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Cozy Green Bean Casserole with Crispy Fried Shallots

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A creamy, comforting green bean casserole topped with homemade crispy fried shallots. This easy recipe is perfect for Thanksgiving, potlucks, or any cozy gathering.

Ingredients

Scale
  • 1 ½ pounds fresh green beans, trimmed and halved (about 6 cups)
  • 2 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 1 ½ cups whole milk
  • 1 cup heavy cream
  • ½ cup low-sodium chicken or vegetable broth
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon dried thyme
  • 4 large shallots, thinly sliced into rings (about 1 ½ cups)
  • ½ cup all-purpose flour (for shallots)
  • ½ teaspoon kosher salt (for shallots)
  • ¼ teaspoon black pepper (for shallots)
  • 1 cup vegetable or canola oil (for frying)
  • ½ cup panko breadcrumbs (optional)
  • 2 tablespoons grated Parmesan cheese (optional)

Instructions

  1. Bring a large pot of salted water to a rolling 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.
  2. Heat vegetable oil in a small saucepan over medium heat until it reaches 325°F. In a shallow bowl, whisk together ½ cup flour, ½ teaspoon salt, and ¼ teaspoon pepper. Toss sliced shallots in the flour mixture until well coated, shaking off excess. Working in batches, fry shallots for 2-3 minutes until golden brown and crispy. Transfer to a paper towel-lined plate and sprinkle with a pinch of salt while warm. Set aside.
  3. In a large skillet, melt butter over medium heat. Add sliced mushrooms and cook for 5-6 minutes until they release liquid and start to brown. Add minced garlic and cook for 1 minute until fragrant. Sprinkle ¼ cup flour over mushrooms and stir constantly for 1-2 minutes.
  4. Slowly pour in milk, heavy cream, and broth, whisking continuously to prevent lumps. Bring to a gentle simmer and cook for 3-4 minutes until thickened. Stir in 1 teaspoon salt, ½ teaspoon pepper, nutmeg, and thyme. Taste and adjust seasoning.
  5. Preheat oven to 375°F. Grease a 9×13-inch baking dish. Spread blanched green beans evenly in the dish. Pour creamy mushroom sauce over beans and stir to coat. Sprinkle half of the crispy fried shallots over the top, then panko breadcrumbs and Parmesan cheese if using.
  6. Bake for 20-25 minutes until bubbly around the edges and golden brown on top. Let rest for 5 minutes before serving. Just before serving, sprinkle remaining crispy fried shallots on top.

Notes

For best results, don’t skip blanching the green beans. Watch the shallots carefully as they go from golden to burnt quickly. Season the sauce generously. Fried shallots can be made up to 3 days ahead and stored in an airtight container at room temperature. Use a glass or ceramic baking dish for even heating.

Nutrition

Keywords: green bean casserole, crispy fried shallots, Thanksgiving side dish, comfort food, easy casserole, holiday recipe

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