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.
Equipment
- Stockpot
- Large baking dish
Ingredients
- 1-½ pounds fresh green beans
- 2 tablespoons plus 1 teaspoon kosher salt, divided
- 1 tablespoon concentrated chicken base
- 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 ½ cup cream
- ½ cup grated Parmesan cheese
- ½ cup fried onions, such as French’s
Instructions
- 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.