Homemade Green Bean Casserole

I have been making green bean casserole for as long as I can remember.  However, over Thanksgiving, I learned how to make HOMEMADE green bean casserole.  The difference..... fresh green beans, made from scratch mushroom soup, and the best part.... fried shallots to top it off!  My sister-in-law, Hannah, had a wonderful recipe so I took mental notes and looked up the missing pieces when I got home. I found a recipe by Martha Stewart that was very similar so I used that as my guide.  I must say that now that I have crossed over, I will never use canned green beans again!

Homemade Green Bean Casserole
Source:  Adapted from Martha Stewart
Serves:  8 servings

1 1/2 lbs fresh green beans
2 tablespoons butter
1 small onion, chopped finely
6 shallots
1 cup flour
1 lb portabella mushrooms, sliced
2 cups of milk
1 pinch ground nutmeg
Canola oil (2 cups more or less)

Rinse green beans.  Trim ends and break into 2 inch pieces. Store in cold ice water until ready to blanch.

In a large skillet or saucepan, heat butter.  Add chopped onion to the pan and saute until they begin to soften.  Add mushrooms and milk to the pan.  Simmer on low to medium heat as flavors meld.  Add pinch of nutmeg and salt and pepper to taste.  If sauce does not thicken, add a thickening agent (flour mixed with a bit of water).  Once sauce is done, set aside to cool.

Boil a pot of water.  Blanch green beans for 4 minutes.  Remove and rinse with cold water.  Set aside.

Heat canola oil in a medium sized skillet.  While oil is heating, slice shallots cross ways and coat with flour. 

Once oil is hot (test with a drop of water - should sizzle slightly), drop in one floured shallot to test.  It should bubble but not instantly burn.  Once you have had one successful shallot, remove onto a baking sheet lined with a paper towel.  Fry the remaining shallots in batches.  Remove from pan using a skimmer and lightly placing on paper towel. 

Once cool, store in an air tight container until ready to use. 

Preheat oven to 400 degrees.  In a mixing bowl, combine mushroom soup and green beans. Toss well and spread into a 9 x 13 baking dish.  Place into oven and cook for 15 minutes or until hot and bubbly. 

Remove from oven and let cool for 1-2 minutes.  Before serving, add shallots to the top of the casserole.  Enjoy!

Notes:  The majority of this can be done the day ahead.  The shallots can be fried and stored in an air tight container until ready to use. The green beans can be cleaned, trimmed, and cut to be about 2 inches in length.  You can blanch them and then let them cool before storing them in the fridge overnight.  The mushroom sauce can also be made the night before, cooled, and then stored in the fridge.  Assemble everything together and increase cooking time to about 20-25 minutes until hot and bubbly. 

Ratings:
Miss J, 10 out of 10
Moe, 8 of 10 (he says he likes the canned green beans better - I disagree)

- Miss J