Green Bean Casserole – Refreshed

A creamy rich sauce loaded with savory shallots, fresh mushrooms and Parmesan cheese are all set to coat gorgeous green beans. This is a delicious refresh on an old holiday classic.

The green bean casserole holds a comforting spot and is a longstanding tradition on many holiday menus. It’s said that a well-known soup company back in the mid-50s created this dish in an effort to show the versatility of their products. It was a quick dish because a lot of the ingredients came straight out of a can. This version takes those same ingredients but delivers up a fresher option.

Let’s start with the green beans. Fresh green beans are not at all difficult to prepare and the results are far better than any canned version.

Shallots and white button mushrooms are sautéed in butter then added to a delicate, creamy sauce made with chicken stock, half and half, cream and Parmesan cheese.

The green beans are wrapped in this luscious sauce and baked until hot and bubbly. And though we think this updated version offers a delicious twist we just can’t bring ourselves to mess with those crispy fried onions scattered on top – they might be a must!

You can make this dish a day ahead, then bake it the day you serve it. This refreshed holiday classic is quite wonderful – get ready to start new traditions!

Green Bean Casserole Refreshed

1-½ pounds fresh green beans

2 tablespoons plus 1 teaspoon kosher salt, divided

1 tablespoon concentrated chicken base, such as Better Than Bouillon

4 tablespoons butter, divided

1 large shallot, chopped, about ½ cup

½ pound fresh white button mushrooms, cleaned and rough chopped, about 3 cups

3 tablespoons flour

½ teaspoon freshly cracked black pepper

1 cup chicken stock

1 cup half and half

½ cup cream

½ cup grated Parmesan cheese

½ cup fried onions, such as French’s

Wash and trim the green beans. Fill a stockpot about ⅔ full of water and bring to a boil over medium heat. Add 2 tablespoons of the kosher salt and the concentrated chicken base, stirring to dissolve.

Add the green beans and boil for 10 minutes. Drain the beans and place them in a bowl of ice water to stop them from cooking further. Spread them out onto a towel to dry while you make the sauce.

Melt 3 tablespoons of the butter in the stockpot, over medium heat. Toss in the chopped shallot and sauté until tender and transparent, about 7 to 10 minutes.

Add the chopped mushrooms and continue cooking until the mushrooms are very tender, about 10 to 12 minutes.

Stir in the remaining teaspoon of kosher salt, the black pepper and the remaining tablespoon of butter. Toss in the flour and cook for an additional 3 minutes, stirring frequently. Pour in the chicken stock and cook until slightly thickened, about 6 to 8 minutes.

Add the half and half along with the cream and the Parmesan cheese. Cook, stirring frequently until the sauce is thick, about 5 to 7 minutes.

Place the green beans back in the pan and toss to coat.

Transfer the beans with the sauce to a large baking dish that has been sprayed with a cooking spray. Bake in a 375-degree oven for 30 minutes. Let the dish rest for about 5 minutes and top with the fried onions.

Serves 6 to 8.