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Best Ever Green Bean Casserole
Best Ever Green Bean Casserole
- Recipe Submitted by Herb on 11/20/2014
Category: Healthy Recipes, Peppers, Casseroles, Greens, Beens
Ingredients List
- 11/2 lbs fresh green beans trimmed cut into 2 inch pieces
- 1 lb mushrooms, sliced
- 1 medium onion diced
- 1 red bell pepper, diced
- 6 tbsp butter, plus more for dish
- 1 tsp kosher salt
- 1/2 tsp fresh ground pepper
- 6 tbsp flour
- 2 cups milk
- pinch of cayenne pepper
- pinch of nutmeg
- 1 cup grated Parmesan cheese
- 1/4 cup bread crumbs
- 1/4 cup canola oil
- 4 shallots sliced thin
Directions
1. Melt 2 tbsp butter in large skillet, add onion and saute until softened, (about 5 mins).
2. Add bell pepper and mushrooms. Cook until softened and most of liquid has evaporated.
3. Season with salt and pepper. Set aside to cool.
4. Fill large bowl with ice water.
5. Bring saucepan of water to boil, add beans and cook until just tender (4-5 mins)
6. Drain and plunge into ice bath to stop cooking.
7. When cooled, add drained beans to mushroom mixture.
8. Melt remaining 4 tbsp. butter in medium saucepan, medium heat.
9. Add 4 tbsp flour, whisk constantly until mixture begins to turn golden. (2 mins)
10. Pour in milk continually whisking until mixture has thickened (3 mins)
11. Stir in cayenne, nutmeg.
12. Remove from heat and let cool to room temperature, stir occasionally.
13. Pour over beans and toss to combine.
14. Butter 9x13 casserole dish. Spread half of the green bean mixture over bottom.
15. Sprinkle half the grated parmesan, then spread with remaining green beans.
16. Combine remaining parmesan and bread crumbs.
17. Sprinkle over casserole.
18. Cover with foil, bake 350 degrees for 15-20 minutes until casserole is bubbly, heated through.
19. Uncover casserole and bake under broiler until top is golden brown.
20. Sprinkle with fried shallots and serve immediately.
2. Add bell pepper and mushrooms. Cook until softened and most of liquid has evaporated.
3. Season with salt and pepper. Set aside to cool.
4. Fill large bowl with ice water.
5. Bring saucepan of water to boil, add beans and cook until just tender (4-5 mins)
6. Drain and plunge into ice bath to stop cooking.
7. When cooled, add drained beans to mushroom mixture.
8. Melt remaining 4 tbsp. butter in medium saucepan, medium heat.
9. Add 4 tbsp flour, whisk constantly until mixture begins to turn golden. (2 mins)
10. Pour in milk continually whisking until mixture has thickened (3 mins)
11. Stir in cayenne, nutmeg.
12. Remove from heat and let cool to room temperature, stir occasionally.
13. Pour over beans and toss to combine.
14. Butter 9x13 casserole dish. Spread half of the green bean mixture over bottom.
15. Sprinkle half the grated parmesan, then spread with remaining green beans.
16. Combine remaining parmesan and bread crumbs.
17. Sprinkle over casserole.
18. Cover with foil, bake 350 degrees for 15-20 minutes until casserole is bubbly, heated through.
19. Uncover casserole and bake under broiler until top is golden brown.
20. Sprinkle with fried shallots and serve immediately.
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