By Tracey
From Scratch Green Bean Casserole
adapted from Williams-Sonoma
Ingredients:
Casserole
- 1 1/4 lb green beans, ends trimmed and cut in half
- 2 tablespoons unsalted butter
- 10 oz button mushrooms, sliced
- 3 tablespoons minced shallots
- 3 tablespoons all-purpose flour
- 1 cup half-and-half
- 1 cup low-sodium chicken broth
- 2 teaspoons low-sodium soy sauce
Topping
- Canola or vegetable oil, for frying
- 2 shallots, thinly sliced
- 1/2 cup all-purpose flour
Directions:
Preheat the oven to 350 F. Spray a 2-quart baking dish with nonstick cooking spray.
Place the green beans in a large sauté pan and cover with a few inches of water. Set the pan over medium-high heat and bring to a simmer. Cover and cook for about 4-6 minutes, or until the beans are tender but still crisp. Drain in a colander and rinse the beans with cold water.
Using the same sauté pan, place over medium-high heat and add the butter. Allow to melt, then add the mushrooms and a pinch of salt and cook, stirring occasionally, for about 5 minutes, or until the mushrooms have released their liquid. Stir in the shallots and cook for 2 minutes, or until softened. Sprinkle the flour over the mushroom mixture and cook for 1-2 minutes, stirring frequently. Add the half-and-half, chicken broth and soy sauce and stir to incorporate (you can also use a wooden spoon to scrape the bottom of the pan if you have brown bits). Bring the mixture to a boil then reduce the heat to a simmer and continue cooking until the sauce has thickened, about 5-7 minutes. Add the green beans back to the pan and stir to coat. Season to taste with salt and pepper then transfer to the prepared baking dish. Bake for 20 minutes, or until the sauce bubbles around the edges. (Alternatively, you could cover the dish and refrigerate the casserole here. Increase the baking time to 30 minutes when you’re ready to cook.)
While the casserole bakes, make the fried shallots to top it. Pour canola oil into a small saucepan to a depth of about 1 inch. Heat until the oil registers 350 F on a candy thermometer. Meanwhile, dredge the shallots in the flour. Shake off any excess, then fry for 2-3 minutes, or until the shallots are golden brown and crisp. Transfer to a paper towel-lined plate to cool slightly. Top the casserole with the fried shallots and serve.
