Ditch-the-Can Green Bean Casserole
A fresh take on a holiday classic sure to impress the foodies at your table.
1/4 lb. bacon
2 Tbsp. unsalted butter
1 Tbsp. vegetable oil
1/2 cup yellow onion, diced
1/4 cup shallots, diced
1 pound crimini mushrooms, chopped
1/2 tsp. fresh thyme leaves
2 cloves garlic, minced
Ground black pepper
1/4 tsp. cayenne powder
2 Tbsp. all-purpose flour
1 cup chicken broth
1 tsp. corn starch
1 cup Mountain High™ plain yogurt
1/2 cup whole milk
1/8 cup grated Parmesan
1/2 cup white cheddar cheese
1 1/2 pounds green beans, trimmed and blanched or frozen, thawed
1/2 cup panko crumbs
1/8 cup grated Parmesan
1 tsp. fresh thyme leaves
Bacon (from above)
3 medium shallots, sliced and separated into thin rounds
1/2 cup all-purpose flour or corn meal
Vegetable oil, for shallow frying
- Preheat oven to 400°F.
- Fry bacon to crispy in skillet on medium heat. Discard excess fat.
- Add the butter and oil to the pan. When butter is melted, add the mushrooms, onion and shallots. Cook so the mushrooms begin to brown, about 5 minutes. Add the thyme and garlic, and continue cooking the mushrooms until brown on the edges. Season with the salt, pepper and cayenne. Cook 2 to 3 minutes.
- Dust the mushrooms with the flour. Whisk to incorporate the flour and gradually add in the chicken stock.
- Bring to a simmer, then reduce the heat and add the yogurt and milk. Stir gently and cook over low heat until gravy thickens, 5 to 6 minutes.
- Add the cheddar cheese and 1/8 cup of the Parmesan, stir until melted.
- Add the blanched green beans to the pan and fold together so everything is mixed well.
- Spread out evenly in a greased baking dish. Finish with crunchy topping (below).
- Mix together crumbled bacon, remaining Parmesan cheese, panko crumbs and thyme. Season with salt & pepper.
- Bake until the casserole is bubbly throughout, about 20-25 minutes.
- While the beans are baking, pour the vegetable oil into a deep skillet and heat to 350°F.
- Pour the flour or corn meal into a Ziploc bag and sprinkle with salt and pepper. Toss the shallot rounds in the seasoned flour, and shake off any excess.
- Fry the shallots in the hot oil in small batches until golden brown, 2-4 minutes.
- Drain on paper towels and season with salt while still hot. Top the green bean casserole with the fried shallots and serve.
Recipe inspired by Guy Fieri