Rustic Green Bean Casserole
This rustic green bean casserole is made from scratch with fresh green beans and mushrooms baked in a creamy, rich sauce topped with crispy fried shallots.
Ingredients
- 24 ounces Fresh Green Beans
- 8 ounces Cremini Mushrooms
- 1 ½ cups Half & Half
- ½ cup Chicken Broth
- 5 tablespoons Butter divided
- 2 tablespoons All-Purpose Flour
- 1 tablespoon Soy Sauce
- ½ teaspoon Black Pepper
Fried Onions
- 2-3 Small Shallots
- ½ cup Canola Oil
Instructions
- Wash and cut green beans into bite-sized pieces. Use a damp paper towel to clean mushrooms and cut into thin slices. Slice shallots into thin rings.
- Boil green beans in a large pan of salted water for 5 minutes. Drain and place green beans in an ice bath to stop further cooking. Once cooled, drain, and add to a 3-quart baking dish.
- In the same large pan, melt 2 tablespoons of butter and add mushrooms. Cook for 5-7 minutes until tender. Set aside.
- Preheat the oven to 350℉.
- In the same pan, melt 3 tablespoons of butter. Once melted, add flour and mix into a paste. Slowly whisk in half & half cream until well blended. Add chicken broth, soy sauce, and black pepper. Bring to a simmer and add mushrooms back to the pan.
- Pour the mushroom sauce over the green beans and mix together. Bake in the oven for 25 minutes.
- While it bakes, add ½ cup of canola oil to a saucepan and add sliced shallots. Cook for 8-10 minutes until they are golden brown.
- Remove the green bean casserole from the oven and add crispy onions on top. Bake in the oven for 5 minutes.
Nutrition
Calories: 294kcalCarbohydrates: 12gProtein: 5gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 35mgSodium: 222mgPotassium: 410mgFiber: 3gSugar: 6gVitamin A: 967IUVitamin C: 11mgCalcium: 91mgIron: 1mg