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–+ servings

Creamy Green Bean Casserole with Crispy Shallots

Fresh crisp green beans tossed in a velvety from-scratch garlic mushroom cream sauce and baked with a mountain of golden crispy fried shallots.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dinner, Holiday, Side Dish
Cuisine: American, Comfort Food, Holiday Seasonal
Ingredients Method

Ingredients
  

Crispy Golden Shallot Topping
  • 4 large shallots, peeled and thinly sliced into rings
  • 2 tbsp all-purpose flour
  • 1/4 tsp kosher salt
  • 1/3 cup olive oil (for shallow frying)
  • 1/3 cup panko breadcrumbs
Green Beans & Velvety Mushroom Cream
  • 1.5 lbs fresh green beans, trimmed and halved
  • 2 tbsp unsalted butter
  • 8 oz cremini (baby bella) mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 tsp fresh thyme leaves
  • 2 tbsp all-purpose flour
  • 1 cup low-sodium vegetable broth (or chicken bone broth)
  • 1 cup heavy whipping cream
  • 1/2 cup Parmigiano-Reggiano cheese, freshly grated
  • 1/2 tsp kosher salt (or to taste)
  • 1/4 tsp freshly cracked black pepper
  • 1/8 tsp freshly grated nutmeg

Method
 

Prep Beans & Fry Shallots
  1. Bring a large pot of salted water to a boil. Blanch fresh green beans for 4 minutes until crisp-tender. Immediately transfer to an ice water bath to halt cooking and set bright green color; drain and pat dry.
  2. Toss sliced shallots with flour and salt. Heat olive oil in a skillet over medium heat. Fry shallots for 3-4 minutes until golden amber and crisp. Drain on paper towels and toss with panko breadcrumbs.
Make Cream Sauce & Bake
  1. In the skillet, melt butter over medium-high heat. Sauté sliced mushrooms for 4 minutes until browned. Add garlic, thyme, and nutmeg; cook 1 minute. Stir in flour, then slowly whisk in broth and heavy cream. Simmer 3 minutes until thickened; stir in parmesan, salt, and pepper.
  2. Fold green beans into sauce; pour into a greased 2-quart baking dish. Bake at 375°F (190°C) for 15 minutes until bubbly. Top with crispy shallots and bake 5 minutes more until golden. Rest 5 minutes and serve.

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