Green Bean Casserole has to be one of the most popular side dishes at family gatherings around the holidays. But did you know that it doesn’t have to consist of canned mushroom soup and fried onions from a canister?

I had always made it the ‘traditional’ way – and by traditional I mean open a jar of condensed cream of mushroom soup, a couple of cans of green beans and add a handful of French fried onions from the grocery store shelf.  That was until I tasted REAL green bean casserole!

You can’t beat fresh cream of mushroom soup, added to fresh (or canned green beans from the garden) and topped with homemade fried onions. See Recipe: Homemade Condensed Cream of Mushroom Soup

Yes, it takes a few more minutes to prepare than opening the jars and combining the ingredients, but the taste is well worth it!  Plus, you can make the ingredients ahead of time and just combine and bake when needed.

 Homemade Green Bean Casserole

Ingredients:
2 pounds of Fresh Green Beans (or substitute 2 cans)

1 1/4 cups Homemade Condensed Cream of Mushroom Soup

½ cup whole milk or half and half

1/2 teaspoon Kosher Salt

1/4 teaspoon coarse Black Pepper

2 large Shallots, peeled and sliced thin

4 tablespoons Unsalted Butter

Instructions:
Preheat oven to 350 degrees F

1. If using fresh green beans – wash and trim off each end.  If using canned or frozen green beans skip to number 4.

2. Bring a large pot filled with water to a boil. Meanwhile get a large bowl filled with ice water ready.

3. Season the boiling water with a few pinches of salt. Drop in the beans and cook for 3-4 minutes. Remove and immediately place the beans into the ice water for a minute or two. Remove to a colander and pat dry with paper towel.

4. Melt the butter in a skillet. Add the sliced shallots and stir every so often until they start crisping up. Once they’ve reached a light golden brown remove with a slotted spoon to a paper towel lined dish.  They will continue to crisp as they cool.

*Do not over brown the shallots – they will bake in the oven later.

5. Add the beans to a 1 ½ – 2 quart baking dish. Add ½ of the onions. Pour the homemade cream of mushroom soup over top. Season with kosher salt and black pepper and pour in the milk. Toss the beans around until coated.

6. Bake for 30 minutes, remove from oven and stir.  Top with the remaining onions and continue to bake for 5 minutes.

Let the casserole rest for 5 minutes before serving.

Enjoy!

**If you would like to receive our Recipe Of The Week – be sure to sign up to follow the blog via email in the right hand column, “like” us on  the Facebook, or follow us on Twitter.

Mary and Jim