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Ingredients

  • 2 12-oz Josie’s Organics Organic Green Beans, chopped in bite-sized pieces
  • 1-2 cups Mushrooms, sliced
  • 2 tbsp. Salted Butter
  • 1 cup Chicken Broth
  • 1 cup Whole Milk
  • ½ cup Heavy Cream
  • ¼ cup + 2 tbsp. All Purpose Flour
  • 1 tsp. Garlic Powder
  • ½ tsp. Salt
  • ½ tsp. Black Pepper
  • ¼ tsp. Ground Nutmeg
  • (Optional) ½ cup Grated Parmesan
  • 4-6 Shallots, about 1 ½ cups
  • 1 cup Frying Oil

Servings: 6

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

 

Directions

  • 1

    Preheat oven to 450F.

  • 2

    Bring a pot of salted water to a boil. Add the chopped green beans, reduce heat to low, and cook for 6 minutes, until fork tender. Drain the pot and transfer the green beans to a separate dish.

  • 3

    In the same pot over medium high heat, add the butter. Once melted, add the sliced mushrooms. Sauté for 6-8 minutes, until tender.

  • 4

    Add the flour, garlic powder, salt, black pepper, and ground nutmeg. Stir to combine.

  • 5

    While stirring, gradually add the heavy cream, then the milk, then the chicken broth.

  • 6

    Bring to a boil and let simmer until thickened, about 2-3 minutes.

  • 7

    Stir in the grated parmesan.

  • 8

    Add in the green beans and stir to combine. Transfer the mixture to an oven-safe serving dish.

  • 9

    Cover with foil and bake for 10 minutes.

  • 10

    In the meantime, make the crispy shallots by heating up a small pot with the frying oil.

  • 11

    In a bowl, toss the thinly sliced shallots and flour together. Working in small batches, fry the battered shallots for 2-4 minutes, until golden brown.

  • 12

    Using a slotted spoon, transfer the fried shallots to a paper towel-lined plate to drain any excess oil.

  • 13

    Remove the foil from the green bean casserole and evenly distribute the fried shallots on top.

  • 14

    Bake 10-15 more minutes, keeping an eye out to make sure the shallots don’t burn. Enjoy warm!

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