Homemade Green Bean Casserole with Crispy Fried Shallots Recipe
This homemade Green Bean Casserole with Crispy Fried Shallots is a fresh, from-scratch version of the classic holiday side dish. It features tender blanched green beans in a creamy mushroom and onion sauce, all topped with golden, crispy fried shallots instead of canned fried onions. Simple, flavorful, and irresistibly comforting, this recipe avoids processed ingredients for a wholesome and satisfying meal addition.
- Prep Time: 30 mins
- Cook Time: 40 mins
- Total Time: 1 hr 10 mins
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Casserole:
- Nonstick spray or unsalted butter, for greasing the casserole dish
- 1½ pounds green beans, stems trimmed and discarded
- 6 tablespoons unsalted butter, for blanching green beans
- 1 cup diced yellow onion
- Kosher salt, to taste
- ¾ cup finely chopped mushrooms
- 2 cloves garlic, minced
- ¼ cup unbleached all-purpose flour
- 2 tablespoons dry white wine (Chardonnay or Sauvignon Blanc recommended)
- 2 cups half & half
- ¼ cup freshly grated Parmesan cheese
- 1 teaspoon kosher salt, more or less to taste
- ½ teaspoon freshly ground black pepper, more or less to taste
- ⅛ teaspoon nutmeg, grated fresh or ground
For the Shallots:
- 3 tablespoons unsalted butter
- 3 large shallots, thinly sliced
Instructions
- Preheat Oven: Set your oven to 350°F (180°C) to prepare for baking the casserole.
- Prepare Casserole Dish: Grease a 2 to 3-quart oven-safe casserole dish with olive oil spray or unsalted butter to prevent sticking.
- Blanch the Green Beans: Trim the stems from the green beans and discard them. Bring a large, deep-sided sauté pan or skillet filled with water to a boil. Add a palmful of sea salt and the green beans. Stir to submerge and maintain boiling. Cook for 6 minutes.
- Shock Green Beans: Using tongs, transfer the blanched green beans to a bowl of ice water to halt cooking and preserve their bright green color. After cooling, drain and pat dry with kitchen towels. Cut beans into thirds or halves if small.
- Sauté Aromatics and Mushrooms: In a large pan over medium heat, melt 6 tablespoons butter used for blanching. Add diced yellow onion and cook until translucent. Add minced garlic and chopped mushrooms, cooking until mushrooms release their moisture and soften.
- Make the Roux and Sauce: Sprinkle the flour over the sautéed vegetables and stir well to coat and cook out the raw flour taste. Slowly pour in the dry white wine, stirring continuously. Gradually add the half & half, stirring constantly until sauce thickens. Season with kosher salt, black pepper, and nutmeg. Stir in grated Parmesan cheese until melted and incorporated.
- Combine Beans and Sauce: Add the cut green beans into the creamy mushroom sauce, folding gently to coat evenly.
- Prepare Crispy Fried Shallots: In a small skillet, melt 3 tablespoons unsalted butter over medium heat. Add thinly sliced shallots and cook, stirring often, until golden brown and crisp. Remove from heat and set aside.
- Assemble and Bake: Transfer the green bean mixture into the prepared casserole dish, spreading evenly. Bake in the preheated oven at 350°F (180°C) for approximately 30-35 minutes until bubbly and heated through.
- Top with Crispy Shallots and Serve: Once baked, sprinkle the crispy fried shallots generously over the casserole before serving for added texture and flavor.
Notes
- Blanching green beans in salted boiling water and shocking them in ice water locks in their color and tenderness.
- Use fresh mushrooms and half & half for a creamy, scratch-made sauce without canned soups.
- Thinly slice shallots very finely to ensure a crispy, golden topping.
- The dry white wine enhances the sauce’s depth but can be omitted or replaced with vegetable broth if preferred.
- Adjust salt and pepper to taste, keeping in mind Parmesan adds saltiness.
- This casserole is best served fresh but can be stored in the refrigerator and reheated gently.
- For extra flavor, you could add a sprinkle of fresh herbs like thyme or parsley.
