Roasted Mushroom and Green Bean Casserole
Updated October 31, 2023
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
Nonstick cooking spray
2 ½ pounds haricots verts or French green beans, trimmed and cut into 1-inch pieces
1 pound hen of the woods mushrooms (or cremini, oyster or other mushroom), cut into bite-size pieces
2 large shallots, halved lengthwise and thinly sliced into half-moons
4 garlic cloves, minced
2 tablespoons extra-virgin olive oil
Kosher salt and black pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 quart heavy cream or half-and-half
1 teaspoon Cajun seasoning
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon chicken base concentrate (or ½ bouillon cube)
¼ teaspoon ground nutmeg
1 ¾ cups shredded or grated Parmesan
1 cup panko bread crumbs
2 cups store-bought or homemade fried shallots or onions
Nutritional analysis per serving (10 to 12 servings)
24 grams carbs; 110 milligrams cholesterol; 517 calories; 13 grams monosaturated fat; 3 grams polyunsaturated fat; 23 grams saturated fat; 42 grams fat; 1 gram trans fat; 5 grams fiber; 676 milligrams sodium; 15 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. Coat a 9-by-13 baking dish with nonstick cooking spray. On a rimmed sheet pan lined with parchment paper, toss together green beans, mushrooms, sliced shallots, garlic and olive oil; season with salt and pepper to taste then spread evenly on the pan. Roast until the vegetables brown in spots and soften, about 30 minutes, tossing halfway through. (Alternatively, if you want the green beans extra soft, set them on an unlined sheet pan, add 3 tablespoons water, cover with aluminum foil, and cook until the vegetables are slightly firmer than you want in the end result, about 30 to 45 minutes.)
- Step 2
Meanwhile, in a large saucepan over medium-low heat, melt the butter, then add the flour. Cook for about 1 to 2 minutes, whisking constantly until it comes together and begins to turn golden in color.
- Step 3
Add heavy cream and whisk until it starts to thicken, 6 to 8 minutes. Add the Cajun seasoning, onion and garlic powders, chicken base, nutmeg and ½ teaspoon pepper. Whisk to combine, then add 1 ½ cups Parmesan until melted. Taste and adjust seasonings.
- Step 4
When the green beans are cooked, add them to the saucepan, and toss to coat until mixture is thoroughly heated. Transfer green bean mixture to the baking dish.
- Step 5
In a medium bowl, combine bread crumbs, fried shallots and the remaining ¼ cup Parmesan. Spread evenly over the top of the casserole.
- Step 6
Set the broiler to high, and broil until brown and bubbly (don’t walk away!), about 1 to 2 minutes. Serve hot.
Private Notes
Comments
I would definitely make this a day ahead except for the bread crumb/shallot topping, that I would make and add just before placing into the oven. Also, I would remove casserole from refrigerator to bring to room temperature about one to two hours prior to baking.
This recipe is delicious! Because of all the potential variables (heavy cream vs half and half, how much vegetables cook down) I recommend reserving 1/2 of the sauce before you combine with the vegetables, then add back in to the desired consistency. I wound up with a lot more sauce than vegetables.
Can I prep this the day before?
Made recently--just before assembling, I got a wild hare and decided to use just over half of the cream/parm mixture. It came out wonderfully.
Can this be frozen?
We too make this every year at Thanksgiving. It's the BEST. But it takes quite a bit longer than 45 minutes to prepare and cook. This year, we doubled the recipe and it took two of us 2 1/2 hours! Delicious but a bit exhausting!!