Modern Green Bean Casserole

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.]

Total Time:
1 hr
Prep:
15 min
Cook:
45 min

Yield:
10 servings
Level:
Easy

Ingredients
  • Crispy Shallot Topping:
  • 5 shallots, very thinly sliced
  • Canola or vegetable oil, for frying
  • Kosher salt
  • Green Bean Casserole:
  • Kosher salt and freshly ground pepper
  • 2 pounds haricots verts or thin green beans, ends trimmed
  • 2 tablespoons butter, plus more for buttering the casserole
  • 1 pound mushrooms (any kind of mushrooms, button, cremini, wild, whatever you like), wiped clean and roughly chopped
  • 3 shallots, minced
  • 3 tablespoons all-purpose flour
  • 2 cups chicken or vegetable broth
  • 1 cup half-and-half
  • Fresh parsley or chervil, to garnish, optional
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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Fresh Bean and Tomato Salad with Creamy Caesar Vinaigrette

    Recipe courtesy of Nancy Fuller