Fresh Green Bean Casserole

Preheat the oven to 450 F.

Preheat a skillet to medium-high heat with 1 tablespoon of the butter. Add the shallots and cook for 5-7 minutes until slightly crispy at the edges and wilted. Remove the shallots from the pan and set aside.

Add 1 more tablespoon of butter into the pan with the mushrooms. Cook for 5-7 minutes until wilted and browned, stirring occasionally. Add the green beans, and cook for another 7 minutes until the green beans are bright green and soft. Make a well in the center of the skillet by pushing the green beans and mushrooms to the edge, and add the final tablespoon of butter and the garlic. When the butter melts, sprinkle the flour over the whole skillet. Stir everything together to coat the green beans in the butter, garlic, and flour.

Slowly pour in the chicken stock, stirring as you go, to create a thin gravy. Stir in the soy sauce and sour cream and taste. Add salt and pepper to your preference.

Transfer the mixture into a 9×13 baking dish and top with the shallots. Bake at 450 F for 20-30 minutes until the green beans are soft.

Note: This can be made up to 4 days in advance and kept in the fridge. Just do the very last baking step right before you’d like to serve.