• 29 Ratings

Hand-crisped shallots are an elegant replacement for the canned French-fried onions so often used to garnish these classic holiday bean dish. When cleaning mushrooms, do so with a brush or damp paper towel -- when washed in water, mushrooms become soggy.

Sara Foster
Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 350°F. Lightly grease a 2-quart baking dish; set aside.

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  • Bring a large saucepan of salted water to boiling. Prepare and set aside a large bowl of ice water. Cook green beans in boiling water about 2 minutes, just until bright green; drain and place in ice water to cool rapidly. Drain thoroughly.

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  • Meanwhile, in very large skillet, melt 2 Tbsp. of the butter over medium heat. Cook and stir onion in hot butter about 3 minutes, until soft and translucent. Add 1 Tbsp. butter; turn heat to medium-high. Sauté mushrooms about 4 minutes, until golden. Transfer onions, mushrooms, and beans to a large bowl.

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  • For sauce, in the same skillet, melt remaining 3 Tbsp. butter over medium heat; stir in flour. Stir constantly, about 2 minutes, until flour turns light brown. Slowly pour in the milk; cook and stir about 4 minutes, until thickened. Stir in salt, pepper, and nutmeg. Remove from heat; cool completely. Pour cooked sauce over bean mixture; stir to coat evenly. Spoon into prepared baking dish. Bak about 40 minutes, until sauce bubbles around edges.

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  • Meanwhile, for topping, pour 3 to 4 inches of oil into a deep heavy saucepan. Heat oil over medium-high heat until sizzling. Working in batches, separate shallots into rings; toss with cornstarch to coat, shaking off excess. Carefully add to hot oil. Fry for 2 minutes (each batch), until golden and crisp. Remove with slotted spoon; drain on paper towels.

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  • Remove casserole from oven, sprinkle with shallots. Bake 5 minutes more, until top is crisp and golden. Serve warm.

Tips

Bake and refrigerate untopped green bean mixture 1 day ahead. Fry shallots up to 2 days ahead; store in airtight container at room temperature. Reheat green beans, covered, at 350°F for 30 minutes, until heated through. Top with crispy shallots the last 5 minutes.

Nutrition Facts

126 calories; 8 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 13 mg cholesterol; 200 mg sodium. 267 mg potassium; 12 g carbohydrates; 2 g fiber; 3 g sugar; 3 g protein; 0 g trans fatty acid; 583 IU vitamin a; 9 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 28 mcg folate; 0 mcg vitamin b12; 61 mg calcium; 1 mg iron;

Reviews

29 Ratings
  • 5 star values: 11
  • 4 star values: 5
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 4