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Green Bean Casserole


  • 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


  1. Preheat oven to 350 degrees F
  2. If using fresh green beans – wash and trim off each end.
  3. Bring a large pot filled with water to a boil. Meanwhile get a large bowl filled with ice water ready.
  4. 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.
  5. 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.
  6. 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.
  7. Bake for 30 minutes, remove from oven and stir. Top with the remaining onions and continue to bake for 5 minutes.
  8. Let the casserole rest for 5 minutes before serving.

Recipe Notes

Recipe courtesy of Old World Garden Farms