Ultimate Green Bean Casserole

By laurenandsonny

Ingredients

• Unsalted butter for baking, plus 2 tbsp
• Canola oil for frying plus 1 tbsp
• 3/4 cup all-purpose flour
• Kosher salt and freshly ground pepper, to taste
• Cayenne pepper, to taste
• 6 large shallots, peeled and sliced into thin rings
• 1 lb baby bella mushrooms, sliced
• 1/4 cup finely chopped shallots
• 1 cup chicken stock
• 1 cup heavy cream
• 2 lb green beans trimmed, halved and blanched

Preparation

Step 1

Preheat oven to 375. Butter 13 x 9 baking dish.

In 4-qt saucepan over medium-high heat, pour in oil to depth of 1"; heat to 350 on deep-frying thermometer. Line baking sheet with paper towels.

Put 1/2 cup flour in small bowl; season with salt, black pepper and cayenne. Add sliced shallots; toss to coat evenly. Fry shallots in batches until golden brown and lightly crisped, 5-6 minutes. Transfer to prepared baking sheet; lightly season with salt.

In large saute pan over medium-high heat, warm 1 tbsp oil and melt 2 tbsp butter. Add mushrooms; cook, stirring occasionally, until well browned, 6-8 minutes. reduce heat to medium; add chopped shallots. Cook, stirring occasionally, until softened, 2-3 minutes. Add 1/4 cup flour; cook, stirring constantly, until fragrant, about 1 minute. while stirring constantly, slowly add stock and then cream. Bring to a simmer; cook, stirring occasionally, until thickened, 3-4 minutes. Add green beans; season with salt and black pepper. Transfer to prepared baking dish; sprinkle fried shallot rings on top.

Bake until edges are bubbling and top is browned, about 30 minutes. Let rest 5-10 minutes before serving.