Green Bean Casserole with Crispy Fried Shallots
- Green Bean Casserole with Crispy Fried Shallots
- Recipe
- Ingredients
- Instructions
Hands down, this is legit the best-ever classic green bean casserole! SO EASY and made from scratch!!!
So, TRUTH TIME.
I don’t like green beans.
I just don’t. It’s odd, I know. But we had to reshoot this 3 times, which means I’ve had this for dinner about 17 times now.
Except. Well, despite my heavy dislike for green beans, this casserole is legit HOLY COW amazing.
So how does a non-green-bean-lover eat a green bean casserole?
Well, this is what I do.
I kind of fish out all the green beans, and instead, I steal all the fried shallots, soaking them all up in the to-die-for mushroom cream sauce. Sometimes I get a quarter of a green bean as collateral damage, but I let it slide.
Because hey. This is what Thanksgiving is all about. It’s about stealing all the crispy fried shallots when your fiance is distracted at the dinner table.
Recipe
Yield: 8 servings
Prep: 20 minutes
Cook: 50 minutes
Total: 1 hour
Ingredients
Instructions
1. Heat canola oil in a large skillet over medium high heat until it registers 325 degrees F on a deep-fry thermometer.
2. Working in batches, dredge shallots in flour, separating the rings and coating them thoroughly; shake off excess flour.
3. Add shallots to the skillet, a handful at a time, and cook, stirring constantly, until evenly golden and crispy, about 2-4 minutes. Transfer to a paper towel-lined plate.
4. Preheat oven to 350 degrees F.
5. Melt butter in a large oven-proof skillet over medium heat. Add shallot and mushrooms, and cook, stirring occasionally, until mushrooms are tender and browned, about 5 minutes.
6. Stir in garlic, thyme and flour, and cook, stirring frequently, until fragrant, about 1 minute.
7. Stir in chicken stock, scraping any browned bits from the bottom of the pan. Bring to a boil; reduce heat and simmer for 4-5 minutes.
8. Str in green beans, and cook, stirring occasionally, until crisp-tender, about 5-6 minutes.
9. Remove from heat; stir in 1 cup white cheddar cheese and heavy cream until smooth, about 1-2 minutes; season with salt and pepper to taste. Top with remaining 1 cup white cheddar cheese, Panko and shallots.
10. Place into oven and bake until golden brown and bubbly, about 25-30 minutes.
11. Serve immediately.
