Happy Thanksgiving!
I found this recipe on MarthaStewart.com
about 10 years ago (it's no longer posted there) and I've made it for
Thanksgiving ever since. It is infinitely better than the gloppy
mushroom soup/French's onion version. It's grown-up because it's topped
with fried shallot rings, so delicious! Not kidding, I've had people tell me it was their favorite part of the meal - the green bean casserole wha?!
Every year I search my unpublished archives for it, so I'm just posting it again for easy
future reference for myself, and also to share with yous alls. Enjoy!
Green Bean Casserole
Serves 8
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.
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
Pinch of cayenne pepper
Pinch of 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
1.
In a large skillet over medium heat, melt 2 tablespoons butter. Add
onion, and sauté 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.
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