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Lighter Green Bean Casserole with Crispy Shallots

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A lighter twist on the classic green bean casserole, featuring fresh green beans, a creamy Greek yogurt sauce, and homemade crispy shallots. Perfect for potlucks and holiday gatherings, this dish comes together in about 35 minutes and is sure to impress.

Ingredients

Scale
  • 1½ pounds fresh green beans, trimmed and halved
  • 8 ounces cremini mushrooms, sliced
  • 1 cup plain full-fat Greek yogurt
  • ½ cup low-sodium chicken or vegetable broth
  • 2 tablespoons all-purpose flour
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • ¼ cup grated Parmesan cheese (optional)
  • 3–4 large shallots, thinly sliced into rings
  • ¼ cup all-purpose flour (for shallots)
  • ½ teaspoon salt (for shallots)
  • About 1 cup neutral oil for frying (canola, vegetable, or grapeseed)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the middle of the oven.
  2. Blanch the green beans: Bring a large pot of salted water to a boil. Add the trimmed green beans and cook for 3 minutes. Immediately transfer to a bowl of ice water to stop the cooking process. Let sit for 2 minutes, then drain well and pat dry.
  3. Make the crispy shallots: While the beans are cooling, heat about 1 inch of neutral oil in a small skillet over medium heat. In a bowl, toss the thinly sliced shallots with ¼ cup flour and ½ teaspoon salt until lightly coated. Fry in batches for 2-3 minutes, stirring occasionally, until golden brown. Transfer to a paper towel-lined plate and sprinkle with a tiny pinch of salt while still warm.
  4. Sauté the mushrooms: In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the sliced mushrooms in a single layer and cook undisturbed for 3 minutes, then stir and cook for another 2-3 minutes until golden. Add the minced garlic and cook for 30 seconds until fragrant.
  5. Build the sauce: Sprinkle 2 tablespoons flour over the mushrooms and stir constantly for 1 minute. Slowly pour in the broth while whisking, scraping up any browned bits. Let simmer for 2 minutes until slightly thickened. Remove from heat and let cool for 1 minute, then whisk in the Greek yogurt and fresh thyme. Season with salt and pepper to taste.
  6. Assemble the casserole: Add the blanched green beans to the skillet with the mushroom sauce and toss gently until well coated. Transfer to a greased 9×13 baking dish and spread into an even layer. Sprinkle Parmesan cheese over the top if using.
  7. Bake until bubbly: Place the dish in the preheated oven and bake for 15-20 minutes, until the sauce is bubbling around the edges and the top is lightly golden.
  8. Top with crispy shallots: Remove the casserole from the oven and immediately scatter the crispy shallots over the top. Let rest for 5 minutes before serving.

Notes

Don’t skip the blanching step for perfect tender-crisp green beans. Let the mushroom mixture cool slightly before adding yogurt to prevent curdling. Fry shallots at medium heat for even crispiness. Store crispy shallots separately at room temperature to maintain crunch. The casserole can be assembled a day ahead (without shallots) and refrigerated; add 10 minutes to baking time.

Nutrition

Keywords: green bean casserole, lighter green bean casserole, crispy shallots, Thanksgiving side dish, potluck recipe, healthy green bean casserole, vegetarian side dish

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