Ultimate Green Bean Casserole With Crispy Fried Shallots Recipes

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GREEN-BEAN CASSEROLE WITH FRIED SHALLOTS



Green-Bean Casserole with Fried Shallots image

For this gourmet take on a potluck classic, the casserole is assembled and the shallots are cooked ahead of time. Just before serving, pop the dish under the broiler for about 10 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 15

6 tablespoons unsalted butter, plus more for dish
1 medium onion, cut into 1/4-inch dice
1 red bell pepper, seeded and cut into 1/2-inch dice
1 pound button mushrooms, stems trimmed, quartered
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
1 1/2 pounds green beans, trimmed and cut into 2-inch pieces
6 tablespoons all-purpose flour
2 cups milk
1 pinch cayenne pepper
1 pinch grated nutmeg
1 cup grated Parmesan cheese
1/4 cup breadcrumbs
1/4 cup canola oil
4 shallots, cut crosswise into 1/4-inch rings

Steps:

  • In a large skillet over medium heat, melt 2 tablespoons butter. Add onion, and saute until it begins to soften, about 4 minutes. Add bell pepper and mushrooms, and cook until softened and most of the liquid has evaporated, about 8 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Set aside to cool.
  • Prepare an ice bath: Fill a large bowl with ice and water; set aside. Bring a saucepan of water to a boil. Add beans, and cook until bright green and just tender, 4 to 5 minutes. Drain, and plunge into ice bath to stop cooking. When cooled, toss drained beans with mushroom mixture; set aside.
  • Melt the remaining 4 tablespoons butter in a medium saucepan over medium-low heat. Add 1/4 cup flour, whisk constantly until mixture begins to turn golden, about 2 minutes. Pour in milk, and continue whisking until mixture has thickened, about 3 minutes. Stir in cayenne, nutmeg, and the remaining teaspoon salt and 1/4 teaspoon pepper. Remove from heat, and let cool to room temperature, stirring occasionally. Pour over beans, and toss to combine.
  • Butter a 9-by-13-inch glass or ceramic baking pan. Spread half the green-bean mixture over the bottom. Sprinkle on half the grated Parmesan, and spread with the remaining green beans. Combine the remaining Parmesan and the breadcrumbs, and sprinkle over casserole. Cover with foil, and refrigerate until just before serving.
  • Heat canola oil in a medium skillet over medium-high heat. Toss shallot rings with the remaining 2 tablespoons flour. Fry the shallots in batches, turning frequently, until golden brown. Transfer to paper towels to drain. Place in an airtight container, and set aside until ready to serve.
  • Heat broiler, positioning rack about 8 inches from heat. Cook casserole, covered, until mixture is bubbly and heated through, about 10 minutes. Uncover, and cook until top is golden brown, about 30 seconds. Sprinkle fried shallots over top, and serve immediately.

GREEN BEAN CASSEROLE WITH CRISPY SHALLOTS



Green Bean Casserole With Crispy Shallots image

Provided by Ellie Krieger

Categories     side-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 13

1/4 cup olive oil
6 medium shallots, sliced into rings (about 1 cup)
1 1/2 pounds thin fresh string beans or haricots verts, trimmed
1 pound button mushrooms, sliced
6 large cloves garlic, minced
1 tablespoon chopped fresh thyme
3 cups low-fat (1 percent) milk
3 tablespoons all-purpose flour
1/3 cup plus 2 tablespoons freshly grated parmesan cheese
1/2 cup finely chopped fresh parsley
1/4 teaspoon ground nutmeg
Salt and freshly ground pepper
Olive oil cooking spray

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.

Nutrition Facts : Calories 186 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 264 milligrams, Carbohydrate 19 grams, Fiber 3 grams, Protein 9 grams, Sugar 9 grams

GREEN BEAN CASSEROLE WITH CRISPY FRIED SHALLOTS



Green Bean Casserole with Crispy Fried Shallots image

Hands down, this is legit the best-ever classic green bean casserole! SO EASY and made from scratch!!!

Provided by Chungah Rhee

Categories     side dish

Yield 8 servings

Number Of Ingredients 15

3 tablespoons unsalted butter
1 shallot, diced
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*
2 cups canola oil
4 shallots, thinly sliced into 1/8-inch-thick rings
1/2 cup all-purpose flour

Steps:

  • 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.

BEST EVER GREEN BEAN CASSEROLE



Best Ever Green Bean Casserole image

Go fresh with Alton Brown's Best-Ever Green Bean Casserole recipe from Good Eats on Food Network. Onions tossed in panko breadcrumbs provide a crunchy topping.

Provided by Alton Brown

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 15

2 medium onions, thinly sliced
1/4 cup all-purpose flour
2 tablespoons panko bread crumbs
1 teaspoon kosher salt
Nonstick cooking spray
2 tablespoons plus 1 teaspoon kosher salt, divided
1 pound fresh green beans, rinsed, trimmed and halved
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half

Steps:

  • Preheat the oven to 475 degrees F.
  • Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
  • While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
  • Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
  • Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

BEST GREEN BEAN CASSEROLE



Best Green Bean Casserole image

This great variation of the traditional green bean casserole is topped with French fried onions and Cheddar cheese.

Provided by Jan

Categories     Side Dish     Casseroles     Green Bean Casserole Recipes

Time 25m

Yield 6

Number Of Ingredients 4

2 (14.5 ounce) cans green beans, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (6 ounce) can French fried onions
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place green beans and soup in a large microwave-safe bowl. Mix well and heat in the microwave on HIGH until warm (3 to 5 minutes). Stir in 1/2 cup of cheese and heat mixture for another 2 to 3 minutes. Transfer green bean mixture to a casserole dish and sprinkle with French fried onions and remaining cheese.
  • Bake in a preheated 350 degrees F (175 degrees C) oven until the cheese melts and the onions just begin to brown.

Nutrition Facts : Calories 321.7 calories, Carbohydrate 20.2 g, Cholesterol 19.8 mg, Fat 23.2 g, Fiber 2.3 g, Protein 6.6 g, SaturatedFat 8.7 g, Sodium 1068.3 mg, Sugar 3.1 g

THE 45 BEST CASSEROLES



The 45 BEST Casseroles image

This great collection of easy Casserole Recipes will give you plenty of family friendly dishes for all occasions!

Provided by GypsyPlate

Categories     Main Courses

Time 30m

Number Of Ingredients 9

noodles
rice
chicken
beef
sausage
veggies
potatoes
cheese
sauce

Steps:

  • Choose a recipe that looks tasty. Try something you haven't had before, it's fun to experiment!
  • Make a shopping list and buy the ingredients.
  • Cook your new favorite Casserole Recipe!

THE ULTIMATE GREEN BEAN CASSEROLE WITH CRISPY FRIED SHALLOTS RECIPE - (4.4/5)



The Ultimate Green Bean Casserole with Crispy Fried Shallots Recipe - (4.4/5) image

Provided by á-177220

Number Of Ingredients 11

2 tablespoons unsalted butter, plus more for greasing
2 cups canola oil, plus 1 tablespoon, divided
3/4 cup all-purpose flour
Kosher salt and freshly ground black pepper to taste
Cayenne pepper to taste
6 large shallots, peeled and sliced into thin rings
5 cups cremini mushrooms, sliced, about 1-pound
1/4 cup shallots, finely chopped
1 cup chicken stock
1 cup heavy cream
2-pounds green beans, trimmed, halved and blanched

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.

ULTIMATE GREEN BEAN CASSEROLE (FROM SCRATCH)



ULTIMATE Green Bean Casserole (from scratch) image

Featured in magazines across the web and consistently rated THE BEST green bean casserole EVER!

Provided by Kimberly Killebrew

Categories     Side Dish

Time 1h

Number Of Ingredients 14

3 slices thick-cut bacon (, diced)
1/2 cup finely chopped yellow onion
2 cloves garlic (, minced)
12 ounces fresh button or cremini mushrooms (, chopped)
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup half-and-half
1 cup chicken broth
1/2 cup shredded white cheddar cheese
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound fresh green beans (, trimmed, halved, and blanched (boil 5 minutes, place beans in ice water for a couple of minutes, drain))
1 can quality French fried onions
or gluten free French fried onions

Steps:

  • Preheat the oven to 350 degrees F.
  • Fry the bacon in a large skillet over medium-high heat until crispy. Add the onions and cook until soft and translucent, about 4-5 minutes. Add the mushrooms and garlic and cook for another 4-5 minutes until the mushrooms are soft. Transfer the mixture to a bowl.
  • Melt the butter in the same skillet and whisk in the flour. Once combined, continue whisking for another 2 minutes until the mixture has slightly deepened in color. Add the half-and-half and chicken broth while constantly whisking to prevent lumps. Once slightly thickened, add the cheese and whisk until melted and combined.
  • Next add the mushroom/bacon mixture along with the salt and pepper. Let the sauce simmer for a couple of minutes, then add the green beans. Stir to combine.
  • Pour the bean mixture into a 9x13 casserole dish and sprinkle the French fried onions all over the top. Bake uncovered for 30 minutes until bubbling and the onions are golden and crispy. Let sit for 5 minutes before serving.

Nutrition Facts : Calories 316 kcal, Carbohydrate 14 g, Protein 12 g, Fat 24 g, SaturatedFat 13 g, Cholesterol 62 mg, Sodium 752 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

CRISPY SHALLOTS



Crispy Shallots image

Homemade crispy shallots! Fry thinly sliced shallots in a light neutral oil until golden brown. In about 20 minutes, you will have the most irresistible, crunchy fried shallots, perfect for salads, green bean casserole, or finishing off grilled and roasted meats! You will never buy store-bought again! GF, DF, V

Provided by Ari Laing

Categories     Garnish     Salad

Time 30m

Number Of Ingredients 2

6-8 large shallots
¾ cup grapeseed oil (avocado oil, canola oil, vegetable oil, or other light, neutral oil)

Steps:

  • Slice the shallots. Using a sharp knife, peel then thinly slice all shallots into half moons about ⅛" thick.
  • Heat the oil. Add enough light, neutral oil (grapeseed, avocado, canola, or vegetable oil) to coat the bottom of a medium saucepan by about ½ - ¾". This will vary depending on the size of your pan. This is a shallow fry versus a deep fry. Heat the oil over medium-high heat, until a temperature of about 350-375F is reached.
  • Fry the shallots. When the oil is hot, carefully add the shallots to the pan, being careful as oil may splatter. Cook, stirring every few minutes, until the shallots are golden brown.
  • Drain the shallots. Remove shallots immediately with a spider, then transfer to a paper towel-lined plate to drain off excess oil. Sprinkle with a few pinches of Kosher salt while still hot. Serve immediately or store at room temperature in a tupperware lined with a paper towel until needed.

Nutrition Facts : Calories 388 kcal, Carbohydrate 6 g, Protein 1 g, Fat 41 g, SaturatedFat 4 g, Sodium 5 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 36 g, ServingSize 1 serving

ULTIMATE GREEN BEAN CASSEROLE WITH CRISPY FRIED SHALLOTS



ULTIMATE GREEN BEAN CASSEROLE WITH CRISPY FRIED SHALLOTS image

Yield 8

Number Of Ingredients 11

Unsalted butter for baking dish, plus 2 Tbsp.
Canola oil for frying, plus 1 Tbsp.
3/4 C. all-purpose flour
Kosher salt and freshly ground black pepper, to taste
Cayenne pepper, to taste
6 large shallots, peeled and sliced into thin rings
1 lb. cremini mushrooms, sliced
1/4 C. finely shopped shallots
1 C. chicken stock
1 C. heavy cream
2 lb. green beans, trimmed, halved and blanched

Steps:

  • 1. Preheat oven to 375. Butter 13 x 9 baking dish. 2. In 4-qt. saucepan over medium-high heat, pour in oil to depth of 1"; heat to 350. Line baking sheet with paper towels. 3. Put 1/2 C. flour in small bowl; season with salt, black pepper and cayenne. Add sliced shallots; toss to coat evenly. Fry shallots in batches until golden brown and lightly crisped, 5-6 minutes.Transfer to prepared baking sheet; lightly season with salt. 4. In large saute pan over medium-high heat, warm 1 T. oil and melt 2 T. butter. Add mushrooms; cook, sdtirring occasionally, until well browned, 6-8 minutes. Reduce heat to medium; add chopped shallots. Cook, stirring occasionally, until softened, 2-3 minutes. Add 1/4 C. flour; cook, stirring constantly, until fragrant, about 1 min. While stirring costatnly, slowly add stock and then cream. Bring to a simmer; cook, stirring occasionally, until thickened, 3-4 minutes. Add green beans; season with slat and black pepper. Transfer to prepared baking dish; sprinkle fried shallot rings on top. 5. Bake until edges are bubbling and top is browned, about 30 min. Let rest 5-10 minutes before serving.

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