Casserole Modernizing: Green Beans Don’t Need the Soup

Brooke Newberry
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Green beans are in season now and they are sometimes called by their proper name of “pole beans.”  You know, just to change it up a bit. Transition into fall with a pole bean casserole. No, not the kind your mom makes at Thanksgiving. This one is less soupy, contains artichokes and subs out those crispy onions for homemade crispy-fried shallots.

Green Bean and Artichoke Casserole

  • 1 pound green beans, trimmed
  • 1 14oz can artichoke hearts in water
  • 2 Tablespoons butter
  • 3 Tablespoons all-purpose flour
  • 2 garlic cloves, minced
  • 2 sprigs fresh thyme
  • 1 3/4 cups whole milk
  • ¼ cup sherry
  • salt and pepper
  • 2 shallots, thinly sliced
  • ¼ cup olive oil

Preheat oven to 425 degrees. Drain the artichokes of any water, pat and lightly squeeze them dry, then quarter them. Cook green beans in a large pot of boiling salted water until tender, about 5 minutes. Drain and set aside.

Melt butter in large saucepan over medium heat. Add the flour, thyme and garlic to the pan. Whisk for 1 minute. Add the sherry and stir. Gradually whisk in milk and bring everything to a boil.

Reduce to a simmer and cook until sauce has thickened, about 3 minutes. Add in the green beans and artichoke hearts; toss together. Season to taste with salt and pepper. Transfer to a shallow 2-quart baking dish.

Bake until top bubbling, 10-15 minutes.

Crispy shallots:

While casserole is in oven, heat olive oil in medium saucepan over medium-high heat. Add sliced shallots and cook about 1-2 minutes or until golden brown and slightly crispy. Transfer shallots with slotted spoon to a paper towel to drain. Top casserole with shallots before serving.

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