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Best Green Bean Casserole with Crispy Shallots – Easy Holiday Side

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This from-scratch green bean casserole features a rich, savory mushroom sauce and crispy homemade shallots. It’s a make-ahead friendly, crowd-pleasing holiday side dish that’s impressive yet approachable.

Ingredients

Scale
  • 1.5 lbs (680g) fresh green beans, trimmed
  • 12 oz (340g) cremini mushrooms, sliced
  • 1 large yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 4 tablespoons (57g) unsalted butter
  • 3 tablespoons (24g) all-purpose flour
  • 1 cup (240ml) whole milk
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (120ml) low-sodium chicken or vegetable broth
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • Salt and black pepper to taste
  • For the Crispy Shallots:
  • 4 large shallots, thinly sliced into rings
  • 1/2 cup (60g) all-purpose flour
  • Vegetable or canola oil for frying
  • Flaky sea salt for finishing

Instructions

  1. Prep the Crispy Shallots: Peel and slice shallots into thin rings (about 1/8 inch thick). Toss in flour mixed with salt and pepper. Heat 1 inch of oil to 325°F (160°C) in a saucepan. Fry shallots in small batches for 2-3 minutes until deep golden brown. Transfer to paper towels and sprinkle with flaky salt. Let cool completely.
  2. Blanch the Green Beans: Bring a large pot of salted water to a boil. Add green beans and cook for exactly 3 minutes. Transfer to an ice bath to stop cooking. Drain and pat dry.
  3. Make the Mushroom Sauce: In a large skillet or Dutch oven, melt 2 tablespoons butter over medium-high heat. Add mushrooms and cook without stirring for 2 minutes, then stir and cook 4-5 minutes until browned. Add remaining 2 tablespoons butter and onion; cook 4-5 minutes until soft. Add garlic and thyme; cook 30 seconds. Sprinkle flour over mixture and stir for 1-2 minutes. Slowly whisk in milk, cream, and broth. Cook 3-4 minutes until thickened. Season with salt and pepper.
  4. Assemble the Casserole: Preheat oven to 375°F (190°C). Add blanched green beans to the sauce and fold to coat. Transfer to a greased 9×13-inch baking dish. (Can be refrigerated for up to 24 hours at this point.)
  5. Bake: Bake for 20-25 minutes until bubbly and hot. Remove from oven and immediately top with crispy shallots. Serve hot.

Notes

Don’t skip blanching the beans—it sets their color and prevents mushiness. For crispy shallots, keep oil at a steady 325°F and ensure shallots are dry before frying. The casserole can be assembled a day ahead (without shallots) and baked just before serving. Leftovers keep for up to 4 days in the fridge; reheat in the oven for best texture.

Nutrition

Keywords: green bean casserole, crispy shallots, holiday side dish, Thanksgiving, from scratch, mushroom sauce, make ahead

Find it online: https://bitesienna.com/best-green-bean-casserole-with-crispy-shallots-easy-holiday-side/