Description
Bobby Flay’s green bean casserole elevates classic comfort with fresh green beans, crispy shallots, and a rich mushroom sauce. Creamy, crunchy layers meld into a modern twist on traditional holiday fare that promises to delight dinner guests.
Ingredients
Scale
Vegetables and Aromatics:
- 2 medium onions, thinly sliced
- 1 pound fresh green beans, rinsed, trimmed and halved
- 12 ounces mushrooms, trimmed and cut into ½-inch pieces
- 2 cloves garlic, minced
Seasonings and Spices:
- 2 tablespoons plus 1 teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon freshly ground nutmeg
Thickeners, Dairy, and Other Ingredients:
- ¼ cup all-purpose flour
- 2 tablespoons all-purpose flour
- 2 tablespoons panko bread crumbs
- 2 tablespoons unsalted butter
- 1 cup chicken broth
- 1 cup half-and-half
- Nonstick cooking spray
Instructions
- Heat the oven to 475°F (246°C) and prepare a large sheet pan with parchment paper for even roasting.
- Mix finely chopped onions, all-purpose flour, panko breadcrumbs, and kosher salt in a mixing bowl until ingredients are thoroughly coated.
- Spread the seasoned onion mixture in a single, even layer on the prepared sheet pan, ensuring no clumping occurs.
- Roast the onion mixture in the preheated oven for 30 minutes, stirring once halfway through to achieve a golden, crispy texture.
- While onions are roasting, bring a large pot of salted water to a rolling boil for blanching the green beans.
- Submerge fresh green beans in boiling water for exactly 5 minutes to maintain their vibrant color and crisp texture.
- Immediately transfer blanched green beans to a bowl of ice water to halt the cooking process and preserve their bright green appearance.
- In a large skillet, sauté sliced mushrooms and minced garlic over medium heat until mushrooms release their moisture and turn golden brown.
- Sprinkle ground nutmeg and additional flour into the skillet, stirring continuously to prevent burning and create a roux-like base.
- Gradually pour in vegetable broth and half-and-half, whisking constantly to create a smooth, thickened sauce.
- Gently fold the blanched green beans into the creamy mushroom sauce, ensuring even coating.
- Transfer the green bean mixture to a baking dish and top with the roasted crispy onion mixture.
- Reduce oven temperature to 400°F (204°C) and bake the casserole for 15 minutes until heated through and onions are extra crispy.
- Remove from oven and let rest for 5 minutes before serving to allow sauce to set and flavors to meld.
Notes
- Green beans bring vibrant color and satisfying snap to this dish, ensuring every bite feels fresh and lively.
- Mushrooms or caramelized onions add depth and complexity, transforming the basic recipe into a gourmet experience.
- Paprika or dried herbs like thyme can elevate the flavor profile, introducing subtle warmth and aromatic notes.
- Control sauce consistency by gradually adding liquid or reducing heat, creating the ideal texture that clings perfectly to ingredients.
- Golden-brown topping provides irresistible crunch, delivering a textural contrast that makes each serving memorable and exciting.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 200
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 30 mg