The City Magazine Since 1975

Green Bean Casserole

November 2019
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1 gal. water
2 Tbs. kosher salt
2 lbs. green beans, cleaned & trimmed

For the gravy:

2 Tbs. olive oil
1 tsp. chopped garlic
1 Tbs. chopped shallots
1 cup sliced mushrooms
4 cups beef stock
1/2 cup dry red wine
2 Tbs. cornstarch
2 Tbs. water
Kosher salt & freshly ground black pepper, to taste

For the fried onions:

Canola oil
2 cups thinly sliced onions
2 cups all-purpose flour
Kosher salt & freshly ground black pepper, to taste


Bring the water to a boil in a large pot over medium-high heat. Stir in the salt. Add the green beans and cook for five minutes. Fill a large bowl with half ice and half water. Strain the green beans and place them in the bowl until cold. Drain on paper towels and set aside.

For the gravy:

Heat the olive oil in a skillet over medium-high heat. Add the garlic, shallots, and mushrooms and sauté for three minutes. Add the stock and wine and bring to a boil. Reduce the heat to low and simmer the gravy for 10 minutes. Combine the cornstarch and water, stir it into the gravy, and simmer until thickened. Cool to room temperature.

For the fried onions:

Heat the oil in a countertop fryer or a large, deep skillet to 350°F. Line two baking sheets with paper towels.

Toss the onions and flour together. Working in batches, fry the onions until crispy. Remove to baking sheets and season with salt and pepper to taste.

To assemble:

Preheat the oven to 350°F.

Combine the cooled green beans and gravy. Place in a nine- by 13-inch baking dish and bake uncovered for 30 minutes, or until the edges bubble. Top with the fried onions and serve.

Laura Alberts Tasteful Options
891 Island Park Dr., Daniel Island
(843) 881-4711,