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Is our all-natural, totally homemade version of the iconic Thanksgiving side more work than the one made with canned stuff? Well, yes. But wow, is it good.

Source: Midwest Living


Recipe Summary

25 mins
1 hr 25 mins


Ingredient Checklist


Instructions Checklist
  • In an 8-inch skillet, heat oil until shimmering. Separate sliced shallots into rings; toss in a small bowl with cornstarch. Shake off excess in a fine-mesh strainer. Add about a quarter of the shallots to the pan; cook, tossing a bit, until lightly golden, about 4 minutes. Using a slotted spoon, transfer shallots to a paper towel-lined plate. Repeat with remaining shallots.

  • Bring a large saucepan of salted water to a boil; prepare an ice bath. Cook beans in water until just crisp-tender, 4 to 5 minutes. Transfer to ice bath; drain and pat dry.

  • Preheat oven to 375°. In an extra-large skillet, melt butter over medium-high heat. Add mushrooms. Cook, tossing occasionally, until mushrooms have released their liquid, about 5 minutes. Add chopped shallots and garlic; cook, stirring, 2 minutes. Add madeira; cook, stirring, until almost evaporated. Add flour; stir to coat mushrooms; cook 1 minute. Add about half of broth, scraping up bits from bottom of pan. Add remaining broth and cream; bring to a simmer. Cook until sauce has thickened slightly, about 5 minutes. Season with kosher salt, pepper and nutmeg. Add green beans; stir to coat.

  • Transfer mixture to a 3-quart baking dish (or you can bake in skillet, if oven-proof). Bake, uncovered, until bubbling around edges, about 25 minutes. Sprinkle shallots over casserole.

Make Ahead:

You can fry the shallots 2 days ahead. Store at room temperature, very loosely covered with foil (if desired, re-crisp in oven before using). The green beans can be cooked 1 day ahead and stored, covered, in the refrigerator. The casserole can be assembled (minus the topping) 1 day ahead, and kept refrigerated, covered. Bring to room temperature before baking.

Nutrition Facts

303 calories; fat 25g; cholesterol 34mg; saturated fat 9g; carbohydrates 15g; mono fat 5g; poly fat 10g; insoluble fiber 3g; sugars 6g; protein 5g; vitamin a 946.6IU; vitamin c 11.2mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 3.2mg; vitamin b6 0.3mg; folate 54.1mcg; vitamin b12 0.1mcg; sodium 207mg; potassium 546mg; calcium 66mg; iron 1.5mg.