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Lil’ Extra Green Bean Casserole

Lil’ Extra Green Bean Casserole

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Created by: Chef Fig


Crispy shallots

  • 4 Shallots
  • cup Panko bread crumbs
  • 10 oz Package Crimini mushrooms
  • 1 Egg
  • 3 cup Vegetables


  • 2 lbs Fresh Green Beans
  • 10 oz Package Crimini mushrooms
  • ½ Sweet Onion
  • ¼ cup Butter
  • 3 tbsp Flour
  • 3 cloves Garlic
  • ½ cup Dry white wine
  • cup half and half
  • 4 strips bacon crumbled
  • cup Grated Parmesan
  • 2 tsp worcestershire
  • 4 tsp Extra Hot Melinda's Hot Sauce
  • salt
  • black pepper


For the shallots

  • Thinly slice and coat in a large bowl with whisked egg.
  • Coat in Panko bread crumbs white you heat your oil in a pan.
  • Fry until golden brown and then strain onto a paper towel to blot excess oil.


  • Trim and rinse green beans while heating pot of water with a dash of salt.
  • Once boiling, blanch the green beans for 4 minutes.
  • Once green beans are strained, put them in a bowl of ice water to stop them from overcooking. They can cool down in this while you make your mushroom sauce.

Mushroom Sauce

  • In a large skillet, melt the butter, mushrooms and onion and cook on medium-high heat for 10 minutes or until onions are slightly wilted.
  • Add flour and garlic to coat mushroom and onion mixture, stir for 1 minute.
  • Then, add in your white wine. Stir and reduce for a few minutes.
  • Once wine is absorbed, turn down heat slightly and add your half and half.
  • Bring to a simmer and stir until sauce thickens for 3-4 minutes.
  • Take sauce off the heat and now add your Worcestershire, bacon, Melinda's extra hot, parmesan, salt and pepper.
  • Mix well and season additionally to taste.

Final step

  • Now fold in your green beans and mix until coated.
  • Put the green bean mixture into a 2 1/2 quart lightly greased baking dish and sprinkle a little extra parmesan and crispy shallots on top.
  • Bake at 350 for 25-30 minutes or until bubbly. Serve immediately.
Melinda’s Original Habanero Extra Hot Sauce 5oz