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Best Easy Thanksgiving Green Bean Casserole with Crispy Shallots

Thanksgiving Green Bean Casserole with Crispy Shallots - featured image
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A creamy, savory green bean casserole with homemade crispy shallots and a scratch-made mushroom cream sauce. This updated classic is perfect for Thanksgiving and will have everyone asking for the recipe.

Ingredients

Scale
  • 1 ½ pounds (680g) fresh green beans, trimmed and cut into 2-inch pieces
  • 4 tablespoons (56g) unsalted butter, divided
  • 8 ounces (225g) cremini mushrooms, sliced
  • 1 medium yellow onion, finely diced
  • 3 garlic cloves, minced
  • ¼ cup (30g) all-purpose flour
  • 1 cup (240ml) whole milk
  • 1 cup (240ml) heavy cream
  • ½ cup (120ml) chicken or vegetable broth
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ⅛ teaspoon ground nutmeg
  • 4 large shallots, thinly sliced into rings
  • ½ cup (60g) all-purpose flour (for shallots)
  • ½ teaspoon salt (for shallots)
  • Vegetable or canola oil, for frying (about 1 cup)
  • ½ cup (40g) panko breadcrumbs
  • ¼ cup (20g) grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped, for garnish

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. 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 slightly tender. Drain and transfer to a bowl of ice water for 2 minutes. Drain well and pat dry.
  3. Make the crispy shallots: Heat about 1 inch of oil in a small saucepan over medium heat. Toss the sliced shallot rings with ½ cup flour and ½ teaspoon salt. Fry in small batches for 2-3 minutes until golden brown. Transfer to a paper towel-lined plate and sprinkle with salt.
  4. Cook the mushrooms: In a large skillet, melt 2 tablespoons butter over medium-high heat. Add the sliced mushrooms and cook without stirring for 3 minutes, then stir and cook for another 3-4 minutes until golden. Season with salt and pepper, then transfer to a bowl.
  5. Build the cream sauce: In the same skillet, melt the remaining 2 tablespoons butter over medium heat. Add the diced onion and cook for 4-5 minutes until softened. Add the garlic and cook for 30 seconds. Sprinkle the flour over the onions and stir for 1 minute. Slowly pour in the milk, heavy cream, and broth while whisking continuously. Cook until thickened, about 3-4 minutes. Stir in the cooked mushrooms, thyme, salt, pepper, and nutmeg. Remove from heat.
  6. Combine everything: Add the blanched green beans to the sauce and stir until coated. Pour into a greased 9×13-inch baking dish and spread evenly.
  7. Make the topping: In a small bowl, mix the panko breadcrumbs and grated Parmesan. Sprinkle over the casserole.
  8. Bake for 20-25 minutes until bubbly and golden brown. If needed, broil for the last 2 minutes.
  9. Add the crispy shallots immediately after removing from the oven. Garnish with fresh parsley and serve hot.

Notes

For best results, add crispy shallots after baking to keep them crunchy. The casserole can be assembled (without topping and shallots) up to 2 days ahead. For gluten-free, use gluten-free flour and panko. For dairy-free, use olive oil, coconut milk, and omit Parmesan.

Nutrition

Keywords: green bean casserole, Thanksgiving side dish, crispy shallots, homemade green bean casserole, holiday side dish

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