By Amanda Haas
A modern riff on a classic casserole. We’re using fresh green beans, making our cream of mushroom from scratch and frying up shallots instead of using those canned fried onions.
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|1 Tablespoon||kosher salt|
|3 Pound||green beans, ends trimmed|
|2 Tablespoon||Olive oil|
|2 Tablespoon||unsalted butter|
|1/4 Cup||shallot, minced|
|1/2 Pound||mixed mushrooms, such as shiitake or king trumpet, stems trimmed|
|3/4 Cup||rice flour|
|1/2 Cup||dry sherry|
|2 Cup||chicken stock|
|1 Cup||heavy cream|
|1 Cup||grated Parmigiano-Reggiano cheese|
|1 Cup||Almonds, slivered|
|4 Cup||canola or vegetable oil|
|8 Whole||shallot, sliced into rings|
How to Cook a Green Bean Casserole | Traeger Staples
Fill a large stockpot 2/3 full with water and bring to a boil over high heat. Prepare a large ice bath. When the water is boiling, add 1 tablespoon of salt. After the water has returned to a rolling boil, add half of the green beans. Cook until al dente, about 2 minutes. Transfer the beans to the ice bath to cool. Remove the green beans from the water and place on paper towels to dry. Repeat with the remaining green beans. (The green beans may be blanched a day ahead of assembling the casserole and kept covered and refrigerated.)
1 Tablespoon kosher salt
3 Pound green beans, ends trimmed
When ready to cook, preheat the grill with the lid closed to 375°F; this will take about 15 minutes.
375 ˚F / 191 ˚C
Melt the butter and olive oil in a saucepan over medium heat. Add the minced shallot and mushrooms and a generous pinch of salt and cook, stirring occasionally, until the mushrooms are soft, about 5 minutes.
2 Tablespoon Olive oil
2 Tablespoon unsalted butter
1/4 Cup shallot, minced
1/2 Pound mixed mushrooms, such as shiitake or king trumpet, stems trimmed
1 Pinch Salt
Sprinkle 1/4 cup of the rice flour over the top and stir to coat the mushrooms. Cook, stirring occasionally, until the flour no longer tastes raw, about 2 minutes.
1/4 Cup rice flour
Add the sherry, stir and cook until most of it has evaporated. Then slowly stir in the stock, stirring to ensure there are no lumps, and cook until thickened, about 3 minutes.
1/2 Cup dry sherry
2 Cup chicken stock
Stir in the cream and the Parmigiano-Reggiano. Season to taste with salt and pepper. Add the green beans to the sauce. Pour into a large oven-proof serving dish and sprinkle with the almonds.
1 Cup heavy cream
1 Cup grated Parmigiano-Reggiano cheese
1 Cup Almonds, slivered
Bake on the Traeger until the sauce is bubbling and the almonds are browned, about 30 minutes.
375 ˚F / 191 ˚C
While the green beans are on the grill, fry the shallots. Place the oil in a deep saucepan or Dutch oven and heat oil to 350°F.
4 Cup canola or vegetable oil
Combine the remaining 1/2 cup rice flour and a pinch salt in a shallow bowl and mix with a fork. Slice the shallots into 1/8” rings. Toss the shallots to coat in the rice flour, shaking off any excess in a sieve.
8 Whole shallot, sliced into rings
1/2 Cup rice flour
Fry the shallots in batches until golden brown, about 30 seconds to one minute. Drain on paper towels.
When the casserole is ready, garnish with the fried shallots and serve. Enjoy!
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