Not Another Green Bean Casserole Recipe
Break free from tradition with "Not Another Green Bean Casserole Recipe," a reimagined take on the classic side dish that’s sure to steal the spotlight at your table. This elevated casserole combines vibrant, blanched fresh green beans with a rich, creamy béchamel sauce infused with garlic and sautéed baby bella mushrooms for a sophisticated flavor profile. Topped with golden Parmesan-panko crumbs and crispy fried shallots, every bite offers an irresistible crunch and creamy decadence. Perfect for holiday feasts or weeknight dinners, this 50-minute, oven-baked dish serves six and celebrates the best of comfort food without losing its elegance. Say goodbye to canned soup and hello to a homemade masterpiece!
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Ingredients
- 1 pound fresh green beans
- 2 large shallots
- 3 tablespoons all-purpose flour
- 4 tablespoons unsalted butter
- 1.5 cups whole milk
- 0.5 cup heavy cream
- 2 cloves garlic cloves, minced
- 8 ounces baby bella mushrooms, sliced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup grated Parmesan cheese
- 0.75 cup panko breadcrumbs
- 1 cup vegetable oil (for frying)
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Trim the ends of the green beans and cut them in half if they are very long. Blanch the green beans in salted boiling water for 3-4 minutes, then transfer them to an ice-water bath to stop the cooking. Drain and set aside.
Step 3
Thinly slice the shallots into rings. Toss the shallots in 2 tablespoons of flour, ensuring they're evenly coated. Heat the vegetable oil in a small skillet over medium heat. Fry the shallots in batches until golden brown and crispy, about 1-2 minutes per batch. Remove them with a slotted spoon and drain on a paper towel-lined plate. Set aside.
Step 4
In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the olive oil and sliced mushrooms. Cook for 6-8 minutes, stirring occasionally, until the mushrooms are browned and their moisture has evaporated. Stir in the minced garlic, and cook for an additional minute. Remove the mushrooms from the skillet and set aside.
Step 5
In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Sprinkle in the remaining 1 tablespoon of flour and whisk until it forms a paste. Gradually pour in the milk while whisking constantly to create a smooth béchamel sauce. Stir in the heavy cream, salt, and black pepper. Simmer for 2-3 minutes until slightly thickened.
Step 6
Add the cooked mushrooms and green beans to the béchamel sauce, stirring to coat everything evenly. Transfer the mixture into a greased 2-quart baking dish.
Step 7
In a small bowl, combine the panko breadcrumbs and Parmesan cheese. Sprinkle this mixture evenly over the green bean and mushroom mixture.
Step 8
Bake the casserole in the preheated oven for 20 minutes, or until the topping is golden brown and crispy.
Step 9
Top the casserole with the crispy fried shallots just before serving, to maintain their crunch. Serve warm and enjoy!
Nutrition Facts
| Serving size | (1264.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3216.6 |
| Total Fat 305.8g | 0% |
| Saturated Fat 68.7g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 160mg | 0% |
| Sodium 3389.0mg | 0% |
| Total Carbohydrate 105.9g | 0% |
| Dietary Fiber 23.3g | 0% |
| Total Sugars 30.1g | |
| Protein 40.5g | 0% |
| Vitamin D 15.9IU | 0% |
| Calcium 683.3mg | 0% |
| Iron 10.0mg | 0% |
| Potassium 2075.0mg | 0% |
Source of Calories