My family loves green bean casserole and we make it every year. I came across this one on TV 7 years ago and never looked back. Best recipe I’ve come across!
Prep time: 20 minutes Cook time: 25 to 30 minutes Serves: 6 to 8 Skill Level: Easy
3 cups vegetable oil
Salt, to taste
4 shallots, 1 chopped and 3 thinly sliced, divided
1 1/2 cups buttermilk
1 cup plus 2 tablespoons flour, divided
1/2 teaspoon cayenne
1 1/2 pounds green beans, ends trimmed
3 tablespoons butter
2 garlic cloves, thinly sliced
1 cup chicken stock (or no-chicken vegetarian stock)
2 cups freshly grated parmesan cheese
1 cup half and half
Freshly ground black pepper, to taste
Begin by preheating the oven to 375°F. In a large, high-sided cast iron skillet, heat vegetable oil. Meanwhile, bring a generous pot of water to a boil and season it well with salt. In a medium bowl, place thinly sliced shallots and coat them thoroughly with buttermilk. Toss the shallots to separate the pieces and ensure complete coating.
In another bowl or shallow dish, whisk together 1 cup of flour and cayenne until just combined. Take some shallots from the buttermilk, dredge them in the seasoned flour mixture, shaking off excess flour, and gently place them in the heated oil. Fry until they achieve a golden, crispy texture, approximately 1 minute. Using a heatproof slotted spoon, transfer the fried shallots to a paper towel-lined plate, seasoning them with salt to taste. Repeat this process in batches with the remaining sliced shallots.
Prepare an ice bath in a large bowl with water and ice, along with a strainer. Boil the green beans in the seasoned water for 1 minute, then promptly transfer them to the ice bath to cool completely. Once cooled, place the beans on a paper towel-lined plate to dry.
While the beans are cooling and drying, melt butter in a sauté pan over medium heat. Add chopped shallots, season with salt, and cook until softened, approximately 3 minutes. Add garlic and cook until fragrant, about 1 more minute. Sprinkle the remaining 2 tablespoons of flour into the pan, stirring to coat shallots and garlic. Gradually whisk in the chicken stock, ensuring to whisk out any lumps. Whisk in the half and half, seasoning to taste with salt and pepper. Simmer for 2 minutes or until the mixture thickens. Stir in the cheese and remove from heat.
Combine the green beans and onion sauce in a 9×9-inch casserole dish, then bake for 20 to 25 minutes until the liquid reduces and thickens. Once done, remove from the oven and generously top with the crispy shallots. Allow the dish to cool slightly before serving.