Thanksgiving Recipe Idea: Homemade Green Bean Casserole

Who doesn't like Green Bean Casserole on Thanksgiving? It is honestly one of my favorite side dishes. However, I really prefer homemade over the Cream of Mushroom soup kind. Yes, it takes a little longer to prepare but it is so worth it. One great thing about the recipe I am providing you is that it can be made in advance, so you save some time on turkey day.

Please try out this recipe. I think you will never go back to the Cream of Mushroom soup kind. The entire family will love that you made this from scratch as well. :)

Homemade Green Bean Casserole
Serves 8
Adapted from: http://annies-eats.net/2011/11/21/from-scratch-green-bean-casserole/

Ingredients:
1 1/4 pounds green beans, ends trimmed and cut in half OR 19 oz bag of frozen whole green beans - thawed
2 tablespoons light butter
10 oz. button mushrooms, sliced OR baby portabella mushrooms, sliced
3 tablespoons minced shallots OR minced yellow onion
3 tablespoons white whole wheat flour
1 cup half & half (I am using fat free half & half to make this dish healthier)
1 cup reduced sodium chicken broth
2 teaspoons low sodium soy sauce
salt and pepper for seasoning

For the crunchy topping:
Canola oil - for frying
2-3 shallots, sliced thinly OR onion slices (shallots are the preferred ingredient)
Flour, for dredging

Directions:
-Preheat oven to 350 degrees. Take a 2 quart casserole baking dish and spray with nonstick cooking spray.
-In a large pan, add the green beans and cover with a few inches of water. Bring the green beans to a boil and then simmer on low for 4 to 6 minutes or until fork tender. Drain and rinse the beans in cold water. Set aside.
-Return the large pan to heat and add the butter and mushrooms to the pan and saute for about 5 minutes.
-Add the minced shallots or onions to the pan and cook an additional 1 minute.
-Add the flour to the pan and cook for approx 1 minute.
-Stir in half and half, the chicken broth, and the soy sauce. Bring entire contents of pan to a boil. Make sure you are stirring or whisking constantly to prevent scorching/burning.
-Once the pan is at a boil, reduce heat to low and simmer for about 5 minutes making sure to continue to stir the mixture.
-Add in the green beans and season the entire pan with salt and pepper. Pour contents of pan into the greased baking dish.
-If you are making the dish ahead of time, you will want to cover and refrigerate the baking dish.
-If you are going to make this dish right away, bake for 20 minutes or until browned and bubbling in the oven.

-To make the onion topping, add some canola oil to a small saucepan. Heat oil over medium high heat.
-While the oil is heating, dredge the sliced shallots in some seasoned flour, making sure to shake off any excess batter.
-Add the dredged shallots to the hot oil and fry until the shallots are golden brown. Should take 2-3 minutes. Remove the shallots and place on a paper towel lined plate. I double up on paper towels to get rid of any excess oil.
-Sprinkle these fried shallots over the casserole and serve immediately.

Enjoy! :)