Fresh Green Bean & Mushroom Casserole with Crispy Shallots
Fresh Green Bean & Mushroom Casserole with Crispy Shallots will definitely be on our Thanksgiving table.
Whenever I bring up favorite Thanksgiving sides in conversation, Green Bean Casserole always rises near the top. Even though Stuffing seems to be the emotional favorite.
Hello carbs!
Before we get too far in, this may or may not be the time to share that before now, I’ve never been a big fan of green bean casserole.
Inevitably, every Thanksgiving luncheon or dinner I’ve attended has included at least one of this hallowed dish. I want to like it.
I love green beans and I love casseroles. But over the years I’ve been disappointed with the lack of…..flavor.
I’m not going to hate on canned “cream of” soups. In fact, I embrace them at times. But I’m just going to suggest that the classic recipe could enjoy a flavor boost by including fresh ingredients.
Several years ago, when I and every other food blogger were deconstructing dishes, I came up with this recipe. It was actually really good.
So it is with that sentiment in mind that I’ve freshened up this holiday favorite and made a proper casserole.
The Casserole Ingredients
- Fresh green beans
- Fresh mushrooms
- Homemade parmesan cream sauce
- Crispy shallots
- Shaved parmesan cheese
- Finished with a little lemon zest for bright flavor
The Preparation
Blanch or steam green beans until just tender and bright green. I steam mine 8 minutes over a pan of boiling water. Alternately you can blanch them in boiling water for 3-4 minutes. Place in ice bath to stop cooking, then transfer to a 3 quart casserole dish.
The mushrooms are pan browned first, giving them their wonderful golden color and rich flavor.
Add the browned mushrooms to the casserole dish on top of the green beans.
Prepare a basic white sauce, then add parmesan cheese. The result is a luxurious sauce that single handedly turns this dish into comfort food!
The green beans and mushrooms are blanketed with the luxurious parmesan cream sauce.
The casserole is baked covered for 35 minutes, then uncovered for an additional 15-20 minutes until lightly browned around the edges.
While the casserole is baking, prepare the crispy shallots. Thinly slice shallots then gently fry in batches in vegetable oil until deep golden brown. Drain on paper towels.
Top casserole with the crispy shallots and bake an additional 5 minutes. Garnish with shaved parmesan cheese and lemon zest.
Fresh Green Bean & Mushroom Casserole with Crispy Shallots has all the comfort you want with the beautiful fresh ingredients you deserve.
Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!
All my best,
xo Libby
Fresh Green Bean & Mushroom Casserole with Crispy Shallots
Ingredients
For the Green Beans & Mushrooms
- 2 pounds fresh green beans ends trimmed
- 1 pound cremini (button) mushrooms sliced
- 4 fresh thyme sprigs
- 4 Tablespoons butter divided
- 2 Tablespoons olive oil divided
For the Parmesan Cream Sauce
- 2 Tablespoons butter
- 2 Tablespoons flour
- 2 cups half & half
- 3 cloves garlic minced
- 1/2 cup grated parmesan cheese
- salt & pepper to taste
For the Crispy Shallots
- 3 large shallots thinly sliced
- 2 cups vegetable oil for frying
For the Garnish
- 1/4 cup shaved parmesan cheese for garnish
- 1 zest of lemon for garnish
Instructions
For the Green Beans & Mushrooms
- Place a steamer basket over a large pot of boiling water. Add green beans and steam for 8 minutes or until just tender and bright green. Alternately you can blanch the green beans in boiling water for 3-4 minutes until just tender. Transfer cooked beans to a bowl of ice water to stop the cooking.
- Add 2 Tbl. butter, 1 Tbl. olive oil and 2 sprigs fresh thyme to a large skillet over medium-high heat. Add half of the sliced mushrooms in a single layer and brown on one side without turning, about 4-5 minutes. Turn over mushrooms and brown on the other side, about 3 minutes. Remove from pan and reserve. Melt remaining 2 Tbl. butter, 1 Tbl. olive oil and thyme sprigs. Add remaining mushrooms and brown on both sides. Remove from pan and reserve.
For the Parmesan Cream Sauce
- In a medium sauce pan, melt 2 Tablespoons of butter over medium heat until hot and bubbly. Add flour and whisk to combine. Continue cooking until lightly golden brown, stirring constantly. Gradually whisk in half & half. Bring to a gentle boil and cook for 5 minutes, stirring occasionally. Remove from heat and add minced garlic and grated parmesan cheese. Whisk until cheese is melted. Season with salt & pepper to taste.
For the Crispy Shallots
- In a medium sauce pan bring 2 cups of vegetable oil over medium-high heat to 375° F. Working in batches, fry sliced shallots until deep golden brown. Remove with a mesh strainer and transfer to a paper towel lined plate. Continue with remaining shallots.
To Assemble Casserole
- Preheat oven to 350° F. Arrange green beans in a 3 quart casserole dish. Top with browned mushrooms and parmesan cream sauce. Cover with aluminum foil. Bake covered 35 minutes. Remove foil and bake an additional 15-20 minutes until sauce is bubbling and lightly browned around edges. Add Crispy Shallots and bake an additional 5 minutes. Garnish with shaved parmesan cheese and lemon zest.
4 Comments
Sarah
Creamy and delicious!
libby
I’m a huge fan now!!