The classic Thanksgiving green bean casserole upgraded with fresh beans, freshly fried onions, and a homemade mushroom sauce.
Using blanched fresh green beans instead of canned or frozen yields a brighter color and a crisp-tender texture.
The classic Campbell's green bean casserole is a staple on many Thanksgiving tables. But there are easy ways to upgrade the out-of-the-can version, without transforming it into something unrecognizable. Blot the strained shallots with paper towels until the towels appear dry. Once cooled, the shallots will keep in an airtight container for up to a month. Add them to sandwiches and soups, use them as a garnish for cooked meats, or just eat 'em out of hand, straight out of the jar.For my homemade mushroom sauce, I start by smashing the mushrooms with a skillet.
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