This recipe comes from the blog Skinnytaste.
For the topping
1 tbs olive oil
1 cup shallots, finely diced
1/2 cup seasoned breadcrumbs
1 tbs grated parmesan cheese
1/2 tsp dried thyme
For the green beans
2 lbs fresh green beans, trimmed, halved, and washed
1 tbs olive oil
1/3 cup shallots, finely diced
16 oz. sliced mushrooms (I used cremini)
1/4 cup flour
1 cup chicken stock
1 cup milk
1/4 cup grated parmesan cheese
Boil a large pot of water. Add the green beans and blanche for 2-4 minutes (you can do this for 6-8 minutes if you like softer beans). Drain them into a colander and run cold water over the to stop the cooking.
To make the topping, heat a medium-sized skillet over medium heat. Add the shallots and saute for 3-5 minuts, or until they are golden. Reduce the heat to medium-low and add the bread crumbs, cheese, and thyme. Saute for 5-6 additional minutes, stirring frequently to avoid burning.
Preheat the oven to 375 degrees F. Lightly grease a 9x13 inch pan.
Heat olive oil in a large saute pan over medium-high heat. Add the remaining 1/3 cup of shallots and saute for a couple of minutes. Add the mushrooms, stirring to coat with the oil. Season with salt and pepper. Saute for 6-8 minutes, stirring occasionally.
Sprinkle flour over the mushrooms, stir to coat. Continue stirring for about a minute. Slowly add the chicken stock and milk. Bring it to a low boil, and cook for about 3 more minutes, or until it starts to thicken up. Stir occasionally. Stir in the rest of the grated cheese.
Add the blanched green beans and mix well. Taste, and season with salt and pepper. Pour everything into the prepared baking dish.
Top with the toasted bread crumbs and bake for 30 minute.
Now eat it!
I'll definitely be making this again. Though the traditional green bean casserole with condensed soup is good, this recipe blows it away.