Everyone loves Thanksgiving for all the food on the table! Green Bean Casserole is always a crowd favorite, and this from-scratch version is definitely a winner!
Ingredients
-
1 lb green beans
-
4 shallots
-
2 portabellas
-
2 cloves garlic
-
1/2 cup sherry
-
3 cups cream
-
1 tbsp chicken base
-
Salt and pepper
-
1 sprig of thyme
-
1/4 cup milk
-
1 tsp Dijon
-
1/3 cup flour
-
1 tbsp cornstarch
-
1 cup Panko
-
1/2 tbsp garlic powder
-
1/2 tbsp parsley flakes
-
1/4 Parmesan
Directions
-
Snap and French green beans, cut in 2 pieces. (I didn’t do this but believe it would have been better.)
-
Blanch green beans in boiling water for 3-4 minutes or desired doneness.
-
Thinly slice shallots and place in a bowl. Add milk and Dijon. Mix well. Add flour and corn starch and toss well. Work quickly and shake off excess and place on a greased baking dish. Bake at 425 flipping a few times until crispy.
-
Slice mushroom. And add to hot sauté pan with olive oil. Cook until soft and add garlic.
-
Deglaze with sherry and cook until almost evaporated. Add heavy cream and reduce a little.
-
Season with salt pepper and thyme.
-
Mix shallots with Panko, garlic powder, parsley and Parmesan.
-
Lay green beans in greased baking dish and stir in sauce. Level out and top with shallot mixture.
-
Bake at 425 until golden brown and bubbly.
