Thanksgiving Menu with Green Bean Bacon Casserole with Fried Shallots
This Green Bean Bacon Casserole with Fried Shallots is a perfect side dish for any holiday meal.
I love that I finally figured out where our oldest son’s vegetables were going, during his growing up years. Rummaging through his memory binders earlier this week, I came upon this paper he wrote in the 5th grade. I’m so glad that I kept so many precious keepsakes through the years.
“And Garrett helps me fool my parents by sneaking my veggies onto his plate of mashed potatoes. I sneak them under the table.”
The green bean recipe I’m sharing today, there’s no need to sneak under the table. It’s that good.
And, it’s not the traditional green bean casserole made with soup and French onions. I’m not judging that recipe, but I’ve had enough in my lifetime to not eat it again.
Green Bean Bacon Casserole with Fried Shallots.
Using my Swiss Diamond cookware, I made this one-pot dish and served it right in the pan. Easy, delicious, we love the combination of green beans and bacon, and the shallots on top made it even more special.
This will be on my menu for Thanksgiving Day. A little pizzazz and toasty shallots and panko crumbs on top!
First, blanch the green beans.
Cook them in a creamy bacon sauce.
Add the yummy toppings. Bake. Serve. It’s that easy!
Are you planning your Thanksgiving menu yet?
I’ve started my menu, but quite honestly it will be recipes that I’ve made in the past, with other favorites!
Green Bean Bacon Casserole with Fried Shallots – today’s recipe!
Okay, so I got a little carried away with the desserts!
What kind of green beans do you make for Thanksgiving?
Green Bean Bacon Casserole with Fried Shallots
Save on cleaning! Start the recipe with a large, non-stick sauté pan that you can cook, bake, and serve the green beans in, without having to mess with a lot of pans!
2 lbs. fresh green beans, cut into 2 inch pieces
4 slices bacon, cut in small pieces
1 medium sweet onion, diced
2 Tbsp. butter
3 Tbsp. flour
3-4 cloves garlic, pressed
1/2 cup white wine
1 1/2 cups half-and-half
1/4 cup plus 3 Tbsp. grated Parmesan cheese, divided
2 tsp. Worcestershire sauce
Salt and pepper
1/4 cup panko breadcrumbs
2 shallots, thinly sliced
2 Tbsp. butter
Preheat oven to 350 degrees. Cook the prepared green beans in boiling water for 5-6 minutes, until bright in color. Drain and place the beans in an ice-water bath (ice and water) to stop the cooking; drain and pat dry.
In a large (oven proof) sauté pan, sauté the bacon and sweet onion in the butter until cooked, for 8 minutes. Add the flour and garlic; gently stir and cook for 1 minute. Gradually whisk in the wine and half-and-half, cooking for another 4 minutes, until thick and bubbly.
Remove from heat and add 1/4 cup Parmesan cheese, Worcestershire sauce, salt and pepper, mixing together; add more salt and pepper according to taste.
In a small sauté pan, heat 2 Tbsp. butter, and sauté the shallots for 3-4 minutes, until crisp. Remove from the pan and place on a paper towel to absorb any grease. Allow to dry for about 5 minutes.
In the same large sauté pan, add the green beans to the sauce, mixing together. Sprinkle with remaining 3 Tbsp. Parmesan cheese, panko breadcrumbs, and fried shallots. Bake for 30 minutes until golden and bubbly. Serve immediately.
Are you following me on Instagram, Twitter, Facebook and Pinterest? Thanks being here today, and if you’d like to subscribe to Reluctant Entertainer, to have each post delivered straight to your e-mail box, then please add your email, here. It’s really easy!