Green Bean Casserole - Recipe from Price Chopper
Green Bean Casserole
A Thanksgiving favorite made with fresh green beans, peppers & mushrooms in a creamy, homemade sauce. Recipe featured in our 2019 Holiday Gatherings issue as part of our Holiday Handbook.
A Thanksgiving favorite made with fresh green beans, peppers & mushrooms in a creamy, homemade sauce. Recipe featured in our 2019 Holiday Gatherings issue as part of our Holiday Handbook.
- Melt 2 tablespoons butter in a large skillet; add onion and sauté until softened. Add bell pepper and mushrooms. Cook until softened and most of liquid has evaporated. Season with salt and pepper. Set aside to cool.
- Fill large bowl with ice water. Bring saucepan of water to boil, add beans, and cook until just tender, about 4-5 minutes. Drain beans and plunge into ice bath to stop cooking. When cooled, add drained beans to mushroom mixture.
- Melt remaining 4 tablespoons butter in medium saucepan on medium heat. Add 4 tablespoons flour and whisk constantly until mixture begins to turn golden. Pour in milk, whisking constantly, until mixture has thickened. Stir in cayenne and nutmeg. Remove from heat and let cool to room temperature, stirring occasionally. Pour over beans and toss to combine.
- Preheat oven to 350°. Butter a 2-quart casserole dish. Spread half of the green bean mixture over the bottom. Sprinkle half the Parmesan over the top, then spread with remaining green beans.
- Combine remaining Parmesan with the bread crumbs and sprinkle over the casserole.
- Cover with foil and bake for 20-30 minutes until casserole is bubbly and heated through then uncover casserole and bake under broiler until top is golden brown.
- For topping, heat canola oil in medium skillet. Toss shallots with remaining 2 tablespoons flour. Fry until golden brown.
- Sprinkle casserole with fried shallots, serve immediately.
