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!
- Serves: 12 persons
- 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
Step 1Spray 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 2Bring 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 3Melt 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 4Reduce 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 5Preheat the oven to 350 degrees F (175 degrees C).
Step 6Remove casserole from the refrigerator and bake in the preheated oven until heated through and bubbly, about 30 minutes.
Step 7While the casserole is baking, dredge shallot rings in remaining flour until evenly coated.
Step 8Heat 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 9Remove casserole from the oven and top with fried shallots.