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Recipe courtesy of Shereen Pavlides
Recipe courtesy of Shereen Pavlides
Watch how to make this recipe.
Green Bean Casserole from Scratch
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- Level: Intermediate
- Total: 1 hr 10 min
- Active: 45 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1799
- Total Fat
- 181 g
- Saturated Fat
- 19 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 6 g
- Sugar
- 14 g
- Protein
- 11 g
- Cholesterol
- 37 mg
- Sodium
- 1215 mg
Don’t freak out about the amount of salt when preparing the green beans. It flavors the beans to their core — they won’t be too salty. But I will warn you, they’re addictive! I eat 'em one by one like French fries. So good!
- Level: Intermediate
- Total: 1 hr 10 min
- Active: 45 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1799
- Total Fat
- 181 g
- Saturated Fat
- 19 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 6 g
- Sugar
- 14 g
- Protein
- 11 g
- Cholesterol
- 37 mg
- Sodium
- 1215 mg
Ingredients
Fried Shallots:
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Directions
Special equipment:
a deep-fry thermometer- Bring a large pot of water to a boil and season generously with salt. Add the green beans and boil until tender, 6 to 7 minutes. Meanwhile, fill a large bowl with cold water and add 3 tablespoons salt. Stir to dissolve and add several handfuls of ice.
- Strain the green beans, then add them immediately to the ice bath to stop the cooking and
- help them retain their bright color. Stir until cooled, then strain. Transfer the green beans to a clean kitchen towel or heavy-duty paper towels to remove all the excess moisture. (You can prepare them to this point up to 2 days ahead and refrigerate them wrapped in paper towels and stored in an airtight container or bag.)
- Preheat the oven to 375 degrees F. Melt 6 tablespoons of the butter in a 12-inch skillet over medium heat. Add the mushrooms and thyme and season with salt and pepper. Sauté until the mushrooms are tender, 5 to 6 minutes. Add the garlic and sauté until you can smell it, about 1 minute. Evenly sprinkle the flour over the mushrooms and toss until moistened, about 1 minute.
- Add the wine to the skillet and cook, stirring, until fully evaporated and absorbed into the mushrooms, about 15 seconds. Add the chicken stock and cold milk. Bring to a boil over medium heat, then reduce the heat and simmer to cook out the raw flour flavor and thicken, 5 to 7 minutes, stirring periodically. Season to taste with salt and pepper (seasoning in layers will give you full flavor). Remove the mushroom mixture from the heat. Stir in the blanched green beans and toss until evenly combined.
- Using the remaining 1 tablespoon butter, smear and coat the inside of a 9-by-13-inch casserole or baking dish and transfer the green bean mixture into the dish. Bake until hot and bubbly, 25 to 28 minutes.
- Meanwhile, make the fried shallots: Add the oil to a Dutch oven or heavy-bottom pot. Heat the
- oil to 350 degrees F. Whisk the flour, paprika, cayenne and 1/2 teaspoon salt in a large bowl until combined. Pour the buttermilk into a separate medium bowl.
- Working in batches, separate the shallots into rings and pieces and toss them into the buttermilk to evenly coat. Transfer the shallots to a strainer set over another bowl. You just want a thin layer of buttermilk over the shallots. Working in batches again, toss the shallots with a fork in
- the flour mixture to evenly coat. Remove the shallots to a clean dry strainer, shaking the excess
- flour back into the flour bowl they were tossed in. This will prevent clumping and excess flour
- in the bottom of the frying oil.
- Add the shallots to the hot oil in batches and gently stir so they don’t initially clump together. Fry
- until golden, about 2 minutes. Using a wok strainer or slotted spoon, remove the shallots to a
- wire rack set over a sheet pan. Immediately season lightly with salt. Repeat with the remaining
- shallots. (You can prepare the shallots a couple hours ahead and keep at room temperature. When ready, reheat the fried shallots on a sheet pan in a 325-degree-F oven until
- crisped and very warm, about 10 minutes.)
- Remove the green bean casserole from the oven and let sit 5 to 7 minutes. Top with the fried
- shallots.
Cook’s Note
I use Diamond Crystal kosher salt; if using a different brand of salt, please reduce the amount.
