This classic Green Bean Casserole is on our table for every Thanksgiving and Christmas, but this time it got a little makeover!
Because I’m an only child I’ve grown up spending most holidays with my parents, aunts, and uncles. Then a few years ago I decided I would like to be able to make everyone’s favorite dishes for the holidays.
My dad always looks forward to a good cornbread dressing just like his mom used to make. Mama’s favorite is pumpkin pie. Mine is this twice baked potato casserole. My Uncle John’s was hands down a green bean casserole.
Now the green bean casserole I remember always used cream of mushroom soup and those crispy fried onions. I wanted the same taste of the soup so I just incorporated mushrooms, cream, sherry and a few other things. Then nothing is better than frying your own shallots. Trust me!
And you can omit the flour part for the frying if you are looking for a gluten free version which my best friend requested for her husband.
What are your favorite dishes you have to have on the table during the holidays? Merry Christmas yall from our table to yours!
- 1¼ pounds green beans, rinsed, trimmed and cut in half
- 2 tablespoons butter
- 2 tablespoons olive oil
- 8 ounces white mushrooms
- ½ cup chopped yellow onion
- ¼ cup flour
- ½ cup chicken broth
- ½ cup sherry
- 1 teaspoon Worcestershire sauce
- ½ cup heavy cream
- ½ cup whole milk
- 6 shallots, sliced into thin rings
- All purpose flour
- Vegetable Oil for frying
- Preheat oven to 375 degrees.
- Toss shallots in all-purpose flour. Shake off. Pour vegetable oil to about 1 inch high in a medium saucepan. Heat oil. Fry shallots, in batches, 3 to 4 minutes or until crispy and just golden. Drain on paper towels.
- Bring a large pot of salted water to a boil.
- Add in the green beans and cook for 5 minutes.
- Remove from the boiling water and immediately put them into ice water to stop the cooking.
- Drain the green beans and set aside.
- In a large skillet melt the butter and add the olive oil over medium heat.
- When the skillet is hot add in the mushrooms and onions. Saute for 6-8 minutes.
- Sprinkle the flour over the mixture and stir until you can no longer see the flour.
- Slowly pour in the chicken broth stirring the entire time until the sauce starts to thicken, about 1 minute.
- Lower the heat to medium-low and add in the sherry, Worcestershire sauce, cream and milk.
- Cook for about 3 minutes, stirring occasionally.
- Stir in the green beans.
- Spray a 13 x 9 baking dish with cooking spray. Then add the green bean mixture. Top with fried shallots.
- Bake for 25 minutes. If the topping starts to get too brown cover loosely with foil.
If you can't keep an eye on making sure the shallots don't get too dark, you can add them to the casserole with about 5-10 minutes left.