Can-Don't Green Bean Casserole | Midwest Living

Can-Don't Green Bean Casserole

Can-Don't Green Bean Casserole

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  • Makes: 8 servings
  • Hands On 25 mins
  • Total Time 1 hr

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Is our all-natural, totally homemade version of the iconic Thanksgiving side more work than the one made with canned stuff? Well, yes. But wow, is it good.


  • 1/2 cup canola or corn oil
  • 4 large large shallots, 3 thinly sliced (about 1 cup) and 1 finely chopped (1/3 cup), divided
  • 4 teaspoons cornstarch
  • 1 1/2 pounds green beans, trimmed and halved crosswise
  • 3 tablespoons butter
  • 1 pound cremini mushrooms, roughly chopped
  • 2 large cloves garlic, finely chopped
  • 1/4 cup Madeira or chicken broth
  • 2 1/2 tablespoons all-purpose flour
  • 1 1/4 cups reduced-sodium chicken broth
  • 2/3 cup whipping cream
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon freshly ground nutmeg


  1. In an 8-inch skillet, heat oil until shimmering. Separate sliced shallots into rings; toss in a small bowl with cornstarch. Shake off excess in a fine-mesh strainer. Add about a quarter of the shallots to the pan; cook, tossing a bit, until lightly golden, about 4 minutes. Using a slotted spoon, transfer shallots to a paper towel-lined plate. Repeat with remaining shallots.
  2. Bring a large saucepan of salted water to a boil; prepare an ice bath. Cook beans in water until just crisp-tender, 4 to 5 minutes. Transfer to ice bath; drain and pat dry.
  3. Preheat oven to 375 degrees . In an extra-large skillet, melt butter over medium-high heat. Add mushrooms. Cook, tossing occasionally, until mushrooms have released their liquid, about 5 minutes. Add chopped shallots and garlic; cook, stirring, 2 minutes. Add madeira; cook, stirring, until almost evaporated. Add flour; stir to coat mushrooms; cook 1 minute. Add about half of broth, scraping up bits from bottom of pan. Add remaining broth and cream; bring to a simmer. Cook until sauce has thickened slightly, about 5 minutes. Season with kosher salt, pepper and nutmeg. Add green beans; stir to coat.
  4. Transfer mixture to a 3-quart baking dish (or you can bake in skillet, if oven-proof). Bake, uncovered, until bubbling around edges, about 25 minutes. Sprinkle shallots over casserole.

Make Ahead Tip

  • Make Ahead: You can fry the shallots 2 days ahead. Store at room temperature, very loosely covered with foil (if desired, re-crisp in oven before using). The green beans can be cooked 1 day ahead and stored, covered, in the refrigerator. The casserole can be assembled (minus the topping) 1 day ahead, and kept refrigerated, covered. Bring to room temperature before baking.

Nutrition Facts

(Can-Don't Green Bean Casserole)

Servings Per Recipe 8, calcium (mg) 66, vit. A (IU) 947, iron (mg) 2, Fat, total (g) 25, vit. C (mg) 11, pro. (g) 5, chol. (mg) 34, Thiamin (mg) 0, sat. fat (g) 9, Riboflavin (mg) 0, cal. (kcal) 303, carb. (g) 15, Niacin (mg) 3, Monounsaturated fat (g) 5, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 10, Folate (µg) 54, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, fiber (g) 3, sodium (mg) 207, sugar (g) 6, Potassium (mg) 546

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