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Lighter Green Bean Casserole with Crispy Fried Shallots

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A fresh, from-scratch green bean casserole with a silky mushroom sauce and homemade crispy fried shallots. Lighter and more flavorful than the classic canned soup version, perfect for holidays or weeknight dinners.

Ingredients

Scale
  • 1½ pounds fresh green beans, trimmed and halved
  • 8 ounces cremini mushrooms, sliced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1½ cups low-sodium chicken or vegetable broth
  • ½ cup heavy cream
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme (or ½ teaspoon dried)
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper, freshly ground
  • 1 teaspoon Worcestershire sauce
  • 4–5 large shallots (about 6 ounces), peeled and sliced into thin rings
  • ½ cup all-purpose flour (for shallots)
  • ½ teaspoon salt (for shallots)
  • 1½ cups neutral oil (avocado or vegetable oil, for frying)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Blanch the green beans: Bring a large pot of salted water to a boil. Add green beans and cook for exactly 3 minutes. Drain and plunge into ice water to stop cooking. Drain again and pat dry.
  3. Make the crispy fried shallots: In a shallow bowl, whisk together ½ cup flour and ½ teaspoon salt. Toss shallot rings in flour mixture until evenly coated. Shake off excess.
  4. Heat oil in a small saucepan or deep skillet to 350°F (175°C). Working in batches, fry shallots for 2-3 minutes until deep golden brown. Transfer to paper towel-lined plate and sprinkle with a pinch of salt while warm.
  5. In a large skillet, melt 2 tablespoons butter over medium-high heat. Add mushrooms in a single layer and cook undisturbed for 3-4 minutes until browned. Stir and cook 2-3 more minutes until golden. Add garlic and cook 30 seconds.
  6. Reduce heat to medium. Add remaining 1 tablespoon butter. Once melted, sprinkle 3 tablespoons flour over mushrooms and stir constantly for 1-2 minutes. Slowly pour in broth while whisking continuously. Add heavy cream, thyme, Worcestershire sauce, salt, and pepper. Simmer 3-4 minutes until thickened.
  7. Add blanched green beans to the skillet and fold gently to coat. Transfer to a greased 9×13-inch baking dish and spread evenly.
  8. Bake for 20-25 minutes until bubbly and edges are golden.
  9. Top with crispy fried shallots. Let rest 5 minutes before serving.

Notes

The sauce will look thin before baking but thickens as it cooks. For make-ahead: blanch beans and fry shallots up to 3 days ahead; make sauce up to 2 days ahead. Store fried shallots in an airtight container at room temperature. Add them just before serving to keep them crispy.

Nutrition

Keywords: green bean casserole, crispy shallots, from scratch, holiday side dish, vegetarian, lighter, Thanksgiving

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