Rating: 3.5 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

The magic of this green bean casserole comes from making your own cream of mushroom soup, which is really a super-mushroomy, creamy, thick sauce that turns into a rich, flavorful coating for perfectly-cooked fresh green beans in the oven. Use as many fried onions as feels right to you—they’re one of the most important parts of this dish!

Maddy Sweitzer-Lammé
Recipe by MyRecipes

Gallery

Aaron Kirk

Recipe Summary

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Ingredients

Creamy Mushroom “Soup”
Green Bean Casserole

Directions

Instructions Checklist
  • Prepare your mushrooms: Do not wash your mushrooms —they’ll absorb a small amount of water and will have a harder time crisping up. Brush any stray dirt off with a paper towel, then proceed. Cut the mushrooms in half though the stem, then cut the halves into 1/4 inch slices. Thinly slice those pieces into matchsticks. (This is a good place to employ the help of a family member or enthusiastic child.)

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  • Heat a large skillet over high heat, and add 2 tablespoons of the oil. Add about a third of the mushrooms and cook, undisturbed for 2 minutes. Stir thoroughly, then continue cooking until the liquid released by the mushrooms is mostly cooked off, about 2 minutes. Continue cooking, stirring every minute or so, until mushrooms are very golden brown and crispy. Remove from skillet and set aside in a medium bowl. Repeat with remaining mushrooms, starting with 2 tablespoons of oil each time. When the final batch of mushrooms is finished cooking and set aside in bowl, stir 1 teaspoon of the salt into the mushrooms.

  • Rinse skillet, then place over medium heat and add remaining 3 tablespoons olive oil and butter. When butter has melted, add shallots and thyme. Cook, stirring often, until shallots are translucent and very tender, about 8 minutes. Add apple cider vinegar and cook, stirring often, until most of the liquid has cooked off. Add flour and black pepper, and stir constantly until a paste forms and leaves a film on the bottom of the pan, about 3 minutes. Reduce heat to medium-low and add 1 cup water. Whisk until there are no more chunks of paste, then add cream, milk and remaining 2 teaspoons of the salt. Stir together, then add mushrooms to the mixture. Cook, stirring often, until the liquid thickens to the point where a spatula dragged across the middle of the pan leaves a trail that takes a few seconds to fill in, about 2-4 minutes. Taste and adjust seasonings to your preferences, adding a little more salt and pepper if you’d like.

  • At this point, the mushroom “soup” can be cooled and refrigerated for up to 24 hours, or frozen for up to a month. To defrost, let sit at room temperature for 8 hours, or refrigerate until liquid.

  • To prepare the casserole: Bring a large pot of heavily salted water to a rolling boil. When water is boiling, fill a large bowl with ice and water and set near the stove. Add green beans to boiling water, and stir. Cook for 30 seconds, then remove green beans using a large slotted spoon or spider and transfer directly to the bowl of ice water. Stir green beans and leave them in cold water for about 2 minutes, or until completely chilled. Drain.

  • At this point, the beans can be sealed up and refrigerated for up to 24 hours. There’s no need to bring them to room temperature before you proceed.

  • When you’re ready to assemble the casserole, preheat oven to 375°F. In a large bowl, stir together green beans and 2/3 of the mushroom mixture, coating the green beans. Transfer to an 8x8 baking dish and spread remaining mushroom mixture on top. Sprinkle with about 1 cup of fried onions (or more) and bake 40-50 minutes, or until top is golden-brown and the casserole is bubbling vigorously around the edges and gently in the middle. Let stand 5-10 minutes before serving. 

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