Small Batch Fresh Green Bean Casserole
Ingredients
The Casserole
-
12
ounces
fresh green beans, ends trimmed and cut in half
-
2
strips
thick-cut bacon, chopped into ½" pieces
-
1
small
shallot, finely chopped
-
2
cloves
garlic, minced
-
1
cup
mushrooms, roughly chopped
-
¾
cup
heavy cream
-
⅓
cup
freshly grated parmesan
-
1
tbsp
fresh lemon juice
-
½
cup
French fried onions, roughly chopped
Seasoning and Cooking
-
1
tbsp
unsalted butter or olive oil
-
kosher
to taste
salt
-
¼
tsp
cracked black pepper
-
⅓
cup
white wine or chicken/veggie stock
Instructions
- Preheat the oven to 375°F.
- Boil the green beans in salted water for 3-4 minutes until bright green, then transfer to ice water to cool.
- Chop the bacon and cook in a skillet until crispy, then remove and drain on paper towels, leaving the fat in the skillet.
- Add butter to the skillet, then stir in mushrooms, shallots, and a pinch of salt, cooking until softened.
- Add minced garlic and cook for one minute.
- Pour in white wine, scraping the pan, and cook until reduced.
- Stir in heavy cream, cooking for a few minutes, then mix in parmesan and lemon juice.
- Add the green beans and bacon to the sauce, stirring to coat.
- Transfer to a small oven-safe dish, sprinkle with French fried onions, cover with foil, and bake for 15 minutes.
- Remove foil and bake for another 10 minutes, then serve hot.
Nutrition Facts (estimated)
Servings
4 servings
Calories
250
Total fat
18g
Total carbohydrates
15g
Total protein
10g
Sodium
300mg
Cholesterol
40mg
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