Fresh Green Bean Casserole

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In our updated recipe, we forgo the canned cream of mushroom soup and make an easy base from scratch.

Fresh Green Bean Casserole
 
Ingredients
  • 4 teaspoons kosher salt, divided
  • 2 pounds fresh green beans, trimmed
  • ¼ cup unsalted butter
  • 2 cups sliced fresh baby portobello mushrooms
  • 1 cup thinly sliced sweet onion
  • 3 cloves garlic, minced
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons all-purpose flour
  • 2 cups half-and-half
  • ½ cup dry white wine
  • ½ cup shredded fontina cheese
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon ground black pepper
Fried Shallots
  • Vegetable oil, for frying
  • ¼ cup all-purpose flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 4 large shallots, thinly sliced and rings separated
Instructions
  1. Preheat oven to 350°.
  2. In a large enamel-coated cast-iron Dutch oven, bring 4 inches of water and 3 teaspoons salt to a boil over medium-high heat. Add green beans; cook until tender, about 5 minutes. Drain beans, and transfer to an ice water bath until cool. Drain beans well, and pat dry.
  3. In a 12-inch cast-iron skillet, melt butter over medium heat. Add mushrooms; cook, stirring occasionally, until golden brown, about 10 minutes. Add onion; cook until tender, about 5 minutes. Add garlic and thyme; cook until fragrant, about 1 minute. Whisk in flour; cook for 1 minute. Whisk in half-and-half and wine until smooth; bring to a simmer. Remove from heat; whisk in cheese, Worcestershire, pepper, and remaining 1 teaspoon salt until smooth. Stir in green beans.
  4. Bake until golden brown and bubbly, 25 to 30 minutes. Top with Fried Shallots. Serve immediately.
Fried Shallots
  1. In a 12-inch cast-iron skillet, pour oil to a depth of 1 inch, and heat over medium heat until a deep-fry thermometer registers 350°.
  2. In a large bowl, whisk together flour, salt, and pepper; stir in shallots until fully coated.
  3. Working in batches, fry shallots until golden brown, 2 to 3 minutes. Remove using a slotted spoon, and let drain on paper towels.