Green Bean Casserole

Looking for a way to spruce up your green beans? Try a casserole.

Serves 4-6 as a side dish


  • 1.5 pounds green beans, ends trimmed

  • Vegetable oil for frying

  • 1 cup shallots, thinly sliced

  • 3 tablespoons flour, divided

  • 8 ounces mushrooms

  • 2 tablespoons butter

  • 2 garlic cloves, minced

  • 1/4 teaspoon freshly grated nutmeg

  • 1/4 cup white wine

  • 1 cup vegetable or chicken broth

  • 1 cup half and half


  1. Preheat oven to 375°F.

  2. Wash and trim green beans. Blanch them in boiling, well-salted water. Immediately transfer to ice water bath and set aside.

  3. Heat 1 to 2 inches of vegetable oil in a deep, medium skillet.

  4. Pat shallots dry, then toss them with 1 tablespoon of flour. Season with salt and pepper. Fry shallots in oil (in batches) until golden brown, then transfer to a plate to drain on a paper towel.

  5. Melt butter over medium heat in a medium pan or cast iron skillet. Add mushrooms and saute until they are golden brown.

  6. Add garlic and nutmeg and cook for another minute or two. Add 2 tablespoons of flour and cook for 1 minute.

  7. Slowly add white wine, then cook for 1 minute, stirring to break up any flour lumps. Slowly add vegetable broth and bring to a boil. Boil the mixture for another 2 minutes, then turn the heat down to medium-low.

  8. Add half & half and cook, stirring, until mixture begins to thicken. Take off heat.

  9. Add green beans to mushroom mixture. Add 1/4 cup of the fried shallots. Mix to combine, then season to taste with salt and pepper. Transfer mixture to a 9x9” baking dish or a cast iron skillet. Sprinkle remaining shallots on top or around edges of casserole.

  10. Bake for 20 minutes until green beans are warmed and mixture is a little bubbly.

Recipe adapted from Food 52

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