Make-Ahead Green Bean Casserole
This make-ahead recipe is the elevation of the green bean casserole we all grew up with. Perfect for holiday dinners!
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- butter-flavored cooking spray
- 3large shallots
- 1¼ pounds fresh green beans, trimmed and halved crosswise
- 2tablespoons unsalted butter
- 1(10 ounce) package button mushrooms, sliced
- ⅓cup all-purpose flour, divided
- 1cup half-and-half
- 1cup chicken broth
- 1teaspoon soy sauce
- salt and ground black pepper to taste
- 1cup vegetable oil for frying, or as needed
Instructions
Step 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.Step 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.Step 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.Step 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.Step 5
Preheat the oven to 350 degrees F (175 degrees C).Step 6
Remove casserole from the refrigerator and bake in the preheated oven until heated through and bubbly, about 30 minutes.Step 7
While the casserole is baking, dredge shallot rings in remaining flour until evenly coated.Step 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.Step 9
Remove casserole from the oven and top with fried shallots.