Cast Iron Green Bean Casserole Recipe
Forget the canned soup and fried onions. This green bean casserole elevates the traditional dish with fresh ingredients and bold flavors. Featuring savory bacon, earthy mushrooms, and tangy goat cheese, it's a side dish that could easily steal the spotlight.
How To Make Cast Iron Green Bean Casserole
Ingredients (Serves 4)
1 lb French green beans (haricots verts), trimmed
2–3 thick slices of quality bread, torn into rustic pieces
1 tsp chopped fresh thyme
1 tbsp + 1 tsp olive oil, divided
¾ cup finely diced bacon
½ cup thinly sliced shallots
2 tbsp unsalted butter
1 cup thinly sliced leeks, thoroughly washed and dried
4 oz shiitake mushrooms, quartered
4 oz cremini mushrooms, quartered
1 cup turkey or chicken stock
2 oz fresh goat cheese
Coarse kosher salt and freshly ground black pepper, to taste
Instructions
1. Blanch the Green Beans
Bring 2 quarts of water and 2 tablespoons of salt to a boil.
Prepare an ice bath in a large bowl.
Add green beans to boiling water; cook for 1½–2 minutes until tender-crisp.
Transfer beans to the ice bath to halt cooking.
Once cooled, drain, pat dry, and cut into 2-inch pieces. Set aside.
2. Prepare the Herbed Croutons
In a bowl, combine torn bread pieces with chopped thyme and 1 tablespoon olive oil.
Gently toss to coat evenly. Set aside.
3. Cook Bacon and Shallots
In a cast iron Oval Roaster, off heat, mix bacon, shallots, and 1 teaspoon olive oil.
Place over medium-low heat; cook, stirring often, until bacon fat renders and both bacon and shallots are browned and crisp (8–10 minutes).
Use a slotted spoon to transfer to a paper towel-lined plate. Reserve drippings in the roaster.
4. Sauté Leeks and Mushrooms
Add butter to the reserved drippings; melt over medium heat until foamy.
Add leeks and mushrooms; season with salt.
Cook, stirring, until leeks are soft and mushrooms release their juices (about 5 minutes).
5. Combine and Simmer
Pour in turkey or chicken stock; simmer for 2 minutes to slightly reduce.
Fold in the blanched green beans; stir until heated through.
Season with additional salt and pepper to taste.
6. Assemble and Broil
Preheat broiler.
Crumble goat cheese over the vegetable mixture.
Top with prepared herbed croutons.
Place the roaster under the broiler; cook until cheese melts and croutons are golden brown and crispy (about 90 seconds). Watch closely to prevent burning.
7. Garnish and Serve
Remove from broiler; sprinkle reserved crispy bacon and shallots over the top.
Serve immediately.
Frequently Asked Questions
Can I use regular green beans instead of French green beans?
Yes, regular green beans can be used. Just ensure they are trimmed and cooked to a tender-crisp texture.
What can I substitute for goat cheese?
Feta cheese or a soft cream cheese can be used as alternatives, though they will alter the flavor profile slightly.
Is there a vegetarian version of this casserole?
Absolutely. Omit the bacon and use vegetable stock instead of turkey or chicken stock.
Can I prepare this dish in advance?
You can prepare the components ahead of time and assemble just before broiling to maintain the crispness of the croutons.
What other mushrooms can I use?
Button mushrooms or portobello mushrooms can be used if shiitake and cremini are unavailable.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to retain crispness.
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