Ginger Green Bean Casserole

Prep Time:

Cook Time:

Serves: 6


  • 6 small shallots (about 1 cup), peeled

  • Vegetable oil, for frying (about 1 cup)

  • 3 tablespoons unsalted butter

  • 3 cups chopped mushrooms (such as cremini or shiitake)

  • 1 small bunch green onions, chopped (some saved for garnish)

  • 2 teaspoons minced fresh ginger

  • 2 large garlic cloves, minced

  • 1/2 teaspoon coarse salt, plus more to taste

  • 1/4 teaspoon black pepper

  • 3 tablespoons all-purpose flour

  • 2 13.5 ounce cans full fat coconut milk

  • 1 tablespoon soy sauce

  • 1 tablespoon chili garlic paste (or your favorite Asian hot sauce)

  • 4 14.5 ounce cans Green Valley French cut green beans, drained and rinsed


  1. Thinly slice the shallots into rings, place them in a medium skillet, and then pour in just enough oil to cover them. Turn the heat to medium and fry, stirring often with a fork to separate the rings, until golden-brown, about 6-8 minutes.

  2. Transfer the fried shallots to paper towels to drain, immediately season with salt, and set aside.

  3. Preheat the oven to 350°F.

  4. Melt the butter in a large skillet over medium heat. Add the mushrooms, green onions, ginger, garlic, salt, and pepper and cook, stirring frequently, until the onions soften and the mushrooms are fragrant, 3-5 minutes.

  5. Sprinkle in the flour and cook, stirring occasionally, for 1 minute. Whisk in the coconut milk, soy sauce, and chili garlic paste. Bring to a gentle simmer, stirring frequently, until the sauce is thickened and very smooth, about 3-5 minutes. Remove from heat and fold in the green beans and 1/2 cup fried shallots. Season to taste for additional salt, soy sauce, and hot sauce.

  6. Spray a 2-quart baking dish with non-stick spray and then spoon the green bean mixture into the dish.

  7. Top with the remaining fried shallots and bake until bubbly, about 15 minutes.

Final Step

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