Green Bean Casserole

Name: Green Bean Casserole
Cuisine: American
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); 1/2 cup grated pecorino romano cheese; 1/4 cup heavy cream; Sliced chives (for serving); Crispy fried shallots (for topping (see method below)); Vegetable oil (for frying); 4 shallots (thinly sliced (on a mandolin if you have it!), all layers separated); 1/4 cup all purpose flour; Kosher salt

17 steps

Serves 6-8

Updated at: Sun, 03 Nov 2024 19:58:04 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories416.8 kcal (21%)

Total Fat34.6 g (49%)

Carbs22.1 g (8%)

Sugars6.5 g (7%)

Protein8.4 g (17%)

Sodium537.2 mg (27%)

Fiber4.3 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 lbgreen beans

trimmed and cut into 1 inch pieces

2 Tbspolive oil

8 ozshiitake mushrooms

stemmed and sliced

4 Tbspunsalted butter

plus more for buttering the dish

3 Tbspall purpose flour

2 cupsstock

thanksgiving, or chicken stock of choice, room temperature

½ cupgrated pecorino romano cheese

vegetable oil for frying

4shallots

thinly sliced, on a mandolin if you have it ) all layers separated

¼ cupall purpose flour

kosher salt

Instructions

Step 1

Preheat oven to 400ºF. Butter a 8x8 baking dish, or small baking dish of choice.

Step 2

Bring a large pot of water to a boil. Season the water with salt.

Step 3

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.

Step 4

In a medium pot, add olive oil and heat until hot. Add in shallots and garlic, and cook until softened and starting to brown.

Step 5

Add in sliced mushrooms and cook until browned and tender. Add in butter and melt.

Step 6

Stir in flour and cook about 2 minutes more.

Step 7

Slowly whisk in stock. Bring to boil, stirring constantly, to prevent the bottom from scorching.

Step 8

Reduce to a simmer, and cook on low for 20 minutes, stirring frequently.

Step 9

Remove sauce from the heat and stir in the cheese to melt.

Step 10

Mix in cream and season with salt and pepper.

Step 11

Fold in drained green beans. Transfer to the buttered dish and bake for 20-30 minutes, uncovered until bubbling.

Step 12

Right before serving, top with crispy shallots and sliced chives.*

Crispy Shallots:

Step 13

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.

Step 14

Add shallots to a small sieve and dust with flour. Shake off any excess.

Step 15

Transfer shallots to the oil and stir gently as they fry.

Step 16

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.

Step 17

These can be made 1 day ahead and stored at room temperature in an air tight container.

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