Print

Easy Brown Butter Green Bean Casserole with Crispy Shallots

brown butter green bean casserole - featured image
Print Recipe

A quick and easy green bean casserole with nutty brown butter, tender-crisp green beans, and impossibly crunchy shallots. Perfect for weeknights or holiday tables.

Ingredients

Scale
  • 1 ½ pounds fresh green beans, trimmed and cut into 2-inch pieces
  • 4 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 ½ cups heavy cream
  • ½ cup chicken or vegetable broth, low-sodium
  • 1 tablespoon all-purpose flour
  • ½ teaspoon salt, plus more for cooking water
  • ¼ teaspoon black pepper
  • ¼ teaspoon nutmeg, freshly grated
  • 3 large shallots, thinly sliced into rings (about 1 cup)
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup vegetable or canola oil, for frying

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven.
  2. Bring a large pot of salted water to a boil. Add the trimmed green beans and cook for exactly 3 minutes. Drain immediately and plunge them into a bowl of ice water to stop the cooking. Drain again and pat them dry with a clean kitchen towel.
  3. In your large skillet, melt the butter over medium heat. Swirl the pan occasionally as it melts. First, it’ll foam up, then the foam will subside, and you’ll see little brown specks forming at the bottom. This takes about 4-5 minutes. The moment it smells nutty and turns golden-brown, add the sliced mushrooms.
  4. Stir the mushrooms into the brown butter and let them cook for 5-6 minutes, until they’ve released their liquid and started to brown. Add the minced garlic and cook for 30 seconds until fragrant.
  5. Sprinkle the flour over the mushroom mixture and stir constantly for 1 minute. Slowly pour in the heavy cream and broth while whisking, making sure there are no lumps. Bring it to a gentle simmer, then reduce the heat to low. Stir in the salt, pepper, and nutmeg. Let it cook for 2-3 minutes until it thickens enough to coat the back of a spoon. Taste it and adjust the seasoning.
  6. Add the blanched green beans to the skillet and toss everything together until the beans are evenly coated. Pour the whole mixture into your baking dish and spread it into an even layer. Set it aside while you make the shallots.
  7. In a small saucepan, heat the vegetable oil over medium-high heat. While it’s heating, toss the sliced shallots with the flour, salt, and pepper in a bowl. Make sure each ring is separated and coated. Test the oil by dropping in one shallot ring—if it sizzles immediately, it’s ready. Fry the shallots in batches (don’t crowd the pan!) for 2-3 minutes per batch, stirring occasionally, until they’re deep golden brown. Use your slotted spoon to transfer them to a paper towel-lined plate.
  8. Sprinkle the crispy shallots evenly over the top of the casserole. Bake for 12-15 minutes, until the sauce is bubbly around the edges and the shallots have darkened just a shade more.
  9. Let the casserole sit for 5 minutes before serving.

Notes

Don’t rush the brown butter; use a light-colored pan to see the color change. Slice shallots evenly for even frying. Keep shallots separate until the end to maintain crunch. Use fresh green beans for best texture. Season as you go for deeper flavor.

Nutrition

Keywords: green bean casserole, brown butter, crispy shallots, easy, quick, holiday side dish, comfort food

Find it online: https://ovenmila.com/easy-brown-butter-green-bean-casserole-with-crispy-shallots/