Green Bean Casserole
Serves 6-8
Equipment
- 8×8 baking dish or small baking dish of choice
- Large pot
- Medium pot
- Whisk
- Small sieve
- Sheet tray
Ingredients
- 1 lb. green beans trimmed and cut into 1 inch pieces
- Kosher salt and pepper to taste
- 2 Tbsp olive oil
- 3 shallots sliced
- 4 garlic cloves minced
- 8 oz shiitake mushrooms stemmed and sliced
- 4 Tbsp unsalted butter plus more for buttering the dish
- 3 Tbsp all purpose flour
- 2 cups Thanksgiving Stock or chicken stock of choice, room temperature
- ½ cup grated pecorino romano cheese
- ¼ cup heavy cream
- Sliced chives for serving
- Crispy fried shallots for topping (see method below)
Crispy Shallots:
- Vegetable oil for frying
- 4 shallots thinly sliced (on a mandolin if you have it!), all layers separated
- ¼ cup all purpose flour
- Kosher salt
Instructions
- Preheat oven to 400ºF. Butter a 8×8 baking dish, or small baking dish of choice.
- Bring a large pot of water to a boil. Season the water with salt.
- Drop in green beans and boil until just tender, about 6-8 minutes. Transfer to an ice bath. Once cold, drain well and set aside.
- In a medium pot, add olive oil and heat until hot. Add in shallots and garlic, and cook until softened and starting to brown.
- Add in sliced mushrooms and cook until browned and tender. Add in butter and melt.
- Stir in flour and cook about 2 minutes more.
- Slowly whisk in stock. Bring to boil, stirring constantly, to prevent the bottom from scorching.
- Reduce to a simmer, and cook on low for 20 minutes, stirring frequently.
- Remove sauce from the heat and stir in the cheese to melt.
- Mix in cream and season with salt and pepper.
- Fold in drained green beans. Transfer to the buttered dish and bake for 20-30 minutes, uncovered until bubbling.
- Right before serving, top with crispy shallots and sliced chives.*
Crispy Shallots:
- Heat 2 inches of vegetable oil in a medium pot until just hot (about 300ºF). If you don't have a thermometer, you can sprinkle a little bit of flour in the oil to see if it sizzles.
- Add shallots to a small sieve and dust with flour. Shake off any excess.
- Transfer shallots to the oil and stir gently as they fry.
- When the shallots are one shade lighter than golden brown, remove them to a paper towel lined sheet tray. They will crisp up and brown more as they cool. Season with salt as soon as you remove them from the oil.
- These can be made 1 day ahead and stored at room temperature in an air tight container.
Notes
*Don’t add the shallots too far ahead of serving as they can get soggy, and thats sad!
**This recipe is intended to be saucy! It will also thicken more as it sits!
Tried this recipe?Let us know how it was!
Hi Hailee! Love your recipes. Can this dish be made 24 hours in advance?
Made this last year for Thanksgiving and it was a hit! Will definitely be making again this year.
Hey Larissa, I actually made mine in advance and froze it so I could travel with it. It reheated really well. I just waited until I was at my destination to do the fried shallots so they’d be fresh and crispy on top.