This green bean casserole is a fresh spin on a beloved classic

I was surprised to learn that Dorcas Reilly, Campbell s Soup home economist who created the Green Bean Casserole in 1955, developed it as an everyday...

I was surprised to learn that Dorcas Reilly, Campbell’s Soup home economist who created the Green Bean Casserole in 1955, developed it as an everyday side dish, according to the company’s website. It wasn’t until the 1960s, when the recipe was printed on the cream of mushroom soup label, that it took off as a Thanksgiving favorite, one that is now shared on more than 20 million holiday tables each year.

I am a fan of Reilly’s original recipe and applaud her innovation. But while Reilly’s canned soup-centric side offers a familiar nostalgia, making the dish from scratch with fresh ingredients reveals its real potential, elevating it immeasurably from the short-cut, everyday food she intended it to be. For such a special holiday, it’s well worth the modest extra effort involved.

Start by frying sliced shallots in olive oil until they are golden and crisp. These eventually top the casserole (instead of the usual canned fried onions), while the shallot-infused oil is used to sauté a heap of meaty mushrooms. I like to use what is sold as “wild” or “gourmet” mushroom mix, but any combination and variety - even regular button mushrooms - works. Amplifying the quantity of mushrooms from the little bits in the original ratchets up the umami, elegance and nutrients in the dish.

Use the same pot to make the sauce, which I lighten by using milk instead of cream. The key is to combine the flour with cold milk until it is dissolved, then bring the mixture to a boil, whisking all the while.

Once at a boil, the slurry gets simmered until it is thick and creamy, then is seasoned with parmesan, parsley, nutmeg, salt and pepper. Combine the sauce with lightly steamed green beans and the sautéed mushrooms, then transfer everything to a baking dish, top with the crispy shallots and more parmesan, and bake.