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Mushroom and Shallot Green Bean Bake

Mushroom and Shallot Green Bean Bake

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Side Dish
Cuisine: American
Calories: 280

Ingredients
  

Vegetables
  • 2 pounds fresh green beans trimmed
  • 8 ounces cremini mushrooms sliced
  • 3 large shallots thinly sliced
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
Cheese Sauce
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups whole milk warmed
  • 4 ounces Gruyère cheese shredded (about 1 cup)
Topping
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup panko bread crumbs

Equipment

  • baking dish
  • baking sheet
  • saucepan
  • whisk
  • oven

Instructions
 

  1. Preheat your oven to 400°F and lightly grease a 9x13-inch baking dish with butter or nonstick spray.
  2. Toss the trimmed green beans, sliced mushrooms, and sliced shallots with the olive oil, kosher salt, and black pepper on a large rimmed baking sheet. Spread into a single layer and roast for 20 minutes, or until the vegetables are tender and slightly caramelized at the edges.
  3. While the vegetables roast, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute until the mixture is smooth and bubbly to form a roux.
  4. Gradually whisk in the warmed milk until the sauce is completely smooth and begins to thicken, which should take about 3-4 minutes. Remove the saucepan from the heat and stir in the shredded Gruyère cheese until it is fully melted and the sauce is creamy.
  5. Transfer the roasted vegetables to the prepared baking dish and pour the cheese sauce evenly over the top. Sprinkle with the grated Parmesan cheese and panko bread crumbs.
  6. Bake for 15-20 minutes, or until the topping is golden brown and the sauce is bubbly around the edges. Let the bake rest for 5 minutes before serving to allow the sauce to set.