No-Can Homemade Green Bean Casserole

Ingredients:

  • 2 pounds fresh green beans, trimmed and cut into 2-inch pieces
  • 2 tablespoons unsalted butter
  • 2 tablespoons TAO EVOO or Porcini Mushroom and Sage olive oil or Leek olive oil

    Photo by Ramona King

  • 8 ounces white or cremini mushrooms, sliced
  • 1 large shallot, sliced
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth or stock
  • 1 cup half and half
  • 1 teaspoon celery salt
  • 1/2 cup grated Parmesan cheese (optional)

 

Instructions:

Heat the oven to 375 degrees. Butter a 9- by 13-inch baking dish.

Bring a large pot of salted water to a boil. Prepare an ice bath in a large bowl.

Place the green beans in the boiling water and cook until just crisp-tender, 3 to 5 minutes. Immediately use a spider or slotted spoon to transfer to the ice bath. Let cool completely and drain well.

In a large skillet,  over medium heat, melt the butter and add the olive oil. When the butter is foamy, add the mushrooms and shallot and cook, stirring frequently, until soft, about 15 minutes. Add the garlic and continue to cook, stirring, until fragrant, about 30 seconds. Season with salt and pepper.

Stir in the flour to coat the vegetables. While stirring constantly, pour in the chicken broth, followed by the half and half and the celery salt. Bring to a simmer and cook, stirring occasionally, until thickened, 3 to 5 minutes. Season to taste with salt and pepper. Add the green beans and stir to coat thoroughly in the sauce.

Transfer the entire contents of the skillet to the prepared baking dish. Top with Parmesan cheese, if using. Bake until hot and bubbly, 30 to 35 minutes. Let cool for 5 minutes and serve.

No-Can Homemade Green Bean Casserole
No-Can Homemade Green Bean Casserole
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Rating: 0
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Green bean casserole is a must-have Thanksgiving. Made with a classic combination of mushrooms, green beans and a hefty shake of celery salt, This casserole evokes those made entirely with canned products, but in the best way possible. There's no sluggish muddiness from canned beans or slimy slivers of mushrooms; instead, each bite is complex, creamy and actually tastes like vegetables. The secret is in the sauce, which is made with butter, shallots, garlic and equal parts chicken broth and half and half, all thickened up with flour. It's rich, for sure, but you'll still have room for pie once you've had a serving or two. This recipe uses freshly ground Parmesan to create a crusty top, but you can use a breadcrumb topping or fried onions. Adapted from a Southern Kitchen-reader submission from Michele Barret.
Servings Prep Time
4 to 6 people 30 minutes
Cook Time
30 to 35 minutes
Servings Prep Time
4 to 6 people 30 minutes
Cook Time
30 to 35 minutes
No-Can Homemade Green Bean Casserole
No-Can Homemade Green Bean Casserole
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Green bean casserole is a must-have Thanksgiving. Made with a classic combination of mushrooms, green beans and a hefty shake of celery salt, This casserole evokes those made entirely with canned products, but in the best way possible. There's no sluggish muddiness from canned beans or slimy slivers of mushrooms; instead, each bite is complex, creamy and actually tastes like vegetables. The secret is in the sauce, which is made with butter, shallots, garlic and equal parts chicken broth and half and half, all thickened up with flour. It's rich, for sure, but you'll still have room for pie once you've had a serving or two. This recipe uses freshly ground Parmesan to create a crusty top, but you can use a breadcrumb topping or fried onions. Adapted from a Southern Kitchen-reader submission from Michele Barret.
Servings Prep Time
4 to 6 people 30 minutes
Cook Time
30 to 35 minutes
Servings Prep Time
4 to 6 people 30 minutes
Cook Time
30 to 35 minutes

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