Green Bean Casserole Recipe

About This Recipe

This modern Green Bean Casserole recipe made from scratch features fresh green beans, cremini mushrooms, shallots, and grated parmesan.

Ingredients

• 2 lbs green beans (cut in half, trimmed and washed)
• 1 tbsp olive oil
• 1 cup shallots (finely diced)
• 1/2 cup seasoned breadcrumbs (or gluten free panko)
• 1 tbsp grated Romano or Parmesan cheese
• 1/2 tsp dried thyme (or 1 tsp fresh)
• 1 tbsp olive oil
• 1/3 cup shallots (minced)
• 16 oz sliced mushrooms ((I used cremini))
• salt and black pepper (to taste)
• 1/4 cup flour (or gluten free flour)
• 1 cup reduced sodium chicken broth (or vegetable broth for vegetarian)
• 1 cup 2% milk
• 1/4 cup grated Pecorino Romano cheese

Instructions

1. Boil a large pot of water, add the green beans to the boiling water and blanch for 2 minutes (or 6-8 minutes if you like them softer). Drain in a colander and rinse under cold water or an ice bath to stop them from cooking.
2. Meanwhile make the topping, heat a medium-sized skillet over medium heat.  Add the shallots and sauté about 3-5 minutes, stirring occasionally until golden brown.
3. Reduce heat to medium-low, add breadcrumbs, grated cheese and thyme; sauté until golden brown, about 5-6 minutes, stirring frequently, careful not to burn.
4. Preheat the oven to 375F. Lightly spray a 13 x 9 inch baking dish.
5. Heat oil in a large sauté pan over medium-high heat. Add shallots and sauté 1 to 2 minutes. Add mushrooms, season with salt and pepper and sauté 6-8 minutes, stirring occasionally.
6. Sprinkle flour over the mushrooms, stir constantly for about a minute, then slowly add chicken stock, then milk.
7. Bring to a low boil, and cook stirring occasionally until thickened, about 3 minutes. Stir in grated cheese.
8. Add blanched green beans and mix well, season with salt and pepper as needed; pour into prepared baking dish.
9. Top with toasted breadcrumbs and bake about 30 minutes.