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Green-Bean Casserole with Fried Shallots

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For this gourmet take on a potluck classic, the casserole is assembled and the shallots are cooked ahead of time. Just before serving, pop the dish under the broiler for about 10 minutes.

  • Servings: 8

Source: Martha Stewart Living, April 2000

Ingredients

  • 6 tablespoons unsalted butter, plus more for dish
  • 1 medium onion, cut into 1/4-inch dice
  • 1 red bell pepper, seeded and cut into 1/2-inch dice
  • 1 pound button mushrooms, stems trimmed, quartered
  • 2 teaspoons coarse salt
  • 1/2 teaspoon freshly ground pepper
  • 1 1/2 pounds green beans, trimmed and cut into 2-inch pieces
  • 6 tablespoons all-purpose flour
  • 2 cups milk
  • 1 pinch cayenne pepper
  • 1 pinch grated nutmeg
  • 1 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs
  • 1/4 cup canola oil
  • 4 shallots, cut crosswise into 1/4-inch rings

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Reviews Add a comment

  • MS10988074
    23 NOV, 2016
    This is delicious. I find it interesting how so many of the recipes on this site only get to 3 1/2 stars at the most. I think there is a bias as everything I've tried, and there have been many, are easily 4 and 5 star dishes.
    Reply
  • MS12279880
    24 DEC, 2014
    I found this in a Martha Stewart Magazine years ago. I made it because it looked delicious, but also because the one time I made the old-fashioned green bean casserole, I hated it. Sorry. Martha opened up a whole world for us long ago and I can't go back. This is not something I make often because it is time-consuming, but if I can count on a guest, I would ask them to bring it to a dinner I was hosting. It is OUTSTANDING in every way but calories. Make anytime you want to impress!
    Reply
  • goodcook 1
    28 JAN, 2014
    Other thing I did is I "Reinvented the preparation of the MILK- BUTTER- FLOUR SAUCE. I measure 2 cups milk and then measure 3,5 Tbsp. of flour in a separate small bowl. To that bowl I add Gradually about 3/4 - 1 cup milk and whisk, so the mixture becomes pasta-like solution. In a medium pot ON a Very Low heat bring the rest of the milk to Just a boil,add all the milk with flour and constantly stirring bring it to Just a boil:when 1-2 bubbles appear, it's done. When it's warm, add butter,spices.
    Reply
  • goodcook 1
    20 DEC, 2013
    Green Bean Casserole:it tasted very good ! WARNING to everyone who BROILS in this recipe: ALWAYS keep your Oven Pre-opened while Broiling ! This is a SAFETY GUARD, not mentioned in the recipe. I read this in my manual. I didn't use bell peppers or shallots:didn't feel the need in those. It was great anyway ! Next time I'll simplify the making of a milk -flour sauce: will fry flour, add warm-hot milk and butter. In Recipe flour and butter forms a BALL, hard and long to dissolve in milk.
    Reply
  • LoveStoned86
    2 DEC, 2012
    Love this casserole! Made it this past Thanksgiving and it was delicious! I skipped the fried shallots and it was still a hit! A bit time consuming but totally worth it!
    Reply
  • sthek
    23 NOV, 2012
    I made this for the first time and thought this is a great recipe. Way more delicious than the canned soup version. Definitely more time consuming to make primarily b/c there are a lot of pots/pans. One tip I would add is like other reviewers bake it for 15-20 min then broil for 5 min. Also, you can omit the fried shallots on top b/c its good w/out it. Will save you time and money. Also, we had 35 ppl and I doubled the recipe but 1 whole dish was untouched. 1 dish would have been enough.
    Reply
  • Rae825
    11 NOV, 2012
    My family LOVES this dish. I've made this recipe for several years now for both Thanksgiving and Christmas with minor changes. To suit my family I do leave out the mushrooms and I yellow and orange peppers instead of the red for the Thanksgiving meal. Matches the colors of the day a little more. I think the leftovers taste better (as most do!), so I cook this the night before and reheat on the holiday.
    Reply
  • pkbchapman
    19 NOV, 2011
    good
    Reply
  • BusyInLondon
    26 DEC, 2010
    LOVE this recipe! Made it for Thanksgiving and Christmas. :)
    Reply
  • eftihia
    5 DEC, 2010
    I doubled this recipe because we had a lot of people over for Thanksgiving. I received a lot of compliments! I would recommend it. Make sure you bake it at 425 for about 15-20 minutes first. Then broil it for about 5 minutes. I also used the pre-made canned onions.
    Reply