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Cozy Crispy Green Bean Casserole with Crispy Shallots

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A fresh take on the classic green bean casserole, featuring tender-crisp green beans, a rich creamy mushroom sauce made from scratch, and impossibly crunchy fried shallots on top. This soul-soothing side dish is perfect for holidays or cozy weeknight dinners.

Ingredients

Scale
  • 1½ pounds fresh green beans, trimmed
  • 1 tablespoon kosher salt (for blanching)
  • Ice water (for ice bath)
  • 4 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, sliced
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 1 cup whole milk
  • ½ cup heavy cream
  • ½ cup low-sodium chicken or vegetable broth
  • 1 teaspoon fresh thyme, chopped
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon kosher salt, plus more to taste
  • 4 large shallots, thinly sliced into rings
  • ⅓ cup all-purpose flour (for dredging shallots)
  • ½ teaspoon kosher salt (for seasoning shallots)
  • 1 cup neutral oil (avocado, canola, or vegetable)

Instructions

  1. Prep the green beans: Wash and trim the stem ends. Leave whole or cut in half.
  2. Blanch the green beans: Bring a large pot of water with 1 tablespoon kosher salt to a rolling boil. Add beans and cook for exactly 3 minutes. Transfer immediately to an ice water bath for at least 2 minutes. Drain and pat dry.
  3. Make the crispy shallots: Toss sliced shallots with ⅓ cup flour. Heat 1 cup neutral oil in a small saucepan to 350°F. Fry shallots in batches for 2-3 minutes until golden brown. Transfer to paper towels and sprinkle with ½ teaspoon salt.
  4. Build the creamy mushroom sauce: In a large skillet, melt 4 tablespoons butter over medium heat. Add mushrooms and cook without stirring for 2 minutes, then stir and cook 3-4 minutes until soft. Add onion and cook 3-4 minutes until translucent. Add garlic and cook 30 seconds. Sprinkle with ¼ cup flour and stir for 1-2 minutes. Slowly whisk in milk, heavy cream, and broth. Cook 3-4 minutes until thickened. Stir in thyme, ½ teaspoon pepper, and ½ teaspoon salt. Adjust seasoning.
  5. Assemble the casserole: Preheat oven to 375°F. Add blanched green beans to the skillet with sauce and gently fold to coat. Transfer to a 9×13-inch baking dish and spread evenly.
  6. Bake: Bake for 20 minutes until bubbly. Let rest 5 minutes. Top with crispy shallots just before serving.

Notes

Don’t skip blanching the green beans—it prevents a watery sauce. Season the sauce generously; it should taste slightly overseasoned on its own. For the shallots, maintain oil temperature around 350°F and fry in batches to avoid sogginess. Crispy shallots can be made up to 2 days ahead and stored at room temperature in an airtight container.

Nutrition

Keywords: green bean casserole, crispy shallots, Thanksgiving side dish, comfort food, holiday recipe, creamy mushroom sauce

Find it online: https://elaraeats.com/cozy-crispy-green-bean-casserole-with-crispy-shallots/