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Relax, It's Just Green Bean Casserole

Forget the canned soup; skip the canned fried onions. This casserole is a fresh take on one of everyone's favorite holiday side dishes.

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Updating a Classic

More jokes are made about traditional green bean casserole — with its canned cream of mushroom soup and its fried onions from a container — than any other Thanksgiving side. Despite the ribbing, many people love it in all of its processed glory, but others wouldn’t mind a refined, modern version.

 

What’s different about this recipe? For one, the canned soup is no longer. Skinny haricots verts are used in place of thicker green beans, sauteed mushrooms are folded in, and a thickened sauce made from broth and half-and-half binds it all together. Finally, shallots are gently fried and used as a crunchy topping. 

 

Historically, this was never my favorite side dish. This Thanksgiving, that changes.

 

Photography by Katie Workman and Sarah Crowder

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Trimming the Beans

This is a great task to delegate to a kitchen helper who doesn’t want to take on a more challenging task. It's also great for the kids! 

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Frying the Shallots

Gently fry the shallots in oil to turn them into a crispy topping for the casserole. You could use onions or leeks instead, if you like.

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Draining the Shallots

Transfer the fried shallots to paper towels to allow the excess grease to drain off, and to keep the shallots crispy.

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