Not all green bean casseroles are created the same. When you try the Ultimate Green Bean Bake, you will never go back to the other kinds. Topped with freshly cut and fried shallots, nutty parmesan cheese, and crunchy panko breadcrumbs, these garden-favorite green beans are cooked until your desired tenderness. They’re desirably tossed in a thick mushroom cream sauce and then baked until golden. Get real with this Ultimate Green Bean Bake and experience all the freshness your guests will love. The taste is so much better, you will hardly recognize it. Even your craziest aunt will love it!
Ingredients
For the fried shallots:
- 1/3 cup all-purpose flour
- 4 large shallots, sliced into rings
- 3 cups vegetable oil
- salt, to taste
- pepper, to taste
For the casserole:
- 2 pounds fresh green beans, cut into 1 1/2-inch pieces
- 1/4 cup butter
- 1 (8-ounce) package mushrooms, sliced
- 1/2 medium sweet onion, finely chopped
- 3 tablespoons all-purpose flour
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 1 1/2 cups half-and-half
- 1/3 cup plus 3 tablespoons parmesan cheese, grated, divided
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons panko breadcrumbs
Directions
Step 1 –In a small shallow bowl, add 1/3 cup of the flour and the shallot rings and toss to coat.
Step 2 –In a medium saucepan over medium high heat, add the vegetable oil and heat to 350 degrees F.
Step 3 –In batches, add the coated shallots to the heated oil and fry until crispy and just golden, about 3-4 minutes.
Step 4 –Transfer the fried shallot rings to a paper-towel-lined plate to drain and season with the salt and the black pepper.
Step 5 –Preheat the oven to 350 degrees F.
Step 6 –Lightly grease a 9-inch square baking dish.
Step 7 –Prepare an ice bath in a large bowl, with enough water and ice to cover the cooked green beans in order to stop the cooking process.
Step 8 –In a large pot of salted boiling water, cook the green beans to your desired tenderness, about 4-5 minutes, then drain in a colander.
Step 9 –Immediately transfer the green beans to the ice bath.
Step 10 –Drain the green beans, then pat them dry with paper towels.
Step 11 –In a Dutch oven over medium heat, melt the butter.
Step 12 –Add the mushrooms and the onion to the melted butter and sauté until golden, about 10 minutes.
Step 13 –Add the remaining flour and the garlic to the sautéed mushroom mixture and whisk constantly, about 1 minute.
Step 14 –Gradually add the wine to the mushroom mixture, whisking constantly, and cook for 1 minute.
Step 15 –Add the half-and-half to the mushroom mixture, whisking constantly, and cook until the sauce has thickened and is bubbly, about 3-4 minutes.
Step 16 –Transfer the mushroom mixture from the heat and add 1/3 cup of the parmesan cheese, the Worcestershire sauce, the remaining 1/2 teaspoon of the kosher salt, and the remaining 1/2 teaspoon of the black pepper and whisk to combine.
Step 17 –Add the cooked green beans to the mushroom mixture and fold to combine.
Step 18 –Evenly pour the green bean mixture into the prepared baking dish.
Step 19 –Evenly sprinkle the remaining parmesan cheese and the panko breadcrumbs over the top of the green bean mixture.
Step 20 –Evenly add the fried shallots to the top of the cheese-panko layer.
Step 21 –Bake the green bean bake until golden and bubbly, about 25-30 minutes.
Step 22 –Serve.
