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Homemade Green Bean Casserole with Crispy Shallots

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A fresh take on the classic holiday side dish, featuring crisp-tender green beans, a creamy from-scratch mushroom sauce, and impossibly crispy shallots. This recipe proves that homemade is always better than canned.

Ingredients

Scale
  • 1 ½ pounds fresh green beans, trimmed and cut into 2-inch pieces
  • 8 ounces cremini mushrooms, sliced
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 2 cups whole milk, warmed
  • ½ cup heavy cream
  • ½ cup low-sodium chicken or vegetable broth
  • 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried)
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon freshly grated nutmeg
  • 4 large shallots, thinly sliced into rings (about 2 cups sliced)
  • ½ cup all-purpose flour (for shallots)
  • ½ teaspoon salt (for shallots)
  • ¼ teaspoon black pepper (for shallots)
  • Vegetable or canola oil, for frying
  • ½ cup panko breadcrumbs
  • ¼ cup freshly grated Parmesan cheese
  • 2 tablespoons butter, melted

Instructions

  1. Bring a large pot of salted water to a boil. Add the trimmed green beans and cook for exactly 3 minutes. Immediately transfer to a bowl of ice water to stop the cooking. Drain well and set aside.
  2. Heat about 1 inch of oil in a small saucepan to 325°F. Toss the sliced shallots with ½ cup flour, ½ teaspoon salt, and ¼ teaspoon pepper. Shake off excess flour. Fry shallots in batches for 2-3 minutes until golden brown. Transfer to a paper towel-lined plate and season with a pinch of salt while warm.
  3. In a large skillet, melt 2 tablespoons butter over medium-high heat. Add mushrooms and diced onion. Cook for 6-8 minutes until mushrooms release their liquid and start to brown. Add garlic and cook for 30 seconds until fragrant.
  4. Reduce heat to medium. Add remaining 2 tablespoons butter. Once melted, sprinkle ¼ cup flour over vegetables and stir constantly for 1-2 minutes. Slowly pour in warm milk while whisking continuously. Add heavy cream and broth. Whisk until sauce thickens, about 3-4 minutes. Stir in thyme, 1 teaspoon salt, ½ teaspoon pepper, and nutmeg.
  5. Preheat oven to 375°F. In a large bowl, combine blanched green beans with cream sauce. Stir gently until well coated. Pour into a greased 9×13-inch baking dish and spread into an even layer.
  6. In a small bowl, mix panko breadcrumbs, Parmesan, and melted butter. Sprinkle evenly over the casserole. Reserve about half of the crispy shallots for garnish.
  7. Bake for 20-25 minutes until bubbly and golden brown. Let rest for 5 minutes. Sprinkle remaining crispy shallots on top right before serving.

Notes

For dairy-free: use olive oil instead of butter, unsweetened oat milk, and nutritional yeast in place of Parmesan. For gluten-free: use a 1-to-1 gluten-free flour blend and gluten-free panko. The crispy shallots can be made ahead and stored in an airtight container at room temperature. Add them right before serving to keep them crisp.

Nutrition

Keywords: green bean casserole, homemade, crispy shallots, Thanksgiving side dish, from scratch, holiday recipe, comfort food

Find it online: https://goldensimmer.com/homemade-green-bean-casserole-with-crispy-shallots/