From-Scratch Green Bean Casserole

This homemade green bean casserole will bring some competition to your grandmother’s trusted recipe. Real, whole ingredients bring a hearty consistency to the dish. Fried shallot provides the perfect extra crunch.

Do-Ahead Tip: Store cooked green beans and sauce separately in refrigerator up to 2 days before assembling and baking. Top with fried shallot just before serving.

From-Scratch Green Bean Casserole
Yield: approximately 6 servings
Write a review
Print
Ingredients
  1. 1¼ pounds fresh green beans, cut into 1-inch pieces (about 5 cups)
  2. 2 tablespoons butter
  3. 7 tablespoons all-purpose flour, divided
  4. 1 cup whole milk
  5. 1 cup chicken broth
  6. 1 teaspoon salt, divided
  7. ¼ teaspoon ground black pepper
  8. ½ cup slivered almonds, toasted
  9. ⅔ cup vegetable oil
  10. ½ cup (¼-inch) sliced shallot, separated into rings
Instructions
  1. Preheat oven to 350°. Spray a 1½-quart baking dish with nonstick cooking spray. Set aside.
  2. In a large saucepan, cook beans in boiling water until crisp-tender, approximately 3 minutes. Drain, and set aside.
  3. Add butter to saucepan; melt over medium heat. Add 4 tablespoons flour; whisk 1 minute. Whisking constantly, add milk, broth, ¾ teaspoon salt, and pepper. Bring to a boil; cook, stirring constantly, 2 minutes. Place beans and almonds in prepared dish; pour sauce over beans.
  4. Bake until beans are tender, 25 to 30 minutes.
  5. In a medium skillet, heat oil over medium-high heat. In a shallow bowl, add remaining 3 tablespoons flour and shallot, tossing to combine.
  6. Shake excess flour from shallot; place in hot oil. Cook, turning occasionally, until golden brown, 2 to 3 minutes. Drain on paper towels; sprinkle with remaining ¼ teaspoon salt. Top casserole with fried shallot.
Taste of the South https://www.tasteofthesouthmagazine.com/

2 COMMENTS

    • You can store the cooked green beans and sauce separately in refrigerator up to 2 days before assembling and baking. Top with fried shallot just before serving.

Leave a Reply to Taste of the South Cancel reply

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.