Creamy Green Bean Casserole With Fried Shallots

creamy-green-bean-casserole
Photo by Grant Cornett
Rating
Read Reviews
  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 412 calories
    • Calories 323 calories from fat
    • Fat 36 g
    • Sat Fat 16 g
    • Cholesterol 72 mg
    • Sodium 310 mg
    • Protein 6 g
    • Carbohydrate 19 g
    • Sugar 3 g
    • Fiber 4 g
    • Iron 2 mg
    • Calcium 64 mg

Heat oven to 350° F. Bring a large pot of water to a boil; add 1 tablespoon salt.  Add the green beans and cook until just tender, 3 to 5 minutes. Drain and transfer to a shallow 2-quart baking dish.Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the mushrooms, season with ¼ teaspoon salt and ⅛ teaspoon pepper, and cook, tossing occasionally, until golden brown and tender, 8 to 10 minutes; transfer to a bowl.Reduce heat to medium and melt the remaining 5 tablespoons of butter. Add ½ cup flour and cook, stirring, for 1 minute (do not let darken). Whisk in the broth, cream, and ¼ teaspoon salt; bring to a boil and boil and cook for 1 minute. Add the mushrooms to the sauce and stir to combine.Pour the sauce over the green beans in the baking dish, cover dish with foil, and bake until bubbly, 30 to 45 minutes.Meanwhile, in a small bowl, toss the shallots with the remaining 2 tablespoons of flour. Heat the oil in a medium skillet over medium heat. Cook the shallots, stirring, until golden brown, 6 to 8 minutes; transfer to a paper towel-lined plate and sprinkle with ¼ teaspoon salt. Sprinkle over the beans before serving.

Ingredients

  1. Check kosher salt and black pepper
  2. Check 2 pounds green beans, trimmed and halved crosswise
  3. Check 8 tablespoons (1 stick) unsalted butter
  4. Check 1 pound button mushrooms, trimmed and quartered
  5. Check 1/2 cup plus 2 tablespoons all-purpose flour
  6. Check 2 cups low-sodium chicken broth
  7. Check 1 cup heavy cream
  8. Check 1/2 cup olive oil
  9. Check 2 shallots, sliced into thin rounds

Directions

  1. Heat oven to 350° F. Bring a large pot of water to a boil; add 1 tablespoon salt.  Add the green beans and cook until just tender, 3 to 5 minutes. Drain and transfer to a shallow 2-quart baking dish.
  2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the mushrooms, season with ¼ teaspoon salt and ⅛ teaspoon pepper, and cook, tossing occasionally, until golden brown and tender, 8 to 10 minutes; transfer to a bowl.
  3. Reduce heat to medium and melt the remaining 5 tablespoons of butter. Add ½ cup flour and cook, stirring, for 1 minute (do not let darken). Whisk in the broth, cream, and ¼ teaspoon salt; bring to a boil and boil and cook for 1 minute. Add the mushrooms to the sauce and stir to combine.
  4. Pour the sauce over the green beans in the baking dish, cover dish with foil, and bake until bubbly, 30 to 45 minutes.
  5. Meanwhile, in a small bowl, toss the shallots with the remaining 2 tablespoons of flour. Heat the oil in a medium skillet over medium heat. Cook the shallots, stirring, until golden brown, 6 to 8 minutes; transfer to a paper towel-lined plate and sprinkle with ¼ teaspoon salt. Sprinkle over the beans before serving.