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Classic Green Bean Casserole with Crispy Fried Shallots

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This classic green bean casserole with crispy fried shallots is a homemade version of the beloved holiday side dish. It features fresh green beans in a rich, creamy mushroom sauce, topped with shatteringly crunchy fried shallots for the perfect texture contrast.

Ingredients

Scale
  • 1 ½ pounds fresh green beans, trimmed and cut into 2-inch pieces
  • 8 ounces cremini mushrooms, sliced
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 ½ cups whole milk, warmed
  • ½ cup heavy cream
  • ½ cup low-sodium chicken or vegetable broth
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon kosher salt, plus more for blanching
  • ¼ teaspoon black pepper, freshly ground
  • Pinch of nutmeg, freshly grated
  • 4 large shallots, peeled and thinly sliced into rings (about 1 ½ cups)
  • ½ cup all-purpose flour (or rice flour)
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • Vegetable or canola oil, for frying (about 2 cups)

Instructions

  1. Blanch the green beans: Bring a large pot of salted water to a boil. Add green beans and cook for exactly 3 minutes. Transfer to an ice bath for 2 minutes, then drain and pat dry.
  2. Make the crispy fried shallots: Heat 2 inches of oil in a saucepan to 325°F. Toss sliced shallots with flour, salt, and pepper. Fry in batches for 2-3 minutes until golden brown. Drain on paper towels and season with a pinch of salt. Set aside half for topping and half for mixing into casserole.
  3. Sauté the mushrooms: In a large skillet, melt butter over medium-high heat. Add mushrooms and cook undisturbed for 3 minutes, then stir and cook 2-3 minutes more until golden. Add garlic and cook 30 seconds.
  4. Make the cream sauce: Sprinkle flour over mushrooms and stir for 1 minute. Slowly whisk in warm milk, heavy cream, and broth. Cook 3-4 minutes until thickened. Stir in thyme, salt, pepper, and nutmeg. Adjust seasoning.
  5. Assemble the casserole: Preheat oven to 375°F. In a large bowl, combine blanched green beans, cream sauce, and half the fried shallots. Fold gently. Transfer to a 9×13-inch baking dish. Top with remaining shallots.
  6. Bake and serve: Bake for 20-25 minutes until bubbly and golden. Let rest 5 minutes before serving.

Notes

Don’t skip blanching the green beans—it prevents a watery casserole. Keep oil at a steady 325°F for perfect fried shallots. Dry green beans thoroughly after blanching. The cream sauce can be made up to 2 days ahead. For a dairy-free version, use vegan butter and full-fat coconut milk with almond milk. For gluten-free, use a 1:1 gluten-free flour blend and rice flour for shallots.

Nutrition

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

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