Yield: 6-8 servings


For the casserole:
1¼ lbs. green beans, ends trimmed and cut in half
2 tbsp. unsalted butter
10 oz. button mushrooms, sliced
3 tbsp. minced shallots
3 tbsp. flour
1 cup half-and-half
1 cup chicken broth
2 tsp. low-sodium soy sauce
Kosher salt and freshly ground pepper

For the topping:
Canola oil, for frying
2-3 shallots, sliced thinly
Flour, for dredging

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  • step 1: HideShow Images

    Preheat the oven to 350˚ F.  Lightly grease a 2-quart casserole dish.  Add the green beans to a large sauté pan and cover with a few inches of water.  Bring to a simmer, cover, and let cook until fork tender, about 4-6 minutes.  Transfer to a colander and rinse with cold water.  Return the pan to the heat and melt the butter over medium-high heat.  Add the mushrooms to the pan and sauté, stirring occasionally, until the mushrooms release most of their liquid, about 5 minutes.  Add the shallots to the pan and cook until fragrant, 1 minute more.  Stir in the flour and cook briefly, about 1 minute.  Stir in the half-and-half, broth, and soy sauce.  Bring to a boil, stirring frequently.  Reduce the heat to a simmer and cook until thickened, about 5 minutes more.  Stir in the drained green beans, season with salt and pepper to taste, and transfer the mixture to the prepared casserole dish.  (At this point, the casserole can be covered and refrigerated.)  Bake for 20 minutes, until browned and bubbling (30 minutes if it has been refrigerated).

  • step 2: HideShow Images

    To make the topping, add some canola oil to a small saucepan to about 1-2 inches deep.  Heat the oil to 350˚ F.  While the oil is heating, dredge the sliced shallots in the flour, shaking off the excess.  Add to the pan with the hot oil and fry until the shallots are golden brown, about 2-3 minutes.  Remove with a slotted spoon and transfer to a paper-towel lined plate.

  • step 3: HideShow Images

    Sprinkle the fried shallots over the warm casserole.  Serve immediately.