Green Bean Casserole
“Thanksgiving isn’t Thanksgiving without it. All you can see is crispy fried onions and a creamy sauce – there’s nothing “green” about it! But I’m obsessed with this magical creamy vegetable concoction. And the crispy onions… ohhh the crispy onions!”
Rosie Rathod-Papier
Counsel in the 160/90 Legal team
New York
What pairs best with this recipe?
A Thanksgiving feast with friends and family.
What were some of your 2024 obsessions?
“Slow Horses”, Stray Kids, Kacey Musgraves’ hair, cookie dough cake slices from The Little Cupcake Bakeshop.
Ingredients:
1 ½ lbs green beans, trimmed
3 tbsp butter
2 shallots, finely chopped
½ lb baby bella mushrooms, chopped
Kosher salt
Freshly ground black pepper
3 tbsp all-purpose flour
1 cup chicken stock
1 cup half-and-half
1 can French’s fried onions
Directions:
Preheat the oven to 375°F.
Heat a large pot of water to a boil, add 2 tablespoons of salt, then add the green beans and blanch for 5 minutes. Get a large bowl of ice water ready. Drain the green beans and then put them in the bowl of ice water to stop them cooking. When they’re cool to the touch, remove from the bowl and set aside in a strainer to dry.
Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the shallots and cook until lightly browned. Add the mushrooms, season with salt and pepper to taste, and cook until the mushrooms are just softened. Add the flour and stir to coat the mushrooms and shallots. Allow the flour to cook for a couple of minutes, stirring frequently. Add the chicken stock slowly, a little at a time, stirring vigorously to smooth out any lumps. Stir in the half-and-half. Bring to a simmer and cook for 3 minutes. Check the seasoning and add more salt and pepper if needed. Add the green beans and stir to coat, then pour the mixture into a 9 x 13 inch baking dish.
Bake for 30 minutes. Remove the dish from the oven and generously sprinkle the fried onions over the top before serving.
