As I mentioned in my last post, I decided on traditional sides for this Thanksgiving. I’m sure that every American has at some point eaten the traditional green bean casserole made with canned green beans, cream of mushroom soup, and canned fried onions. This classic was a staple on our holiday table when I was growing up. I love green beans and I enjoy casseroles, so this is my homemade version of this dish.
I had every intention of making the fried shallots to top the casserole, but cooking, photographing, and entertaining got in the way and I ran out of time. Our Thanksgiving lunch ended up being a mid-afternoon meal…a couple of hours later than planned. With wine pouring freely and a few appetizers though, no one seemed to notice the delay. So, the version that ended up on the table was sans shallots but I would definitely include the shallots when I make this dish again.
- 1 1/2 lbs green beans, stem end snapped off
- 1 medium onion, chopped
- 1/2 lb wild mushrooms, (I used shitake, cremini, and chanterelles, but use whatever you like), sliced
- 1 tsp chopped fresh thyme
- 1/8 tsp grated nutmeg
- 1 tbsp extra virgin olive oil
- 3 tbsp butter
- 4 tbsp flour
- 2 1/2 cups low fat milk
- 1/2 cup half and half
- 1/2 cup grated Fontina cheese
- 1/2 cup grated Parmesan cheese
- Panko bread crumbs
- Salt and Pepper
- 2 large shallots, sliced and rings separated.
- 1 egg, beaten
- 1/2 cup flour
- Canola oil
- 1. Preheat oven to 375 degrees.
- 2. Bring a large pot of salted water to a boil. Add green beans and blanche for 3-4 minutes or until bright green and tender. Remove from pot and place beans in an ice bath to stop cooking. Drain and set aside.
- 3. Heat olive oil in a skillet. Add onion and saute for 3-4 minutes. Add mushrooms and thyme. Continue sauteing for 3-4 minutes. Remove from heat and set aside.
- 4. Melt butter in a sauce pan over medium heat. When melted, whisk in flour and cook for 2-3 minutes, whisking frequently.
- 5. Add milk and half and half, whisking frequently.
- 6. When sauce is thickening, add Fontina and Parmesan cheeses, continuing to whisk until cheese is melted and sauce has thickened. Add nutmeg. Season with salt and pepper to taste.
- 7. In a large bowl, combine green beans, onion and mushroom mixture, and sauce.
- 8. Pour in a casserole dish and top with panko bread crumbs and additional Parmesan cheese.
- 9. Bake for 20-30 minutes or until bubbling and bread crumbs are browning.
- 1. Heat canola oil in a skillet.
- 2. Dip shallot rings in egg and then dredge with flour.
- 3. Put rings in hot oil and fry until crispy.
- 4. Add fried shallots to the casserole when it is removed from oven.