Scratch made Green Bean Casserole with a luscious cream sauce topped with crispy fried shallots.
1 pound fresh green beans, trimmed and blanched (see instructions)
2 large garlic cloves, minced
5 oz Baby Bella, Shitake or Cremini mushrooms, stemmed and chopped (feel free to use up to 8oz if your family loves mushrooms)
1 medium onion, finely diced
3 tablespoons unsalted butter
1 tablespoon flour
1 cup half and half
1 teaspoon Worcestershire sauce
salt and pepper, to taste
Preheat oven to 350 degrees F.
Blanch the green beans-bring a large pot of water and 2 tablespoons salt to a boil.
Boil green beans 5 minutes, then transfer to a bowl of ice water to stop the cooking process.
Drain and set aside
Melt butter over medium heat in an ovenproof skillet.
Add onions and mushrooms with a pinch of salt and cook until mushrooms start to give off moisture and onions start to turn translucent- about 5 minutes
Add garlic and saute 1 minute.
Stir in the flour and cook one minute.
Remove from the heat.
Add the half and half and Worcestershire sauce.
Stir to combine
Add green beans to pan and stir
Adjust salt and pepper to taste
COVER the pan and bake for 30 minutes.
While it bakes, make the Crispy Fried Shallots
Remove casserole from oven and top with shallots.
Reheat uncovered if necessary.
** Make ahead tip. Assemble casserole day before. Allow to come to room temp before baking. Do the shallots the day of. Can also sub French's Onions for the Fried Shallots if you are short on time or stove space.