Stovetop Green Bean Casserole
I had my first green bean casserole at a friend's house for Thanksgiving and I have been wanting to recreate one ever since.
I had my first green bean casserole at a friend's house for Thanksgiving and I have been wanting to recreate one ever since.
- 1/4 cup all-purpose flour
- 1 teaspoon dijon mustard
- kosher salt
- 1 cup sour cream
- 3 tablespoons all-purpose flour
- 2 tablespoons kosher salt
- 1 teaspoon cayenne pepper
- ice cubes
- 1 tablespoon unsalted butter
- 3/4 cup heavy cream
- 2 teaspoons cayenne pepper
- 1 cup chicken stock
- 4 cups canola oil
- 1 pound string beans ends trimmed, beans cut in half
- 12 ounces white mushrooms, washed, sandy ends (if any) remo
- 2 cloves garlic peeled and minced (or put through a garlic press)
- 3 medium shallots peeled and cut into thin rounds
- Carbohydrate 15.1566655960943 g
- Cholesterol 29.3096875281053 mg
- Fat 121.168334985994 g
- Fiber 2.34281294616009 g
- Protein 4.56279083693913 g
- Saturated Fat 13.5852297213275 g
- Serving Size 1 1 to 10 serving (343g)
- Sodium 1124.55706810345 mg
- Sugar 12.8138526499343 g
- Trans Fat 1.92507919565826 g
- Calories 1146 calories
Step-by-step
- For the green beans: Bring 6 quarts of water to a boil in a large pot. When the water boils, add the salt to the water and then add the green beans. Cook for 4 minutes.
- Prepare an ice bath: Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. The colander will keep you from having to pick the beans out from amongst the ice cubes in the ice bath. When the beans are cooked, remove them from the hot water with a strainer and transfer them to the colander inside the ice bath. Use a spoon to swirl the beans around in the ice bath so they are sure to cool down immediately. Drain and set aside.
- For the mushroom base: In a 10-inch cast iron skillet, melt the butter and add the mushrooms. Season with salt, to taste, and add the cayenne and mustard. Stir to blend and cook until the mushrooms give off most of their liquid, 5 to 8 minutes. Using a whisk, add the garlic and flour to the mushrooms. When all of the flour has been incorporated, add the chicken stock. Bring to a simmer. Taste for seasoning. Stir in the cream and sour cream and simmer gently. Continue cooking over low heat until the mixture thickens, 12 to 15 minutes.
- For the shallots: Pour the oil into a medium frying pan. Heat to 350 degrees F.
- In a medium bowl, combine the flour and cayenne. Toss the shallot rounds in the flour and shake off the excess by shaking the rounds in a strainer once they have been floured. Test the oil by dropping in 1 shallot slice. It should begin to bubble and fry gradually.
- Prepare a baking sheet fitted with a kitchen towel. Drop a small batch of the shallots into the oil and gently swirl the oil as they fry. This will help them they fry more evenly on all sides. When they are light to medium brown, remove them with a slotted spoon and lay them out on the kitchen towel to cool. Sprinkle with a touch of salt.
- To assemble: Stir the green beans and some of the shallots into the mushrooms. Simmer on the stove, over low heat until the green beans become tender when pierced with the tip of a knife, 10 to 15 minutes. When ready to serve, top with all of the remaining shallots.
My Thanksgiving Revelation: A Stovetop Green Bean Casserole Story
Thanksgiving. For many, it conjures images of family gathered around a table laden with traditional dishes. For me, Thanksgiving used to be a bit of a blur – a whirlwind of rushing around, trying to perfect the turkey, and hoping everything would come together. But this year was different. This year, I discovered a dish that not only tasted incredible, but also brought a newfound sense of calm to my usually frantic holiday preparations: a stovetop green bean casserole.
It all started with a friend's Thanksgiving dinner. Among the usual suspects – the turkey, the stuffing, the mashed potatoes – sat a green bean casserole that was unlike any I'd ever had. The beans were perfectly crisp-tender, the sauce rich and creamy, and the crispy shallots added a delightful textural contrast. I devoured it, stealing extra helpings whenever I could. The taste was so vivid, so delicious, it stuck with me long after the last crumb was gone. I knew I had to recreate it.
Now, I'm not a professional chef. I'm a busy mom with a full-time job and a family to care for. Time is a precious commodity, so the idea of spending hours in the kitchen on Thanksgiving, while alluring in theory, was just not feasible. But the memory of that unforgettable green bean casserole fueled my determination. I knew there had to be a way to make it without sacrificing quality or adding unnecessary hours to my already packed schedule. And there was!
This recipe is a game-changer. It's a stovetop version of the classic, eliminating the need for oven space and significantly shortening the cooking time. It's a simple recipe, but the flavor is phenomenal. The key is the careful attention to detail: perfectly blanched green beans that retain their vibrant green color and satisfying crunch; a rich, creamy mushroom sauce that's both savory and subtly spicy; and the incredibly addictive crispy shallots that elevate the entire dish to another level.
What I love most about this recipe is its versatility. It's perfect for a Thanksgiving feast, but it's also delicious anytime of year. It's an elegant side dish that can easily impress dinner guests, yet it's simple enough for a weeknight meal. The prep work is minimal, and the cooking time is remarkably short, making it an ideal recipe for busy people. It's a recipe that has truly become a staple in our household, and I am so excited to share it with you. This year, I not only enjoyed my Thanksgiving more, I actually made a delicious and memorable meal without the usual stress. My secret? This incredibly easy and flavorful stovetop green bean casserole.
The Ingredients: The beauty of this recipe lies in its simplicity. It uses readily available ingredients, many of which you may already have in your pantry. The key is using high-quality ingredients; fresh, flavorful mushrooms and shallots will make a significant difference in the final result. This recipe is easily adaptable; feel free to adjust the seasonings to your liking.
The Method: The step-by-step instructions are designed to be clear and easy to follow, even for novice cooks. The process is intuitive and rewarding; you'll feel a sense of accomplishment with each step. I've also included tips and tricks to ensure you achieve perfect results every time. Once you try this recipe, you'll be amazed at how simple it is to create a gourmet-quality dish.
The Result: Prepare to be amazed. The final dish is a symphony of textures and flavors: the crisp-tender green beans, the rich and creamy mushroom sauce, and the crispy shallots create a truly unforgettable culinary experience. It’s a dish that’s sure to be a hit at any gathering, whether it's a grand Thanksgiving feast or a casual weeknight dinner.
So, this Thanksgiving, or any day for that matter, treat yourself to this delightful and surprisingly easy stovetop green bean casserole. It's a recipe that will not only satisfy your taste buds but will also give you a new appreciation for the simple joys of cooking and sharing a delicious meal with loved ones. Happy cooking!
