Print

Lighter Brown Butter Green Bean Casserole with Crispy Shallots

brown butter green bean casserole - featured image
Print Recipe

A lighter, fresher take on the classic green bean casserole, featuring brown butter, fresh mushrooms, and crispy shallots. Creamy, comforting, and perfect for Thanksgiving or any cozy dinner.

Ingredients

Scale
  • 1 ½ pounds fresh green beans, trimmed and halved
  • 4 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, sliced
  • 3 large shallots, thinly sliced
  • 3 tablespoons all-purpose flour
  • 1 ½ cups whole milk
  • ½ cup low-sodium chicken or vegetable broth
  • 1 teaspoon fresh thyme leaves
  • 2 garlic cloves, minced
  • Salt and black pepper to taste
  • ½ cup neutral oil (avocado or grapeseed) for frying shallots

Instructions

  1. Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil.
  2. Blanch green beans in boiling water for exactly 3 minutes. Transfer to ice water to stop cooking. Drain and pat dry.
  3. Heat ½ cup neutral oil in a small saucepan over medium heat. Add sliced shallots and cook, stirring occasionally, for 6-8 minutes until deep golden brown. Transfer to paper towels and sprinkle with salt. Set aside.
  4. In a large skillet over medium heat, melt 4 tablespoons unsalted butter. Swirl occasionally until butter foams and milk solids turn golden brown and smell nutty (about 3-4 minutes). Remove from heat immediately.
  5. Return skillet to medium heat. Add sliced mushrooms and cook for 5-6 minutes until browned. Add garlic and thyme; cook 1 minute more.
  6. Sprinkle flour over mushroom mixture and stir constantly for 1 minute. Slowly whisk in milk and broth. Bring to a gentle simmer and cook 3-4 minutes until thickened. Season with salt and pepper.
  7. Add blanched green beans to skillet and toss to coat. Transfer to a 9×13-inch baking dish and spread evenly.
  8. Bake for 20-25 minutes until bubbly and lightly golden.
  9. Top with crispy shallots and let rest 5 minutes before serving.

Notes

For the crispiest shallots, slice uniformly. Blanch beans and fry shallots a day ahead to save time. Taste sauce before adding beans; it should be well-seasoned. For dairy-free, use vegan butter and unsweetened oat milk. For gluten-free, use 1:1 gluten-free flour blend.

Nutrition

Keywords: green bean casserole, brown butter, crispy shallots, Thanksgiving side dish, lighter casserole, fresh green beans, mushroom sauce

Find it online: https://willarecipes.com/lighter-brown-butter-green-bean-casserole-with-crispy-shallots/