Green Bean Casserole Redux

1. 1

   1. Heat oven to 400u00b0F. Bring a large pot of salted water to a boil. Add green beans and cook until bright green and just tender, about 6 minutes; drain in a colander and rinse under cold water until cold. Set aside.

2. 2

   2. Heat olive oil in a large frying pan over medium-high heat. When oil is hot and shimmering, add mushrooms and season with salt and freshly ground black pepper. Saute, stirring occasionally, until mushrooms are brown on edges, about 4 minutes. Add garlic and cook 1 minute more.

3. 3

   3. Combine green beans, mushroom mixture, bechamel sauce, and thyme in a large bowl and mix thoroughly. Taste and adjust seasoning if necessary. Transfer into a 2-1/2-quart baking dish and set aside.

4. 4

   4. Dust sliced shallots in flour and shake off excess. Set aside.

5. 5

   5. Pour vegetable oil into a large 10-inch frying pan (should be 1 inch deep). Heat over medium-high heat to 350u00b0F, about 4 minutes.

6. 6

   6. Fry shallots in batches, until light golden brown on edges, about 2 minutes. Remove to a paper-towel-lined plate and season with salt and freshly ground black pepper.

7. 7

   7. Top casserole with fried shallots and bake in oven until shallots are golden and crispy and casserole is bubbly and heated through, about 12 to 15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.