This casserole should be served year-round.
This is the perfect old-school green bean casserole foryour holiday menu, but without any cream of mushroom soup.
Every aspect of this casserole is homemade and perfectly good.
Credit: Victor Protasio; Prop Styling: Ginny Branch Stelling; Food Styling: Emily Nabors Hall
The flavors are creamy and savory, and with a bit of crunch at the end with fried shallots.
Our homemade mushroom cream sauce and crispy fried shallots will make you wonder why thiscasseroleisn’t served year-round.
And you might just start whipping it up whenever you fancy!
Even better, you canmake this dish ahead of time.
Prepare as instructed, but wait to add the toppings and bake it until you’re ready to serve.
Ingredients
3(15-oz.)
frozen French-cut green beans, thawed and well drained
12cupsalted butter, divided
1(8-oz.)
can diced water chestnuts, drained
1cupcrispy fried onions or shallots (about 2 oz.)
Directions
Preheat oven to 350F.
Squeeze green beans lightly in hands to remove water.
Heat 2 tablespoons of the butter in a Dutch oven over medium-high.
Melt butter over medium-high; whisk in flour, and cook, whisking constantly, 1 minute.
Gradually add milk, whisking until smooth.
Cook, whisking, until thickened and bubbly, about 4 minutes.
Bake in preheated oven until bubbly around edges, 15 minutes.
Remove from oven; top with fried onions or shallots.
Return to oven; bake until topping is golden brown, 15 minutes.
