Stovetop Green Bean Casserole Recipe

Stovetop Green Bean Casserole

• Skill Level: Intermediate
• Servings: 8 to 10 servings
• Nutritional Information (per serving): Serving Size: 1 of 10 servings; Calories: 953; Total Fat: 100 g; Saturated Fat: 14 g; Carbohydrates: 14 g; Dietary Fiber: 2 g; Sugar: 5 g; Protein: 5 g; Cholesterol: 38 mg; Sodium: 606 mg
• Total Time: 53 minutes
• Preparation Time: 15 minutes
• Cooking Time: 38 minutes

Discover the magic of stovetop green bean casserole, inspired by that unforgettable first taste at a friend's Thanksgiving feast. This creamy, crunchy masterpiece comes together effortlessly on the stovetopno oven requireddelivering holiday comfort that'll have everyone reaching for seconds and begging for your secret.

The Green Beans:

• 2 tablespoons kosher salt
• 1 pound string beans, trimmed and halved
• Ice cubes

The Mushroom Mixture:

• 1 tablespoon unsalted butter
• 12 ounces white mushrooms, cleaned, ends trimmed if sandy, sliced about 1/4 inch thick
• 1 teaspoon cayenne pepper
• 1 teaspoon Dijon mustard
• 2 cloves garlic, peeled and finely minced or crushed
• 3 tablespoons all-purpose flour
• 1 cup chicken stock
• 3/4 cup heavy cream
• 1 cup sour cream

The Shallots:

• 4 cups canola oil
• 1/2 cup all-purpose flour
• 2 teaspoons cayenne pepper
• 3 medium shallots, peeled and thinly sliced into rounds
• Kosher salt

Instructions

1. To cook the green beans, bring 6 quarts of water to a rolling boil in a large pot. Once boiling, add the kosher salt, then the green beans. Boil for 4 minutes.
2. Prepare an ice bath by filling a large bowl halfway with ice and cold water. Place a colander inside the ice bath to make it easier to retrieve the beans. After cooking, remove the green beans from the hot water using a strainer and transfer them directly into the colander within the ice bath. Stir gently with a spoon to cool them immediately. Drain and set aside.
3. For the mushroom base, melt the butter in a 10-inch cast iron skillet over medium heat. Add the mushrooms, season with salt to taste, cayenne pepper, and Dijon mustard. Stir well and saut until mushrooms release most of their moisture, about 5 to 8 minutes. Whisk in the garlic and then the flour. Once the flour is fully incorporated, pour in the chicken stock and bring to a simmer. Check the seasoning. Stir in the heavy cream and sour cream, then simmer gently on low, stirring occasionally, until the mixture thickens, about 12 to 15 minutes.
4. Heat the canola oil in a medium frying pan to 350F for the crispy shallots.
5. In a medium bowl, blend the flour with the cayenne pepper. Toss the shallot rounds in this mixture thoroughly, then shake off the excess by shaking in a strainer. Test oil readiness by frying one shallot slice; it should bubble and cook slowly.
6. Line a baking sheet with a kitchen towel. Fry the shallots in small batches, gently swirling the pan to ensure even frying. When they reach a light to medium golden brown, remove them with a slotted spoon and place them on the towel to cool. Lightly sprinkle with salt.
7. To assemble the casserole, stir the green beans and some of the fried shallots into the mushroom mixture. Simmer over low heat until the green beans are tender when pierced with a knife tip, about 10 to 15 minutes. Before serving, garnish with the remaining shallots on top.