Back in the day, if you missed your favorite TV program, you waited excitedly for it to come back around so you could enjoy it again. With that said, the Re-Run Casserole is an old favorite that’s becoming a refreshed side dish… that you will also look forward to having again and again. Loaded with tenderly baked green beans, drenched in a creamy, parmesan-cheese-mushroom-onion sauce, this isn’t your Aunt Sally’s repetitive canned Thanksgiving bake. Fresh and full of flavor, Re-Run Casserole is the best side dish running when it comes to dishes you don’t mind eating on repeat. Change up your dinner channel with an old, yet new must-have dish! Re-runs are fabulous!
Ingredients
- 1/2 cup salted butter, divided
- 1 (8-ounce) package fresh cremini mushrooms, roughly chopped
- 1 large shallot, chopped
- 6 tablespoons all-purpose flour
- 4 cups whole milk
- 1 1/2 cups parmesan cheese, shredded
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 3 (15-ounce) packages frozen French-cut green beans, thawed, well-drained and patted dry
- 1 (8-ounce) can diced water chestnuts, drained
- 1 cup packaged crispy fried onions
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Lightly grease a 9×13-inch baking dish.
Step 3 -In a Dutch oven over medium-high heat, melt 2 tablespoons of the butter.
Step 4 -Add the mushrooms and the shallots to the melted butter and cook, stirring frequently, until they are deeply browned and caramelized, about 8-10 minutes.
Step 5 -Transfer the mushroom-shallot mixture to a plate.
Step 6 -In the same Dutch oven over medium-high heat, melt the remaining butter.
Step 7 -Add the flour to the melted butter and cook, whisking constantly, about 1 minute.
Step 8 -Gradually add the milk to the flour and cook, whisk constantly, until it has thickened and is bubbly, about 4 minutes.
Step 9 -Transfer the Dutch oven from the heat, then stir the parmesan cheese, the salt, and the black pepper into the milk-flour mixture until the cheese has melted and the sauce is smooth.
Step 10 -Add the green beans, the mushroom-shallot mixture, and the water chestnuts to the sauce and stir to combine.
Step 11 -Pour the green bean casserole into the prepared baking dish.
Step 12 -Bake the green bean casserole until it is bubbly around the edges, about 15 minutes.
Step 13 -Sprinkle the crispy fried onions over the green bean casserole and bake until the topping is golden-brown, about 15 minutes.
Step 14 -Serve.
