Not Your Mother’s Green Bean Casserole

Updated at: Thu, 17 Aug 2023 09:49:08 GMT

Step 1

In a food processor, pulse the bread until no pieces larger than a pea remain. Set aside.

Step 2

Line 2 baking sheets with paper towels and set a fine-mesh strainer over a medium saucepan. Set aside.

Step 3

Combine shallots and oil in a second medium saucepan or a wok, and place over medium-high heat. Cook, stirring frequently, until shallots begin to bubble, about 2 minutes, then reduce heat to low. With the shallots constantly bubbling, continue frying. Stir regularly to ensure even cooking, until shallots turn pale golden brown, 24 to 28 minutes longer.

Step 4

Quickly and carefully pour the shallots and the oil into the prepared strainer, draining the oil into the first saucepan. (The shallots will continue to carry over to a deep golden brown as they cool and crisp up.) Carefully spread out the shallots to cool onto one of the prepared trays and season lightly with salt. Set aside.

Step 5

Reset the strainer over the now-empty pot and set aside. Place the saucepan with the strained oil over medium-high heat, and add a sage leaf to test the temperature. (Alternatively, use a thermometer to check that the oil is at 360 degrees.) When it sizzles, add the rest of the sage and the rosemary, and stir with a slotted spoon or spider. As soon as the bubbles subside, after 20 to 30 seconds, remove the herbs from the oil and spread them out onto the second baking sheet.

Step 6

Add the bread crumbs to the oil and stir. Cook, stirring constantly, until golden brown, 3 to 4 minutes, then quickly and carefully pour the bread crumbs and oil into the prepared strainer. Spread bread crumbs on the baking sheet beside the rosemary and sage. Season herbs and bread crumbs lightly with salt. Set aside and allow to cool.

Step 7

To assemble, in a large bowl, toss together shallots, bread crumbs, crumbled fried herbs, parsley and thyme, and 3/4 teaspoon flaky salt. Taste and adjust seasoning as needed. Sprinkle on top of green bean casserole and also everything.

Step 8

Preheat the oven to 400°F

Step 9

Bring a gallon of water and 1 Tablespoon of salt to a boil in a large saucepan. Add the beans and blanch for 5 minutes. Drain and immediately place into a large bowl filled with ice water to stop the cooking process. Drain again and set aside.

Step 10

Over medium-high heat, melt the butter in a large 10 – 12 inch ovenproof skillet. Add the mushrooms, 1 teaspoon salt, and the pepper. Stir to combine and then don’t touch the mushrooms until they begin to give off some of their moisture– about 5 minutes. This allows them to brown.

Step 11

Add the garlic, stir, and cook for another 2 minutes. Sprinkle the flour on top and stir until combined. The flour will soak up all the moisture.

Step 12

Add the broth and simmer for 3 minutes. Decrease the heat to medium-low and add the half-and-half. Stirring occasionally, cook until the mixture is thick– about 10 minutes or maybe more if you prefer a thicker sauce. Add more flour as desired.

Step 13

Remove from the heat and add the onions and all of the green beans. Give it a nice stir, combining the sauce and beans. Top with the herb crunch topping and bake until bubbly, about 10-15 minutes. Remove from the oven and enjoy! Leftovers keep well in an airtight container in the refrigerator for up to 4 days. Reheat as desired.

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