A New Green Bean Casserole

prep time: 20 minutes
cook time: 1 hour 15 minutes
yield: serves 6


  •  4 shallots, thinly sliced
  •  3/4 Cup all purpose flour
  •  1/4 Cup Panko bread crumbs
  •  1 stick butter, plus more for sauté
  •  1 lb French green beans, trimmed
  •  8 oz crimini mushrooms, diced
  •  1 cup low sodium organic chicken stock
  •  1 clove of garlic, minced
  •  Whole nutmeg
  •  1 Cup heavy cream

Cooking Instructions

  1. Preheat the oven to 350.

  2. Make a mix of flour, breadcrumbs, and butter seasoned with a little salt and pepper. Toss the shallots in this mixture to coat.Shake off the excess, and spread shallots out on a greased baking sheet.

  3. Cook in the oven until golden brown, 10 -15 minutes, turning them a couple of times during the cooking process. If they brown too quickly, cover with tin foil, checking on them throughout.

  4. When the onions are done, remove from oven and set aside.

  5. Meanwhile, set a pot of salted water on the stove to boil.

  6. Clean the green beans (trim the ends) if not already done. Blanch in the boiling, salted water for about 5 minutes. They should still be bright green when you remove them from the pot.

  7. Drain and set aside.

  8. Put a couple of tablespoons of butter into a cast iron skillet on the stovetop.

  9. Sauté the mushrooms in this butter until they golden brown, and have been rendered of some of their liquid. Salt and pepper to taste. At the very end of this process, add in the minced garlic (that way, it won’t burn and become bitter) and the tiniest bit of freshly grated nutmeg.

  10. Sprinkle in a tablespoon of flour and toss with the mushrooms to coat. Cook for about 1 minute, to get rid of the flour taste.

  11. Pour in 1 cup of chicken stock and whisk everything together.

  12. Bring to a boil, then reduce to simmer. Add in the heavy cream. Cook this mixture until thick, about 6-8 minutes. If the pan gets dry, stir in a little water to thin it out.

  13. Stir in the blanched green beans and 1/2 of the crispy shallots.

  14. Move entire mixture to an 8×8 casserole dish or cook in the cast iron skillet.

  15. Back for 10 minutes. Top the pan with the remaining shallots.

  16. Bake until bubbly, about 5 more minutes. Serve immediately.