Green Bean Casserole With Crispy Shallots Food

GREEN BEAN CASSEROLE WITH CRISPY FRIED SHALLOTS

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

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.

GREEN BEAN CASSEROLE WITH CRISPY SHALLOTS

Steps:

• Preheat the oven to 350 degrees F.
• To parboil the green beans, bring a large pot of salted water to boil. Add green beans and cook for 2 minutes. Remove with slotted spoon and place into a big bowl of ice water to stop the cooking process. Set aside.
• Heat the butter and olive oil over medium heat in a large skillet. Add the onions and mushrooms and sauté for a few minutes, until softened and fragrant. Add the flour and stir until no lumps remain. Add the chicken stock and milk (or cream) and continue to stir. Let the sauce come to a boil, then lower heat and let simmer for 10 minutes or until sauce begins to thicken, stirring frequently. At this point, I like to taste it and then season it with appropriate amounts of salt, pepper and a pinch of nutmeg.
• Drain the water out of the bowl of green beans. Once the sauce is ready, add to the bowl and toss to combine. Pour green bean mixture into a casserole dish, and bake for 30 minutes.
• While it's baking, heat vegetable oil in a medium saucepan over medium-high heat, enough to cover about an inch of pan. Add the shallots and let fry until they turn golden, roughly 7 to 8 minutes. Remove with slotted spoon and let cool on a paper towel-lined plate. When green bean casserole is done baking, top with crispy shallots.

GREEN BEAN CASSEROLE

Steps:

• In a bowl, combine soup, milk, soy sauce and pepper. Gently stir in beans. Spoon half of the mixture into a 13x9-in. baking dish. Sprinkle with half of the onions. Spoon remaining bean mixture over the top. Sprinkle with remaining onions., Bake at 350° until heated through and onions are brown and crispy, 30-35 minutes.

BEST GREEN BEAN CASSEROLE

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.