exclaimed, almost as if by accident…”I’m in LOVE!” I only made a few modifications from the FoodNetwork version, including making the shift to heavy cream from skim milk, omitting the nutmeg and parsley and adding in the sherry.  I think the adjustments worked very well! Please try this – you will not be sorry.  I added in the original recipe below just in case you wanted to see the differences. 

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