Print

Lighter Make-Ahead Green Bean Casserole with Crispy Shallots

lighter make-ahead green bean casserole with crispy shallots - featured image
Print Recipe

A healthier twist on the classic green bean casserole, featuring fresh green beans, a silky homemade mushroom sauce, and crispy shallots. This make-ahead dish is perfect for holidays and potlucks, offering all the comfort without the heaviness.

Ingredients

Scale
  • 1½ pounds fresh green beans, trimmed and cut into 2-inch pieces
  • 8 ounces cremini mushrooms, sliced
  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • ½ cup low-sodium chicken or vegetable broth
  • 1 teaspoon fresh thyme, chopped
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 large shallots, thinly sliced into rings
  • 2 tablespoons olive oil
  • ¼ cup panko breadcrumbs (optional)

Instructions

  1. Blanch the green beans: Bring a large pot of salted water to a boil. Add the trimmed green beans and cook for 3 minutes until bright green and still crisp. Drain immediately and transfer to a bowl of ice water to stop the cooking. Let sit for 2 minutes, then drain again and pat dry.
  2. Roast the shallots: Preheat oven to 375°F. Toss thinly sliced shallots with olive oil, a pinch of salt, and panko breadcrumbs if using. Spread in a single layer on a parchment-lined baking sheet. Roast for 12-15 minutes, stirring halfway, until golden brown and crispy. Let cool on the sheet.
  3. Sauté the mushrooms: Melt 1 tablespoon butter in a large skillet over medium-high heat. Add sliced mushrooms and cook for 5-7 minutes until they release liquid and start to brown. Add minced garlic and cook for 30 seconds until fragrant.
  4. Make the sauce: Reduce heat to medium. Add remaining 1 tablespoon butter. Once melted, sprinkle flour over mushrooms and stir constantly for 1 minute. Slowly pour in milk while whisking vigorously. Add broth and continue whisking until sauce thickens, about 3-4 minutes. Stir in fresh thyme, salt, and pepper.
  5. Combine the casserole: Add blanched green beans to the skillet with sauce. Stir gently until every bean is coated. Pour mixture into a 9×13-inch baking dish and spread evenly. At this point, cover with foil and refrigerate for up to 24 hours, or proceed to bake immediately.
  6. Bake and top: If refrigerated, let sit on counter for 20 minutes while oven preheats to 375°F. Bake covered with foil for 20 minutes (25 if from fridge). Remove foil, sprinkle crispy shallots evenly over top, and bake uncovered for 10 more minutes until bubbly and golden. Let rest 5 minutes before serving.

Notes

For best results, don’t overcook the beans during blanching—3 minutes exactly. Make the crispy shallots fresh and add them just before the final bake to keep them crunchy. The casserole can be assembled up to 24 hours ahead without the shallots. Double the shallots if you love extra crunch.

Nutrition

Keywords: green bean casserole, lighter, make-ahead, crispy shallots, Thanksgiving, holiday side dish, healthy, vegetarian

Find it online: https://vexifood.com/lighter-make-ahead-green-bean-casserole-with-crispy-shallots/