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Thanksgiving: From-Scratch Green Bean Casserole

Source of Recipe

From "Williams-Sonoma: The Best of Thanksgiving"


List of Ingredients

â—¦ 1 ¼ pounds green beans, trimmed
â—¦ 2 tablespoons unsalted butter
â—¦ 10 ounces white or cremini mushrooms, brushed clean and sliced
â—¦ 1 large shallot, minced
â—¦ 3 tablespoons all-purpose flour
â—¦ 1 cup whole milk
â—¦ 1 cup chicken stock or low-sodium chicken broth
â—¦ 1 teaspoon soy sauce
â—¦ Kosher salt and freshly ground pepper
â—¦ ¾ cup prepared fried onions or shallots


Recipe

Preheat the oven to 350° F. Lightly butter a 9-by-13-inch baking dish. Fill a large bowl with ice water.

Bring a saucepan of salted water to a boil over high heat. Add the green beans and cook until tender-crisp, about 4 minutes. Drain and plunge into the ice water to cool. Drain again, pat dry with paper towels, and set aside.

In a saucepan over medium heat, melt the butter. Add the mushrooms and sauté until they have released their juices and are starting to brown, 6 to 7 minutes. Stir in the shallot and sauté until softened, 2 to 3 minutes. Stir in the flour for 2 minutes. Slowly stir in the milk, stock, and soy sauce and then bring to a boil, stirring often. Reduce the heat to low and simmer, stirring, until the mixture is thickened, 4 to 5 minutes. Stir in the green beans, season with salt and pepper, and transfer the mixture to the prepared dish. (The casserole can be prepared to the point up to one day ahead, covered, and refrigerated.)

Bake until the top is golden brown and the liquid is bubbling, about 20 minutes (add 10 to 15 minutes if the casserole has been refrigerated.) Scatter the fried onions on top and bake for about 5 minutes more to warm the onions.

Let the casserole stand for about 5 minutes before serving.

Serves 6 to 8