Unlike the traditional banana cake they had been using for years, the in-laws were won over by the rich, delicious Bundt® cake!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 8 hrs |
| Total Time: | 9 hrs 15 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- butter-flavored cooking spray
- 3 large shallots
- 1 ¼ pounds fresh green beans, trimmed and halved crosswise
- 2 tablespoons unsalted butter
- 1 (10 ounce) package button mushrooms, sliced
- ⅓ cup all-purpose flour, divided
- 1 cup half-and-half
- 1 cup chicken broth
- 1 teaspoon soy sauce
- salt and ground black pepper to taste
- 1 cup vegetable oil for frying, or as needed
Instructions
- Spray a 2 1/2-quart casserole dish with cooking spray. Mince shallots until you have 3 tablespoons; slice remaining shallots into 1/8-inch rounds. Set both aside.
- Bring a large pot of lightly salted water to a boil. Add beans and cook until tender but still crisp, about 4 minutes. Drain, rinse, and pat dry; set aside.
- Melt butter in a saucepan over medium heat. Add mushrooms and cook, stirring frequently, until browned, 5 to 7 minutes. Add minced shallots and cook until softened, 2 to 3 minutes. Stir in 3 tablespoons flour, then slowly add half-and-half, broth, and soy sauce. Bring to a boil while stirring.
- Reduce heat to a simmer and stir until thickened, about 5 minutes. Stir in green beans and season with salt and pepper. Transfer to the prepared casserole dish, cover, and refrigerate 8 hours to overnight, or until ready to bake.
- Preheat the oven to 350 degrees F (175 degrees C).
- Remove casserole from the refrigerator and bake in the preheated oven until heated through and bubbly, about 30 minutes.
- While the casserole is baking, dredge shallot rings in remaining flour until evenly coated.
- Heat oil in a saucepan over medium heat. Lower shallots carefully into the hot oil, working in batches if necessary. Fry until golden brown, 1 to 2 minutes, then drain on paper towels.
- Remove casserole from the oven and top with fried shallots.
- If you don’t need to make this ahead, assemble the casserole and bake right away for just 20 minutes.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 250 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 136 mg |
| Sugars | 2 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
7.8.21 I followed this recipe to the letter, except for cooking the mushroom sauce for 9 minutes instead of 5. I just didn’t think it was quite thick enough, and didn’t want to end up taking a soupy casserole out of the oven. The only step I’ll probably skip in the future is frying the shallot rings at the end. Admittedly, they were good, but this recipe takes some time to prepare, already has a fairly substantial cleanup, and the shallots wouldn’t be a game changer for me. Honestly, next time I’ll most likely just add some canned french fried onions for about the last five minutes in the oven. Can’t speak to being made in advance, since I prepared and cooked this today. But I will say that this is very tasty and company-worthy. Thanks for sharing your recipe.