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Quick Crispy Green Bean Casserole with Fried Shallots

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A quick and easy green bean casserole with fresh green beans, creamy mushroom sauce, and crispy fried shallots. Ready in 30 minutes, this dish is perfect for busy weeknights or holiday dinners.

Ingredients

Scale
  • 1 ½ pounds fresh green beans, trimmed and cut into 2-inch pieces
  • 1 can (10.5 ounces) cream of mushroom soup
  • ½ cup whole milk
  • 1 teaspoon soy sauce
  • ½ teaspoon black pepper, freshly ground
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Pinch of nutmeg
  • Salt to taste
  • 3 large shallots, thinly sliced into rings (about 1 cup sliced)
  • ½ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Vegetable oil for frying (about 1 cup)

Instructions

  1. Preheat your oven to 375°F (190°C). While it’s heating, fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt.
  2. While the water comes to a boil, prepare your green beans. Rinse them under cold water, then trim off the stem ends. Cut them into 2-inch pieces. Pat them dry with a clean kitchen towel.
  3. Blanch the green beans. Drop them into the boiling water and let them cook for exactly 2 minutes. Set a timer. After 2 minutes, drain them in a colander and immediately run cold water over them to stop the cooking. Let them drain thoroughly.
  4. Make the fried shallots. Peel the shallots and slice them into thin rings, about ⅛-inch thick. In a shallow bowl, mix the flour, salt, and pepper. Toss the shallot rings in the flour mixture until they’re lightly coated. Shake off any excess flour.
  5. Heat about 1 inch of oil in your skillet over medium-high heat. Test if it’s ready by dropping a piece of shallot in—it should sizzle immediately. Working in batches, fry the shallots for 2-3 minutes, stirring occasionally, until they’re golden brown. Use a slotted spoon to transfer them to a paper towel-lined plate. Season with a tiny pinch of salt while they’re still warm. Set aside.
  6. Make the sauce. In a medium bowl, whisk together the cream of mushroom soup, milk, soy sauce, black pepper, garlic powder, onion powder, and nutmeg. Stir until smooth. Taste it and add salt if needed.
  7. Assemble the casserole. Place the blanched green beans in your baking dish. Pour the sauce over them and gently toss to coat every bean. Spread them into an even layer. Top with about half of the fried shallots, reserving the rest for the final garnish.
  8. Bake for 15 minutes. The casserole should be bubbly around the edges and the shallots should be fragrant. If you want a deeper golden top, broil for the last 1-2 minutes, but watch it carefully.
  9. Finish and serve. Remove from the oven and top with the remaining crispy shallots. Let it rest for 2-3 minutes before serving.

Notes

Don’t overcook the beans—2 minutes in boiling water is plenty. Use a mandoline for even shallot slices. Soak sliced shallots in cold water for 10 minutes before dredging for extra crispiness. The soy sauce adds savory depth without making it taste Asian. For make-ahead, blanch beans and fry shallots separately, then assemble and bake just before serving.

Nutrition

Keywords: green bean casserole, crispy shallots, quick side dish, Thanksgiving side, easy casserole

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