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Better Green Bean Casserole (Recipe)

Better Green Bean Casserole (Recipe)

You won’t find a can of soup here. Try this from-scratch green bean casserole, and you won’t go back to the Campbell’s variety.


  • 1 Pound green beans, trimmed
  • 1 Cup whole milk
  • 1/2 Cup vegetable broth
  • 2 Tablespoons unsalted butter
  • 1 Small yellow onion, sliced
  • 1/4 Pound shiitake mushrooms, stems removed and sliced
  • 1 Teaspoon fresh chopped thyme
  • 2 Cloves garlic, chopped
  • 4 Tablespoons all-purpose flour, divided
  • 2 Tablespoons dry sherry
  • Coarse salt and freshly ground pepper
  • 2 Medium Shallots, sliced into thin rounds
  • 1/3 Cup olive oil

1. Preheat oven to 375 degrees F.
2. Bring a large pot of salted water to a boil over high heat. Add green beans and blanch for about 3 minutes, until crisp-tender. Drain green beans and set aside.
3. In a small saucepan over low heat, warm milk and broth. Meanwhile, in a large skillet, heat butter over medium heat until it becomes foamy. Stir in onion, mushroom and garlic, sprinkle with thyme, and sauté until onions and mushrooms have softened, 4-5 minutes. Reduce heat to low, and stir in 2 tablespoons flour. Slowly whisk in warmed milk-broth mixture until smooth. Stir in sherry, season with salt and pepper, and cook until the liquid has thickened, about 3 minutes. Stir in green beans, coating well with the sauce. Transfer to casserole dish. Bake until the casserole is hot and bubbling, about 20-30 minutes.
4. While the casserole is baking, prepare shallots. Toss shallots with 2 tablespoons of flour in a bowl. Heat olive oil in a medium frying pan over medium heat. Saute for 6-8 minutes, until the shallots are golden brown. Place cooked shallots on a plate lined with paper towels to absorb any excess oil. Sprinkle a little salt over the shallots. Top casserole with fried shallots. Serve warm.

Recipe Adapted From: The Kitchn.

Earlier: Sweet Potato Gratin

Read more: All recipes, Food, Holidays, Life, Side Dishes, Thanksgiving, Vegetarian, , ,

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Katie Waldeck

Katie is a freelance writer focused on pets, food and women’s issues. A Chicago native and longtime resident of the Pacific Northwest, Katie now lives in Oakland, California.


+ add your own
11:12AM PST on Nov 28, 2013

thank you for the recipe

4:02PM PST on Nov 25, 2013


8:24PM PST on Nov 24, 2013

Thank you for another delicious recipe!

8:23PM PST on Nov 24, 2013


4:57PM PST on Nov 24, 2013

I think i'll try this,,,,,,,,,,

2:12PM PST on Nov 24, 2013


1:35PM PST on Nov 24, 2013

thanks for the recipe :)

1:03PM PST on Nov 24, 2013


9:19AM PST on Nov 24, 2013

Runner beans with butter and black pepper are yummy.

6:42AM PST on Nov 24, 2013

Sorry, I don't care for the Campbell's recipe and I know I wouldn't like this one either! I prefer my green beans the old fashioned way. Like my Grandma taught me to do.

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