- 2-3 Tbsp (30-44ml) vegetable oil
- ½ lb (225g) mixed mushrooms, cleaned and roughly chopped
- ½ cup (113g) unsalted butter
- 3 medium shallots, finely chopped
- 4 cloves garlic, thinly sliced
- 2.5 Tbsp (35g) all-purpose flour
- 1 cup (240ml) heavy cream
- 1 cup (240ml) whole milk
- 2.5 tsp (10g) mushroom soup base powder, optional
- Kosher salt and pepper, to taste
- 1 lb (450g) green beans, cleaned and cut in half
- 1 cup (60g) fried shallots (see sweet potato casserole recipe for instructions)
- 1 cup (60g) kettle cooked potato chips, lightly crushed
Green Bean Casserole
Joshua Weissman makes Thanksgiving sides so good you'll forget about the turkey.
Prep
15 minutes
Cook
30 minutes
Total
45 minutes
Serves
6
people
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Ingredients
Directions
- Preheat an oven to 350°F (175°C).
- Heat the oil in a medium saucepan over medium heat. Once the oil is hot add the mushrooms and a pinch of salt. Cook until the mushrooms soften and begin to brown. Remove to a bowl and set aside.
- To the same pot over medium heat add the butter and let it melt. Whisk in the shallots, garlic and flour. Cook, whisking constantly, until the flour is hydrated and the mixture is fragrant.
- While constantly whisking, pour in the heavy cream and milk. Bring the mixture to a simmer and continue to cook, whisking constantly, until thickened. Add the mushrooms back into the sauce and stir to combine. Season with the mushroom soup base seasoning if using, and salt and pepper to taste. Remove from heat and set aside.
- Bring a large pot of water to a boil over medium high heat. Season the water generously with salt. Cook the green beans in the boiling water for 30-45 seconds or until bright green in color and softened slightly. Drain the green beans and add to a 9x9” (23x23cm) baking dish. Pour the mushroom mixture over top and toss until the green beans are evenly coated in the sauce. Spread into an even layer and set aside.
- In a medium bowl combine the fried shallots and the lightly crushed potato chips. Sprinkle this mixture overtop of the green bean casserole and bake in the oven for 10-15 minutes or until the top is golden brown and the sauce is beginning to bubble around the edges. Keep an eye on your fried shallots and cover the dish with foil if they start getting to dark.
- Remove from the oven, let cool slightly before serving.
