recipe

Green Bean Casserole

5.0

Let your side dish shine this holiday season with a grilled green bean casserole. Complete with shallots and mushrooms this grilled take on a green bean casserole won't disappoint.

Ingredients

For the Shallots
3
large shallots, peeled and sliced thinly
1/4
teaspoon salt and pinch of freshly ground pepper
2
tablespoons all-purpose flour
5
tablespoons vegetable oil, divided
For the Mushrooms
10
ounces cremini mushroom caps, wiped clean and sliced 1/4 inch thick
For the Green Beans
2
tablespoons unsalted butter
1
medium onion, minced
2
medium garlic cloves, minced or pressed
1
teaspoon all-purpose flour
1 1/2
pounds green beans, stem ends trimmed, broken into bite-sized pieces
3
sprigs fresh thyme
2
bay leaves
3/4
cup heavy whipping cream
3/4
cup chicken broth, low sodium

Directions

1

Toss shallots with salt, pepper and  flour in small bowl. Set aside.

2

Heat 3 tablespoons of the oil in 12-inch cast iron skillet over the grill on medium-high heat until smoking. Add shallots and cook, stirring frequently, until golden and crisp. This should take about about 5 minutes.

3

Transfer shallots to baking sheet lined with three layers of paper towels. Carefully wipe out skillet and return to medium high heat.

4

Add remaining 2 tablespoons oil, mushrooms and 1/4 teaspoon salt. Cook, stirring occasionally, until browned. This should take about 8 minutes. Transfer to a plate and set aside. Wipe out skillet.

5

Heat butter in skillet over medium heat. When foaming subsides, add onion. Cook, stirring occasionally, until edges begin to brown. This should take about 2 minutes.

6

Stir in garlic and flour. Toss in green beans, thyme and bay leaves.

7

Add cream and chicken broth. Increase heat to medium-high, cover and cook until beans are partly tender but still crisp at the center. This should take about 3 minutes.

8

Add mushrooms and continue to cook, uncovered, until green beans are tender and sauce has thickened slightly. This should take about another 4 minutes.

9

Turn off heat. Remove and discard the bay leaves and thyme. Adjust seasonings with salt and pepper. Transfer to warmed serving dish and sprinkle evenly with fried shallots.

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