Green Bean Casserole with Crispy Shallot Pecan Topping
This green bean casserole is made without canned soup and is a delicious side dish for the holidays!
Servings: 6 servings
Ingredients
Shallot Pecan Topping
- 1 1/2 tablespoons olive oil
- 3 cups shallots
- 2 tablespoons flour
- 2 tablespoons panko breadcrumbs
- 3/4 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1/4 cup chopped pecans
Green Bean Casserole
- 1 1/4 pounds green beans, trimmed and cut in half
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, diced
- 1 clove garlic, grated or minced
- Kosher salt and fresh ground black pepper to taste
- 1/4 teaspoon nutmeg freshly grated if possible
- 2 tablespoons all-purpose flour
- 1 cup low sodium chicken broth
- 3/4 cup milk, low-fat or whole milk are best
Instructions
Shallot Pecan Topping
- Preheat oven to 425° F. In a large bowl combine the flour, panko, salt and pepper. Add in the sliced shallots and toss to coat.
- Dump the shallots onto a rimmed baking sheet. Drizzle with olive oil and toss to coat. Spread them into a single layer then place them on the middle rack of the oven to bake.
- Bake for 10 minutes then remove from the oven, toss and bake another 5 minutes. Toss them again and bake for 5 more minutes or until browned and crispy. Remove from the oven and toss in the chopped pecans, set aside.
Green Bean Casserole
- Preheat to 400° F.
- While the shallots are baking, bring a large pot of salted water to a boil. Add in the green beans and blanch them for approximately 4 minutes. Remove them from the boiling water into a bowl of ice water to stop the cooking process. Drain the green beans and set aside.
- In a 10 inch oven safe skillet, heat the olive oil over medium-high heat. When the skillet is hot add in the mushrooms, salt and pepper and sauté for approximately 4 minutes. Add in the garlic and nutmeg and sauté for another minute.
- Sprinkle the flour over the mixture and stir until you can no longer see the flour. Slowly pour in the chicken broth stirring the entire time until the sauce thickens starts to thicken, 1-2 minutes.
- Lower the heat to medium-low and add in the milk. Cook until the sauce thickens, stirring occasionally, approximately 6-7 minutes.
- Add the green beans into the sauce and stir until coated. Remove from the heat and top with the shallot pecan topping. Place the skillet in the oven and bake for approximately 10-15 minutes or until bubbly. If the topping starts to get to brown cover the skillet loosely with foil.
Notes
Keep a close eye on the shallots while they bake. They can go from brown to black very quickly.
Nutrition
Calories: 297kcal | Carbohydrates: 51g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 409mg | Fiber: 10g | Sugar: 12g