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Best Easy Green Bean Casserole with Crispy Fried Shallots

green bean casserole with crispy fried shallots - featured image
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This green bean casserole features a rich, creamy homemade sauce and crispy fried shallots, making it a standout side dish for any gathering. It’s quick, easy, and uses simple ingredients for an unforgettable flavor.

Ingredients

Scale
  • 2 pounds fresh green beans, trimmed and halved
  • 4 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, sliced
  • 1 medium yellow onion, finely diced
  • 3 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1 cup low-sodium chicken or vegetable broth
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 teaspoon nutmeg, freshly grated
  • 1/2 cup Parmesan cheese, freshly grated
  • 4–5 large shallots, thinly sliced into rings (about 1 1/2 cups sliced)
  • 1/2 cup all-purpose flour (for shallots)
  • 1/2 teaspoon salt (for shallots)
  • 1/4 teaspoon black pepper (for shallots)
  • Vegetable or canola oil, for frying (about 2 cups)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Blanch the green beans: Bring a large pot of salted water to a rolling boil. Add the trimmed green beans and cook for exactly 3 minutes. Prepare an ice bath in a large bowl. Transfer the beans directly into the ice water to stop the cooking process. Let them sit for 2 minutes, then drain well and pat dry with a clean kitchen towel.
  3. Make the crispy fried shallots: In a small bowl, whisk together the flour, salt, and pepper. Toss the sliced shallots in the flour mixture until each ring is lightly coated. Shake off any excess. Heat about 1 inch of oil in a small deep skillet or saucepan over medium-high heat until it reaches 350°F (175°C). Working in batches, fry the shallots for 2-3 minutes, stirring occasionally, until golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate. Season immedia…
  4. Sauté the aromatics: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their liquid and start to brown. Add the diced onion and cook for another 3 minutes until translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
  5. Build the cream sauce: Add the remaining 2 tablespoons of butter to the skillet. Once melted, sprinkle the flour over the vegetables and stir constantly for 1-2 minutes. Slowly pour in the milk and heavy cream, whisking continuously to prevent lumps. Add the broth and continue whisking until the sauce thickens, about 3-4 minutes. It should coat the back of a spoon. Stir in the fresh thyme, salt, pepper, nutmeg, and Parmesan cheese.
  6. Combine everything: Add the blanched green beans to the skillet with the sauce. Gently fold everything together until the beans are evenly coated. Taste and adjust seasoning.
  7. Assemble the casserole: Transfer the green bean mixture to a 9×13 baking dish. Spread it into an even layer. Sprinkle half of the crispy fried shallots over the top.
  8. Bake: Place the dish in the preheated oven and bake for 20-25 minutes, until the sauce is bubbly and the edges are lightly golden.
  9. Finish and serve: Remove from the oven and immediately top with the remaining crispy fried shallots. Let it rest for 5 minutes before serving.

Notes

Don’t rush the roux; cook the flour for a full 2 minutes to avoid raw flour taste. Use a thermometer for frying shallots to ensure they crisp without burning. Prep ahead: blanch beans, make sauce, and fry shallots up to 2 days in advance. Store shallots at room temperature in an airtight container. For best texture, add fresh fried shallots just before serving.

Nutrition

Keywords: green bean casserole, crispy fried shallots, homemade, Thanksgiving side dish, easy casserole, from scratch

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