In our updated recipe, we forgo the canned cream of mushroom soup and make an easy base from scratch.
Fresh Green Bean Casserole
- 4 teaspoons kosher salt, divided
- 2 pounds fresh green beans, trimmed
- ¼ cup unsalted butter
- 2 cups sliced fresh baby portobello mushrooms
- 1 cup thinly sliced sweet onion
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh thyme
- 2 tablespoons all-purpose flour
- 2 cups half-and-half
- ½ cup dry white wine
- ½ cup shredded fontina cheese
- 2 teaspoons Worcestershire sauce
- ½ teaspoon ground black pepper
- Vegetable oil, for frying
- ¼ cup all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 large shallots, thinly sliced and rings separated
- Preheat oven to 350°.
- In a large enamel-coated cast-iron Dutch oven, bring 4 inches of water and 3 teaspoons salt to a boil over medium-high heat. Add green beans; cook until tender, about 5 minutes. Drain beans, and transfer to an ice water bath until cool. Drain beans well, and pat dry.
- In a 12-inch cast-iron skillet, melt butter over medium heat. Add mushrooms; cook, stirring occasionally, until golden brown, about 10 minutes. Add onion; cook until tender, about 5 minutes. Add garlic and thyme; cook until fragrant, about 1 minute. Whisk in flour; cook for 1 minute. Whisk in half-and-half and wine until smooth; bring to a simmer. Remove from heat; whisk in cheese, Worcestershire, pepper, and remaining 1 teaspoon salt until smooth. Stir in green beans.
- Bake until golden brown and bubbly, 25 to 30 minutes. Top with Fried Shallots. Serve immediately.
- In a 12-inch cast-iron skillet, pour oil to a depth of 1 inch, and heat over medium heat until a deep-fry thermometer registers 350°.
- In a large bowl, whisk together flour, salt, and pepper; stir in shallots until fully coated.
- Working in batches, fry shallots until golden brown, 2 to 3 minutes. Remove using a slotted spoon, and let drain on paper towels.