Martha Stewart Green Bean Casserole​

This delicious Martha Stewart Green Bean Casserole is a creamy, hot side dish that’s perfect for any meal. Quick and easy to make, it combines tender green beans, savory mushrooms, and crispy fried shallots for a comforting dish your whole family will love. You can easily adapt it with common ingredients you have on hand.

Ingredients Needed:

• 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 Green Bean Casserole​​?

1. Preheat oven; heat oil and coat shallots: Preheat oven to 425°F (220°C). In a large skillet, heat oil over medium heat. Line a baking sheet with paper towels. Toss shallots with 1 ¼ cups (150 g) flour in a large bowl, ensuring they are evenly coated.
2. Fry shallots; transfer to prepared sheet to drain: In batches, fry the shallots until golden and crisp, about 5 minutes. Adjust heat if browning too quickly. Use a slotted spoon to transfer to the prepared sheet and season with salt. Set aside.
3. Cook beans, then shock or rinse to cool; pat dry: In a large pot of boiling salted water, cook the green beans until crisp-tender, about 6 minutes. Drain and rinse with cold water to stop the cooking. Pat dry with a towel.
4. Cook mushrooms; stir in flour: In a large saucepan, melt butter over medium-high heat. Add mushrooms and cook until their liquid has evaporated, about 7 minutes. Season with salt and pepper. Stir in ¼ cup (30 g) flour and cook for 1 minute.
5. Whisk in broth and simmer until thickened: Gradually whisk in the chicken broth and milk. Bring the mixture to a simmer and cook, stirring occasionally, until the sauce thickens, about 5 minutes. Season with salt and pepper.
6. Toss beans with sauce; transfer to pan and bake, then top with shallots: Add the green beans to the mushroom sauce and toss to coat. Transfer the mixture to a 9-by-13-inch (23 x 33 cm) baking dish and bake until the edges are bubbling, about 15 minutes. Serve topped with the fried shallots.

Recipe Tips:

• Don’t skip drying the beans: After rinsing the green beans, pat them dry to avoid excess moisture in the casserole. This helps the sauce stay thick and creamy.
• Fry the shallots in batches: Frying in small batches ensures the shallots crisp up evenly and don’t get soggy. Don’t overcrowd the pan!
• Use low-sodium broth: To control the salt levels, opt for low-sodium chicken broth. You can always add more salt later to suit your taste.
• Cook mushrooms until dry: Make sure the mushrooms have cooked off all their moisture before adding flour. This prevents the sauce from becoming too watery.
• Reheat the sauce: Before mixing the green beans with the sauce, reheat it so it’s hot and ready to coat the beans evenly for the best texture and flavor.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover green bean casserole cool to room temperature before transferring it to an airtight container. It can be stored in the fridge for up to 3 days.
• Freeze: Green bean casserole can be frozen for up to 2 months. Let it cool completely, then wrap it tightly in plastic wrap and foil before freezing.
• Reheat: Preheat the oven to 350°F (175°C). Cover the casserole with foil and bake for about 20 minutes, or until heated through.

Nutrition Facts

Serving Size: 1 cup

• Calories: 130
• Total Fat: 6g
• Saturated Fat: 1g
• Cholesterol: 5mg
• Sodium: 500mg
• Potassium: 270mg
• Total Carbohydrate: 16g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 3g

Check out More Recipes:

• Martha Stewart Eggplant Parmesan​
• Martha Stewart Cream Cheese Frosting​
• Martha Stewart Cornbread​
• Martha Stewart Chocolate Cake​
• Martha Stewart Cinnamon Rolls​