Upgraded Green Bean Casserole - Cook With Brenda Gantt (2024)

• July 30, 2023
• 8:47 pm

Upgrade the classic Campbell’s green bean casserole with this mouthwatering recipe that takes the dish to a whole new level of deliciousness. This Upgraded Green Bean Casserole is perfect for any occasion, whether it’s a holiday gathering or a comforting family meal. Forget the canned version and embrace the fresh flavors of homemade mushroom sauce, tender green beans, and crispy fried shallots. With every bite, you’ll savor the umami-rich taste that the real mushrooms and soy sauce bring to the dish, making it a standout favorite on your table.

Serves 6 to 8

INGREDIENTS:

• 1½ pounds button mushrooms, cleaned and roughly chopped
• 2 teaspoons soy sauce
• 2 teaspoons lemon juice (from 1 lemon)
• 2 cups homemade or low-sodium canned chicken stock
• 1½ cups heavy cream
• 1 recipe Fried Shallots (recipe follows), plus 2 tablespoons of the strained oil
• 2 tablespoons unsalted butter
• 2 medium cloves garlic, finely minced or grated on a Microplane (about 2 teaspoons)
• ¼ cup all-purpose flour
• Kosher salt and freshly ground black pepper
• 2 pounds green beans, ends trimmed and cut into 2-inch segments

INSTRUCTIONS:

Step 1: Prepare the Mushrooms

1. Smash the button mushrooms under the bottom of a large skillet until they break into ¼- to ½-inch pieces. Then, roughly chop them into ⅛- to ¼-inch pieces and set aside.

Step 2: Create the Mushroom Sauce

1. In a 1-quart liquid measure or medium bowl, combine the soy sauce, lemon juice, chicken stock, and heavy cream. Set this mixture aside.
2. In a 12-inch nonstick skillet over high heat, melt the butter in the shallot oil until the foaming subsides.
3. Add the chopped mushrooms to the skillet and cook, stirring occasionally, until their liquid evaporates, and the mushrooms start to sizzle. This process should take about 6 to 10 minutes.
4. Reduce the heat to medium-high and add the minced garlic, cooking it for about 30 seconds until fragrant.
5. Stir in the all-purpose flour and cook, stirring constantly, until it becomes light golden blond. This should take 1 to 2 minutes.
6. Whisking constantly, add the chicken stock and cream mixture to the skillet. Bring it to a boil while continuing to whisk, then reduce the heat to a simmer. Cook and whisk until the mixture has a consistency somewhere between pancake batter and heavy cream, approximately 5 minutes.
7. Season the mushroom sauce to taste with kosher salt and freshly ground black pepper, then set it aside.

Step 3: Blanch the Green Beans

1. Preheat the oven to 350°F and adjust an oven rack to the lower-middle position.
2. In a Dutch oven over high heat, bring 4 quarts of water and ¼ cup of kosher salt to a boil.
3. In a large bowl, combine 4 cups of ice cubes and 2 quarts of water.
4. Add the green beans to the boiling water and cook them until they become tender but still green, approximately 7 minutes.
5. Drain the green beans and immediately transfer them to the ice water to cool completely. Drain them well afterward.

Step 4: Assemble and Bake the Casserole

1. In a bowl, combine the cooled green beans, mushroom sauce, and 1 cup of the fried shallots.
2. Transfer the mixture to a 9-by-13-inch rectangular casserole or 10-by-14-inch oval casserole.
3. Bake the casserole until it becomes hot and bubbly, which should take around 15 to 20 minutes.
4. Top the casserole with the remaining fried shallots.
5. Serve this Upgraded Green Bean Casserole to the delight of your guests.

Fried SHALLOTS:

Makes about 2 cups

INGREDIENTS:

• 1 pound shallots, sliced ⅛ inch thick, preferably on a mandoline
• 2 cups canola oil
• Kosher salt

INSTRUCTIONS:

1. Line a rimmed baking sheet with 6 layers of paper towels.
2. In a wok or medium nonstick saucepan, combine the shallots and canola oil. The shallots should barely stick up above the oil.
3. Place the wok or saucepan over high heat and cook, stirring frequently, until the shallots are completely soft, about 20 minutes.
4. Continue to cook, stirring constantly, until the shallots are light golden brown, about 8 minutes.
5. Immediately drain the fried shallots in a fine-mesh strainer set over a heatproof bowl or saucepan. Set the shallot oil aside for later use.
6. Transfer the fried shallots to the prepared paper towels. Lift up one end of the top layer of towels and roll the shallots off onto the second one.
7. Blot the shallots with the first towel to absorb excess oil, then repeat the process, transferring the shallots from one layer of paper towels to the next, until only one layer remains.
8. Season the fried shallots well with kosher salt and allow them to cool completely, about 45 minutes.
9. Once cooled, transfer the shallots to an airtight container and store at room temperature for up to 3 months.
10. The cooled and strained shallot oil can be used for salad dressing or stir-fries.

FRIED GARLIC:

Replace the shallots with peeled whole garlic cloves.

• Place the garlic cloves in the bowl of a food processor and pulse 8 to 10 times, scraping down the sides and redistributing the garlic as necessary, until it is chopped into pieces no larger than ⅛ inch across.
• Cook the chopped garlic as directed for the shallots. The garlic may cook a little faster, so be careful not to let it get beyond golden brown, as it may become very bitter.
• The key is to drain the garlic about 15 to 20 seconds before you think it is completely done, as it will continue to cook after draining.
• It may take a couple of trials to get the exact timing down, but the results are worth it.

Enjoy these delicious Fried Shallots and Fried Garlic as a crispy and flavorful garnish for various dishes, or savor them as a delightful snack on their own. These additions will elevate your recipes with their irresistible taste and crunchy texture. Store the fried shallots and garlic in airtight containers, and you’ll have a handy supply of these flavorful condiments to use whenever you want to add some extra flair to your meals.

Embrace the deliciousness of this Upgraded Green Bean Casserole, where fresh green beans meet the richness of homemade mushroom sauce and the crunch of crispy fried shallots. This flavorful casserole is a delightful addition to any meal, and its upgrade from the canned version will have everyone coming back for seconds. Whether you’re serving it for a holiday feast or a weeknight dinner, this upgraded classic is sure to please and become a new family favorite.

I am a self-taught cook. I started cooking around 18 years old. I stood in the kitchen and watched my mother, who was my biggest inspiration at the time, cook.