This post has been sponsored by Stahlbush Island Farms. Thank you for supporting the brands that keep this blog going.
Houses are starting to fill up with guests. Food has overflowed from the house fridge to the garage fridge. There are fires crackling and if not, I’m sure there are space heaters and blankets being pulled out of closets across the world. It’s officially the holidays and I love that no matter where we are in this world, there are things that will bind us together.
The fact that, I’m sure at this very moment you’re reading this you’re stressed about that one family member you have to see. Or that someone is reading this that just woke up from that old couch their grandma keeps in the basement.
It’s what binds us together, the consistency of it all. The fact that we get to do it together. In warm tiny homes and cousins in bunk beds.
And what we count on the most is the menu. The crackling skin on top of turkey, the dried cranberries your aunt puts in the stuffing, and an extra serving of Green Bean Casserole.
That’s the offering I leave you with today. A recipe for delicious green beans, coated with bechamel and topped with crispy fried shallots. All homemade, from scratch. So that when you bite into the green beans, they aren’t mushy, they’re tender. And the onions are salted and crispy right from the stove. It’s a blessing really.
Made with my favorite frozen green beans. Straight from the craft brown bags. You can count on Stahlbush to deliver the perfect bite.
So, I hope when you’re gathered around the table this year that you’re able to enjoy family for what it is. Just a bunch of people who promised to be there for you. Even if they don’t show it the way you want them to. Even if they don’t think the way you do. Eat the food, laugh at the jokes, and have yourself a merry little Christmas or holiday wherever you’re sitting.
Green Bean Casserole
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
Ingredients
6 tablespoons butter
½ cup yellow onion, diced
½ teaspoon salt
½ teaspoon fresh cracked pepper
1/3 cup flour
1 cup whole milk or half and half, room temperature
2 cups chicken broth
1 tablespoon chicken bouillon
2 teaspoons poultry seasoning
4 bags Stahlbush frozen green beans, defrosted
For the crispy shallots,
3 shallots, sliced thinly
2 tablespoons corn starch
1 teaspoon onion powder
1 teaspoon white pepper
Canola oil for frying
pinch fine table salt
Instructions
Preheat the oven to 350 degrees.
In a 12-inch skillet or braiser over medium heat, melt the butter. Add in the onions, salt and pepper. Cook just until transparent. Add in the flour and cook for about a minute until the roux starts to turn golden. Slowly pour in the milk and chicken broth. Cook until just thickened and take off the heat. Add the chicken bouillon and poultry seasoning and stir until combined.
Add in the defrosted green beans and stir to combine. Place in the preheated oven and bake for 30-40 minutes or until it starts to bubble up the sides.
While the green beans are baking, toss the shallots in the corn starch, onion powder and white pepper. Pour canola oil in a saucepan up to about an inch. Place over medium/high heat. Once up to temperature (350 degrees or once a small bit of the shallots bubble when dropped in) place the shallots in and cook until golden brown. Remove from the oil and place onto a paper towel. Immediately sprinkle with fine table salt.
Once the green beans are finished baking, sprinkle on the crispy shallots.
Enjoy!
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