TUESDAY, JUNE 11, 2013 Best Ever Green Bean Casserole This is an exceptional recipe for fresh green beans, great to bring to any potluck dinner. You may even get the kids to eat green beans with this recipe! Make ahead of time and refrigerate until ready to cook! Green Bean Casserole with Crisp Shallots by Laureen King from ArtandtheKitchen Ingredients: 11/2 lbs fresh green beans trimmed cut into 2 inch pieces 1 lb mushrooms, sliced 1 medium onion diced 1 red bell pepper, diced 6 tbsp butter, plus more for dish 1 tsp kosher salt 1/2 tsp fresh ground pepper 6 tbsp flour 2 cups milk pinch of cayenne pepper pinch of nutmeg 1 cup grated Parmesan cheese 1/4 cup bread crumbs 1/4 cup canola oil 4 shallots sliced thin Directions: Melt 2 tbsp butter in large skillet, add onion and saute until softened, (about 5 mins). Add bell pepper and mushrooms. Cook until softened and most of liquid has evaporated. Season with salt and pepper. Set aside to cool. Fill large bowl with ice water. Bring saucepan of water to boil, add beans and cook until just tender (4-5 mins) Drain and plunge into ice bath to stop cooking. When cooled, add drained beans to mushroom mixture. Melt remaining 4 tbsp. butter in medium saucepan, medium heat. Add 4 tbsp flour, whisk constantly until mixture begins to turn golden. (2 mins) Pour in milk continually whisking until mixture has thickened (3 mins) Stir in cayenne, nutmeg. Remove from heat and let cool to room temperature, stirring occasionally. Pour over beans and toss to combine. Butter 9x13 casserole dish. Spread half of the green bean mixture over bottom. Sprinkle half the grated Parmesan, then spread with remaining green beans. Combine remaining Parmesan and bread crumbs. Sprinkle over casserole. Cover with foil, bake 350 degrees for 15-20 minutes until casserole is bubbly, heated through. Uncover casserole and bake under broiler until top is golden brown. Sprinkle with fried shallots and serve immediately. While casserole is baking Prepare Shallots Heat canola oil in medium skillet (med-high heat). Toss shallot rings with remaining 2 tbsp flour. Fry shallot in batches, until golden brown, drain on paper towel. * this recipe can be made ahead of time and refrigerated until ready to cook!! Read more: artandthekitchen.blogspot/2013/06/best-ever-green-bean-casserole.html#ixzz2XHD6y2Xj Follow us: @laureenking on Twitter | artandthekitchen on Facebook
Posted on: Wed, 26 Jun 2013 00:13:08 +0000
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