Green Bean Casserole
- 8×8 baking dish or small baking dish of choice
- Large pot
- Medium pot
- Small sieve
- Sheet tray
- 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)
- 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
- 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.*
- 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.
*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!