What is a holiday without a green bean casserole? This luscious casserole has been reinvented in a gourmet fashion and is simply mouth-watering. What’s the difference in this green bean casserole? There is no soup anywhere in the recipe, and the crispy fried rings on top do not come from a can. This casserole recipe can also be easily adapted to vegetarian or gluten-free.
Growing up in the South, there were specific foods grown in the garden, canned, and placed in the cellar for winter. Okra, Pinto Beans, Corn, and Green Beans were some of those foods. Green beans were usually slow cooked with fat back for seasoning, but on holidays, the green beans became a special dish with rich and filling ingredients. This green bean casserole recipe is epic in flavor and texture. Give it a try and come back to let me know how you like it.
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Green Bean Casserole with Crispy Fried Shallots
Yield 8 servings
A reinvented green bean casserole with sautéed cremini mushrooms and blanched green beans combined with a luscious sauce of chicken stock and cream. Topped with homemade fried shallot rings.
- Unsalted butter for baking dish, plus 2 Tbsp.
- Canola oil for frying, plus 1 Tbsp.
- 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
- 1 lb. cremini mushrooms, sliced
- 1/4 cup finely chopped shallots
- 1 cup chicken stock
- 1 cup heavy cream
- 2 lbs. green beans, trimmed, halved and blanched
- Preheat an oven to 375°F. Butter a 13-by-9-inch baking dish.
- In a 4-quart saucepan over medium-high heat, pour in oil to a depth of 1 inch and heat to 350°F on a deep-frying thermometer. Line a baking sheet with paper towels.
- 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, 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 Tbs. oil and melt the 2 Tbs. butter. Add the mushrooms and cook, stirring occasionally, until well browned, 6 to 8 minutes. Reduce the heat to medium, add the chopped shallots and cook, stirring occasionally, until softened, 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, 3 to 4 minutes. Add the green beans and season with salt and 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, about 30 minutes. Let rest for 5 to 10 minutes before serving.
Substitutions: For a vegetarian version, substitute vegetable or mushroom stock for the chicken stock. For a gluten free version, substitute chicken stock with gluten free brand (i.e. Swanson's Gluten Free).
Serving Size 1
Amount Per Serving
% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.