2½lbs
fresh green beans cut into 3-in pieces, blanched
2Tbsp
unsalted butter
2
cloves garlic, finely minced
1
small yellow onion, finely chopped
8oz
brown mushrooms, cleaned and sliced 1/4-inch thick
2tsp
chopped fresh thyme leaves
Salt and freshly ground pepper to taste
For the Sauce:
4Tbsp
unsalted butter
¼cup
all-purpose flour
2cups
whole milk
1tsp
salt
For the Topping:
1Tbsp
unsalted butter
1Tbsp
DLM Extra-Virgin Olive Oil
½cup
sliced shallots
½cup
fresh white breadcrumbs
Salt and freshly ground pepper to taste
INSTRUCTIONS
1
Preheat oven to 350°F.
2
Blanch the green beans and plunge into an ice bath to halt the cooking process. Drain when the beans are no longer hot.
3
In a large sauté pan, melt the butter. Add the garlic and onion and sauté over medium-low heat until softened. Add the mushrooms and thyme and cook until mushrooms are tender and have released their juices. Season to taste with the salt and pepper.
4
In a heavy saucepan, melt the butter and whisk in flour. Cook for a minute or two to remove the rawness of the flour.
5
Whisk in milk, about ½ cup at a time, until the sauce is smooth. Add salt and cook, stirring often, until sauce is thick enough to coat a spoon.
6
Heat butter and olive oil in a sauté pan over medium-high heat. Add the sliced shallots and cook until soft and beginning to turn golden, 3 to 4 minutes.
7
Add the breadcrumbs and stir to coat. Season with salt and pepper.
8
To assemble: In a large bowl add the green beans and the mushroom mixture and stir to combine. Pour the sauce over all and stir until well-combined.
9
Transfer mixture to a large buttered gratin or casserole dish. Smooth the top and sprinkle evenly with the breadcrumb mixture. Bake for about 25 minutes or until the cream sauce is bubbly and the breadcrumbs are golden.
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Modern Green Bean Casserole
PREP TIME20 mins
COOK TIME25 mins
SERVINGS12
INGREDIENTS
2½lbs
fresh green beans cut into 3-in pieces, blanched
2Tbsp
unsalted butter
2
cloves garlic, finely minced
1
small yellow onion, finely chopped
8oz
brown mushrooms, cleaned and sliced 1/4-inch thick
2tsp
chopped fresh thyme leaves
Salt and freshly ground pepper to taste
For the Sauce:
4Tbsp
unsalted butter
¼cup
all-purpose flour
2cups
whole milk
1tsp
salt
For the Topping:
1Tbsp
unsalted butter
1Tbsp
DLM Extra-Virgin Olive Oil
½cup
sliced shallots
½cup
fresh white breadcrumbs
Salt and freshly ground pepper to taste
INSTRUCTIONS
1
Preheat oven to 350°F.
2
Blanch the green beans and plunge into an ice bath to halt the cooking process. Drain when the beans are no longer hot.
3
In a large sauté pan, melt the butter. Add the garlic and onion and sauté over medium-low heat until softened. Add the mushrooms and thyme and cook until mushrooms are tender and have released their juices. Season to taste with the salt and pepper.
4
In a heavy saucepan, melt the butter and whisk in flour. Cook for a minute or two to remove the rawness of the flour.
5
Whisk in milk, about ½ cup at a time, until the sauce is smooth. Add salt and cook, stirring often, until sauce is thick enough to coat a spoon.
6
Heat butter and olive oil in a sauté pan over medium-high heat. Add the sliced shallots and cook until soft and beginning to turn golden, 3 to 4 minutes.
7
Add the breadcrumbs and stir to coat. Season with salt and pepper.
8
To assemble: In a large bowl add the green beans and the mushroom mixture and stir to combine. Pour the sauce over all and stir until well-combined.
9
Transfer mixture to a large buttered gratin or casserole dish. Smooth the top and sprinkle evenly with the breadcrumb mixture. Bake for about 25 minutes or until the cream sauce is bubbly and the breadcrumbs are golden.