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Homemade Green Bean & Mushroom Casserole with Crispy Shallots

A fresh alternative to the traditional green bean casserole, you will never want the canned version again.
Course Side Dish
Author Rick Rodgers

Ingredients

CASSEROLE

  • 1 pound green beans cut into 1-inch lengths
  • 3 tablespoons unsalted butter I always use Kerrygold Butter
  • 10 ounces cremini mushrooms sliced
  • 1/2 cup finely chopped shallots
  • 3 tablespoons all-purpose flour
  • 1 cup whole milk I used almond milk
  • 1 cup reduced-sodium chicken broth
  • 1 teaspoon Maggi Seasoning or soy sauce
  • Freshly ground black pepper

SHALLOTS

  • Vegetable oil for deep-frying
  • 3/4 cup 90 g all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 large shallots cut into 1/4 inch rings, rings separated
  • 3/4 cup buttermilk

Instructions

  1. Position a rack in the center of the oven and preheat the oven to 350°F. Lightly butter a 13 x 9 x 2-inch baking dish.
  2. To prepare the casserole: Bring a large saucepan of salted water to a boil over high heat. Add the green beans and cook just until they turn a brighter shade of green, about 2 minutes. Drain, rinse under cold running water, and drain well. Pat them dry with a clean kitchen towel. (To prepare the
  3. green beans ahead, wrap them in paper towels after drying, transfer to a 1-gallon plastic zip-tight bag, and refrigerate for up to 1 day.)
  4. Melt the butter in large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they begin to brown, about 10 minutes. Stir in the shallots and cook, stirring often, until they soften, about 2 minutes. Sprinkle with the flour and stir well. Stir in the milk, broth, and Maggi and bring them to a boil, stirring often. (The mushroom sauce can be cooled, covered, and refrigerated for 1 day. Reheat in a large skillet over low heat.)
  5. Stir the green beans into the mushroom sauce. Transfer them to the baking dish. Season with pepper. Bake until the sauce is bubbling, about 20 minutes. Remove the casserole from the oven and tent with aluminum foil to keep warm. Reduce the oven temperature to 200°F.
  6. To deep-fry the shallots: Meanwhile, pour enough of the oil into a large, deep skillet to come halfway up the sides and heat until the oil is shimmering and reads 365°F on an instant-read thermometer. Place a wire cake rack in a rimmed baking sheet.
  7. Mix the flour, salt, and pepper together in a brown paper bag. Mix the shallot rings and buttermilk in a medium bowl. In batches, remove the shallots from the buttermilk, letting the excess buttermilk drain back into the bowl. Add the shallots to the flour mixture and shake to coat. Transfer them to the oil and deep-fry until golden brown, about 1 1/2 minutes. Using a wire spider or a slotted spoon, transfer the shallot rings to the cake rack to drain and place them in the oven-to keep warm. Top the casserole with the fried shallots and serve.

Recipe Notes

The green beans and mushroom sauce can be prepared and refrigerated separately up to 1 day in advance.