Green Bean Casserole with Crispy Fried Shallots

Green Bean Casserole is a classic dish that graces many holiday tables. It’s a comforting, savory mix of green beans, creamy sauce, and a crunchy topping. But this version takes it up a notch with the addition of Crispy Fried Shallots. These golden, flavorful rings add an irresistible crunch and a depth of flavor that transforms the traditional casserole into something extraordinary. Perfect for Thanksgiving, Christmas, or any family gathering, this dish is sure to be a hit.

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Blanch the Green Beans: Bring a large pot of salted water to a boil. Add the green beans and blanch for about 3-4 minutes until tender-crisp. Drain and immediately plunge into a bowl of ice water to stop the cooking process. Drain and set aside.
3. Prepare the Sauce: In a large mixing bowl, combine the cream of mushroom soup, milk, cheddar cheese, sour cream, soy sauce, salt, and pepper. Mix until well combined.
4. Combine with Green Beans: Add the blanched green beans to the bowl and toss to coat them evenly with the sauce.
5. Transfer to Baking Dish: Pour the green bean mixture into a greased 9×13-inch baking dish, spreading it out evenly.
6. Prepare the Crispy Fried Shallots:
   • Slice and Coat: Thinly slice the shallots and separate the rings. In a shallow bowl, mix the flour and salt. Toss the shallot rings in the flour mixture until well coated.
   • Fry the Shallots: Heat vegetable oil in a large skillet over medium-high heat. Fry the shallots in batches until golden brown and crispy, about 2-3 minutes per batch. Drain on paper towels.
7. Bake the Casserole: Bake the green bean casserole in the preheated oven for 25-30 minutes, or until hot and bubbly.
8. Top with Fried Shallots: Remove the casserole from the oven and sprinkle the crispy fried shallots evenly over the top.
9. Serve: Let the casserole cool for a few minutes before serving.

Tips for Perfecting the Recipe

• Fresh vs. Canned Beans: Fresh green beans provide the best texture, but canned or frozen green beans can be used in a pinch.
• Homemade Shallots: While store-bought crispy shallots are convenient, homemade ones add a special touch.
• Cheese Choices: Try using different cheeses like Gruyère or Monterey Jack for a unique flavor.

Variations

• Add Mushrooms: Sautéed mushrooms add an extra layer of flavor.
• Use Different Cream Soups: Substitute cream of mushroom with cream of chicken or celery soup.
• Herbs and Spices: Add fresh herbs like thyme or parsley for added flavor.

Serving Suggestions

• With Roasted Meats: Perfect alongside roast turkey, chicken, or ham.
• As a Main Dish: Serve with a crusty bread and a side salad.
• At Potlucks: A crowd-pleaser for any gathering or holiday meal.

Storing and Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions.

Pairing Ideas

• Side Dishes: Pair with mashed potatoes, stuffing, or cranberry sauce.
• Beverages: Enjoy with a glass of white wine, sparkling water, or apple cider.

Frequently Asked Questions (FAQs)

1. Can I use canned green beans?
   • Yes, canned green beans can be used if fresh ones are not available. Just be sure to drain and rinse them well.
2. How can I make this dish ahead of time?
   • You can assemble the casserole (without the fried shallots) and refrigerate it for up to a day. Add the shallots just before baking.
3. What if I don’t have cream of mushroom soup?
   • You can make a quick homemade version with milk, flour, and sautéed mushrooms.
4. Is this recipe gluten-free?
   • To make it gluten-free, use gluten-free flour for the shallots and ensure the soup and other ingredients are gluten-free.
5. Can I freeze the casserole?
   • Yes, you can freeze the assembled casserole (without the shallots) for up to 3 months. Thaw overnight in the refrigerator before baking and add the shallots just before baking.

Conclusion

Green Bean Casserole with Crispy Fried Shallots is a delicious twist on a classic favorite. The addition of crispy, flavorful shallots takes this dish to a whole new level, making it a standout at any meal. Try it for your next holiday gathering or family dinner and watch it disappear!

Yield: 8

Green Bean Casserole with Crispy Fried Shallots

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Green Bean Casserole is a classic dish that graces many holiday tables. It's a comforting, savory mix of green beans, creamy sauce, and a crunchy topping. But this version takes it up a notch with the addition of Crispy Fried Shallots. These golden, flavorful rings add an irresistible crunch and a depth of flavor that transforms the traditional casserole into something extraordinary. Perfect for Thanksgiving, Christmas, or any family gathering, this dish is sure to be a hit.

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Prep Time 20 minutes

Cook Time 50 minutes

Ingredients

• 3 tablespoons unsalted butter
• 1 shallot, diced
• 8 ounces cremini mushrooms, diced
• 3 cloves garlic, minced
• 2 teaspoons chopped fresh thyme leaves
• 3 tablespoons all-purpose flour
• 2 ½ cups chicken stock
• 1 ½ pounds fresh green beans, trimmed and halved
• 2 cups freshly grated white cheddar cheese, divided
• ½ cup heavy cream
• Kosher salt and freshly ground black pepper, to taste
• ½ cup Panko*
• FOR THE CRISPY FRIED SHALLOTS
• 2 cups canola oil
• 4 shallots, thinly sliced into 1/8-inch-thick rings
• ½ cup all-purpose flour

Instructions

• 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.