It wasn’t until Thanksgiving this year that I tried that classic holiday mainstay, Green Bean Casserole. It still baffles me that in over 30 years, I had never once tried it. During the holiday season, Food Network’s Chef Alex Guarnaschelli did a stovetop version and, after seeing this recipe put together, I decided to give it a shot.
First of all, I confess that I did not go the crispy shallot way, but used the fried onions that I won’t name but I’m sure many of you have them in your pantry. However, the rest of the recipe was from scratch. This will be a tried and true in my household and, perhaps, I might even attempt the crispy shallots when I make it again. So, the next time you go reaching for the canned soup, think twice. After all, if I can do it so can you!
Gather the Ingredients
Slicing the Mushrooms
This colander trick – brilliant – sheer brilliance!
Making the mushroom base – forget the canned stuff!
Finally – the finished product – so good!
Ingredients Directions Notes Slightly adapted from Alex Guarnaschelli
Slightly adapted from Alex Guarnaschelli
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