Green Bean Casserole with Fried Shallots

• servings: 8 servings
• total time: 1 hour 10 minutes

Ingredients

4 large shallots, sliced

1/3 c. all-purpose flour

3 c. vegetable oil

2 lb. fresh green beans, cut int 1 1/2-inch pieces

1 (8-ounce) package sliced mushrooms

1/2 sweet onion, finely chopped

1/4 c. butter

3 tbsp. all-purpose flour

3 garlic cloves, minced

1/2 c. dry white wine

1 1/2 c. half-and-half

1/3 c. plus 3 tablespoons grated Parmesan cheese, divided

2 tsp. Worcestershire sauce

1/2 tsp. kosher salt

1/2 tsp. freshly ground pepper

3 tbsp. panko breadcrumbs

Directions

For the Fried Shallots: Separate sliced shallots into rings. Toss in all-purpose flour. Pour vegetable oil to depth of 1 inch in a medium saucepan (about 2-3 cups); heat to 350°F. Fry shallots, in batches, 3 to 4 minutes or until crispy and just golden. Drain on paper towels; season with salt and pepper to taste.

For the Casserole: Heat oven to 350°F. Cook green beans in boiling salted water to cover in a Dutch oven 4 to 5 minutes or to desired degree of doneness; drain. Plunge into ice water to stop the cooking process; drain and pat dry.

Sauté mushrooms and onion in melted butter in Dutch oven over medium heat 10 minutes or until golden; whisk in flour and garlic and cook, whisking constantly, 1 minute. Gradually whisk in wine and cook, whisking constantly, 1 minute. Whisk in half-and-half and cook, whisking constantly, 3 to 4 minutes or until sauce is thickened and bubbly. Remove from heat, and whisk in 1/3 cup Parmesan, Worcestershire sauce, kosher salt, and freshly ground pepper.

Fold green beans into sauce. Place in a lightly greased 2 1/2-quart baking dish. Sprinkle remaining Parmesan and panko over green bean mixture. Top with Fried Shallots.

Bake at 350°F for 25 to 30 minutes or until golden and bubbly. Serve immediately.