The Ultimate Green Bean Casserole with Crispy Fried Shallots

The Ultimate Green Bean Casserole with Crispy Fried Shallots is rated 4.2 out of 5 by 16.
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Prep Time: 15 minutes
Cook Time: 70 minutes
Servings: 8

We gave the classic green bean casserole a delicious makeover. Sautéed cremini mushrooms and blanched green beans are combined with a luscious sauce of chicken stock and cream. Then the dish is topped with homemade fried shallot rings and baked until bubbling. If you prefer to serve it in a casserole dish, you can transfer the cooked green bean mixture to a buttered 9-by-13 inch (23-by-33-cm) baking dish before topping it with the fried shallots and baking as directed.

Ingredients:

For the crispy fried shallots:

  • Canola oil for frying, plus 1 Tbs.
  • 1/2 cup (2 1/2 oz./75 g) all-purpose flour
  • Kosher salt and freshly ground black pepper
  • Pinch of cayenne pepper
  • 6 large shallots, peeled and sliced into thin rings


For the green bean casserole:

  • 1 Tbs. canola oil
  • 2 Tbs. unsalted butter
  • 1 lb. (500 g) cremini mushrooms, sliced
  • 1/4 cup (2 1/2 oz./75 g) finely chopped shallots
  • 1/4 cup (1 1/2 oz./45 g) all purpose flour
  • 1 cup (8 fl. oz./250 ml) chicken stock
  • 1 cup (8 fl. oz./250 ml) heavy cream
  • 2 lb.(1 kg) green beans, trimmed and blanched
  • Kosher salt and freshly ground black pepper

Directions:

Preheat an oven to 375°F (190°C).

To make the crispy fried shallots, in a 4-quart (4-1) saucepan over medium-high heat, pour in oil to a depth of 1 inch (2.5 cm) and heat to 350°F (180°C) on a deep-frying thermometer. Line a baking sheet with paper towels.

Put 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.

To make the green bean casserole, in a large ovenproof sauté pan over medium-high heat, warm the oil and melt the 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 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. 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. Serves 8.

Williams Sonoma Test Kitchen

Rated 5 out of 5 by from My One and ONLY Green Bean Casserole Recipe I have made this recipe for two consecutive Thanksgivings to RAVE reviews. People who did not like green bean casserole and thought they were all soggy, salty, soupy messes love this one. I use frozen slender green beans (thawed) and the one change is to make extra crispy fried shallots. This is the first savory recipe I have not wanted to “tweak”. This IS the ultimate green bean casserole!
Date published: 2017-11-12
Rated 5 out of 5 by from Delicious! Came upon this recipe about two years ago. Been making it ever since. It's probably the best green bean casserole I've ever had. A little time consuming, but totally worth it!
Date published: 2016-11-21
Rated 4 out of 5 by from Thick and creamy sauce!! I have been looking for a green bean casserole similar to the old cream of mushroom soup one. I had tried a few, but the sauces were all watery and bland, or there were a MILLION steps or or or...just not good. This recipe looked almost too easy to be good, but I figured it's from Williams-Sonoma so might as well try it. I followed the recipe exactly as written, except I used baby bellas since I couldn't find creminis. The sauce was rich and thick. The green beans were clean and simple. My only challenge was frying the shallots. I cut them paper thin, and found them burning quickly. Once I adjusted the times and had them frying for a total of about two minutes, things were MUCH better. This will definitely be my go to recipe every year for Thanksgiving.
Date published: 2015-11-27
Rated 5 out of 5 by from Scrumptious I make this once a year because it is time consuming. But it is worth the effort, it is definitely the "ultimate" green bean casserole!
Date published: 2013-12-23
Rated 5 out of 5 by from ELEGANT SIDE DISH! The dish is tasty as well as elegant. It was a big hit at the family dinner table, including those who shun the standard green bean casserole. Perhaps the individual giving the recipe a one star is not a good cook. I can't imagine at least one person not liking the dish!
Date published: 2013-12-03
Rated 5 out of 5 by from An Encore Dish I made this last year for our family Thanksgiving pitch-in and had none to bring home. By popular demand, I am making it again this year. It's such a wonderful departure from the old canned beans, mushroom soup and onions cassarole.
Date published: 2013-11-22
Rated 5 out of 5 by from BEST GREEN BEAN RECIPE EVER I made this recipe for Thanksgiving, my family just loved them!! I will make these again and again.
Date published: 2012-12-15
Rated 5 out of 5 by from So nice I made it twice! I made this for the first time last week and took it to a friend's place for Thanksgiving dinner. There was barely enough left for leftovers so I made a second dish for my own home a day later! It was very easy to make, although I confess I changed the way to make crispy shallots. Also, I'm a vegetarian so I used homemade veggie stock instead of chicken stock. I liked the kick of the Cayenne pepper. It was terrific!
Date published: 2012-11-30
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