I am not a fan of the “traditional” green bean casserole made with canned green beans and a can of soup. Or mushrooms. I despise mushrooms so when I came across this recipe from Taste of the South magazine I knew I had to try it. No mushrooms. If you do like mushrooms, you certainly could sauté some sliced mushrooms in a small amount of butter and add to the mixture. If there is a nut allergy in your family, you can certainly omit the almonds.
Now, of course, everything from scratch is more work but this really isn’t much more than making the “other” recipe. Don’t be intimidated though. You can make part of this recipe in advance. You can make the sauce and store in the fridge for up to two days. Cook the green beans and refrigerate them up to 2 days as well. Make shallots and assemble and bake before serving. This dish was a hit from the very first time I made it and it has become a holiday staple on our table.
- 1 1⁄4 pounds fresh green beans, cut into 1-inch pieces (about 5 cups)
- 2 tablespoons butter
- 7 tablespoons all-purpose flour, divided
- 1 cup whole milk
- 1 cup chicken broth
- 1 teaspoon salt, divided
- 1⁄4 teaspoon ground black pepper
- 1⁄2 cup slivered almonds, toasted
- 2⁄3 cup vegetable oil
- 1⁄2 cup (1⁄4-inch) sliced shallot, separated into rings
- Preheat oven to 350°. Spray a 11⁄2-quart baking dish with nonstick cooking spray. Set aside.
- In a large saucepan, cook beans in boiling water until crisp-tender, approximately 3 minutes. Drain, and set aside.
- Add butter to saucepan; melt over medium heat. Add 4 tablespoons flour; whisk 1 minute. Whisking constantly, add milk, broth, 3⁄4 teaspoon salt, and pepper. Bring to a boil; cook, stirring constantly, 2 minutes. Place beans and almonds in prepared dish; pour sauce over beans.
- Bake until beans are tender, 25 to 30 minutes.
- In a medium skillet, heat oil over medium-high heat. In a shallow bowl, add remaining 3 tablespoons flour and shallot, tossing to combine.
- Shake excess flour from shallot; place in hot oil. Cook, turning occasionally, until golden brown, 2 to 3 minutes. Drain on paper towels; sprinkle with remaining 1⁄4 teaspoon salt. Top casserole with fried shallot.
This week Sunday Supper Movement features more than 30 recipes from tastemakers for the holiday side dishes event. Thank you to Caroline from Caroline’s Cooking for hosting this Sunday Supper event. Thank you Renee from Renee’s Kitchen Adventures for managing the event.
Fruity Side Dishes
- Cranberry Apple Relish by Recipes Food and Cooking
- Cranberry Fluff Salad by That Skinny Chick Can Bake
- Easy Cheesy Pineapple Bake by This is How I Cook
- Pecan Cranberry Jello Salad by Curious Cuisiniere
- Slow Cooker Butternut Squash and Apples by Dizzy Busy and Hungry
Other Side Dishes
- Chestnut Stuffing by Cindy’s Recipes and Writings
- Easy Mushroom Rice Pilaf by Renee’s Kitchen Adventures
- One Pot Macaroni and Cheese by A Mind “Full” Mom
- Potato Dinner Rolls by The Redhead Baker
- Sausage, Apple, and Cranberry Stuffing by Life Tastes Good
Potato Side Dishes
- Gingered Sweet Potatoes by Simple and Savory
- Marmalade Glazed Sweet Potatoes by Sunday Supper Movement
- Sour Cream and Chive Mashed Potatoes by Cookin’ Mimi
- Sour Cream and Onion Smashed Red Potatoes by Food Done Light
- Southern Praline Sweet Potato Casserole by The Weekend Gourmet
- Southwestern Potato Bake by The Freshman Cook
- Stacked Sweet Potatoes by My Imperfect Kitchen
- Sweet Potatoes with Cumin Sage Butter by Cooking Chat
- Twice Baked Potato Casserole by A Kitchen Hoor’s Adventures
- Twice Baked Sweet Potatoes by Mindy’s Cooking Obsession
Vegetable Side Dishes
- Acorn Squash and Brussel Sprout Side Dish by Caroline’s Cooking
- Bacon Balsamic-Roasted Brussels Sprouts by The Crumby Cupcake
- Braised Red Cabbage by Turnips 2 Tangerines
- Broccoli and Cauliflower Cheese Bake by Hezzi-D’s Books and Cooks
- Candied Acorn Squash by Cricket’s Confections
- Cheesy Jalapeño Corn Casserole by Food Lust People Love
- German Green Bean Salad (Bohnensalat) by Cosmopolitan Cornbread
- Homemade Green Bean Casserole by Family Around The Table
- Loaded Mashed Cauliflower Casserole by My Life Cookbook
- Miso Glazed Corn by NinjaBaker.com
- Pan Roasted Carrots with Apple Molasses by Palatable Pastime
- Roasted Brussels Sprouts with Pine Nuts and Cranberries by The Chef Next Door
- Roasted Carrots and Parsnips with Walnut Pesto by The Hungry Goddess
- Roasted Onions with Parsley Pesto by Monica’s Table
- Roasted Parsnips with Balsamic Vinegar and Rosemary by Wholistic Woman
- Roasted Pumpkin with Rosemary and Thyme by Feeding Big
- Spicy Balsamic Roasted Vegetables by Pies and Plots
- Sweet Corn Pudding by Brunch-n-Bites
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