How long is green bean casserole good for in the fridge?

Your leftovers will keep in the fridge in a sealed container or in the casserole dish with foil or plastic wrap over the top for 4 to 5 days.

Could chicken stock be used in place of vegetable stock?

Yes! Just make an even switch for the vegetable stock, no need to adjust the amount used.

How do you keep green bean casserole from getting soggy?

In my experience, this casserole becomes soggy because either frozen or canned green beans are used, and there is entirely too much sauce in relation to the green beans. The best way to prevent both is to use fresh green beans and make sure you don’t have too much mushroom gravy. The amounts written for this recipe provide a great sauce to green bean ratio!

Could another variety of mushroom be used if I can’t find Chanterelle?

Of course! Any variety of brown mushroom (such as cremini) would be fine.

Can this be made ahead?

This is a great question, because if you are making this as part of a holiday meal the way many do, it is nice to have some things that can be made in advance. u003cbr/u003eIf you want to make this a day or two ahead, here is what I recommend: u003cbr/u003eRoast the green beans and store them in an airtight container until ready to bake.u003cbr/u003eMake the chanterelle mushroom gravy and store it in its own airtight container in the fridge along with the green beans.u003cbr/u003eWhen you are ready to bake the casserole, make the french fried onions and place the green beans and gravy in a baking dish and bake the casserole from this point.

Green Bean and Chanterelle Mushroom Casserole

Ingredients

Units Scale

For the Crispy Shallots

1 1/2 cups of thinly sliced Shallots (about 2-3 large shallots)
1 Tbsp plus 1 tsp of All Purpose Flour
1/4– 1/3 cup of Avocado Oil

For the Green Beans

2 pounds Fresh Green Beans
2 Tbsp Avocado Oil
1/2 tsp Salt
1/4 tsp Black Pepper

For the Chanterelle Mushroom Gravy

3 Tbsp unsalted Butter
2 cups of Chanterelle Mushrooms
3 Tbsp plus 1 tsp All Purpose Flour
2 cups Vegetable Stock
1 1/2 tsp Salt
1/2 tsp Black Pepper
2 Bay Leaves
1/2 cup Heavy Cream

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Instructions

Start by making the crispy shallots. Turn on your oven to 450 degrees to roast the green beans and let the oven heat up while you fry the shallots.
Peel the shallots and slice them thinly . until you have around 1 1/2 cups of sliced shallot.
In a medium sized bowl, toss the 1 1/2 cups of shallot with 1 Tbsp plus 1 tsp of all purpose flour until the sliced shallots are evenly coated.
Heat a large cast iron or non stick skillet that can handle medium high heat.
Add 1/4 cup of oil to the skillet to start (you may need more) and swirl the skillet to coat the bottom with oil.
Add the shallots and cook until they are nice and dark golden brown and crispy. This should take about 10 minutes or so.
If you find as you cook the shallots that they are absorbing the oil, you can add another tablespoon or two.
Don't be tempted to stir the shallots too much, let them sit in the oil for a couple of minutes so that they have time to brown before stirring and flipping.
Once the shallots are done, place them on a large plate lined with paper towels to catch the grease and set them aside while you make the rest of the casserole.
Next, its time to roast the green beans. Don't skip this step, it gives extra flavor!
Trim the ends from the green beans and place them on a large rimmed baking sheet.
Toss the green beans with 2 Tbsp of avocado oil and season them with 1 1/2 tsp of salt and 1/2 tsp of black pepper.
Roast the green beans for about 10 to 15 minutes. You are not looking to cook them all the way, just get a little color on them.
While the green beans roast, start the chanterelle mushroom gravy.
To make the gravy, heat a large saucepan on medium heat.
While the pan heats, chop the 2 cups of mushrooms. This will seem like a lot, but they shrink as they cook so it will reduce down.
Add the 3 tbsp of unsalted butter to the saucepan and then add the mushrooms. Cook the mushrooms for about 3 to 5 minutes, until they begin to brown.
Add the 3 Tbsp plus 1 tsp of all purpose flour to the mushrooms and stir. Cook until the flour has absorbed the butter and you no longer smell flour.
At this point, the green beans may be ready to come out of the oven. If so, remove them and set aside while you finish the mushrooms.
Turn the oven down to 375 degrees to cook the casserole at the end.
Continue with the mushrooms. Slowly add the vegetable stock to the mushrooms and stir. The flour will thicken the stock into a sauce.
Once all the stock is added, add the bay leaves and 1 1/2 tsp of salt and 1/2 tsp of pepper. Allow to simmer for about 10 minutes to continue to thicken.
Remove the bay leaves and add the 1/2 cup of heavy cream and stir.
Add the green beans to a 13×9 casserole dish. Pour the mushroom gravy into the dish and stir until the green beans are coated.
Sprinkle the crispy shallots on top. Bake for about 15 minutes, until the casserole is warmed through and the gravy has thickened more in the oven and serve.

Notes

Cremini mushrooms or another variety of brown mushroom may be used in place of the chanterelle if needed.

Chicken stock may be substituted for vegetable stock.

The green beans can be prepared a day ahead if needed, simply roast them and refrigerate until ready to make the rest of the recipe.

The mushroom gravy may also be made in advance. Once it is cooked, place it in an airtight container in the fridge until you are ready to bake the casserole. From this point, all you need to do is make the crispy shallots and place the green beans and gravy in the casserole dish, add the crispy shallots, and bake.

Author: Amy at The Copper Table
Prep Time: 15 minutes
Additional Time: 0 hours
Cook Time: 40 minutes
Category: Side Dishes and Salads
Cuisine: American

Nutrition

Serving Size: 1
Calories: 201
Sugar: 6
Sodium: 763
Fat: 16
Saturated Fat: 7
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 14
Fiber: 4
Protein: 3
Cholesterol: 28