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Best Homemade Green Bean Casserole with Crispy Shallots

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A creamy, from-scratch green bean casserole with a rich mushroom sauce and crispy fried shallots. This dish started as a kitchen disaster and became a signature side that disappears at every gathering.

Ingredients

Scale
  • 2 pounds fresh green beans, trimmed and cut into 2-inch pieces
  • 1 tablespoon kosher salt (for blanching)
  • Ice water bath
  • 4 tablespoons unsalted butter, divided
  • 1 pound cremini mushrooms, thinly sliced
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup grated Parmesan cheese (optional but recommended)
  • 4 large shallots, thinly sliced into rings (about 1 1/2 cups)
  • 1/2 cup all-purpose flour (for shallots)
  • 1 teaspoon kosher salt (for shallots)
  • 1/2 teaspoon freshly ground black pepper (for shallots)
  • 1 cup vegetable oil (or any neutral oil with high smoke point)
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons melted butter
  • 1/4 cup grated Parmesan cheese (for topping)

Instructions

  1. Prep the Green Beans: Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Trim and cut green beans into 2-inch pieces. Boil for exactly 3 minutes, then transfer to an ice water bath for at least 2 minutes. Drain well and pat dry.
  2. Fry the Crispy Shallots: Slice shallots into thin rings. In a shallow bowl, whisk together 1/2 cup flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Toss shallot rings in flour mixture to coat. Heat vegetable oil in a medium saucepan to 350°F. Fry shallots in batches for 2-3 minutes until golden brown. Transfer to paper towels and sprinkle with salt. Set aside 1/4 cup for garnish.
  3. Make the Creamy Mushroom Sauce: In a large skillet, melt 2 tablespoons butter over medium-high heat. Add sliced mushrooms and cook without stirring for 3 minutes, then stir and cook 5-7 minutes until caramelized. Add remaining 2 tablespoons butter and diced onion; cook 4-5 minutes until soft. Add garlic and cook 30 seconds. Sprinkle flour over vegetables and stir constantly for 1-2 minutes. Slowly pour in heavy cream and milk, whisking constantly. Bring to a gentle simmer and cook 3-4 minutes un…
  4. Assemble the Casserole: Preheat oven to 375°F. In a large bowl, combine blanched green beans with mushroom sauce. Pour into a greased 9×13-inch baking dish. In a small bowl, mix panko breadcrumbs, melted butter, and 1/4 cup Parmesan. Sprinkle over casserole, then scatter reserved crispy shallots (for topping) over breadcrumbs.
  5. Bake: Place casserole in preheated oven and bake uncovered for 20 minutes, until top is golden and sauce is bubbly. If browning too quickly, tent with foil for last 10 minutes. Let rest 5 minutes before serving. Sprinkle remaining crispy shallots on top just before serving.

Notes

You can blanch the beans and make the mushroom sauce up to 2 days ahead. Store separately in the refrigerator. The shallots are best fried the day you serve them, but they’ll stay crispy in an airtight container at room temperature for up to 24 hours. For gluten-free, use a 1:1 gluten-free flour blend and gluten-free breadcrumbs. For dairy-free, use vegan butter, full-fat coconut cream, and unsweetened oat milk.

Nutrition

Keywords: green bean casserole, homemade, crispy shallots, Thanksgiving side, comfort food, from scratch

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