Modern Green Bean Casserole
A fresh take on a holiday classic, this Modern Green Bean Casserole swaps canned soup for a rich parmesan cream sauce and caramelized mushrooms. Roasted green beans bring vibrant flavor and a little char, while toasted almonds and crispy onions add the perfect festive crunch. Comforting, elegant, and made to impress at any holiday table.
Recipe - Shreveport #608
Modern Green Bean Casserole
Prep Time38 Minutes
0Cook Time22 Minutes
Ingredients
4 Tbs unsalted butter, divided
8 oz white button mushrooms, sliced
1 large shallot, peeled and sliced
4 cloves garlic, grated
1/4 tsp salt, divided
1/4 tsp black pepper, divided
1/2 cup white wine
3 Tbs all purpose flour
1 cup half-and-half
1 cup chicken broth
2 tsp soy sauce
1/2 cup parmesan, finely grated
1 1/2 lbs fresh green beans, ends trimmed
2 Tbs olive oil
2 Tbs sliced almonds, toasted
crispy fried onions, for topping
Directions
- Preheat oven to 400° F. Add 2 tablespoons of butter to a large skillet. Melt over high heat. Add mushrooms, shallots and garlic. Sauté until liquid has evaporated and shallots begin to caramelize (about 4 to 5 minutes). Add half of the salt and half of the pepper. Add wine to deglaze the pan, and reduce it by half. Remove mushroom mixture from the pan. Set aside.
- Add the remaining 2 tablespoons of butter to the skillet over medium heat. Stir in the flour. Cook until light golden blonde (about 1 to 2 minutes). Whisking constantly, slowly add the half-and-half. Whisk in the broth, soy sauce, and remaining salt and pepper. Bring to a boil, and then reduce to a simmer. Cook until mixture begins to thicken. Turn off the heat. Add the cheese, and stir until melted. Cover, and keep warm until ready to serve.
- Spread the green beans in an even layer on a baking sheet. Drizzle with olive oil. Toss to coat. Roast for 15 minutes or until tender and beginning to char.
- Transfer the roasted green beans to a serving platter. Pour the cream sauce over the beans. Scatter the mushroom mixture on top. Sprinkle with toasted almonds, and finish with a generous layer of crispy onions. Serve immediately.
Nutritional Information
Per Serving: Calories: 240, Fat: 17 g (7 g Saturated Fat), Cholesterol: 25 mg, Sodium: 340 mg, Carbohydrates: 16 g, Fiber: 3 g, Protein: 6 g.
38 minutes
Prep Time
22 minutes
Cook Time
0
Servings
Directions
- Preheat oven to 400° F. Add 2 tablespoons of butter to a large skillet. Melt over high heat. Add mushrooms, shallots and garlic. Sauté until liquid has evaporated and shallots begin to caramelize (about 4 to 5 minutes). Add half of the salt and half of the pepper. Add wine to deglaze the pan, and reduce it by half. Remove mushroom mixture from the pan. Set aside.
- Add the remaining 2 tablespoons of butter to the skillet over medium heat. Stir in the flour. Cook until light golden blonde (about 1 to 2 minutes). Whisking constantly, slowly add the half-and-half. Whisk in the broth, soy sauce, and remaining salt and pepper. Bring to a boil, and then reduce to a simmer. Cook until mixture begins to thicken. Turn off the heat. Add the cheese, and stir until melted. Cover, and keep warm until ready to serve.
- Spread the green beans in an even layer on a baking sheet. Drizzle with olive oil. Toss to coat. Roast for 15 minutes or until tender and beginning to char.
- Transfer the roasted green beans to a serving platter. Pour the cream sauce over the beans. Scatter the mushroom mixture on top. Sprinkle with toasted almonds, and finish with a generous layer of crispy onions. Serve immediately.
