Green Bean Casserole
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Preheat oven to 375F.
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Butter the large 9×13 baking dish, set aside.
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Season beans with 1/4tsp salt, drizzle with olive oil. Steam the beans until knife tender, immediately immerse beans in icy cold water to stop the cooking and preserve the green color. Let cool, then drain over sink. I love using my kitchen aid silicone colander for this.
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In a large skillet heat 2tbl olive oil, add sliced shallots, cook on low until golden and caramelized. Throw in diced garlic and cook for 2 more minutes.
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Remove shallots from the heat, sprinkle with flour and stir well, add paprika and stir again, slowly start adding chicken stock, in 3 additions, stirring well after each addition. Add cooking wine. Season with salt, pepper, taste. Cook on low. Mixture will thicken. Add corn, and cook for another minute or two. If mixture appears too thick, add additional 1/2 cup chicken stock. Taste and season with pepper and salt as desired.
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Layer bottom of the baking dish with ham, layer beans with hard boiled egg slices and with onion mixture, finishing with onion mixture. Sprinkle with Panko breadcrumbs and Parmesan cheese.
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Bake for 45 minutes, uncovered, until top is golden brown.
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Let cool for 20 minutes and enjoy. This dish can be made day ahead and reheated.