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!!!

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.

Green Bean Casserole with Crispy Fried Shallots

Yield: 8 servings

Prep: 20 minutes minutes

Cook: 50 minutes minutes

Total: 1 hour hour 10 minutes minutes

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

4.8 stars (6 ratings)

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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

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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.

Video

Notes

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

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