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Easy Crispy Shallot Green Bean Casserole From Scratch

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A creamy, crunchy, savory green bean casserole made entirely from scratch with fresh green beans, a rich mushroom sauce, and crispy fried shallots. Ready in about 35 minutes, it’s perfect for weeknights or holiday feasts.

Ingredients

Scale
  • 1 ½ pounds fresh green beans, trimmed
  • 1 tablespoon kosher salt, for blanching water
  • 2 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, thinly sliced
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 ½ cups heavy cream
  • ½ cup low-sodium chicken or vegetable broth
  • ½ teaspoon dried thyme
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon salt, plus more to taste
  • Pinch of nutmeg (optional)
  • 3 large shallots, thinly sliced into rings (about 1 cup)
  • ¼ cup all-purpose flour (for shallot coating)
  • ¼ cup neutral oil (avocado or grapeseed)
  • Flaky sea salt, for finishing

Instructions

  1. Bring a large pot of water to a rolling boil and add 1 tablespoon kosher salt. Trim the stem ends off the green beans. Drop the beans into the boiling water and cook for exactly 2 minutes. Immediately transfer to a bowl of ice water to stop the cooking. Drain well and pat dry with a clean kitchen towel. Set aside.
  2. While the beans blanch, separate the sliced shallots into rings and toss with ¼ cup flour until lightly coated. Heat ¼ cup neutral oil in a small saucepan over medium heat. Working in batches, fry the shallots for 2 to 3 minutes, stirring occasionally, until golden brown. Transfer to a paper towel-lined plate and sprinkle immediately with flaky sea salt. Set aside.
  3. In a large skillet, melt 2 tablespoons butter over medium-high heat. Add the sliced cremini mushrooms and cook without stirring for 2 minutes. Stir and continue cooking for another 3 to 4 minutes until golden and liquid is released. Add minced garlic and cook for 30 seconds until fragrant. Sprinkle 2 tablespoons flour over the mushrooms and stir constantly for 1 minute. Slowly pour in the heavy cream while whisking, then add the broth. Whisk until the sauce thickens, about 2 to 3 minutes. Stir i…
  4. Preheat oven to 375°F. Add the blanched green beans to the skillet with the sauce and toss gently until coated. Transfer to a 9×13 baking dish and spread into an even layer. Sprinkle the crispy shallots over the top. Bake for 10 to 12 minutes, until heated through and edges are bubbling. Let rest for 5 minutes before serving.

Notes

Don’t skip blanching the beans—it ensures they are tender-crisp after baking. Dry the beans thoroughly after shocking to avoid watering down the sauce. Watch the shallots closely as they go from golden to burnt quickly. The sauce can be made up to 2 days ahead and reheated. Use room temperature cream to prevent the sauce from seizing.

Nutrition

Keywords: green bean casserole, crispy shallots, from scratch, Thanksgiving side dish, creamy mushroom sauce, easy side dish, holiday recipe

Find it online: https://spoonmira.com/easy-crispy-shallot-green-bean-casserole-from-scratch/