Green Bean Casserole with Crispy Shallots
Nutritional Information
From-scratch green bean casserole with a real mushroom cream sauce and crispy fried shallots. No canned soup required.
This recipe is originally for 8 servings. How many are you cooking for today?
- 1 1/2 lbs green beans, trimmed
- 12 oz cremini mushrooms, sliced
- 3 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 1/2 cups chicken or vegetable broth
- 1/2 cup whole milk
- 4 shallots, thinly sliced
- 1/2 cup vegetable oil, for frying
Fry the shallots: heat oil over medium heat and fry shallots in batches until golden, 3-4 minutes. Drain on paper towels and salt lightly.
Blanch green beans in boiling water for 4 minutes, then shock in ice water and drain.
Make the sauce: melt butter, sauté mushrooms until browned, stir in flour for 1 minute, then whisk in broth and milk. Simmer until thick and season well.
Combine beans and sauce in a baking dish. Bake at 400°F for 15 minutes, top with crispy shallots, and bake 5 more minutes.
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