WEEKDAYS 1e|12c|p

Carla Hall's Crispy Shallot Green Bean Casserole

Crispy Shallot Green Bean Casserole Carla Hall
Creamy Vegetable Casserole with Shallots and Garlic
skill level
Easy
time
30-60min
servings
6
cost
$
Contributed by :
Crispy Shallot Green Bean Casserole Recipe: Elevate the go-to green bean casserole with a hint of cayenne and plenty of grated Parmesan.
share
ingredients
  • Vegetable Oil (for frying)
  • 4 Shallots (divided; 1 chopped - 3 thinly sliced)
  • 1 1/2 cups Buttermilk
  • 1 envelope Hidden Valley Original Ranch Seasoning Mix
  • 1/2 teaspoon Cayenne
  • 1 1/2 pounds Green Beans (end trimmed)
  • 3 tablespoons Butter
  • 2 Garlic cloves (thinly sliced)
  • 1 cup plus 2 tablespoons Flour (divided)
  • 1 cup Chicken Stock
  • 1 cup Half and Half
  • 2 cups freshly grated Parmesan Cheese
  • Salt
  • freshly cracked Black Pepper
watch this recipe
×
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Vegetable Oil (for frying)
    Preheat oven to 375 F. Heat vegetable oil for frying. Bring a large pot of water to a boil and seasoning liberally with salt.
  • 2
    4 Shallots (divided; 1 chopped - 3 thinly sliced)
    1 1/2 cups Buttermilk
    Place the thinly sliced shallots in a medium bowl and pour buttermilk over to coat. Toss shallots to separate pieces and completely coat.
  • 3
    1 cup plus 2 tablespoons Flour (divided)
    1 envelope Hidden Valley Original Ranch Seasoning Mix
    1/2 teaspoon Cayenne
    In another bowl or shallow dish, whisk together 1 cup of flour, Hidden Valley Original Ranch Seasoning Mix, and cayenne just until combined.
  • 4
     
    Remove some shallots from the buttermilk and dredge in the seasoned flour mixture. Shake off excess flour and gently place in the heated oil. Fry until golden and crispy, about 1 minute. Using a heat proof slotted spoon or spider, remove the shallots to a paper towel-lined plate. Season with salt to taste. Fry remaining shallots in batches.
  • 5
    1 1/2 pounds Green Beans (end trimmed)
    Prepare a large bowl with water and ice along with a strainer. Cook the green beans in the seasoned water for 1 minute then remove and immediately plunge into the ice bath. Allow beans to cool completely then remove to a paper towel lined plate to dry.
  • 6
    3 tablespoons Butter
    2 Garlic cloves (thinly sliced)
    While the beans are cooling and drying, melt the butter in a saute pan over medium heat. Add the chopped shallots and season with salt. Cook until soft, about 3 minutes, then add garlic and cook just until fragrant.
  • 7
    1 cup Chicken Stock
    1 cup Half and Half
    Salt
    freshly cracked Black Pepper
    2 cups freshly grated Parmesan Cheese
    Sprinkle the flour into the pan and stir to coat shallots and garlic. Slowly whisk in the chicken stock, whisking out any lumps. Whisk in the half and half and season to taste. Simmer for 2 minutes or just until thickened. Stir in cheese and remove from heat.
  • 8
     
    Combine the beans and onions sauce into a 9x9 casserole dish and bake for 20 to 25 minutes. Liquid should reduce and thicken. Remove from oven and top with your Crispy Shallots. Cool slightly before serving.
 
Comments

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.

similar recipes