Homemade Green Bean Casserole
★★★★☆
PREP TIME
10 minutes
COOK TIME
30 minutes
SERVES
6
Ingredients
1.5 pounds
French green beans, ends trimmed
1 cup
shallots, thinly sliced
3 tablespoons
flour, divided
8 ounces
mushrooms (shitake and baby bella or mixed), sliced
2 tablespoons
butter
2
garlic cloves, minced
1/4 teaspoon
freshly grated nutmeg
1/4 cup
dry white wine
1 cup
vegetable broth (or chicken)
1 cup
half and half
Instructions
- Preheat oven to 375 degrees.
- Wash and trim green beans. Blanch in boiling, well-salted water. Immediately transfer to ice water bath and set aside.
- Heat 1 to 2 inches of vegetable oil in a deep, medium skillet.
- Pat shallots dry, then toss with 1 tablespoon of flour. Season with salt and pepper. Fry shallots in oil (in batches) until golden brown, then transfer to a plate to drain on a paper towel.
- Melt butter over medium heat in a medium pan or cast iron skillet. Add mushrooms and saute until mushrooms are golden brown.
- Add garlic and nutmeg and cook for another minute or two. Add 2 tablespoons of flour and cook for 1 minute.
- Slowly add white wine, cook for a minute and stirring to break up any flour lumps. Slowly add vegetable broth and bring to a boil. Boil the mixture for another 2 minutes, then turn the heat down to medium-low.
- Add half & half and cook, stirring, until mixture begins to thicken. Take off heat.
- Add green beans to mushroom mixture. Add 1/4 cup of the fried shallots. Mix to combine and season to taste with salt and pepper. Transfer green bean casserole to a 9x9 baking dish or bake in cast iron skillet. Sprinkle remaining shallots on top or around edges of casserole.
- Bake for 20 minutes until green beans are warmed and mixture is a little bubbly.
