Green Bean CasseroleFrom Scratch
From scratch: homemade cream of mushroom soup, blanched green beans, and crispy fried shallots.
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Ingredients
Cream of mushroom soup
- 1large onion, diced
- 24 ozmushrooms, finely chopped
- 4 clovesgarlic, minced
- thyme(optional)
- 2 cupschicken stock
- 1½ cupsheavy cream
- 1–2 tsplemon juice, 2 tsp is common
- 1–2 tspsoy sauce, 2 tsp is common
- flour, for a roux to thicken
- salt and pepper
Crispy shallots
- 1½ lbsshallots, peeled and thinly sliced on a mandoline
- oil, for shallow frying
- salt
Casserole
- green beans
Method
Cream of mushroom soup
Step 1: Sauté the onion a few minutes, then add the mushrooms. Season with salt and pepper and cook until all the moisture is gone. Add thyme and the garlic and cook 60 seconds.
Step 2: Add the stock and cream and season again. Blend smooth with an immersion blender. Add 1 tsp each lemon juice and soy sauce, more to taste.
Step 3: Thicken with flour (a roux!) and simmer until the soup is thick, not runny.
Crispy shallots
Step 4: Shallow-fry the sliced shallots over medium heat until starting to brown. Drain on paper towels and salt immediately.
Casserole
Step 5: Blanch the green beans and plunge into ice water.
Step 6: Mix the beans with the soup and shallots and heat in the oven until bubbling.
Version 1 · updated November 15, 2026