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Main Course Savory  •  November 11, 2022

Green Bean Casserole

Green Bean Casserole
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Green Bean Casserole

Serves 6-8
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Course Main Course
Servings 6 people

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 or Video here)

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!
Keyword Baked Dishes
Tried this recipe?Let us know how it was!

Tags

  • Baked Dishes

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