Creamy Green Bean Casserole with Crispy Shallots
This homemade green bean casserole with crispy shallots is a creamy, savory holiday side dish made with fresh green beans, sautéed mushrooms, garlic, a rich homemade cream sauce, and golden-fried shallots. Blanching the green beans keeps them tender and vibrant, while browning the mushrooms adds depth to the sauce. The crispy shallots provide the perfect crunchy contrast to the creamy filling.It is an excellent side dish for Thanksgiving, Christmas dinner, roast turkey, roast chicken, or any special family meal. The green beans and mushroom sauce can also be prepared ahead of time, making this casserole especially convenient when cooking for a crowd.
Ingredients
For the Green Beans
- 1 ½ pounds fresh green beans trimmed
- 1 tablespoon salt for the blanching water
- 4 cups ice water
For the Creamy Mushroom Sauce
- 2 tablespoons butter
- 8 ounces mushrooms thinly sliced
- 2 cloves garlic finely minced
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- ½ cup heavy cream
- 1 teaspoon fresh thyme leaves
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
For the Crispy Shallots
- 3 to 4 large shallots thinly sliced
- ½ cup all-purpose flour
- ½ teaspoon salt
- 1 cup neutral oil for frying
Instructions
Prepare the green beans
- Trim the ends from the green beans. Bring a large pot of salted water to a boil.
- Add the green beans and blanch for about 3 to 4 minutes, until they are bright green and just tender. Do not overcook them.
- Immediately transfer the green beans to a bowl of ice water. Let them cool for several minutes, then drain thoroughly and pat dry with paper towels.
Prepare the crispy shallots
- Peel the shallots and slice them very thinly into rings. Separate the rings with your fingers.
- Place the flour and salt in a shallow bowl. Add the sliced shallots and toss until they are lightly coated. Shake off any excess flour.
- Heat the neutral oil in a skillet or saucepan over medium-high heat.
- Working in batches, fry the shallots until golden brown and crisp, stirring gently as they cook. This should take approximately 2 to 4 minutes per batch.
- Transfer the crispy shallots to a paper towel-lined plate to drain. Allow them to cool and crisp completely.
Cook the mushrooms
- Preheat the oven to 375°F (190°C).
- Melt the butter in a large skillet over medium heat. Add the sliced mushrooms and cook for approximately 6 to 8 minutes, stirring occasionally.
- Continue cooking until the mushrooms have released their moisture and are beginning to brown.
- Add the minced garlic and cook for about 30 seconds, until fragrant.
Make the creamy sauce
- Sprinkle the flour over the mushrooms and stir well. Cook for approximately 1 minute.
- Gradually whisk in the milk, followed by the heavy cream. Continue stirring until the sauce thickens and becomes smooth and creamy.
- Add the thyme, salt, and black pepper. Taste and adjust the seasoning if necessary.
Combine the green beans and sauce
- Add the drained green beans to the mushroom sauce and gently toss until they are evenly coated.
- Transfer the mixture to a lightly greased baking dish and spread it into an even layer.
Bake the casserole
- Cover the baking dish loosely with aluminum foil and bake for approximately 20 minutes.
- Remove the foil and continue baking for another 10 minutes, or until the casserole is hot and bubbling around the edges.
Add the crispy shallots
- Remove the casserole from the oven and generously scatter the crispy shallots over the top.
- Return the casserole to the oven for approximately 3 to 5 minutes, just to warm the topping without allowing the shallots to burn.
Rest and serve
- Remove the casserole from the oven and let it rest for about 5 minutes.
- Serve warm, with additional fresh thyme or parsley if desired.