Name: Green Bean Casserole from Scratch
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 6 tbsp unsalted butter; 12 oz mushrooms, sliced; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 1/2 tbsp fresh thyme; 5 cloves garlic, minced; 1/4 cup all-purpose flour; 1/2 cup Madeira wine; 1/2 cup chicken stock; 1 1/2 cups whole milk; 1 1/2 lbs green beans, blanched; 1 1/2 cups crispy fried shallots, for topping

1

In a 12-inch skillet over medium heat, melt the unsalted butter.

2

Add the sliced mushrooms, kosher salt, pepper, and fresh thyme. Sauté for 5-6 minutes until the mushrooms are tender and browned.

3

Add the minced garlic and cook for about 1 minute more, until fragrant.

4

Sprinkle the all-purpose flour over the mushrooms and stir continuously to coat everything evenly.

5

Pour in the Madeira wine to deglaze the pan, scraping up any browned bits from the bottom of the skillet.

6

Gradually stir in the chicken stock and cold milk.

7

Season the sauce with another layer of kosher salt and pepper to taste.

8

Bring the sauce to a boil, then immediately reduce the heat to low and let it simmer for 5-7 minutes, stirring occasionally, until it has thickened and the raw flour taste is cooked out.

9

Add the blanched green beans to the skillet and stir until they are fully coated in the creamy mushroom sauce.

10

Transfer the green bean mixture to a casserole dish.

11

Bake in a preheated 375°F (190°C) oven for about 25 minutes, or until the casserole is hot and bubbly.

12

Remove from the oven and top generously with crispy fried shallots before serving.