The Real Deal: Green Bean Casserole (done from scratch)

This recipe, made with cream of mushroom soup and canned onion rings, had been a staple on our Thanksgiving table since I was old enough to hold a fork. One year, during an “all organic Thanksgiving” I hosted, I learned how to make it properly, from scratch. Béchamel is the mushroom soup. Any cook book will have the recipe. The tricky part is making the onion rings from scratch and from shallots.

•béchamel sauce, look it up and make a recipe that uses 4 cups milk
•1 lb fresh mushrooms, cleaned and quartered, and sautéed in butter.
•5 large shallots, sliced thinly.
•salt and pepper.
•flour.
•2 to 3 lbs green beans, trimmed and cut in half, and par boiled in salted water for 5 minutes – no more, then cooled in ice bath.

Use a deep cast iron dutch oven with 3 inches of oil. Heat until almost smoking, 375 degrees if you have a candy thermometer. In batches, toss sliced shallots with flour, salt and pepper in a plastic bag to coat. Shake excess flour off and place in batches in the oil and fry until golden brown or to taste. Place on paper towels to drain.

Assemble casserole: in glass casserole dish, mix together beans, béchamel, and mushrooms. Place in 350 degree oven for 30 minutes covered. Take off cover, sprinkle fried shallots over top and bake another 20 minutes. You will NEVER go back to the dark side.