Perfect for holiday dinners, this make-ahead green bean casserole topped with fried shallots has a rich, creamy mushroom sauce that really elevates the dish.
Preparation Time
15 mins
Cooking Time
60 mins
Total Time
1 hr 15 mins
Calories
250 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Spray a 2 1/2-quart casserole dish with cooking spray. Mince shallots until you have 3 tablespoons; slice remaining shallots into 1/8-inch rounds. Set both aside.
Step 3
Bring a large pot of lightly salted water to a boil. Add beans and cook until tender but still crisp, about 4 minutes. Drain, rinse, and pat dry; set aside.
Step 4
Melt butter in a saucepan over medium heat. Add mushrooms and cook, stirring frequently, until browned, 5 to 7 minutes. Add minced shallots and cook until softened, 2 to 3 minutes. Stir in 3 tablespoons flour, then slowly add half-and-half, broth, and soy sauce. Bring to a boil while stirring.
Step 5
Reduce heat to a simmer and stir until thickened, about 5 minutes. Stir in green beans and season with salt and pepper. Transfer to the prepared casserole dish, cover, and refrigerate 8 hours to overnight, or until ready to bake.
Step 6
Remove casserole from the refrigerator and bake in the preheated oven until heated through and bubbly, about 30 minutes.
Step 7
While the casserole is baking, dredge shallot rings in remaining flour until evenly coated.
Step 8
Heat oil in a saucepan over medium heat. Lower shallots carefully into the hot oil, working in batches if necessary. Fry until golden brown, 1 to 2 minutes, then drain on paper towels.
Step 9
Remove casserole from the oven and top with fried shallots.
Ingredients
2 tablespoons unsalted butter
1 cup half-and-half
salt and ground black pepper to taste
1 cup chicken broth
1 teaspoon soy sauce
1 cup vegetable oil for frying, or as needed
⅓ cup all-purpose flour, divided
butter-flavored cooking spray
3 large shallots
1 ¼ pounds fresh green beans, trimmed and halved crosswise
