Recipe courtesy of Katie Workman
Recipe courtesy of Katie Workman
Watch how to make this recipe.
Modern Green Bean Casserole
Getting reviews...
- Level: Easy
- Total: 1 hr
- Active: 35 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 483
- Total Fat
- 45 g
- Saturated Fat
- 6 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 5 g
- Cholesterol
- 15 mg
- Sodium
- 699 mg
No more canned soup, no more canned fried onions, this casserole is a fresh take on one of everyone's favorite nostalgic holiday side dishes. Try to get your hands on haricots verts, which are a skinnier, more tender green bean.
- Level: Easy
- Total: 1 hr
- Active: 35 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 483
- Total Fat
- 45 g
- Saturated Fat
- 6 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 5 g
- Cholesterol
- 15 mg
- Sodium
- 699 mg
Ingredients
Crispy Shallot Topping:
Green Bean Casserole:
Directions
- Preheat the oven to 400 degrees F.
- For the crispy shallot topping: Line a plate with paper towels. Put the shallots in a small saucepan and pour in canola or vegetable oil to cover. Put the pan on the stove, turn the heat to medium and cook, stirring occasionally, until the shallots turn a medium brown, about 4 minutes. Drain them in a fine-mesh sieve, reserving the oil for another use, then turn the shallots onto the paper-lined plate and blot with another paper towel. Sprinkle with salt and set aside.
- For the green bean casserole: Fill a large bowl with water and some ice. Bring a large pot of salted water to a boil.
- Plunge the green beans into the boiling water and cook just until crisp-tender, about 5 minutes. Drain, then plunge them into the ice water to stop the cooking. Drain again.
- Butter a shallow 3-quart casserole and set aside.
- Melt the butter in a large skillet. Saute the mushrooms until browned and any liquid they have released has evaporated, about 6 minutes. Add the minced shallots and saute until slightly softened, another 2 minutes. Sprinkle over the flour and continue to saute until the flour coats the mushrooms well and turns golden, another 2 minutes. Slowly pour in the broth while stirring. Stir in the half-and-half and continue to cook, stirring frequently, until the liquid has thickened. Add the partially cooked green beans, then turn the mixture into the prepared casserole.
- Bake until hot and bubbly, about 15 minutes. Sprinkle over the reserved crispy shallots and bake until the shallots are hot and re-crisped, about 5 more minutes. Garnish with fresh parsley or chervil if desired and serve hot.
