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Gallery Read the full recipe after the video. Recipe Summary prep: 35 mins total: 50 mins Servings: 8 med105046_1109_thx_greenbean_casserole.jpg
Ingredients Ingredient Checklist 3 cups vegetable oil 6 large shallots, cut into very thin rounds, rings separated 1 1/2 cups all-purpose flour Coarse salt and ground pepper 2 pounds green beans, trimmed and halved 1/4 cup (1/2 stick) unsalted butter 1 pound button mushrooms, trimmed and coarsely chopped 14.5 ounces low-sodium chicken broth 1 cup whole milk
Gallery Read the full recipe after the video.
Recipe Summary prep: 35 mins total: 50 mins Servings: 8 med105046_1109_thx_greenbean_casserole.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 35 mins total: 50 mins Servings: 8
Recipe Summary
prep: 35 mins total: 50 mins
Servings: 8
prep: 35 mins
total: 50 mins
prep:
35 mins
total:
50 mins
Servings: 8
8
med105046_1109_thx_greenbean_casserole.jpg
med105046_1109_thx_greenbean_casserole.jpg
Ingredients
Ingredients
- 3 cups vegetable oil 6 large shallots, cut into very thin rounds, rings separated 1 1/2 cups all-purpose flour Coarse salt and ground pepper 2 pounds green beans, trimmed and halved 1/4 cup (1/2 stick) unsalted butter 1 pound button mushrooms, trimmed and coarsely chopped 14.5 ounces low-sodium chicken broth 1 cup whole milk
Directions
Preheat oven to 425 degrees. In a large skillet, heat oil over medium. Line a baking sheet with paper towels. In a large bowl, toss together shallots and 1 1/4 cups flour until shallots are evenly coated. In batches, shake off excess flour from shallots and fry until golden and crisp, about 5 minutes, adjusting heat if shallots are browning too quickly. With a slotted spoon, transfer to sheet and season with salt. Set aside. (Store in an airtight container at room temperature with a layer of paper towels underneath, up to 2 days.)
In a large pot of boiling salted water, cook green beans until crisp-tender, 6 minutes. Drain and rinse with cold water to stop the cooking. Pat dry. (To store, refrigerate in a resealable plastic bag, up to 1 day.)
In a large saucepan, melt butter over medium-high. Add mushrooms and cook until liquid has evaporated, about 7 minutes. Season with salt and pepper. Add 1/4 cup flour and cook, stirring, until incorporated, about 1 minute. Whisking constantly, gradually add broth, then milk. Bring to a simmer. Cook, stirring occasionally, until sauce thickens, about 5 minutes. Season with salt and pepper. (To store, refrigerate with plastic wrap on surface, up to 2 days. Reheat before using.)
Add green beans to mushroom sauce and toss to coat. Transfer mixture to a 9-by-13-inch baking dish. Bake until bubbling around edges, about 15 minutes. Serve topped with fried shallots.
Reviews (14)
Add Rating & Review 425 Ratings 5 star values: 82 4 star values: 113 3 star values: 163 2 star values: 55 1 star values: 12
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Reviews (14)
Add Rating & Review 425 Ratings 5 star values: 82 4 star values: 113 3 star values: 163 2 star values: 55 1 star values: 12
Add Rating & Review
425 Ratings 5 star values: 82 4 star values: 113 3 star values: 163 2 star values: 55 1 star values: 12
425 Ratings 5 star values: 82 4 star values: 113 3 star values: 163 2 star values: 55 1 star values: 12
425 Ratings 5 star values: 82 4 star values: 113 3 star values: 163 2 star values: 55 1 star values: 12
5 star values: 82 4 star values: 113 3 star values: 163 2 star values: 55 1 star values: 12
Martha Stewart Member Rating: Unrated 11/12/2019 My comment is probably a few years later than you needed, but for anyone else reading, yes the cream sauce will cool and reheat just fine. If you wanted to do this the day before, I would probably keep everything separated and then assemble the dish just before you put it in the oven. I suggest that just to ensure your beans stay nice and crisp rather than getting too soggy. You also may wish to lengthen the cook time by a bit if you're bringing everything straight from the fridge. Martha Stewart Member Rating: Unrated 11/16/2015 I was lamenting not having green bean casserole this year due to a family member being newly diagnosed with celiac disease. This recipe gives me hope. Has anyone tried this substituting gluten-free flour for the flour in this recipe? If the gluten-free flour says it works the same way as regular flour, should I worry that it might mess up the recipe? Martha Stewart Member Rating: Unrated 07/15/2014 Ok, I'm sure I'm not the only idiot who jumped ahead in the recipe and added 1 1.5 cups of flour so here is my fix which actually turned out quite lovely. Drain the mushroom with a strainer to remove as much of the mushroom glue that has just formed in your pan. Once it is 95% mushrooms add back to rinsed pan. Add chicken stock to almost cover mushrooms. Add a two heaping spoonfuls of sour cream, salt and pepper to taste, 3 cloves garlic and half a chopped onion. Simmer onions are soft. Martha Stewart Member Rating: 5 stars 11/23/2012 yum! slicing all of the shallots can make you cry a bit, but it's well worth it! I personally found it easier to boil the green beans first, and make the sauce while frying up the shallots at the same time. I was still frying the shallots while the casserole was in the oven, but it turned out wonderfully for me! Thanks Martha! Martha Stewart Member Rating: 5 stars 12/22/2011 Fantastic. We have made this the last 2 years. I am not a fan of the canned variety, but my brother likes it and wanted it for Christmas... so I found this. Amazing! The sauce alone is so good, we all wanted to just eat just that. The finished product is miles above the canned kind. The shallots do take time, but they are so much better than those other onion strips. The rest is pretty simple, it takes few ingredients, and the components can be made in advance. I highly recommend this recipe. Martha Stewart Member Rating: Unrated 11/24/2011 This is worth the effort. IF you can really call it effort. This recipe is easy to follow and a tru crowd pleaser.... I will never go back to the canned version EVER again but I will admit to using frenches onions for the topping a few times to save time. The fresh beans and mushroom sauce are super duper though and I can't wait to eat the rest of my leftovers! Happy thanksgiving! Martha Stewart Member Rating: 5 stars 11/22/2011 I have made this recipe the last two years in a row, and will be making it again this year! The sauce makes just enough to coat the casserole though it won't be as saucy as the old fashioned cream of soup recipe. The fresh ingredients can't be beat in my opinion! Martha Stewart Member Rating: Unrated 11/30/2010 The mushroom sauce is pretty amazing, and definitely worth the trouble. Martha Stewart Member Rating: Unrated 11/28/2010 This green bean recipe is a lot of work. The mushroom sauce is definitely worth using again in any recipe that calls for cream of mushroom soup. The recipe, as a whole, was not so vastly superior to the canned green bean and store-bought onion concoction we all grew up eating to justify the labor involved. Martha Stewart Member Rating: Unrated 11/26/2010 This recipe goes far above any sort of "traditional" green bean casserole. The mushroom sauce was amazing. Not difficult to do, just a little more time consuming. The fried shallots were delicious and easy to do with a good mandoline slicer. Martha Stewart Member Rating: Unrated 11/24/2010 This recipe puts cans of mushroom soup to shame! It is SO good! I use cream instead of milk. Makes it even creamier! Martha Stewart Member Rating: Unrated 11/11/2010 I plan on warming up the Green Bean Casserole in a crock pot and taking it with me to a friends house for Thanksgiving dinner. Shouldn't be a problem and it will be one less thing for the oven. Ovens tend to get very busy and timing is crucial. Martha Stewart Member Rating: Unrated 11/08/2010 I'm planning to make this for Thanksgiving this year but am curious to know, from those of you who have already made this dish, do you think it could be made the night before and then transferred to a baking dish and reheated the day of? I'm unsure how the mushroom cream sauce would hold up to the reheating. Any thoughts welcome! Martha Stewart Member Rating: Unrated 11/24/2009 I made this and it is HEAVEN - a lot of work though. You can see my results here: http://wp.me/plYaL-NDMartha Stewart Member
Rating: Unrated 11/12/2019
My comment is probably a few years later than you needed, but for anyone else reading, yes the cream sauce will cool and reheat just fine. If you wanted to do this the day before, I would probably keep everything separated and then assemble the dish just before you put it in the oven. I suggest that just to ensure your beans stay nice and crisp rather than getting too soggy. You also may wish to lengthen the cook time by a bit if you’re bringing everything straight from the fridge.
Rating: Unrated
Rating: Unrated 11/16/2015
I was lamenting not having green bean casserole this year due to a family member being newly diagnosed with celiac disease. This recipe gives me hope. Has anyone tried this substituting gluten-free flour for the flour in this recipe? If the gluten-free flour says it works the same way as regular flour, should I worry that it might mess up the recipe?
Rating: Unrated 07/15/2014
Ok, I’m sure I’m not the only idiot who jumped ahead in the recipe and added 1 1.5 cups of flour so here is my fix which actually turned out quite lovely. Drain the mushroom with a strainer to remove as much of the mushroom glue that has just formed in your pan. Once it is 95% mushrooms add back to rinsed pan. Add chicken stock to almost cover mushrooms. Add a two heaping spoonfuls of sour cream, salt and pepper to taste, 3 cloves garlic and half a chopped onion. Simmer onions are soft.
Rating: 5 stars 11/23/2012
yum! slicing all of the shallots can make you cry a bit, but it’s well worth it! I personally found it easier to boil the green beans first, and make the sauce while frying up the shallots at the same time. I was still frying the shallots while the casserole was in the oven, but it turned out wonderfully for me! Thanks Martha!
Rating: 5 stars
Rating: 5 stars 12/22/2011
Fantastic. We have made this the last 2 years. I am not a fan of the canned variety, but my brother likes it and wanted it for Christmas… so I found this. Amazing! The sauce alone is so good, we all wanted to just eat just that. The finished product is miles above the canned kind. The shallots do take time, but they are so much better than those other onion strips. The rest is pretty simple, it takes few ingredients, and the components can be made in advance. I highly recommend this recipe.
Rating: Unrated 11/24/2011
This is worth the effort. IF you can really call it effort. This recipe is easy to follow and a tru crowd pleaser…. I will never go back to the canned version EVER again but I will admit to using frenches onions for the topping a few times to save time. The fresh beans and mushroom sauce are super duper though and I can’t wait to eat the rest of my leftovers! Happy thanksgiving!
Rating: 5 stars 11/22/2011
I have made this recipe the last two years in a row, and will be making it again this year! The sauce makes just enough to coat the casserole though it won’t be as saucy as the old fashioned cream of soup recipe. The fresh ingredients can’t be beat in my opinion!
Rating: Unrated 11/30/2010
The mushroom sauce is pretty amazing, and definitely worth the trouble.
Rating: Unrated 11/28/2010
This green bean recipe is a lot of work. The mushroom sauce is definitely worth using again in any recipe that calls for cream of mushroom soup. The recipe, as a whole, was not so vastly superior to the canned green bean and store-bought onion concoction we all grew up eating to justify the labor involved.
Rating: Unrated 11/26/2010
This recipe goes far above any sort of “traditional” green bean casserole. The mushroom sauce was amazing. Not difficult to do, just a little more time consuming. The fried shallots were delicious and easy to do with a good mandoline slicer.
Rating: Unrated 11/24/2010
This recipe puts cans of mushroom soup to shame! It is SO good! I use cream instead of milk. Makes it even creamier!
Rating: Unrated 11/11/2010
I plan on warming up the Green Bean Casserole in a crock pot and taking it with me to a friends house for Thanksgiving dinner. Shouldn’t be a problem and it will be one less thing for the oven. Ovens tend to get very busy and timing is crucial.
Rating: Unrated 11/08/2010
I’m planning to make this for Thanksgiving this year but am curious to know, from those of you who have already made this dish, do you think it could be made the night before and then transferred to a baking dish and reheated the day of? I’m unsure how the mushroom cream sauce would hold up to the reheating. Any thoughts welcome!
Rating: Unrated 11/24/2009
I made this and it is HEAVEN - a lot of work though. You can see my results here: http://wp.me/plYaL-ND
All Reviews for Green Bean Casserole
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Green Bean Casserole
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
