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Green Bean Casserole with Crispy Shallot Pecan Topping

November 16, 2016 by Danae 12 Comments

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A delicious and healthy Green Bean Casserole with Crispy Shallot Pecan Topping! Say goodbye to retro canned soup casseroles and hello to fresh and flavorful ones!

A delicious and healthy Green Bean Casserole with Crispy Shallot Pecan Topping! Say goodbye to retro canned soup casseroles and hello to fresh and flavorful ones!Halfway through the week and 8 days until Thanksgiving! Today I’m continuing with the Thanksgiving side dish recipes and sharing this fresh and healthy Green Bean Casserole with Crispy Shallot Pecan Topping.

A delicious and healthy Green Bean Casserole with Crispy Shallot Pecan Topping! Say goodbye to retro canned soup casseroles and hello to fresh and flavorful ones!What I really wanted to call this recipe was, green bean casserole without all the crap. However, I wasn’t sure how many people search for a recipe with the word crap in it…hopefully no one.

Green bean casserole is actually something that was never on our Thanksgiving table when I was growing up. I remember someone brought it once and not many people were digging into it. I remember taking a scoop and realizing why my mom never bothered to make it.

For the most part it’s just a ton of canned cream of mushroom soup, canned mushy green beans and french fried onions on top. You could probably get your whole day’s worth of sodium in one serving.

A delicious and healthy Green Bean Casserole with Crispy Shallot Pecan Topping! Say goodbye to retro canned soup casseroles and hello to fresh and flavorful ones!To give this retro recipe a much needed facelift, I opted to skip everything canned and go fresh all the way. It may take a little longer, but the flavor is far superior and you know exactly what you’re eating.

The crispy shallot and pecan topping is definitely the star of this casserole, just like those canned french fried onions are on the traditional recipe. Confession: I HATE raw onions. I used to not find them so offensive, but age has changed my tastes and just the smell of them almost make me gag.

You can imagine the misery I was in as I thinly sliced three cups of shallots. Tears pouring out of  my eyes, my nose burning, I could still smell them the next morning when I got up. Despite hating them raw, I do love them crispy. My husband on the other hand loves onions in any form and was thrilled with this crispy shallot pecan topping!

A delicious and healthy Green Bean Casserole with Crispy Shallot Pecan Topping! Say goodbye to retro canned soup casseroles and hello to fresh and flavorful ones!Instead of frying the shallots I baked them, which means when you find yourself sneaking a handful off the baking sheet while you make the casserole you don’t have to feel bad about eating them. The toasted pecans add more crunch and nuttiness that goes great with the shallots and the creamy green bean and mushrooms. Ditch the cans this Thanksgiving and reach for the fresh stuff, you won’t regret it!

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Green Bean Casserole with Crispy Shallot Pecan Topping

Green Bean Casserole with Crispy Shallot Pecan Topping

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

A delicious and healthy Green Bean Casserole with Crispy Shallot Pecan Topping! Say goodbye to retro canned soup casseroles and hello to fresh and flavorful ones!

Ingredients

Shallot Pecan Topping

  • 3 cups onions
  • 2 tablespoons flour
  • 2 tablespoons panko breadcrumbs
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/4 cup toasted chopped pecans

Green Bean Casserole

  • 1 1/4 pounds green beans, rinsed, trimmed and cut in half
  • 1 tablespoon olive oil
  • 8 ounces cremini mushrooms, diced
  • 1 clove garlic, minced
  • Kosher salt and fresh ground black pepper to taste
  • 1/4 teaspoon nutmeg, freshly grated if possible
  • 2 tablespoons flour
  • 1 cup low sodium chicken broth
  • 3/4 cup low fat milk

Instructions

Shallot Pecan Topping

  1. Preheat oven to 475 degrees.
  2. In a large bowl combine the flour, panko, salt and pepper.
  3. Add in the sliced shallots and toss to coat.
  4. Spray a rimmed baking sheet with cooking oil and pour the shallots onto to it spreading them into a single layer.
  5. Spray the tops of the shallots with a little more cooking oil then place them on the middle rack of the oven to bake.
  6. Bake for 10 minutes then remove from the oven, toss and bake another 5 minutes.
  7. Remove from the oven and toss again then bake for approximately 5 more minutes or until browned and crispy.
  8. Remove from the oven and toss in the chopped pecans, set aside.
  9. Lower the oven temperature to 400 degrees.

Green Bean Casserole

  1. While the shallots are baking, bring a large pot of salted water to a boil.
  2. Add in the green beans and blanch them for approximately 4 minutes.
  3. Remove from the boiling water and immediately plunge them into ice water to stop the cooking.
  4. Drain the green beans and set aside.
  5. In a 10 inch cast iron skillet or other oven proof skillet, heat the olive oil over medium heat.
  6. When the skillet is hot add in the mushrooms, salt and pepper and sauté for approximately 4 minutes.
  7. Add in the garlic and nutmeg and sauté for another minute.
  8. Sprinkle the flour over the mixture and stir until you can no longer see the flour.
  9. Slowly pour in the chicken broth stirring the entire time until the sauce thickens starts to thicken, 1-2 minutes.
  10. Lower the heat to medium-low and add in the milk.
  11. Cook until the sauce thickens, stirring occasionally, approximately 6-7 minutes.
  12. Add the green beans into the sauce and stir until coated.
  13. Remove from the heat and top with the shallot pecan topping.
  14. Place the skillet in the oven and bake for approximately 10 minutes or until bubbly.
  15. If the topping starts to get to brown cover the skillet loosely with foil.
  16. Serve immediately.

Notes

Keep a close eye on the shallots while they bake. They can go from brown to black very quickly.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 297Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 1mgSodium: 409mgCarbohydrates: 51gFiber: 10gSugar: 12gProtein: 12g
© Recipe Runner
Category: Side Dishes
 

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A delicious and healthy Green Bean Casserole with Crispy Shallot Pecan Topping! Say goodbye to retro canned soup casseroles and hello to fresh and flavorful ones!

 

 

 

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Filed Under: Casseroles, Side Dishes Tagged With: casserole, Christmas, green beans, Healthy, milk, mushrooms, Pecans, shallots, side dish, thanksgiving

Previous Post: « Honey Roasted Carrots with Goat Cheese and Thyme
Next Post: Cranberry, Pecan, Goat Cheese, Sweet Potato Bites »

Reader Interactions

Comments

  1. Rachel @ Baked by Rachel

    November 17, 2016 at 5:20 am

    I want to dive head first into that pan! So ready for Thanksgiving!

    Reply
  2. Taylor Kiser

    November 17, 2016 at 5:49 am

    Love this healthy version of a classic! This green bean casserole is the perfect side for the holidays!

    Reply
  3. Marye

    November 17, 2016 at 5:49 am

    Green bean casserole is one of my favorite parts of Thanksgiving dinner, this looks amazing!!

    Reply
  4. Jessica @ A Kitchen Addiction

    November 17, 2016 at 6:34 am

    I love the crispy shallot pecan topping! This would be a hit at our house!

    Reply
  5. Patricia @ Grab a Plate

    November 17, 2016 at 4:32 pm

    Oh, Danae! This looks too good to be true! What a lovely dish, with none of the “bad stuff!”

    Reply
  6. Cynthia |What A Girl Eats

    November 17, 2016 at 4:38 pm

    Gorgeous! That crispy topping just makes it! So much better than the canned version!

    Reply
  7. Maria

    November 17, 2016 at 8:33 pm

    The crispy shallots are my favorite part! :)

    Reply
  8. Margaret Ann @ MAK and Her Cheese

    November 21, 2016 at 8:30 pm

    100% with you when it comes to gloppy cream of something soup and canned green beans…not a fan. I didn’t really start enjoying green bean casserole until I started making it from scratch–and my recipe looks a lot like this! Adding pecans to the topping is a fabulous idea that I will definitely need to try! Thanks!

    Reply
  9. Jasmine

    December 19, 2016 at 2:10 pm

    I can’t wait to make this!! About how many shallots did you use to get the 3 cups sliced?

    Reply
    • Danae

      December 20, 2016 at 2:43 pm

      Hi Jasmine,

      Depending on the size of the shallots I’d say 6-7 of them. Enjoy!

      Reply
  10. Louisa

    November 8, 2017 at 9:12 am

    At what point do you add the green beans that have been blanched?

    Reply
    • Danae

      November 10, 2017 at 3:11 pm

      Sorry about that Louisa. I’ve fixed the recipe directions. The green beans go back in once the sauce has thickened (step 21).

      Reply

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Hi, I'm Danae! Welcome to Recipe Runner. This blog is all about my love of food, cooking, baking, and running. I hope that I can tempt you with my recipes and inspire you with my running stories! Enjoy! Read More ↝

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