Green Bean and Crispy Shallot Casserole
Ingredients
- 4 shallots, thinly sliced into rings
- ¾ cup all-purpose flour, divided
- Vegetable oil (for frying)
- 8 Tbsp butter, divided
- 1 (8-oz) pkg sliced mushrooms
- 1 cup chopped onion
- 1½ cups milk
- 1 (8-oz) carton sour cream
- 1 cup shredded sharp white Cheddar cheese
- 4 (8-oz) pkg green beans
- 1 cup panko breadcrumbs
Instructions
- Dredge shallots in ½ cup flour, shaking off excess. Pour oil to a depth of 2-inches in a saucepan; heat over medium heat to 350°F on a deep-fry thermometer. Cook shallots in hot oil 2 to 3 minutes or until browned and crisp; drain on paper towels.
- Preheat oven to 350°F. Melt 6 Tbsp butter in a large Dutch oven over medium heat; add mushrooms and onion. Cook, stirring occasionally, until vegetables are tender.
- Add ¼ cup flour; cook, stirring constantly, 2 minutes. Add milk; bring to a boil, reduce heat, and simmer until mixture is very thick. Stir in sour cream and cheese until blended.
- Meanwhile, steam green beans in microwave according to package directions; place in a lightly greased 13- x 9-inch baking dish. Spoon mushroom mixture over green beans; sprinkle with breadcrumbs.
- Melt 2 Tbsp butter, and drizzle over breadcrumbs. Bake 30 minutes; sprinkle with crispy shallots, and bake 10 minutes longer.
Nutritional Information
| Main | Total | |
| Servings | 10 | |
| Calories |
357
|
357
|
| Fat (g) | 24 | 24 |
| Sat. Fat (g) | 12 | 12 |
| Protein (g) | 9 | 9 |
| Carb (g) | 27 | 27 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 204 | 204 |
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