Description
Elevate your holiday table with this sophisticated take on a classic side dish. By swapping canned ingredients for fresh, crisp green beans and a rich, homemade mushroom cream sauce, you achieve a vibrant texture and deep, earthy flavor. This wholesome casserole is perfect for gatherings, offering a refined dining experience without any processed soups. It is a modern, vegetarian-friendly favorite that delivers restaurant-quality results right from your oven.
Ingredients
2 lbs fresh green beans, trimmed and blanched
1 lb cremini mushrooms, sliced thinly
2 large shallots, finely minced
1 cup vegetable broth, low sodium
1/2 cup heavy cream
3 tbsp butter
2 cups fried onions
Instructions
Preheat your oven to 375°F.
Boil a large pot of salted water and blanch the green beans for 3 minutes.
Drain the beans and plunge into an ice bath to stop cooking.
Melt butter in a large skillet over medium heat.
Sauté the mushrooms until golden brown.
Add minced shallots and cook until translucent.
Whisk in vegetable broth and heavy cream, simmering until thickened.
Combine the blanched green beans with the mushroom sauce in a large mixing bowl.
Transfer the mixture to a greased casserole dish.
Bake at 375°F until bubbly and top with fried onions for the final minutes of baking.
Notes
For a dairy-free version, substitute heavy cream with high-quality coconut cream. Ensure the beans are thoroughly dried after the ice bath to prevent a watery sauce. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20
- Cook Time: 30
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 35mg