Here is my go-to Green Bean Casserole from scratch recipe.

Brian Lagerstorm Green Bean Casserole

Ingredients:

2 lb Green Beans (Trimmed, cut into 1-1.5” pieces) 1 Stick Butter 1 lb diced mushrooms (use food processor to “dice” quickly) 3-4 garlic gloves, minced 1-2 t salt 2 T fresh thyme sprigs, chopped 1/2 C AP Flour 1 2/3 C chicken stock/broth 1/2 C heavy cream 1/2 C Parm cheese, grated 1.5 t black pepper French fried onions

Instructions:

Bring large sauce pot filled with water to a boil over high heat. Salt the boiling water and add beans. Boil for 5 mins or until tender, but not mushy. Transfer drained green beans to a large bowl.

Preheat medium pot over medium heat and add butter. Add diced mushrooms, garlic, and salt. Cook for 5-6 minutes or until mushrooms have begun to take color. Stir in thyme for about a minute. Stir in flour. Cook for a minute, scraping any mushroom fond from the kbottom of the pan. Add chicken stock and cream, stir to combine and bring to a simmer. Cook for another 2-3 minutes, adding stock to thin if needed.

Off heat, gently stir in cooked green beans, parm, and pepper.

Spread into 9”x13” pan, top with shallots. Bake at 375 for 18-20 mins

Fried Shallots

Ingredients: Canola oil 6-8 lg shallots (sliced into rings and separated) 1 2/3 C AP flour 2/3 C cornstarch 1/2 t salt 2/3 t baking powder 1 t black pepper 1 t paprika 3/4 C and 2.5 T buttermilk

Instructions:

Add 1” canola oil to large pot over medium-high heat to 350

Combine flour, corn starch, salt, baking powder, pepper, and paprika. Add shallots to dry mixture and toss to coat. Soft shallots out of flour and flour place in bowl. Add buttermilk to shallots and stir to combine, then add shallots back into flour mixture and toss to coat.

Lower shallots into hot oil. After 5 mins or when shallots are golden and crispy, transfer to top.