Printer Friendly Version The Ultimate Green Bean Casserole With Crispy Fried Shallots Recipes

Steps:

• Preheat oven to 375°F. Butter a 9x13-inch baking dish. In a 4-quart saucepan over medium-high heat, pour in 2 cups of canola oil or enough canola oil to reach a depth of 1-inch inside the saucepan. Heat canola oil to 350°F using a deep-fry-safe thermometer. Line a baking sheet with paper towels to collect and blot the freshly fried shallots with. Put 1/2 cup of the flour in a small bowl and season with salt, black pepper and cayenne. Add the sliced shallots and toss to coat evenly. Working in batches, fry the shallots until golden brown and lightly crisped for about 5 to 6 minutes. Transfer to the prepared baking sheet and lightly season with salt. Set aside. In a large sauté pan over medium-high heat, warm the 1 tablespoon oil and melt the 2 tablespoons butter. Add the mushrooms and cook, stirring occasionally, until well browned for about 6 to 8 minutes. Reduce the heat to medium, add the chopped shallots and cook, stirring occasionally, until softened for about 2 to 3 minutes. Add the remaining 1/4 cup flour and cook, stirring constantly, until fragrant, about 1 minute. While stirring constantly, slowly add the stock and then the cream. Bring to a simmer and cook, stirring occasionally until thickened for about 3 to 4 minutes. Add the green beans and season with Kosher salt and freshly ground black pepper. Transfer to the prepared baking dish and sprinkle the fried shallot rings on top. Transfer to the oven and bake until the edges are bubbling and the top is browned for about 30 minutes. Let rest for 5 to 10 minutes before serving. MAKE-AHEAD RECIPE: Prepare the green bean mixture and place in baking dish, cover and refrigerate for up to 3 days. Bake the green bean mixture in a 375°F oven for 15 minutes. While the green bean mixture is baking, fry the shallots, after the green bean mixture has baked for 15 minutes, add the shallots to the top, and bake for an additional 15 minutes. Let rest for 5 to 10 minutes before serving.

Steps:

• Preheat the oven to 400˚F (200˚C).
• In a large pot of salted boiling water, blanch the green beans for 3 minutes, until tender and bright green. Drain and transfer to a 9x13-inch (23x33 cm) baking dish.
• Melt 4 tablespoons of butter in a large pan over high heat. Add the onions and cook for 8 minutes, until softened and translucent.
• Add the mushrooms and cook for 5 minutes, until browned. Add the garlic and cook just until fragrant, about 1 minute.
• Transfer the vegetable mixture to the casserole dish with the green beans. Wipe out the pan.
• Melt the remaining 4 tablespoons of butter in the same pan. Add the flour and stir to combine. Cook until a golden brown roux forms, for 5 minutes.
• Add the milk, heavy cream, salt, pepper, chicken broth, and Parmesan cheese, and stir to combine. Reduce the heat to medium-low and cook until the sauce is thickened, about 10 minutes.
• Pour the sauce evenly over the vegetables in the casserole dish and toss until everything is well coated. Cover with foil.
• Bake for 20 minutes, then remove the foil and bake for another 10 minutes.
• Top the casserole with the fried onions, then serve.
• Enjoy!

Steps:

• Preheat the oven to 375 degrees F. Heat the olive oil in a small skillet over medium-high heat until very hot but not smoking. Add 1/4 cup shallots and cook, stirring, until golden brown and crisp, about 2 minutes. Transfer with a slotted spoon to paper towels to drain. Repeat with the remaining shallots, cooking 1/4 cup at a time. Reserve the oil in the skillet.
• Place the green beans in a steamer basket fitted over a pot of boiling water. Cover and steam until bright green and still crisp, about 3 minutes. Heat 1 tablespoon of the reserved shallot oil in a large, deep nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the mushroom liquid is evaporated and they begin to brown, about 12 minutes. Add the garlic and thyme and cook, stirring, 1 minute. Transfer the mushroom mixture to a bowl. Whisk together the milk and flour until the flour is dissolved. Add the mixture to the skillet and, whisking constantly, bring to a simmer. Reduce the heat to medium low, whisking occasionally, until thickened, 10 to 15 minutes. Remove the pan from the heat and stir in the green beans, mushroom mixture, 1/3 cup parmesan cheese, the parsley, nutmeg, 3/4 teaspoon salt and 1/2 teaspoon pepper.
• Coat a 2-quart baking dish with cooking spray. Spoon the green bean mixture into the prepared dish and sprinkle the top with the crispy shallots and the remaining 2 tablespoons cheese. Bake until golden on top and bubbling, about 20 minutes.