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04 Dec Green Bean Casserole with Fried Shallots

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SELECT count(*) FROM wp_wprm_ratings WHERE recipe_id = 34822

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SELECT * FROM wp_wprm_ratings WHERE recipe_id = 34822 ORDER BY date DESC

Green Bean Casserole with Fried Shallots

Prep Time 45 minutes
Total Time 1 hour 10 minutes
Servings 10
Author Country Living | Marian Cooper Cairns and Mary Allen Perry

Ingredients

  • 5 c. Fresh Green Beans
  • 1/2 package sliced mushrooms
  • 1/2 Sweet onion
  • 1/4 c. butter
  • 3 T. all-purpose flour
  • 3 clove garlic
  • 1/2 c. dry white wine
  • 1 c. half-and-half
  • 1/4 c. grated Parmesan cheese
  • 2 T. grated Parmesan cheese
  • 1 tsp. Worcestershire sauce
  • 1/4 tsp. Kosher salt
  • 1/2 tsp. Freshly ground pepper
  • 3 T. panko breadcrumbs

Fried Shallots

  • 1/2 c. shallots chopped
  • 1/3 c. all-purpose flour
  • vegetable oil

Instructions

  1. Heat oven to 350 degrees F. Cook green beans in boiling salted water to cover in a Dutch oven 4 to 5 minutes or to desired degree of doneness; drain. Plunge into ice water to stop the cooking process; drain and pat dry.
  2. Sauté mushrooms and onion in melted butter in Dutch oven over medium heat 10 minutes or until golden; whisk in flour and garlic and cook, whisking constantly, 1 minute. Gradually whisk in wine and cook, whisking constantly, 1 minute. Whisk in half-and-half and cook, whisking constantly, 3 to 4 minutes or until sauce is thickened and bubbly. Remove from heat, and whisk in 1/3 cup cheese and next 3 ingredients.
  3. Fold green beans into sauce. Place in a lightly greased 2 1/2-quart baking dish. Sprinkle remaining Parmesan and panko over green bean mixture. Top with Fried Shallots.
  4. Bake at 350 degrees F for 25 to 30 minutes or until golden and bubbly. Serve immediately.
  5. For the Fried Shallots: Separate 4 large sliced shallots into rings. Toss in all-purpose flour. Pour vegetable oil to depth of 1 inch in a medium saucepan; heat to 350 degrees F. Fry shallots, in batches, 3 to 4 minutes or until crispy and just golden. Drain on paper towels; season with salt and pepper to taste.

Recipe Notes

Potassium: 269 mg
Phosphorus: 103 mg

Adapted from Revised by Marianne Meyer, RD, LD