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Fresh Green Bean Casserole with Crispy Shallots

Fresh Green Bean Casserole with Crispy Shallots

This from-scratch green bean casserole layers tender-crisp fresh beans with a creamy mushroom sauce and golden baked shallots. It delivers the nostalgic flavor of the classic holiday dish with a fresher texture and deeper savory flavor.

Prep: 25 min · Cook: 45 min · Total: 70 min · Serves: 6

Ingredients

  • 1 tsp fresh thyme leaves (chopped)
  • 0.75 tsp black pepper (freshly ground)
  • 1.5 tsp kosher salt (divided)
  • 1 cup low-sodium vegetable broth
  • 5 tbsp all-purpose flour (divided)
  • 2 tbsp olive oil
  • 1 tsp dijon mustard
  • 0.33 cup parmesan cheese (finely grated)
  • 0.75 cup panko breadcrumbs
  • 1.5 lb fresh green beans (trimmed and halved)
  • 3 cloves garlic (minced)
  • 1 small yellow onion (finely diced)
  • 0.5 cup heavy cream
  • 1 cup whole milk
  • 3 tbsp unsalted butter (divided)
  • 12 oz cremini mushrooms (thinly sliced)
  • 3 large shallots (thinly sliced)

Instructions

  1. Place a rack in the center of the oven and heat the oven to 400°F (204°C) for at least 10 minutes; lightly grease a 2-quart baking dish with a thin film of butter or oil.
  2. Bring 4 quarts of water to a rolling boil in a large 6-quart pot over high heat, then stir in 1/2 tsp kosher salt until dissolved.
  3. Add the 1.5 lb fresh green beans to the boiling water and cook over high heat for 4 minutes, until the beans are bright green and crisp-tender when pierced with a fork.
  4. Drain the beans in a colander and immediately rinse under cold running water for 1 minute to stop the cooking; shake off excess water and spread the beans on a clean towel so the casserole will not become watery.
  5. Toss the 3 large thinly sliced shallots with 2 tbsp all-purpose flour and 1/4 tsp kosher salt in a medium bowl until lightly coated and separated into rings.
  6. Heat 2 tbsp olive oil and 1 tbsp unsalted butter in a 12-inch skillet over medium heat for about 2 minutes, until the butter foams and the oil shimmers.
  7. Add the floured shallots to the skillet in an even layer and cook over medium heat for 6 to 8 minutes, stirring every minute with tongs, until the shallots are golden brown and crisp at the edges; transfer them to a paper towel-lined plate and leave any oil in the skillet.
  8. Add the remaining 2 tbsp unsalted butter to the same 12-inch skillet and heat over medium-high heat for 1 minute, until melted and bubbling.
  9. Add the 12 oz sliced cremini mushrooms and cook over medium-high heat for 8 to 10 minutes, stirring occasionally with a wooden spoon, until their liquid evaporates and the mushrooms are browned around the edges.
  10. Stir in the diced yellow onion, minced garlic, remaining 3/4 tsp kosher salt, and 3/4 tsp black pepper, then cook over medium heat for 3 to 4 minutes, until the onion is translucent and the garlic smells fragrant but is not browned.
  11. Sprinkle the remaining 3 tbsp all-purpose flour over the mushroom mixture and cook over medium heat for 1 minute, stirring constantly, until no dry flour remains and the vegetables look lightly coated.
  12. Slowly whisk in 1 cup low-sodium vegetable broth, then whisk in 1 cup whole milk and 1/2 cup heavy cream; simmer over medium heat for 5 to 7 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.
  13. Stir in 1 tsp Dijon mustard and 1 tsp chopped fresh thyme, then fold the drained green beans into the sauce with a spatula until evenly coated; the mixture should be creamy but not soupy.
  14. Transfer the green bean mixture to the prepared 2-quart baking dish and spread it into an even layer with the spatula.
  15. Combine 0.75 cup panko breadcrumbs, 0.33 cup grated Parmesan cheese, and the crisped shallots in a small bowl, then sprinkle the mixture evenly over the casserole.
  16. Bake the casserole on the center rack at 400°F (204°C) for 18 to 22 minutes, until the sauce bubbles around the edges and the topping is deep golden brown.
  17. Let the casserole rest on a heatproof surface for 5 minutes before serving so the sauce thickens slightly and the beans remain neatly coated.

Nutrition (per serving)

  • Calories: 294
  • Protein: 8 g
  • Fat: 19 g
  • Carbohydrates: 27 g
  • Fiber: 5 g
  • Sugar: 8 g
  • Sodium: 640 mg

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