Green Bean Casserole Recipe

A tangle of air-fried shallots adds a delightful golden crunch above melted cheddar and fresh beans. Beneath it all, browned cremini, white wine, and Parmesan give the mushroom cream sauce a savoury depth that makes the whole dish more than a holiday fixture. You’ll want to make this one all year!

For the crispy shallots

• 8 medium shallots
• 1 tablespoon neutral high-heat oil
• 1 teaspoon kosher salt, or more to taste

For the green beans and mushroom sauce

• 907 grams French green beans, stem ends trimmed
• 113 grams unsalted butter
• 680 grams cremini mushrooms, stems removed, sliced 6 millimeters thick
• 1½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 40 grams flat-leaf parsley leaves, finely chopped
• 8 garlic cloves, minced
• 3 small oil-packed sardine fillets, minced
• 40 grams all-purpose flour
• 2 tablespoons Worcestershire sauce
• 44 grams white wine
• 240 grams low-sodium chicken stock
• 238 grams heavy cream
• 195 grams shredded medium Cheddar
• 29 grams grated Parmesan

1. Preheat the Wonder Oven Pro to 120°C on Airfry mode. Trim the root and tip ends from the shallots and remove the papery skins. Slice into 3-millimeter-thick rounds and separate into rings.
2. Toss the shallot rings with the oil and salt in a medium bowl. Spread evenly in the air fryer basket and place on the middle rack. Air-fry until golden brown, 25 to 30 minutes. Set aside to cool; the shallots will crisp as they cool.
3. Bring a large pot of water to a boil. Fill a large bowl with ice water and set aside.
4. Add the green beans to the boiling water and cook until partially cooked but still crisp, 2 to 3 minutes. Transfer to the ice water to stop the cooking.
5. Drain the chilled beans and pat dry with a clean kitchen towel. Transfer to the large Main Bake Pan and set aside.
6. Set the Wonder Oven Pro to 190°C on Bake mode.
7. Melt the butter in a large sauté pan over medium heat. Add the mushrooms, salt, and pepper and cook until browned and their moisture has evaporated, 10 to 12 minutes.
8. Add the parsley, garlic, and sardines and cook for 2 minutes more.
9. Sprinkle the flour over the mushrooms and stir to coat. Cook, stirring, for 3 minutes.
10. Pour in the Worcestershire, wine, stock, and cream. Bring to a steady simmer, stirring until the sauce is smooth and thickened.
11. Stir in 130 grams of the Cheddar and all the Parmesan until melted. Remove from the heat and pour the sauce over the green beans. Toss gently with tongs to coat evenly.
12. Sprinkle with the remaining 65 grams Cheddar. Place on the lower rack and bake for about 35 minutes, or until the sauce bubbles around the edges and the cheese is golden brown.
13. Top with the crispy shallots just before serving.