Relax, It's Just Green Bean Casserole
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
Trimming the Beans
Frying the Shallots
Draining the Shallots
Blanching the Beans
Draining and Cooling the Beans
Sauteing the Mushrooms
Adding the Liquid
Adding the Beans
Baking the Casserole
Sprinkling the Shallots on Top
Serving the Finished Casserole
Get the Recipe: Modern Green Bean Casserole