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Green Bean Casserole

This modern Green Bean Casserole recipe made from scratch features fresh green beans, cremini mushrooms, shallots, and grated parmesan. It's a lighter take on the classic holiday dish.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Casserole
  • 2 lbs green beans trimmed and cut in half
  • 1 tablespoon olive oil
  • 0.33 cup shallots minced
  • 16 oz sliced mushrooms cremini
  • 0.25 cup flour all-purpose or gluten-free
  • 1 cup reduced sodium chicken broth or vegetable broth for vegetarian
  • 1 cup milk 2%
  • 0.25 cup Pecorino Romano cheese grated
  • salt and black pepper to taste
For the Topping
  • 1 tablespoon olive oil
  • 1 cup seasoned breadcrumbs or gluten-free panko
  • 1 tablespoon Parmesan cheese grated
  • 0.5 teaspoon dried thyme or 1 teaspoon fresh

Method
 

Preparation Steps
  1. Boil a large pot of water. Add the green beans and blanch for 2 minutes (or 6-8 minutes if you prefer them softer). Drain in a colander and rinse under cold water or an ice bath to stop them from cooking.
  2. While the green beans are blanching, prepare the topping. Heat a medium skillet over medium heat. Add the shallots (for the topping) and sauté for about 3-5 minutes, stirring occasionally, until golden brown.
  3. Reduce heat to medium-low. Add the breadcrumbs, grated Parmesan cheese, and thyme. Sauté for about 5-6 minutes, stirring frequently, until golden brown. Be careful not to burn.
  4. Preheat the oven to 375°F (190°C). Lightly spray a 13x9 inch baking dish.
  5. Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat. Add the minced shallots (for the casserole) and sauté for 1 to 2 minutes. Add the sliced mushrooms, season with salt and pepper, and sauté for 6-8 minutes, stirring occasionally.
  6. Sprinkle the flour over the mushrooms and stir constantly for about a minute. Slowly add the chicken broth, then the milk.
  7. Bring the mixture to a low boil and cook, stirring occasionally, until thickened, about 3 minutes. Stir in the grated Pecorino Romano cheese.
  8. Add the blanched green beans to the mushroom sauce and mix well. Season with additional salt and pepper if needed. Pour the mixture into the prepared baking dish.
  9. Top evenly with the prepared breadcrumb mixture. Bake for about 30 minutes, or until bubbly and lightly browned.

Notes

This recipe can be prepped in advance. Prepare the topping and the casserole mixture separately and assemble before baking. Leftovers can be stored in the refrigerator for up to 3 days.