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Cozy Green Bean Casserole from Scratch with Crispy Shallots

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A rich, creamy green bean casserole made entirely from scratch with a velvety mushroom sauce and topped with golden, crispy shallots. This comforting dish is perfect for holidays or cozy weeknights.

Ingredients

Scale
  • 1 ½ lbs fresh green beans, trimmed and halved
  • 8 oz cremini mushrooms, sliced
  • 4 tbsp unsalted butter, divided
  • 3 tbsp all-purpose flour
  • 1 cup whole milk
  • ½ cup heavy cream
  • 1 cup low-sodium chicken or vegetable broth
  • ¼ cup dry white wine (optional)
  • 1 tsp fresh thyme, chopped
  • 3 cloves garlic, minced
  • Salt and black pepper to taste
  • 3–4 large shallots, thinly sliced into rings
  • ½ cup all-purpose flour (for dredging shallots)
  • Neutral oil (for frying, about 1 cup)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Blanch the green beans: Bring a large pot of salted water to a boil. Add the trimmed green beans and cook for 3-4 minutes until bright green and tender-crisp. Drain and transfer to a bowl of ice water to stop cooking. Drain again and set aside.
  3. Make the crispy shallots: Heat about 1 inch of neutral oil in a small saucepan over medium heat. Toss the thinly sliced shallots with ½ cup flour until well coated. Shake off excess flour. Fry the shallots in batches for 2-3 minutes, stirring occasionally, until golden brown. Transfer to a paper towel-lined plate and sprinkle with a pinch of salt while hot.
  4. Sauté the mushrooms: In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the sliced cremini mushrooms and cook for 5-6 minutes until they release their liquid and start to brown. Add the minced garlic and cook for 30 seconds until fragrant.
  5. Deglaze the pan: Pour in the white wine (if using) and scrape up any browned bits. Let the wine cook down for about 1 minute until mostly evaporated.
  6. Make the roux: Reduce heat to medium. Add the remaining 2 tablespoons of butter. Once melted, sprinkle 3 tablespoons of flour over the mushrooms and stir constantly for 1-2 minutes until a thick paste forms.
  7. Build the creamy sauce: Slowly pour in the chicken broth while whisking continuously. Then add the milk and heavy cream, still whisking. Bring to a gentle simmer; the sauce will thicken after 2-3 minutes. Stir in the fresh thyme, and season with salt and black pepper to taste.
  8. Combine everything: Add the blanched green beans to the skillet and toss gently to coat them in the sauce.
  9. Transfer to the baking dish: Pour the green bean mixture into a 9×13-inch baking dish and spread into an even layer.
  10. Bake: Bake uncovered for 20-25 minutes until bubbly and the edges are just starting to brown.
  11. Top with crispy shallots: Remove from the oven and immediately sprinkle the crispy shallots all over the top. Let rest for 5 minutes before serving.

Notes

Don’t skip blanching the green beans for the best texture. Brown the mushrooms properly for deep flavor. Watch the shallots carefully as they burn quickly. The sauce can be made up to 2 days ahead. Double the crispy shallots for extra snacking.

Nutrition

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

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