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Ditch-the-Can Green Bean Casserole

A fresh take on a holiday classic sure to impress the foodies at your table.


1/4 lb. bacon
2 Tbsp. unsalted butter
1 Tbsp. vegetable oil
1/2 cup yellow onion, diced
1/4 cup shallots, diced
1 pound crimini mushrooms, chopped
1/2 tsp. fresh thyme leaves
2 cloves garlic, minced
Sea Salt
Ground black pepper
1/4 tsp. cayenne powder
2 Tbsp. all-purpose flour
1 cup chicken broth
1 tsp. corn starch
1 cup Mountain High™ plain yogurt
1/2 cup whole milk
1tsp. honey
1/8 cup grated Parmesan
1/2 cup white cheddar cheese
1 1/2 pounds green beans, trimmed and blanched or frozen, thawed

Crunchy topping:

1/2 cup panko crumbs
1/8 cup grated Parmesan
1 tsp. fresh thyme leaves
Bacon (from above)

Fried shallots:

3 medium shallots, sliced and separated into thin rounds
1/2 cup all-purpose flour or corn meal
Vegetable oil, for shallow frying


  1. Preheat oven to 400°F.
  2. Fry bacon to crispy in skillet on medium heat. Discard excess fat.
  3. Add the butter and oil to the pan. When butter is melted, add the mushrooms, onion and shallots. Cook so the mushrooms begin to brown, about 5 minutes. Add the thyme and garlic, and continue cooking the mushrooms until brown on the edges. Season with the salt, pepper and cayenne. Cook 2 to 3 minutes.
  4. Dust the mushrooms with the flour. Whisk to incorporate the flour and gradually add in the chicken stock.
  5. Bring to a simmer, then reduce the heat and add the yogurt and milk. Stir gently and cook over low heat until gravy thickens, 5 to 6 minutes.
  6. Add the cheddar cheese and 1/8 cup of the Parmesan, stir until melted.
  7. Add the blanched green beans to the pan and fold together so everything is mixed well.
  8. Spread out evenly in a greased baking dish. Finish with crunchy topping (below).

Crunchy topping:

  1. Mix together crumbled bacon, remaining Parmesan cheese, panko crumbs and thyme. Season with salt & pepper.
  2. Bake until the casserole is bubbly throughout, about 20-25 minutes.

Fried shallots:

  1. While the beans are baking, pour the vegetable oil into a deep skillet and heat to 350°F.
  2. Pour the flour or corn meal into a Ziploc bag and sprinkle with salt and pepper. Toss the shallot rounds in the seasoned flour, and shake off any excess.
  3. Fry the shallots in the hot oil in small batches until golden brown, 2-4 minutes.
  4. Drain on paper towels and season with salt while still hot. Top the green bean casserole with the fried shallots and serve.

Recipe inspired by Guy Fieri

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