Recipe by southern chef in louisiana
If you love the green bean casserole from the back of the cream of mushroom can, you will love this. All fresh ingredients are used--it takes some time, but well worth it.
Top Review by threeovens
I must be the only American who has never had green bean casserole before, but I thought I'd try it. I don't normally buy canned soups, so this recipe is ideal. This came out really good with just the right amount of sauce with a hint of thyme. I'll be making this again. Thank you for posting!
- 453.59 g fresh green beans
- 473.18 ml white pearl onions
- 29.58 ml olive oil
- 29.58 ml butter
- 2 garlic cloves, minced
- 1 shallot, chopped
- 2 bay leaves
- 709.77 ml assorted wild mushrooms, sliced (oyster, cremini, shiitake, or any other type of mushroom)
- salt and pepper
- 29.58 ml fresh thyme leaves
- 29.58 ml flour
- 709.77 ml milk
- 170.09 g can French fried onion rings
Directions See How It's Made
- Blanch the green beans and pearl onions by placing them into a large pot of rapidly boiling water. Cook them for 2 minutes, until the green beans brighten in color.
- Remove the vegetables from the boiling water, then plunge in ice water to stop the cooking process.
- Drain them, then remove the skins from the onions and set aside.
- Coat a skillet with olive oil and butter. Over medium heat, cook the shallot and garlic down until caramelized. Add bay leaves, then the mushrooms; stir to combine. Season with salt, pepper, and thyme and then sprinkle the mixture with flour.
- Add the milk a little at a time and boil for 3 minutes to thicken.
- Place green beans and onions in a 2-quart casserole dish. pour mushroom mixture over the green beans; toss to make sure well coated.
- Bake in preheated 350°F oven for 30 minutes. Top with fried onions and bake 10 minutes more.