Recipes and Cooking Homemade Green Bean Salad By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 26, 2018 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 40 mins Bake Time: 25 mins Stand Time: 10 mins Total Time: 40 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 ½ pound haricots verts or thin green beans, trimmed and cut into 2-inch lengths 4 ounce pancetta or bacon 9 cup sliced stemmed shiitake mushrooms and/or sliced cremini or button mushrooms (1 1/2 pounds) 6 cloves garlic, minced ½ teaspoon dried thyme, crushed ½ teaspoon salt ½ teaspoon ground black pepper 2 tablespoon butter 2 tablespoon all-purpose flour 1 ½ cup half-and-half or light cream 1 5.2 ounce package semisoft cheese with garlic and fine herbs, broken into pieces ⅛ teaspoon salt ⅛ teaspoon ground black pepper ¼ cup dry white wine 1 recipe Crispy Shallots or 1 cup canned French-fried onions Crispy Shallots ¾ cup vegetable oil 4 large shallots or 1 large sweet onion, thinly sliced (about 1 cup total) ½ cup milk 1 cup all-purpose flour Directions Preheat oven to 375°F. Grease a 2 1/2- to 3-quart au gratin or baking dish; set aside. In a large skillet cook beans in enough lightly salted boiling water to cover for 3 to 5 minutes or until crisp-tender; drain. Transfer beans to a large bowl of ice water to stop cooking; drain well. In the same skillet cook pancetta over medium heat until crisp. Using a slotted spoon, transfer pancetta to paper towels to drain, reserving drippings. Finely crumble or chop pancetta; set aside. Meanwhile, add mushrooms, garlic, and thyme to drippings in skillet (if there aren't many drippings, you may need to add up to 1 tablespoon vegetable oil); cook and stir for 5 to 6 minutes or until mushrooms are tender and liquid has evaporated. Stir in pancetta, the 1/2 teaspoon salt, and the 1/2 teaspoon pepper. Add mushroom mixture to beans, tossing gently to combine. For sauce, in a small saucepan melt butter over medium heat. Stir in flour; cook and stir for 1 minute. Add half-and-half all at once. Cook and stir over medium heat until thickened and bubbly. Whisk in the cheese, the 1/8 teaspoon salt, and the 1/8 teaspoon pepper. Remove from heat; stir in wine. Pour sauce over green bean mixture, stirring gently just until combined. Transfer green bean mixture to the prepared baking dish. Bake for 25 to 30 minutes or until bubbly and beans are tender. Top with the French-fried onions during the last 5 minutes of baking (if using). Let stand for 10 minutes. Stir green bean mixture. Sprinkle with Crispy Shallots. Crispy Shallots If desired, preheat oven to 375°. In a small saucepan heat oil over medium-high heat. Dip a small handful of sliced shallots in milk, letting excess drip off. Toss shallots in flour; shake off excess flour. Place coated shallots in hot oil. Cook about 2 minutes or until golden and slightly crisp. Using a slotted spoon, transfer shallots to paper towels to drain; if desired, sprinkle lightly with salt. Repeat with remaining shallots, milk, and flour. If desired, line a baking sheet with foil; place shallots on prepared baking sheet. Reheat Crispy Shallots for 10 minutes before topping casserole. To Make Ahead: Prepare as directed through Step 3. Transfer bean mixture to an airtight container; cover. Chill for up to 24 hours. To serve, preheat oven to 375°F. Continue as directed, except cover dish with foil. Bake, covered, for 20 minutes. Uncover, bake for 20 to 25 minutes more or until beans are tender. Omit Crispy Shallots. Top with the canned French-fried onions; bake for 5 to 8 minutes more or until bubbly and beans are tender. Rate it Print Nutrition Facts (per serving) 449 Calories 24g Fat 50g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 449 % Daily Value * Total Fat 24g 31% Saturated Fat 10g 50% Cholesterol 49mg 16% Sodium 613mg 27% Total Carbohydrate 50g 18% Total Sugars 3g Protein 12g Vitamin C 15.4mg 77% Calcium 131.3mg 10% Iron 2.9mg 16% Potassium 532mg 11% Folate, total 104.8mcg Vitamin B-12 0.2mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.