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Bon Appetit Green Bean Casserole

Green bean casserole with crispy shallots pairs bright, crisp-tender green beans with a creamy mushroom sauce. The casserole bakes uncovered until bubbling around the edges, then gets topped with golden fried shallots.
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Prep Time 20 minutes
Cook Time 56 minutes
Resting time 10 minutes
Total Time 1 hour 26 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the crispy shallots
  • 3 shallots large, about 8 ounces, peeled and sliced into 1/8-inch-thick rings
  • 0.33 cup cornstarch
  • 2 cups neutral oil such as canola
For the casserole
  • 4 qt water
  • 1 tbsp kosher salt divided
  • 0.5 tsp kosher salt divided
  • 2 lb fresh green beans trimmed and cut into 2-inch pieces
  • 4 tbsp unsalted butter divided
  • 1 lb cremini mushrooms finely chopped
  • 3 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 1.5 cups low-sodium chicken broth
  • 1.5 cups whole milk
  • 1 tbsp soy sauce
  • 0.5 tsp freshly ground black pepper

Equipment

  • 1 2-quart saucepan
  • 1 8-quart stockpot
  • 1 9x13-inch baking dish
  • 1 4-quart saucepan

Method
 

Fry the shallots
  1. Separate the shallot rings and toss them with the cornstarch until lightly coated, shaking off excess.
  2. Heat the oil in a 2-quart saucepan over medium heat to 325°F.
  3. Fry the shallots in batches, maintaining the oil temperature, for 2 to 3 minutes per batch until golden, then transfer to a paper towel-lined plate.
Blanch the green beans
  1. Heat the oven to 375°F.
  2. Bring the water and 1 tablespoon of the salt to a boil in an 8-quart stockpot.
  3. Add the green beans and cook for 3 to 4 minutes until bright green and crisp-tender, then drain well.
Make the mushroom sauce
  1. Grease a 9x13-inch baking dish with 1 tablespoon of the butter.
  2. Melt the remaining 3 tablespoons butter in a 4-quart saucepan over medium-high heat.
  3. Add the mushrooms and cook for 8 to 10 minutes, stirring occasionally, until their liquid evaporates.
  4. Add the garlic and cook for 30 seconds.
  5. Stir in the flour and cook for 1 minute.
  6. Gradually whisk in the broth and milk, then stir in the soy sauce, remaining 1/2 teaspoon salt, and pepper.
  7. Simmer, whisking often, for 5 to 7 minutes until the sauce thickens enough to coat the back of a spoon.
Assemble and bake
  1. Add the green beans to the prepared baking dish, pour the sauce over them, and stir gently to coat.
  2. Bake uncovered for 25 to 30 minutes until bubbling around the edges.
  3. Scatter the crispy shallots over the casserole and let it rest for 10 minutes before serving.

Notes

For the crispest topping, maintain the oil temperature while frying the shallots in batches. Refrigerate leftovers for up to 3 days; freezing is not recommended because the sauce and green beans can lose their texture. For a vegetarian version, use vegetable broth in place of chicken broth.