This is by far my favorite Thanksgiving Side Dish. While some dream of turkey or mashed potatoes I want this casserole. While some drool over pumpkin pie, I want seconds. While others think of pumpkin pancakes and french toast I want thirds. It is that good.
I think this recipe comes from Martha Stewart but I am not really sure. You see I have had this recipe way before I had a blog, way before I had kids and maybe even way before I had a husband. It was scribbled neatly in my recipe book for ages and I never thought about putting in a source.
This is the recipe that everyone in my family tasted if they happen to spend Thanksgiving with me. And Mo: This is the recipe that I brought to your house back in 2006 and then proceeded to eat it all by myself. I’m classy like that (translation: can’t invite me anywhere)
In any case to make this beauty you will need: 1 1/2 lb green beans, 1 lb button mushroom, 6 tbs unsalted butter, 1 medium onion, 1 red bell pepper, 1/4 cup canola oil, 1/4 cup breadcrumbs, 1/2 cup all purpose flour, 2 tsp course salt, 1/2 tsp black pepper, pinch of cayenne pepper, pinch of nutmeg, 1 cup grated parmesan cheese, 2 cups whole milk, 4 shallots.
Note: Buy the mushroom pre-sliced that will eliminate some prep time, you can also substitute Frenches ready onions for fried shallots, but please put that can of mushroom soup away… Don’t touch it. I know it is Campbell’s that we can thank for inventing this amazing recipe but please try it this way.
Dice the onion
and red pepper
To prepare the mushroom mixture melt 2 tbs butter
and onions and saute until soften
add mushrooms and red pepper
Sprinkle with salt
add pepper and cook until soft and liquid has evaporated
In the meantime boil some water
Trim and cut the green beans into 2 inch pieces and boil
It is really up to you how long you want to boil them. I like my green beans a little crunchy so I cook them about 5 minutes, if you like the mushier kind then cook for longer. I found that baking the beans did not really change their structure, so the crunch is not going to turn into mush. At this moment what you see is what you get.
When you are done cooking place the beans in an ice bath and wait for mushrooms
They are looking good, set aside
It is time to make the cream part. Melt remaining 4 tbs butter in the pan with 1/4 cup flour
Mix well and cook until it turns slightly golden
and 2 cups milk
Whisk constantly until the sauce thickens, about 5 min
add pinch of cayenne and nutmeg, continue to whisk
The sauce is thick enough when it coats the back of the spoon. Remove from heat and cool completely (stirring occasionally)
Now it is time to drain the green beans and toss with mushroom mixture
Pour the cream mixture
To prepare the dish, butter 9×13 inch pan, spread with 1/2 green bean mixture and sprinkle with 1/2 cup parmesan
Continue with another layer of green beans
Toss the remaining 1/2 cup parmesan and 1/4 cup breadcrumbs together
Sprinkle over the top.
At this moment you can cover it and refrigerate for up to 1 day therefore it can be easily done on Wednesday morning.
When ready bring to room temperature. Preheat boiler cook casserole covered until bubbly (about 10 min)
Uncover and cook until golden 30 sec. Remove and sprinkle with Fried Shallots.
To make the shallots since them thinly (1/4 inch)
Toss with 2 tbs of flour
Fry in oil until golden brown, drain on paper plates
They get golden fast so make sure you are ready. When finished sprinkle over the casserole.
And serve, or even better send some to me.