Fresh Green Bean Casserole

#entertainingwithbeth #CookingChannel #EasyRecipes This Fresh Green Bean Casserole is an updated take on the Green Bean Casserole of my youth, one slathered in Cream of Mushroom Soup, and canned green beans. We can do better! This version takes fresh green beans and covers them with a homemade creamy mushroom sauce (with three types of mushrooms!) and gets topped with the classic crispy fried onions. It’s a Thanksgiving side dish recipe that can be made in advance the day before and all you have to do is top with the onions and bake while your turkey rests! ______________________________________________________________________ PRODUCTS SEEN IN THIS VIDEO: These links go to Amazon where I am compensated for products sold at no cost to the consumer Staub Graphite Gratin Pan FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP! (This link goes to Amazon where I am compensated on products sold at no cost to the consumer) _______________________________________________________________________ SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK! ________________________________________________________________________ FRESH GREEN BEAN CASSEROLE RECIPE Serves 6-8 *Print Recipe Here* INGREDIENTS: 2 lbs (907 g) green bean, washed and trimmed ½ teaspoon (3 g) kosher salt 3 Tbsp (42 g) butter ¾ cup (85 g) shallots, cut into half moons 4 ounces (113g) shiitake mushrooms, sliced thinly 4 ounces (115g) cremini mushrooms, sliced 1 large (85 g) portobello mushroom, sliced and cut in half lengthwise Salt and pepper to taste 2 Tbsp (30 ml) fresh thyme, chopped 1 Tablespoon (15 ml) Worcestershire Sauce For the Bechamel Sauce: 4 Tbsp (56 g) butter ¼ cup (34 g) all-purpose flour 4 cups (946 ml) milk 3 garlic cloves, minced ¾ tsp (5 g) salt Freshly cracked Pepper ¼ cup (17 g) parmesan cheese, freshly grated Topping: 6 ounces (170 g) French’s fried onions Method: Set a large pot to boil. Add salt. Drop the green beans into boiling water for 5-6 minutes. They should be tender but still a bit crisp. Transfer them into a large bowl of icy water. Stir the beans in the ice bath until the beans have cooled. Then drain through a colander, removing any ice cubes that remain. Transfer the beans to a 9 x 13 casserole, and pat them dry with a clean kitchen towel and set aside. Meanwhile, heat a large skillet over medium-high flame. Melt the butter. Once it’s foamy add the shallots. Cook until fragrant and wilted. Then add the mushrooms. Cook, stirring occasionally, until the mushrooms release their juices. Season with salt and pepper. Add the Worcestershire sauce and the thyme. Transfer the mushroom mixture to the casserole, and spoon them on top of the beans, to cover them. For the bechamel sauce, add the butter to a large, deep skillet, over medium-high heat. Once melted and foamy, add the flour, and whisk until a loose paste forms. Then slowly whisk in the milk. Allow to come to a low boil, which will take 3-5 minutes. Once boiling, reduce to a simmer until thickened. Then add the salt, pepper and the garlic. Then add the parmesan cheese. Stir until melted and smooth. Pour the sauce over the beans and mushroom mixture, making sure all areas are covered. Up until this point, the casserole can be made ahead. Cover and refrigerate until ready to serve. Preheat the oven to 350F (180C). Top the casserole with the crispy onions and bake at 350F (180C) for 25 minutes covered, then bake uncovered for 5 minutes. Serve immediately. ABOUT THIS CHANNEL Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party-planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!