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
Preheat oven to 375°F.
Wash and trim green beans. Blanch them in boiling, well-salted water. Immediately transfer to ice water bath and set aside.
Heat 1 to 2 inches of vegetable oil in a deep, medium skillet.
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.
Melt butter over medium heat in a medium pan or cast iron skillet. Add mushrooms and saute until they are golden brown.
Add garlic and nutmeg and cook for another minute or two. Add 2 tablespoons of flour and cook for 1 minute.
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.
Add half & half and cook, stirring, until mixture begins to thicken. Take off heat.
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.
Bake for 20 minutes until green beans are warmed and mixture is a little bubbly.
Recipe adapted from Food 52