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.
![](https://s23209.pcdn.co/wp-content/uploads/2018/11/Green-Bean-Casserole-with-Crispy-Fried-ShallotsIMG_7342-360x360.jpg)
Green Bean Casserole with Crispy Fried Shallots
Hands down, this is legit the best-ever classic green bean casserole! SO EASY and made from scratch!!!
![](https://s23209.pcdn.co/wp-content/uploads/2018/11/Green-Bean-Casserole-with-Crispy-Fried-ShallotsIMG_7342-360x360.jpg)
Ingredients:
- 3 tablespoons unsalted butter
- 1 shallot, minced
- 1 (8-ounce) package cremini mushrooms, diced
- 3 cloves garlic, minced
- 2 teaspoons chopped fresh thyme leaves
- 3 tablespoons all-purpose flour
- 2 1/2 cups chicken stock
- 1 1/2 pounds fresh green beans, trimmed and halved
- 2 cups freshly grated white cheddar cheese, divided
- 1/2 cup heavy cream
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup Panko*
For the crispy fried shallots
- 2 cups canola oil
- 4 shallots, thinly sliced into 1/8-inch-thick rings
- 1/2 cup all-purpose flour
Directions:
- Heat canola oil in a large skillet over medium high heat until it registers 325 degrees F on a deep-fry thermometer.
- Working in batches, dredge shallots in flour, separating the rings and coating them thoroughly; shake off excess flour.
- 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.
- Preheat oven to 350 degrees F.
- 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.
- Stir in garlic, thyme and flour, and cook, stirring frequently, until fragrant, about 1 minute.
- 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.
- Str in green beans, and cook, stirring occasionally, until crisp-tender, about 5-6 minutes.
- 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.
- Place into oven and bake until golden brown and bubbly, about 25-30 minutes.
- Serve immediately.
Notes:
*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.
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The post Green Bean Casserole with Crispy Fried Shallots appeared first on Damn Delicious.
from RSSMix.com Mix ID 8174097 https://damndelicious.net/2018/11/09/green-bean-casserole-with-crispy-fried-shallots/
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