Ditch the can, keep the comfort: Green bean casserole from scratch

Forget everything you know about the classic green bean casserole — this year, we’re taking it up a notch!

With fresh green beans, a made-from-scratch mushroom sauce and crispy fried shallots, this upgraded version is richer, more vibrant and packed with flavor.

No cans, no mystery ingredients — just wholesome, real food that puts the canned stuff to shame.

We’re starting with fresh green beans, blanched to maintain their crisp texture and deep color, ensuring each bite is flavorful.

Say goodbye to canned cream of mushroom soup and hello to a luscious sauce made with fresh mushrooms, browned for natural umami, plus half-and-half, stock, flour and a bit of butter for the perfect creaminess.

If Thanksgiving Day is busy, prepare the green beans, mushroom sauce and fried shallots in advance. Store separately, then assemble and bake just before dinner for an easy side dish — voila!

You’ll have a creamy, comforting green bean casserole that’s a little indulgent — perfect for the holidays!

Green Bean Casserole

Servings: 6 to 8

Ingredients

2 pounds green beans (fresh or frozen)

1 tablespoon + 1 teaspoon kosher salt, divided

2 tablespoons butter

8 ounces mushrooms, sliced or quartered

1/2 teaspoon ground black pepper

3 cloves garlic, minced

3 tablespoons all-purpose flour

1 cup chicken or vegetable broth

2 cups half-and-half

1 (2.8-oz.) package of French’s Onions or 1 recipe Crispy Fried Shallots

Procedure

To blanch fresh beans: In a large saucepan, bring a gallon of water and 1 tablespoon of salt to a boil. Add the beans and blanch for 5 minutes. Drain and transfer to a bowl of ice water to halt cooking. Drain again and set aside.

For frozen beans: Thaw, drain and press out extra moisture for best results.

To make the casserole: Melt the butter over medium-high heat in a large, oven-safe skillet (10 to 12 inches). Add the mushrooms, 1 teaspoon salt and pepper. Cook, stirring occasionally, until the mushrooms release their juices — about 5 minutes. Stir in the garlic and cook for another 2 minutes.

Sprinkle the flour over the mixture, stirring to coat the vegetables and allow the flour to absorb any liquid. As you cook, the flour will lightly brown at the bottom of the skillet — that’s what you want.

Pour in the chicken broth, scraping up the browned bits with a spatula. Let it simmer for 3 minutes. Reduce the heat to low, add the half-and-half and cook, stirring occasionally, until thickened — about 10 minutes, or longer for a thicker consistency.

Remove from heat and mix in about a quarter of the shallots, or onions, along with all the green beans, stirring well to coat.

Optional: Transfer to a casserole dish. Sprinkle the remaining onions on top, then bake until bubbly, roughly 15 minutes. Remove from the oven and serve warm.

Crispy Fried Shallots

Servings: 6 to 8

Ingredients

12 ounces shallots (about 3 large)

1/4 cup cornstarch (or corn flour)

1 cup vegetable oil

Pinch salt

Procedure

Using a mandoline, thinly slice shallots into rings, about dime-thick. Toss in cornstarch until coated, separating the rings. Heat 3 inches of oil in a deep sauté pan over medium heat.

Working in batches, fry shallots for 3 to 5 minutes until golden, stirring to keep rings separate. Transfer to a paper-towel-lined tray with a slotted spoon and sprinkle with salt. Repeat until all shallots are fried. Save the flavorful oil for other recipes this season.