This Green Bean Casserole with Bacon and Fried Shallots is a homemade version of an old classic. It’s made with fresh green beans and a creamy homemade gravy, and topped with the awesome savory goodness of bacon and fried shallots.
From Brenda of A Farmgirl's Dabbles.
For the Fried Shallots:1/3 c.
all-purpose flour1/2 tsp.
garlic powder1/4 tsp.
kosher salt1/4 tsp.
large shallots, peeled and thinly sliced into rings
Canola or your favorite vegetable oil, for frying
For the Green Beans, Bacon and Gravy:2 1/2 lb.
fresh green beans, trimmed and halved (use a little less if you like a bigger gravy to beans ratio)
unsalted butter, divided16 oz.
sliced button mushrooms (for more mushroom flavor, use cremini variety)1/3 c.
finely chopped shallots3
cloves (large) garlic, minced1/2 c.
all-purpose flour1 c.
low sodium chicken stock2 c.
soy sauce1 tbsp.
Worcestershire sauce2/3 c.
grated parmesan cheese2 tsp.
chopped fresh rosemary2 tsp.
chopped fresh thyme
Kosher salt and freshly ground black pepper, to taste
For the fried shallots:
In a medium bowl that has a lid, whisk together flour, cayenne, garlic powder, salt, and black pepper. Add sliced shallots. Place lid tightly on bowl and shake the bowl a few times to evenly coat shallots with flour mixture.
For the past few Thanksgivings, I’ve been experimenting with creating my own green bean casserole from scratch. With fresh green beans and mushrooms. And without any canned cream soups—because homemade gravy is such a wonderful thing. I’ve kept notes from year to year to year, making improvements and honing in on the prize.
Yes, I received some pushback from my husband that first year, prior to setting it on the table. A diehard fan of the traditional green bean casserole that graces most Thanksgiving tables each year, his thinking was,
But you know me. I love playing around with old hotdish and casserole recipes, updating them with fresh twists, and I couldn’t rest until I got this one right. This version is definitely more time-intensive than the classic recipe, but it’s true that good things—really good things—come to those who wait. This Green Bean Casserole with Bacon and Fried Shallots will have a place on our
What I love best about this green bean casserole is the fresh green beans. They’re one of my family’s favorite vegetables. The beans are cooked in a pot of boiling water for just a few minutes, until bright green and tender crisp. Then they’re plunged into a bowl of ice water to stop them from cooking further.
I’m also quite fond of fresh mushrooms. Each year I’ve made this homemade green bean casserole, I’ve upped the quantity of mushrooms. Which doesn’t make our youngest daughter too happy, but she’s learned to just pick around them. We’re all good.
The greatness of bacon is a given in any dish, so let’s move right on to the shallots. I sliced up a number of them, nice and thin, and then (mostly) separated the rings.
Then I tossed them in a lightly spiced flour mixture. An easy way to ensure that every surface of the shallot rings gets coated is to combine everything in a bowl, top the bowl with a lid, and shake. Works like a charm.
The shallots then get fried in oil until lightly brown and crispy. If you like onion rings, you’ll find it hard to resist snitching these fabulous little bites. While I was frying these, and eating way too many, I actually had to cut up a couple extra shallots so I’d still have enough to pile on the casserole. I recommend you do the same.
This homemade green bean casserole has won over my family, even my once skeptical husband. The gravy is creamy and luscious, and beautifully flavored with fresh rosemary and thyme, perfect for hugging up all those bright green beans. And when topped with savory goodies—chopped bacon and crispy, fried shallots—well, there’s just no going back to that old green bean casserole we all grew up with.