Make-Ahead Green Bean Casserole
Description
Perfect for holiday dinners, this make-ahead green bean casserole topped with fried shallots has a rich, creamy mushroom sauce that really elevates the dish.
Ingredients
•
butter-flavored cooking spray
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3 large shallots
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1 1/4 pounds fresh green beans, trimmed and halved crosswise
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2 tablespoons unsalted butter
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1 (10 ounce) package button mushrooms, sliced
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1/3 cup all-purpose flour, divided
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1 cup half-and-half
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1 cup chicken broth
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1 teaspoon soy sauce
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salt and ground black pepper to taste
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1 cup vegetable oil for frying, or as needed
Directions
1
Spray a 2 1/2-quart casserole dish with cooking spray. Mince shallots until you have 3 tablespoons; slice remaining shallots into 1/8-inch rounds. Set both aside.
2
Bring a large pot of lightly salted water to a boil. Add beans and cook until tender but still crisp, about 4 minutes. Drain, rinse, and pat dry; set aside.
3
Melt butter in a saucepan over medium heat. Add mushrooms and cook, stirring frequently, until browned, 5 to 7 minutes. Add minced shallots and cook until softened, 2 to 3 minutes. Stir in 3 tablespoons flour, then slowly add half-and-half, broth, and soy sauce. Bring to a boil while stirring.
4
Reduce heat to a simmer and stir until thickened, about 5 minutes. Stir in green beans and season with salt and pepper. Transfer to the prepared casserole dish, cover, and refrigerate 8 hours to overnight, or until ready to bake.
5
Preheat the oven to 350 degrees F (175 degrees C).
6
Remove casserole from the refrigerator and bake in the preheated oven until heated through and bubbly, about 30 minutes.
7
While the casserole is baking, dredge shallot rings in remaining flour until evenly coated.
8
Heat oil in a saucepan over medium heat. Lower shallots carefully into the hot oil, working in batches if necessary. Fry until golden brown, 1 to 2 minutes, then drain on paper towels.
9
Remove casserole from the oven and top with fried shallots.