Green Bean Casserole (Without Soup) Recipe
A fresh take on green bean casserole, this no-soup recipe features fresh vegetables and an easily prepared sauce.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the oven to 375 F.
-
Combine sliced shallots with 3 tablespoons flour and 3/4 teaspoon kosher salt; toss well.
-
Spread the floured shallots on a large baking sheet oiled with 1 teaspoon vegetable oil; bake for 35 minutes, turning every 5 minutes.
-
Remove browned shallots from the oven and set aside.
-
Meanwhile, bring 2 quarts of water and 2 teaspoons of salt to a boil, add green beans, and cook for 7 to 8 minutes until tender; drain thoroughly.
-
Melt butter in a large skillet over medium heat, then add mushrooms, the remaining 1 teaspoon kosher salt, black pepper, and nutmeg; sauté for 3 minutes.
-
Sprinkle 4 tablespoons flour over the mushrooms and stir constantly for 2 minutes.
-
Gradually add chicken stock and cream, stirring constantly, and cook until the sauce thickens, about 5 minutes.
-
In a large bowl, combine the cooked green beans with the mushroom sauce and about 1/2 cup of the baked shallots; stir to blend.
-
Transfer the mixture to a lightly greased casserole dish and sprinkle with the remaining crispy baked shallots.
-
Bake the casserole in the preheated oven for 20 minutes, or until bubbling hot.