Creamy Mushroom and Green Bean Casserole

A twist on the classic green bean casserole, this creamy mushroom and green bean dish is enhanced with crispy shallots and a hint of garlic, perfect for special family gatherings or holiday feasts.

Prep time: 20 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

1 lb fresh green beans, trimmed and halved

2 cups cremini mushrooms, sliced

1 medium onion, diced

2 cloves garlic, minced

3 tbsp unsalted butter

3 tbsp all-purpose flour

2 cups whole milk

1/2 cup grated parmesan cheese

1 cup crispy fried shallots

1 tsp salt

1/2 tsp black pepper

1/4 tsp nutmeg

Instructions

1. Preheat oven to 375°F.

2. Blanch green beans in boiling water for 3 minutes, then drain and set aside.

3. In a large skillet, melt butter over medium heat and sauté onions, garlic, and mushrooms until softened, about 5 minutes.

4. Stir in flour and cook for 1 minute.

5. Gradually whisk in milk, cooking until thickened.

6. Add parmesan cheese, salt, pepper, and nutmeg; mix until well incorporated.

7. Fold in green beans and transfer mixture to a greased 9x13 inch baking dish.

8. Top with crispy shallots and bake for 25-30 minutes or until golden and bubbly.

9. Let cool slightly before serving.

Storage

Store the casserole in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in the oven at 350°F for 15-20 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.