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Green Bean Casserole

Pairs with Hahn GSM or Hahn Pinot Noir

Makes 6 servings

Green Bean Ingredients

Shallot Topping Ingredients

Mushroom Bechamel Ingredients


Melt the butter in a small sauce pan. Add the Panko crumbs and stir while toasting. Remove from heat. Heat the vegetable oil in a pot with steep sides (at least 2 inches deep). Thinly slice the shallots and toss with the flour. Prepare a plate with paper towels to drain the fried shallots. Test the temperature by flicking a drop of water into the oil (the oil with having a spitting reaction), sprinkle in half of the flour coated shallots. Fry the shallots over medium heat (adjusting as needed) until they are crisp and barely golden. Continue with the other half of the shallots and drain on paper towels. Season the fried shallots with salt and pepper.


Melt half the butter in a heavy bottomed pan over medium heat. Add the diced onion and cook until it is translucent, about 3 minutes. Add the mushrooms and cook over medium-high heat until browned and the liquid they produced is absorbed. Add the thyme and bay leaf. Remove the mushrooms from the pan and add remaining butter. When the butter is melted add the flour and whisk. Next, slowly pour in the milk, whisking constantly to avoid lumps. Slowly bring the mixture to a boil, then reduce heat and simmer for 3 minutes. Return the cooked mushrooms to the sauce and season with the salt, pepper and cayenne.


Layer the green beans in a casserole dish with the mushroom sauce and buttered bread crumbs. Preheat oven to 400 degrees and bake the casserole for 40 minutes until the sauce bubbles and the crumbs are toasted. Garnish the dish with the crisp shallots before serving.

Quick Tips

For easy meal prep, layer the casserole the day before and chill overnight.