Did all the steps. Worth the effort in difference from the canned version although I’ll see how much the fried shallots run in the Asian store and do a cost value analysis.
I did that one as well for Christmas (and the hassleback potato casserole).
I under seasoned my green beans a bit and I absolutely torched the first batch of shallots. I ended up having to do onions instead and I used a little panko I crisped up to help make them crunchy. It worked out fine and tasted pretty good. I could only find frozen beans but they worked and I skipped blanching them so it was slightly less work.
I’d probably make it again, never had green bean casserole before as it’s not really a big side dish where I’m from but it’s good.
JabroniMcTacos
I made this twice. First time I did a half batch and it was absolutely fantastic. The second time I made it was a day in advance and I under seasoned it a bit and my bean/sauce ratio was a little off for whatever reason, but it was still excellent. We weren’t a green bean casserole family growing up, but we are now.
BTW the shallots go from light golden brown to burnt VERY quickly.
knuF
Mine looked way creamier than this. No sex joke intended but it’s Reddit so here’s an easy bat.
Shallots – First 14 minutes, no color. Last minute, no color to dark brown in about 20 seconds! Still used them although slightly too dark.
jabbadarth
I’d recommend mixing up the mushrooms. I’ve made green bean casserole from scratch for years and I use some combination of oyster, king, shitake and crimini mushrooms. Always crimini and then 2 of the other 3. Also I saute the mushrooms in bacon grease and use Vidalia onions. At the very least though mixing up the mushrooms really adds a depth of flavor.
MrAVK
I make this every year for thanksgiving and absolutely love it. The shallots are easy to overcook.
6 Comments
Recipe:
https://www.seriouseats.com/homemade-green-bean-casserole-recipe
I did that one as well for Christmas (and the hassleback potato casserole).
I under seasoned my green beans a bit and I absolutely torched the first batch of shallots. I ended up having to do onions instead and I used a little panko I crisped up to help make them crunchy. It worked out fine and tasted pretty good. I could only find frozen beans but they worked and I skipped blanching them so it was slightly less work.
I’d probably make it again, never had green bean casserole before as it’s not really a big side dish where I’m from but it’s good.
I made this twice. First time I did a half batch and it was absolutely fantastic. The second time I made it was a day in advance and I under seasoned it a bit and my bean/sauce ratio was a little off for whatever reason, but it was still excellent. We weren’t a green bean casserole family growing up, but we are now.
BTW the shallots go from light golden brown to burnt VERY quickly.
Mine looked way creamier than this. No sex joke intended but it’s Reddit so here’s an easy bat.
Shallots – First 14 minutes, no color. Last minute, no color to dark brown in about 20 seconds! Still used them although slightly too dark.
I’d recommend mixing up the mushrooms. I’ve made green bean casserole from scratch for years and I use some combination of oyster, king, shitake and crimini mushrooms. Always crimini and then 2 of the other 3. Also I saute the mushrooms in bacon grease and use Vidalia onions. At the very least though mixing up the mushrooms really adds a depth of flavor.
I make this every year for thanksgiving and absolutely love it. The shallots are easy to overcook.