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Best Crispy Green Bean Casserole with Fried Shallots

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This crowd-pleasing crispy green bean casserole with fried shallots is the ultimate comfort food—creamy, crunchy, and absolutely delicious. Fresh green beans, a homemade cream sauce, and golden fried shallots make this the best version you’ll ever taste.

Ingredients

Scale
  • 2 pounds fresh green beans, trimmed and halved
  • 4 tablespoons unsalted butter, divided
  • 8 ounces cremini mushrooms, sliced
  • 1 medium yellow onion, finely diced
  • 3 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 1½ cups whole milk
  • ½ cup heavy cream
  • ½ cup low-sodium chicken or vegetable broth
  • 1 teaspoon fresh thyme, chopped
  • Salt and black pepper to taste
  • ¼ cup grated Parmesan cheese (optional)
  • 4–5 large shallots, thinly sliced into rings
  • ½ cup all-purpose flour (for shallots)
  • ½ teaspoon salt (for shallots)
  • 2 cups vegetable or canola oil (for frying)

Instructions

  1. Bring a large pot of salted water to a rolling boil. Trim the ends off the green beans and cut them in half crosswise. Boil for exactly 3 minutes until bright green and tender-crisp. Immediately transfer to a bowl of ice water to stop cooking. Drain well and set aside.
  2. Peel and slice shallots into thin rings (about ⅛-inch thick). Toss with ½ cup flour and ½ teaspoon salt until evenly coated. Heat oil in a small saucepan to 350°F. Fry shallots in small batches for 2-3 minutes until golden brown. Drain on paper towels and sprinkle with extra salt while warm.
  3. In a large skillet, melt 2 tablespoons butter over medium-high heat. Add sliced mushrooms and cook without stirring for 3 minutes, then stir and cook 2-3 minutes more until browned. Add diced onion and cook 4-5 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
  4. Reduce heat to medium. Add remaining 2 tablespoons butter. Once melted, sprinkle 3 tablespoons flour over vegetables and stir constantly for 1-2 minutes. Slowly pour in milk, heavy cream, and broth while whisking continuously. Cook 3-4 minutes until sauce thickens and coats the back of a spoon. Stir in thyme, salt, pepper, and Parmesan if using. Adjust seasoning.
  5. Preheat oven to 375°F. Add blanched green beans to the skillet with sauce and stir until well coated. Pour into a greased 9×9-inch baking dish and spread evenly. Bake uncovered for 20 minutes until hot and bubbly.
  6. Remove from oven and sprinkle fried shallots generously over the top. Return to oven and bake 5-7 minutes more until shallots are heated through and extra crispy. Let rest 5 minutes before serving.

Notes

Blanching the green beans is essential for color and texture. Do not add fried shallots until the final baking step to keep them crispy. For best results, fry shallots in small batches at a steady 350°F. The casserole can be assembled a day ahead (without shallots) and refrigerated; add 10 minutes to baking time. Leftovers keep in the refrigerator for up to 4 days.

Nutrition

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

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