The Ultimate Green Bean Casserole with Crispy Fried Shallots

The Ultimate Green Bean Casserole with Crispy Fried Shallots is rated 4.1 out of 5 by 15.
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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. For a vegetarian version, substitute vegetable or mushroom stock for the chicken stock.

Ingredients:

  • Unsalted butter for baking dish, plus 2 Tbs.
  • Canola oil for frying, plus 1 Tbs.
  • 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 lb. green beans, trimmed, halved and blanched

Directions:

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. Serves 8.

Williams-Sonoma Kitchen.

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
Rated 1 out of 5 by from not very good, incredible amount of $$$ my husband and I made this dish for Thanksgiving. The time and MONEY spent to make something different was not worth it at all. I would of preferred steaming my beans and adding butter. Everyone turned their nose up, saying that it was just OK, but not something they want the recipe for. We did not have any problem with frying the shallots.
Date published: 2012-11-23
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