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Easy Green Bean Casserole with Crispy Fried Shallots

Easy green bean casserole with crispy fried shallots - featured image
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A quick and easy green bean casserole with a homemade creamy mushroom sauce and crispy fried shallots, perfect for weeknights or holiday gatherings.

Ingredients

Scale
  • 1 pound (450g) fresh green beans, trimmed
  • 8 ounces (225g) cremini mushrooms, sliced
  • 3 tablespoons (42g) unsalted butter
  • 3 tablespoons (24g) all-purpose flour
  • 1 cup (240ml) whole milk
  • ½ cup (120ml) heavy cream
  • ½ cup (120ml) low-sodium chicken or vegetable broth
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • ½ teaspoon salt, plus more for water
  • ¼ teaspoon black pepper, freshly ground
  • A pinch freshly grated nutmeg
  • 4 large shallots (about 6 ounces / 170g), thinly sliced into rings
  • ¼ cup (30g) all-purpose flour (for shallots)
  • ½ teaspoon salt (for shallots)
  • ¼ teaspoon pepper (for shallots)
  • About 1 cup (240ml) neutral oil for frying (e.g., canola, vegetable, or avocado oil)

Instructions

  1. Fill a large pot with water and add about 1 tablespoon salt. Bring to a rolling boil. Trim the ends off the green beans. Drop the beans into the boiling water and cook for exactly 2 minutes. Drain and transfer to a bowl of ice water to stop the cooking. After 2 minutes, drain again and set aside.
  2. In a large skillet, melt 3 tablespoons butter over medium heat. Add the sliced mushrooms and cook without stirring for 3 minutes. Stir and cook for another 3 minutes until browned. Add the minced garlic and cook for 30 seconds until fragrant. Sprinkle the flour over the mushrooms and stir constantly for 1 minute. Slowly pour in the milk, heavy cream, and broth, whisking continuously. Continue whisking until the sauce thickens, about 3-4 minutes. Stir in the dried thyme, salt, pepper, and nutmeg….
  3. Peel and slice the shallots into thin rings (about ⅛-inch thick). In a small bowl, mix ¼ cup flour, ½ teaspoon salt, and ¼ teaspoon pepper. Toss the shallot rings in the flour mixture until coated. Shake off excess flour. In a small saucepan, heat about 1 inch of oil over medium-high heat until a shallot ring sizzles immediately when dropped in. Working in batches, fry the shallots for 2-3 minutes, stirring occasionally, until golden brown and crispy. Transfer to a paper towel-lined plate and sp…
  4. Preheat oven to 375°F (190°C). In a 9×13-inch baking dish, combine the blanched green beans and the mushroom sauce. Stir gently to coat evenly. Spread into an even layer. Do not add the crispy shallots yet. Bake uncovered for 15 minutes until bubbling around the edges.
  5. Remove the casserole from the oven. Sprinkle the crispy fried shallots evenly over the top. Return to the oven and bake for another 5 minutes. Let rest for 5 minutes before serving.

Notes

For the best texture, blanch green beans for exactly 2 minutes to keep them crisp. Fry shallots until just golden as they continue cooking from residual heat. Add shallots only after baking to maintain crunch. For make-ahead, blanch beans and make sauce up to 2 days in advance; fry shallots fresh on serving day. To reheat leftovers, use a 350°F oven for 10-15 minutes.

Nutrition

Keywords: green bean casserole, crispy shallots, easy side dish, Thanksgiving, comfort food, homemade mushroom sauce

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