Savory Herb-Infused Green Bean Casserole

🕒 Prep: 15 min
🔥 Cook: 25 min
🍽 Serves: 8

This Savory Herb-Infused Green Bean Casserole is a fresh twist on a classic dish, perfect for any gathering. Packed with earthy flavors and topped with crispy shallots, it’s a comforting side that pairs beautifully with any main course.

Why You'll Love This Recipe

  • Fresh herbs elevate the flavor beyond the traditional version.
  • Crispy fried shallots add a gourmet touch and satisfying crunch.
  • Perfect for holiday dinners or cozy family meals.
  • Easy to prep ahead and bake when needed.

Ingredients

1.5 lbs fresh green beans, trimmed and cut
1 cup sliced mushrooms
1 small onion, chopped
2 cloves garlic, minced
1 tbsp olive oil
1/2 cup heavy cream
1/2 cup chicken broth
1 cup shredded Parmesan cheese
1 tbsp chopped fresh thyme
1 tbsp chopped fresh rosemary
1/2 tsp salt
1/2 tsp black pepper
1 cup crispy fried shallots

Step-by-step Instructions

Start by preheating your oven to 375°F, ensuring it's nice and hot when the casserole's ready to bake. While that's heating up, bring a pot of water to a boil. Toss in the green beans and let them blanch for about 5 minutes. This helps them keep their vibrant color and tender-crisp texture. Once done, drain and set them aside.

Next, grab your skillet and heat up some olive oil over medium heat. Add the chopped onion and garlic. You’re looking to sauté these until they turn translucent, releasing that lovely aroma. It should take just a few minutes. Add the mushrooms to the mix and continue cooking until they’re nice and tender.

Now, pour in the chicken broth and heavy cream, along with the thyme and rosemary. Stir everything together and bring it to a gentle simmer. This is where the flavor magic happens. Add the blanched green beans back into the skillet, making sure they’re well-coated with the creamy, herby sauce.

Transfer this mixture into a casserole dish. Sprinkle the Parmesan cheese evenly over the top. Pop it into the oven and let it bake for about 20-25 minutes. During the last 5 minutes, take it out and scatter the crispy fried shallots over the top. Return it to the oven until they’re golden brown. Give it a few minutes to cool before serving, letting the flavors meld together.

Tips & Tricks

  • Blanching the green beans is key for color and texture — don't skip this step!
  • If fresh herbs aren’t available, use half the amount of dried herbs.
  • For a vegetarian version, swap chicken broth with vegetable broth.
  • Make it gluten-free by ensuring the crispy shallots are made using gluten-free ingredients.

Serving Suggestions

This casserole pairs wonderfully with roast chicken or a juicy beef tenderloin. For a vegetarian meal, serve it alongside a hearty lentil loaf. Add a side of crusty bread to mop up the creamy sauce and a simple green salad for freshness.

Frequently Asked Questions

Can I make this casserole ahead of time?
Yes, you can prepare it up to the baking step and refrigerate it for a day. Just add a few extra minutes to the baking time if chilled.
What if I don’t have fresh green beans?
You can use frozen green beans; just skip the blanching step and ensure they’re thawed and drained before using.
Can I use other types of cheese?
Absolutely! Gruyère or cheddar would add a different, but equally delicious, flavor.

Ingredients Explained

The star of the show is, of course, the green beans. Fresh and vibrant, they retain their crispness even after baking, especially when blanched. The mushrooms add an earthy depth that complements the herbs and cream. Meanwhile, onions and garlic provide a flavorful base, mixing aromatic sweetness and spice. Cooking with olive oil keeps things light and enhances the natural flavors of the vegetables. The rich, creamy sauce is crafted from heavy cream and chicken broth, which blend beautifully with fresh thyme and rosemary for a fragrant herbaceous note. Finally, a sprinkle of Parmesan cheese offers a savory sharpness, while crispy fried shallots top it all off with a delightful crunch.

Simplified Instructions

1. Preheat your oven to 375°F.
2. Blanch the green beans in boiling water for 5 minutes, then drain and set aside.
3. In a large skillet, heat olive oil over medium heat, then add onions and garlic, sautéing until translucent.
4. Add mushrooms to the skillet and cook until they are tender.
5. Stir in chicken broth, heavy cream, thyme, and rosemary, and bring the mixture to a simmer.
6. Add the green beans to the skillet, mixing well to coat them in the sauce.
7. Transfer the mixture to a casserole dish, top with Parmesan cheese, and bake for 20-25 minutes.
8. During the last 5 minutes, sprinkle crispy fried shallots over the top and return to the oven until golden brown.
9. Let the casserole cool for a few minutes before serving.

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