Casserole Modernizing: Green Beans Don’t Need the Soup

Casserole Modernizing: Green Beans Don’t Need the Soup

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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