Crispy Shallot + Jalapeno Green Bean Casserole
This inventive twist takes the classic green bean casserole beyond its familiar comfort, introducing a vibrant complexity of flavor and texture. Instead of the typical canned fried onions, the dish is crowned with a generous layer of crispy shallots, offering a delicate, caramelized onion flavor and a sophisticated crunch. The creamy base is adds a zesty heat from finely diced jalapeño pepper. Transforming your traditional side into a bold and modern holiday centerpiece.
SERVINGS
8
PREP TIME
20 Min
COOK TIME
10 Min
Ingredients
4 tablespoons butter
1/2 cup flour (divided)
1 jalapeno pepper, seeded and minced
1 cup milk
1 cup vegetable or chicken broth
2 cups shredded white cheddar cheese
2 cans (14.5 oz. each) Libby's French Style Green Beans, drained
2 tablespoons water
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 shallots, thinly sliced
oil for frying
4 tablespoons butter
1/2 cup flour (divided)
1 jalapeno pepper, seeded and minced
1 cup milk
1 cup vegetable or chicken broth
2 cups shredded white cheddar cheese
2 cans (14.5 oz. each) Libby's French Style Green Beans, drained
2 tablespoons water
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 shallots, thinly sliced
oil for frying
Instructions
- Preheat oven to 350°F. Coat a baking dish with non-stick spray. Set aside.
- In a skillet, melt butter over medium heat. Add 1/4 cup flour and stir until smooth. Add jalapeno; cook 3 minutes.
- Slowly add milk and broth. Stir together and let come to a slow boil, about 5 minutes.
- Stir in cheese until melted. Add green beans and toss to coat. Remove from heat and add to prepared baking dish. Set aside.
- In a bowl, mix together remaining 1/4 cup flour, water, paprika, salt and pepper. Add shallots and toss to coat.
- In a small pan, add 2 inches of oil and heat on medium-high.
- Add half the shallots into the oil and fry until golden brown, about 3 minutes. Remove with a slotted spoon and place on a paper towel-lined plate to cool. Repeat with remaining shallots.
- Add crispy shallots on top of green bean mixture in dish and bake 10 minutes.
- Preheat oven to 350°F. Coat a baking dish with non-stick spray. Set aside.
- In a skillet, melt butter over medium heat. Add 1/4 cup flour and stir until smooth. Add jalapeno; cook 3 minutes.
- Slowly add milk and broth. Stir together and let come to a slow boil, about 5 minutes.
- Stir in cheese until melted. Add green beans and toss to coat. Remove from heat and add to prepared baking dish. Set aside.
- In a bowl, mix together remaining 1/4 cup flour, water, paprika, salt and pepper. Add shallots and toss to coat.
- In a small pan, add 2 inches of oil and heat on medium-high.
- Add half the shallots into the oil and fry until golden brown, about 3 minutes. Remove with a slotted spoon and place on a paper towel-lined plate to cool. Repeat with remaining shallots.
- Add crispy shallots on top of green bean mixture in dish and bake 10 minutes.
