Main Dishescountryliving4.0
Green Bean Casserole with Fried Shallots
A rich sauce with caramelized onions, mushrooms, and a touch of Parmesan elevates this traditional side. For a twist, add chopped sun-dried tomatoes or diced roasted red peppers to the sauce.
👥 8 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 45 min👤 Marian Cooper Cairns and Mary Allen Perry📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●bowl
- ●oven
- ●baking dish
- ●whisk
📝 Preparation Steps
1
Make the Fried Shallots: Toss together shallots and flour in a bowl. Heat oil in a large pot or Dutch oven, with a deep fry thermometer attached, to 350°F. Fry shallots, in batches, until crispy and just golden, 3 to ⏱️ 4 minutes. Drain on a paper towel–lined plate. Season with salt and pepper.
large shallots, sliced and separated into rings4
2
Make the Casserole: Heat oven to 350°F. Butter a 2 1/2-quart baking dish. Bring a large pot of salted water to a boil. Add green beans and cook until crisp-tender, 4 to ⏱️ 5 minutes; drain. Run under cold water until cool; drain and pat dry.
3
Melt butter in a Dutch oven over medium heat. Add mushrooms and onion. Season with salt and pepper. Cook, stirring occasionally, until golden, 8 to ⏱️ 10 minutes. Whisk in flour and garlic. Cook, whisking constantly, ⏱️ 1 minute. Gradually whisk in wine and cook, whisking constantly, ⏱️ 1 minute. Whisk in half-and-half and cook, whisking constantly, until sauce is thickened and bubbly, 3 to ⏱️ 4 minutes. Remove from heat and whisk in Worcestershire and 1/3 cup Parmesan. Season with salt and pepper. Stir in green beans and transfer to prepared baking dish. Sprinkle with panko and remaining 3 tablespoons Parmesan. Top with fried shallots. Bake until golden brown and bubbly, 25 to ⏱️ 30 minutes. Serve immediately.
sliced mushrooms1 (8-ounce) packagelarge shallots, sliced and separated into rings4
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