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Festive Green Bean Casserole from Scratch with Crispy Shallots

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A rich, creamy green bean casserole made entirely from scratch with a velvety mushroom cream sauce and topped with impossibly crispy fried shallots. This holiday favorite started as a happy accident and has become a signature dish that gets rave reviews every time.

Ingredients

Scale
  • 2 pounds fresh green beans, trimmed and cut into 2-inch pieces
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 16 ounces cremini mushrooms, sliced
  • 1 teaspoon kosher salt, plus more for blanching water
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, warmed
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 1/2 cup grated Parmesan cheese (optional)
  • 4 large shallots, peeled and thinly sliced into rings (about 2 cups)
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 2 cups vegetable oil, for frying

Instructions

  1. Bring a large pot of water to a rolling boil and add 2 tablespoons of salt. Fill a large bowl with ice water. Add the trimmed green beans to the boiling water and cook for exactly 3 minutes. Immediately transfer them to the ice water bath to stop the cooking. Drain well and pat dry. Set aside.
  2. Place the thinly sliced shallot rings in a shallow dish and pour the buttermilk over them. Let them soak for at least 10 minutes.
  3. In a large skillet or Dutch oven, melt the butter over medium heat. Add the diced onion and cook for 4-5 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant. Add the sliced mushrooms, salt, pepper, and thyme. Cook for 8-10 minutes, stirring occasionally, until the mushrooms have released their liquid and it has mostly evaporated.
  4. Sprinkle the flour over the mushroom mixture and stir constantly for 1-2 minutes. Slowly pour in the warmed milk, whisking continuously to prevent lumps. Add the heavy cream and continue whisking until the sauce thickens, about 3-4 minutes. Remove from heat and stir in the sour cream and Parmesan cheese until smooth. Taste and adjust seasoning.
  5. In a medium skillet, heat the vegetable oil over medium heat until it reaches 350°F (175°C). While the oil heats, combine the flour, salt, pepper, and garlic powder in a shallow bowl. Drain the shallots from the buttermilk and toss them in the seasoned flour, shaking off any excess. Working in batches, fry the shallots for 2-3 minutes until golden brown and crispy. Transfer to a paper towel-lined plate and sprinkle with salt.
  6. Preheat oven to 375°F (190°C). In a large bowl, combine the blanched green beans with the mushroom sauce and toss gently. Transfer to a greased 9×13-inch baking dish and spread into an even layer.
  7. Bake the casserole uncovered for 20-25 minutes until bubbly and hot throughout. Remove from the oven and top generously with the crispy shallots. Return to the oven for another 5 minutes. Let rest for 5 minutes before serving.

Notes

For make-ahead: Assemble casserole (without shallots) up to 24 hours in advance. Store covered in fridge. Add 5-10 minutes to baking time if starting from cold. Fry shallots fresh just before serving. For gluten-free: use 1:1 gluten-free flour blend. For dairy-free: use vegan butter, oat milk, and coconut cream.

Nutrition

Keywords: green bean casserole, from scratch, crispy shallots, holiday side dish, Thanksgiving, Christmas, mushroom cream sauce, homemade

Find it online: https://vexifood.com/festive-green-bean-casserole-from-scratch-with-crispy-shallots/