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Green Bean Casserole

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In my family, as long as I can remember, there was always Green Bean Casserole on the Thanksgiving table!! I think it is on most southern Thanksgiving tables and elsewhere.  
This recipe uses  fresh mushrooms  and makes the sauce rather than the customary canned soup from the original recipe from years ago.  And the topping is shallots that you flour and fry instead of the canned onion rings!! This is a great recipe. 
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Ingredients Method

Ingredients
  

For the Green Bean Casserole
  • 3 tbsp unsalted butter
  • 1 shallot chopped
  • 1 8 oz package button mushrooms
  • 2 cloves garlic, minced
  • 2 tsps chopped fresh thyme
  • 3 tbsp all purpose flour
  • 2 1/2 cups chicken stock
  • 1 1/2 lbs fresh green beans, trimmed and halved
  • 2 cups white cheddar cheese, saving some for the top
  • 1/2 cup heavy cream
  • salt and pepper to taste
  • Panko bread crumps for the top
The Crispy shallots for the top
  • 2 cups vegetable oil
  • 4 shallots thinly sliced
  • 1/2 to 1 cup flour

Method
 

For the fried shallots that you will top your finished casserole
  1. Heat vegetable oil in a large skillet over medium high heat to about 325.  Dredge the shallots ion flour, separating them as you go coating them thoroughly.  Add the shallots to the skillet and cook stirring until golden brown and crispy.  Drain and set aside.  
For the casserole
  1. Preheat oven to 350
    Heat a pan of salted water to a boil.  Add the trimmed and halved green beans and blanck for 4 or 5 minutes.  Remove to ice water so they will retain their color.  Set Aside. 
    Melt butter in a skillet and add the shallots and mushrooms.  Cook until tender and slightly browned.  Stir in garlic.  Cook for about a minute and add the flour and cook about one minute more.  Add the chicken stock, scraping bottom and sides, bring to boil, then lower heat and cook for about 4 minutes.  
    Add the green beans and cook until crisp-tender....one or two minutes should all since they were blanched...longer if needed.  You want them tender, but still a bite to them as they will cook more in the oven.  
    Turn off the heat and add the white cheese and the heavy cream.  Stir to just combine and season with salt and pepper to taste.  Add this mixture to a buttered casserole and top with the panko and remaining cheese.  
    Place into the oven and bake for about 30 minutes.  Remove from the oven when bubbling and slightly browned. Sprinkle the shallots on top and serve. Delicious!!