GREEN BEAN CASSEROLE WITH CRISPY SHALLOTS
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
FRIED GREEN BEAN CASSEROLE
Green bean casserole is a staple on many holiday tables and though the traditional version is always delicious, we wanted to change it up a bit. This battered and fried variation comes together quickly thanks to the use of prepared pancake mix. We also cook up an addictively creamy gravy to drizzle over the crispy vegetables after they come out of the fryer.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Heat the butter in a large saucepan over medium heat until melted, 2 to 3 minutes. Whisk in the flour and cook until the flour is lightly toasted and smells nutty, 2 to 3 minutes. Whisk in the milk, stock and a large pinch of salt and pepper. Bring to a boil and then reduce to a strong simmer, whisking constantly. Cook until the gravy is thickened and deeply flavorful, about 10 minutes, whisking occasionally. The gravy will thicken quickly but by cooking it further, the flavors concentrate and the gravy becomes extra savory. Season with additional salt and pepper. Turn off the heat and cover to keep warm while you prepare the fried vegetables.
- Fill a large Dutch oven halfway with oil and heat to 375 degrees F over medium-high heat. Set a cooling rack over a baking sheet.
- Thin the prepared pancake mix with additional milk until the consistency of thick pancake syrup (4 to 8 tablespoons of milk depending on the brand you use). Separate the sliced shallots into individual rings. Combine the vegetables in a large bowl, and then add 1/3 of the vegetables to the batter. Stir to coat. Use a slotted spoon to lift the vegetables out of the batter, allowing any excess batter to fall away, then add to the hot oil. Fry until deep golden brown, about 2 minutes, using a clean slotted spoon to break up the vegetables as they fry. Remove the fried vegetables the cooling rack; do not stack the vegetables on top of each other. Season liberally with salt. Repeat with the remaining vegetables in two batches.
- Transfer the fried vegetables to a large platter. Drizzle with half of the hot gravy. If the gravy gets too thick at any point, thin it out with a little more milk. Serve the fried vegetables immediately alongside the remaining gravy.
THE ULTIMATE GREEN BEAN CASSEROLE WITH CRISPY FRIED SHALLOTS RECIPE - (4.4/5)
Provided by á-177220
Number Of Ingredients 11
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.
GREEN-BEAN CASSEROLE WITH FRIED SHALLOTS
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
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.
BEST GREEN BEAN CASSEROLE
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
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
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!!!
Provided by Chungah Rhee
Categories side dish
Yield 8 servings
Number Of Ingredients 15
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.
GREEN BEAN CASSEROLE WITH FRIED SHALLOTS
Yield serves 8
Number Of Ingredients 15
Steps:
- Melt 2 tablespoons butter in a large skillet over medium heat. Add onion, and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add bell pepper and mushrooms, and cook, stirring occasionally, until softened and most of the liquid has evaporated, 8 to 10 minutes. Season with 1 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat. Let cool completely.
- Bring a medium saucepan of water to a boil. Add beans; cook until bright green and just tender, 4 to 5 minutes. Drain, and plunge into an ice-water bath to stop cooking. Drain beans, and dry. Toss with mushroom mixture; set aside.
- Melt the remaining 4 tablespoons butter in a medium saucepan over medium heat. Add 1/4 cup flour; whisk constantly until mixture begins to turn golden, about 2 minutes. Pour in milk; continue whisking until mixture thickens, 4 to 6 minutes. Stir in cayenne, nutmeg, and remaining teaspoon salt and 1/4 teaspoon black pepper. Remove from heat; let cool completely, stirring occasionally. Pour over bean mixture, and toss.
- Butter a 13 × 9-inch baking dish. Spread half of the bean mixture into dish. Sprinkle with half of the Parmesan, and then top with remaining bean mixture. Combine remaining Parmesan and bread crumbs; sprinkle over top. Cover with foil, and refrigerate until ready to serve (up to 1 day); bring to room temperature before heating.
- Heat oil in a medium skillet over medium-high heat. Toss shallots with remaining 2 tablespoons flour. Fry shallots in 2 batches, turning frequently, until golden brown, about 3 minutes. Using a slotted spoon, transfer shallots to paper towels to drain; let cool completely. The shallots can be stored in an airtight container at room temperature up to 1 day.
- Preheat the broiler, with rack about 8 inches from heat. Cook casserole, covered, until mixture is bubbling and heated through, about 10 minutes. Uncover, and cook until top is golden brown, about 30 seconds. Remove from oven. Sprinkle with fried shallots. Serve immediately.
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- Fill a large pot with water. Cover and place over high heat until the water boils. Add the green beans and reduce the heat to medium. Cook the beans for 3-5 minutes or until crisp tender. Place in a colander and rinse well with cold water to cool the beans down (this will help the beans retain their green color). Drain well and set aside.
- Heat the butter in a large saute pan over medium heat. Add the mushrooms and cook until softened and the liquid has evaporated, about 5-6 minutes. Add the garlic and saute 30 seconds more.
- Sprinkle 3 tablespoons of the flour evenly over the mushroom mixture, followed by the dry mustard powder. Stir and cook for 1 minute until the flour smells like shortbread.
- Add the milk slowly while whisking constantly (be sure to scrape the bottom of the pan as well), then add the teaspoon of kosher salt. Continue to whisk constantly and continue cooking until the sauce has thickened and come to a boil, about 5 minutes more.
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