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Green Bean Casserole

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!
  • 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
  1. Snap and French green beans, cut in 2 pieces. (I didn’t do this but believe it would have been better.)
  2. Blanch green beans in boiling water for 3-4 minutes or desired doneness.
  3. 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.
  4. Slice mushroom. And add to hot sauté pan with olive oil. Cook until soft and add garlic.
  5. Deglaze with sherry and cook until almost evaporated. Add heavy cream and reduce a little.
  6. Season with salt pepper and thyme.
  7. Mix shallots with Panko, garlic powder, parsley and Parmesan.
  8. Lay green beans in greased baking dish and stir in sauce. Level out and top with shallot mixture.
  9. Bake at 425 until golden brown and bubbly.
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