Skillet Green Bean Casserole | Chef Julie Yoon
This Skillet Green Bean Casserole has all the flavors you want in a traditional Green Bean Casserole, but made in one pan and in less time! That's right...you don't even have to pop it in the oven! It's tossed with cremini mushrooms and topped with crispy shallots. Make it in a cast-iron skillet and you can go from stovetop to table! This is the Thanksgiving side dish of your dreams, but you can also make it any time of the year. You can find the written recipe with all the exact measurements and amounts here:
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Hi! I’m Julie, your kitchen coach! I'm a trained chef, wife, and mom. I have a passion for encouraging home cooks gain confidence in the kitchen. My recipes are approachable, interesting, and reliable enough to be worked into your regular dinner rotations! When I'm not sharing kitchen tips, I'm sharing everyday life! I'm a not-so-secret avid thrifter and lover of design and decor. My husband Joe and I created this channel together and try to always bring you the best creative, entertaining, and helpful videos that we can. We hope you subscribe and become part of our family. Welcome to our “Yoon-iverse!”
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Green Beans Surprisingly Better Than Grandma's Casserole
Do you think the side dish can make or break your plate? You can decide after I show you with my green beans, sauteed in French flavours of brown butter, caramelized shallots and hazelnuts. The French green bean is slim and cooks quicker than regular beans without the need to trim the sides. It’s better than grandma’s green bean casserole. FULL RECIPE BELOW.
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RECIPE: GREEN BEANS WITH SHALLOTS & HAZELNUT
1 lb French green beans, (450 gm) trimmed only at stem, you can use regular green beans
2 Tbsp. butter (25 ml)
2 shallots, thinly sliced
¼ cup toasted, skinned hazelnuts, chopped (50 ml), or taste
salt freshly cracked black pepper to taste
Boil beans in salted, boiling water for about 2 minutes or until just green and still crisp. Plunge into ice cold water to stop cooking. Drain and reserve. In video I kept them in the water to stay plum.
To remove skins from hazelnuts, place on a baking sheet and toast in oven for 8-10 minutes. Remove and rub in a dish towel to remove skins. Chop.
Meanwhile, heat ½ butter in large skillet on medium. Add the shallots and stir until golden, about 4-5 minutes, keeping them moving and adjusting the heat when necessary.
Remove shallots. Heat remaining butter in same pan over medium high heat. Add the beans and sprinkle half the shallots. Toss for a minute so beans can absorb the flavours and slightly sauté. Add the hazelnuts and freshly cracked black pepper. Toss to coat beans evenly.
Serve with any of your favourite main dishes.
Serves 4-6
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Homemade Green Bean Casserole
When it comes to the holidays, nothing can beat a truly homemade green bean casserole. With a creamy mushroom sauce, tender-crisp green beans, and crispy shallots on top, this casserole will be everyone’s favorite. And while it’s perfect for a special occasion, it’s simple enough for a regular weekday as well!
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------------------------------
Skip ahead:
00:00 Intro
00:44 Prepare the green beans
02:44 Prepare the mushroom sauce
06:37 Mixing together the beans and sauce
09:42 Preparing the scallion topping
11:35 Adding the fried scallions on top
12:20 Tasting the casserole
INGREDIENTS
- 2 lbs green beans, cleaned, trimmed, and cut in half (or thirds)
- 4 tbsp unsalted butter, separated
- 1 lb mushrooms, cleaned and quartered
- 3/4 tsp salt
- 3 tbsp all-purpose flour
- 2 cloves garlic
- 2 tsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 cup whole milk
- 3/4 cup chicken stock
- 1/3 cup sour cream
- 1/2 tsp black pepper
- 2 tsp lemon juice
- 1 lb shallots, sliced thin
INSTRUCTIONS
- Preheat the oven to 350°F. Grease a 9×13 baking dish and set it aside. Prepare a large bowl of ice water and set it aside. Stir together the milk and chicken stock, and set it aside.
- In a stockpot, bring 2 quarts of water to a boil. Add 1 tbsp of salt and the prepared green beans. Cook the beans until they are crisp-tender, 5 minutes. Once they have cooked, drain the beans and immediately plunge them into the prepared ice water. Stir the beans to ensure they are covered with ice water and set them aside.
- In a large skillet, melt 2 tbsp butter over medium heat. Once the butter is melted, add the prepared mushrooms. Cook the mushrooms until they are evenly browned, 10-12 minutes. Once the mushrooms are browned, add the remaining 2 tbsp of butter and salt. Allow the butter to melt, and sprinkle the flour over the mushrooms. Stir and cook the flour for 1 minute. Add the minced garlic, Dijon mustard, and Worcestershire sauce, and stir together. Slowly drizzle in the milk mixture while stirring. Continue to add the milk mixture and stir until all of the mixture is added and smooth. Return the mixture to a simmer. At this point, if the mixture is thin, continue to simmer until it thickens.
- Once the sauce is thickened, remove it from the heat. Add the sour cream, black pepper, and lemon juice, and stir until smooth.
- Drain the beans from the ice water and allow them to dry slightly. Then combine the beans with the mushroom sauce. Pour the entire mixture into the prepared baking dish. Bake in the preheated oven until the sauce is bubbling throughout, 18-25 minutes.
- While the casserole is baking, prepare the shallots. Heat 1 quart of high-heat oil (like sunflower oil) over medium-low heat. Bring the oil to 300°F and add the prepared shallots. This can be done in batches or as a single batch. Cook until the shallots are browned and crisp, 12-15 minutes. Once cooked, remove them from the oil and drain them on paper towels. To finish, sprinkle the shallots with kosher salt.
- Once the casserole has baked, remove it from the oven and top it with the crispy shallots and serve.
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How to Make a Green Bean Casserole That WILL AMAZE You!
How to Make a Green Bean Casserole That WILL AMAZE You! - Looking for a easy and delicious casserole to make? Look no further! This green bean casserole is perfect for any occasion and will amaze your guests!
We'll show you how to make this casserole in just a few easy steps, and it will be ready in no time at all! This casserole is sure to please, and it's a great recipe to have on hand when you have company over!
Ingredients:
1 lb. Green Beans, washed and trimmed
1 tbsp. Butter
4 - 6 slices Bacon
3/4 cup Chicken Stock or Broth
1 cup Heavy Whipping Cream
6 large Garlic Cloves
1 tsp. Black Pepper
1 tbsp. Italian Seasoning
1/4 cup fresh grated Parmesan Cheese
Fresh chopped Parsley, for garnish (optional)
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Green Bean Casserole - A Super Side Dish
Our green bean casserole is a delightful combination of trimmed green beans, bacon, garlic, cream, cream of mushroom soup, and pepper. It makes a wonderful side dish especially for the Holidays. It is also fairly healthy. My family and friends just love it.
Give it a try and let us know what you think.
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How to Make Classic Green Bean Casserole From Scratch
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EASY VEGAN GREEN BEAN CASSEROLE (NON-VEGAN OPTION)
Ingredients
* 2 teaspoons butter or vegan butter
* 6-7 cups canned or frozen cut green beans (if using fresh green beans, blanch in boiling water first)
* 1 tablespoon olive oil
* 1 large onion, finely diced
* 3 cloves garlic, finely minced
* 3/4 teaspoon dried thyme
* 3 tablespoons butter or vegan butter
* 2 tablespoons all purpose flour
* a pinch of ground nutmeg
* salt and black pepper (to taste)
* 1/2 cup dry white wine
* 1 cup half and half cream use oat cream for vegan option
* 1/2 cup water
* 1 1/2 cups crispy fried onions (the French's brand is free of animal products)
Instructions
* Preheat your oven to 325 degrees Fahrenheit and grease a 9-inch by 9-inch baking dish (or roughly equivalent size) with 2 teaspoons butter.
* Add the green beans to the baking dish and set aside.
* Heat a large saucepan over medium heat and add the olive oil, onions, garlic, and thyme. Saute until the mixture is fragrant and the onions are very soft.
* Add the butter and when it's melted, add the all purpose flour and whisk until the mixture becomes thick.
* Add the white wine and continue whisking until the liquid evaporates, about 3 minutes.
* Add the cream (or oat cream) and water and stir to combine. Add the nutmeg and salt & pepper and stir.
* Turn the heat to low and stir the mixture regularly until a thick sauce forms (this will take a few minutes).
* Pour the sauce over the green beans in the baking dish and toss gently, just to make sure the sauce is evenly distributed.
* Smooth out the top and sprinkle the crispy fried onions over the top.
* Bake at 325 degrees until the sauce is bubbly and the top is golden brown (about 20 minutes).
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