This delicious and creamy String Bean Casserole, inspired by Martha Stewart, is a quick and comforting side dish perfect for family dinners or holiday feasts. Made with fresh green beans, a rich mushroom sauce, and crispy fried shallots, it’s a classic favourite that’s easy to prepare. Swap ingredients effortlessly to suit your taste!
Recipe Ingredients:
- 3 cups vegetable oil
- 6 large shallots, cut into very thin rounds, rings separated
- 1 ½ cups all-purpose flour
- Coarse salt and ground pepper
- 2 pounds green beans, trimmed and halved
- ¼ cup (½ stick) unsalted butter
- 1 pound button mushrooms, trimmed and coarsely chopped
- 14 ½ ounces low-sodium chicken broth
- 1 cup whole milk
How To Make String Bean Casserole?
- Preheat the oven & prepare the shallots: Preheat oven to 220°C / 425°F. In a large skillet, heat the vegetable oil over medium heat. Line a baking sheet with paper towels. In a large bowl, toss the shallots with 160g / 1 ¼ cups of flour until evenly coated.
- Fry the shallots: Shake off excess flour and fry the shallots in batches until golden and crispy, about 5 minutes. Adjust heat if they brown too quickly. Remove with a slotted spoon and transfer to the paper-lined sheet. Season with salt and set aside.
- Blanch the green beans: Bring a large pot of salted water to a boil. Cook the green beans for 6 minutes until crisp-tender. Drain and rinse with cold water to stop cooking. Pat dry and set aside.
- Cook the mushrooms & make the sauce: In a large saucepan, melt the butter over medium-high heat. Add mushrooms and cook until their liquid evaporates, about 7 minutes. Season with salt and pepper. Sprinkle in the remaining 30g / ¼ cup of flour and stir continuously for 1 minute until fully incorporated.
- Thicken the sauce: While whisking constantly, gradually pour in the broth (stock), followed by the milk. Bring to a gentle simmer and cook, stirring occasionally, for 5 minutes, until the sauce thickens. Season with salt and pepper to taste.
- Assemble & bake: Add the green beans to the mushroom sauce and toss to coat. Transfer the mixture to a 23x33cm / 9×13-inch baking dish. Bake for 15 minutes, or until bubbling around the edges.
- Serve: Top with the crispy fried shallots and serve immediately.
Recipe Tips:
- Crispy Shallots Trick: To keep the shallots crispy, fry them in small batches and don’t overcrowd the pan. Drain them well on paper towels and store them uncovered until ready to use.
- Perfect Green Beans: Blanch the green beans in boiling water for exactly 6 minutes, then quickly cool them in ice water. This keeps them bright green and crisp.
- Thick & Creamy Sauce: Stir the flour well into the mushrooms before adding liquid. Whisk constantly when adding the broth and milk to prevent lumps.
- Make Ahead for Less Stress: Prepare everything a day before, store the casserole (without shallots) in the fridge, and bake when needed. Add crispy shallots just before serving.
- Extra Flavor Boost: Add garlic, thyme, or a pinch of nutmeg to the mushroom sauce for a richer, deeper taste. A little Parmesan cheese can also make it extra creamy!
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover String Bean Casserole cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days. Reheat in the oven at 180°C / 350°F for about 15 minutes until hot and bubbly
- Reheat: eheat in a non-stick pan over medium-low heat, stirring occasionally, until warmed through. Add a splash of milk if the sauce seems too thick.
Nutrition Facts
- Calories: 191
- Total Fat: 5g
- Saturated Fat: 1.1g
- Cholesterol: 2.3mg
- Sodium: 736mg
- Potassium: 366mg
- Total Carbohydrate: 16g
- Dietary Fiber: 4.1g
- Sugars: 5.9g
- Protein: 4.3g
Check out More Recipes:
Martha Stewart String Bean Casserole
Description
This delicious and creamy String Bean Casserole, inspired by Martha Stewart, is a quick and comforting side dish perfect for family dinners or holiday feasts. Made with fresh green beans, a rich mushroom sauce, and crispy fried shallots, it’s a classic favourite that’s easy to prepare. Swap ingredients effortlessly to suit your taste!
Ingredients
Instructions
- Preheat the oven & prepare the shallots: Preheat oven to 220°C / 425°F. In a large skillet, heat the vegetable oil over medium heat. Line a baking sheet with paper towels. In a large bowl, toss the shallots with 160g / 1 ¼ cups of flour until evenly coated.
- Fry the shallots: Shake off excess flour and fry the shallots in batches until golden and crispy, about 5 minutes. Adjust heat if they brown too quickly. Remove with a slotted spoon and transfer to the paper-lined sheet. Season with salt and set aside.
- Blanch the green beans: Bring a large pot of salted water to a boil. Cook the green beans for 6 minutes until crisp-tender. Drain and rinse with cold water to stop cooking. Pat dry and set aside.
- Cook the mushrooms & make the sauce: In a large saucepan, melt the butter over medium-high heat. Add mushrooms and cook until their liquid evaporates, about 7 minutes. Season with salt and pepper. Sprinkle in the remaining 30g / ¼ cup of flour and stir continuously for 1 minute until fully incorporated.
- Thicken the sauce: While whisking constantly, gradually pour in the broth (stock), followed by the milk. Bring to a gentle simmer and cook, stirring occasionally, for 5 minutes, until the sauce thickens. Season with salt and pepper to taste.
- Assemble & bake: Add the green beans to the mushroom sauce and toss to coat. Transfer the mixture to a 23x33cm / 9×13-inch baking dish. Bake for 15 minutes, or until bubbling around the edges.
- Serve: Top with the crispy fried shallots and serve immediately.
Notes
- Crispy Shallots Trick: To keep the shallots crispy, fry them in small batches and don’t overcrowd the pan. Drain them well on paper towels and store them uncovered until ready to use.
- Perfect Green Beans: Blanch the green beans in boiling water for exactly 6 minutes, then quickly cool them in ice water. This keeps them bright green and crisp.
- Thick & Creamy Sauce: Stir the flour well into the mushrooms before adding liquid. Whisk constantly when adding the broth and milk to prevent lumps.
- Make Ahead for Less Stress: Prepare everything a day before, store the casserole (without shallots) in the fridge, and bake when needed. Add crispy shallots just before serving.
- Extra Flavor Boost: Add garlic, thyme, or a pinch of nutmeg to the mushroom sauce for a richer, deeper taste. A little Parmesan cheese can also make it extra creamy!
Martha Stewart String Bean Casserole