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Best Make-Ahead Green Bean Casserole with Crispy Shallots

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This make-ahead green bean casserole with crispy shallots is the result of about twelve test batches over two years. It tastes like it was made that morning but can actually be assembled the day before, with real crunch and a rich, homemade mushroom cream sauce.

Ingredients

Scale
  • 4 large shallots, thinly sliced (about 1 cup sliced)
  • ½ cup all-purpose flour
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • 2 cups neutral oil for frying (grapeseed, avocado, or vegetable oil)
  • 2 pounds fresh green beans, trimmed and cut into 2-inch pieces
  • 4 tablespoons unsalted butter, divided
  • 8 ounces cremini mushrooms, sliced
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 3 garlic cloves, minced
  • ¼ cup all-purpose flour
  • 2 cups low-sodium chicken or vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons dry sherry or white wine
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • Salt and pepper to taste
  • ¼ cup grated Parmesan cheese (optional but recommended)

Instructions

  1. Prepare the crispy shallots: Slice shallots as thinly as possible. Separate rings and toss with ½ cup flour, 1 teaspoon salt, and ½ teaspoon pepper until lightly coated. Heat 2 inches of oil in a medium saucepan to 325°F (163°C). Fry shallots in small batches for 2-3 minutes until golden brown. Remove with a slotted spoon and drain on paper towels.
  2. Blanch the green beans: Bring a large pot of salted water to a rolling boil. Add green beans and cook for exactly 3 minutes until bright green and tender-crisp. Immediately transfer to a bowl of ice water to stop cooking. Drain well and pat dry.
  3. Cook the mushrooms and onions: In a large skillet, melt 2 tablespoons butter over medium-high heat. Add mushrooms and cook without stirring for 3 minutes, then stir and cook until liquid evaporates, about 5 more minutes. Add diced onion and cook until translucent, about 4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  4. Make the cream sauce: Reduce heat to medium. Add remaining 2 tablespoons butter. Once melted, sprinkle ¼ cup flour over vegetables and stir constantly for 2 minutes. Slowly pour in broth while whisking vigorously. Bring to a simmer and cook for 3-4 minutes until thickened. Stir in heavy cream, sherry, thyme, and Parmesan if using. Season with salt and pepper.
  5. Combine everything: Add blanched green beans to the sauce and stir until well coated. Transfer to a greased 9×13-inch baking dish and spread into an even layer. Cover and refrigerate for up to 24 hours, or bake immediately.
  6. Bake the casserole: If baking immediately, preheat oven to 375°F (190°C). Cover with foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes until bubbly and hot throughout. If baking from cold, add 10 extra minutes to the covered baking time.
  7. Add the crispy shallots: Just before serving, scatter crispy shallots evenly over the top. Serve immediately.

Notes

For best texture, use fresh green beans—not frozen or canned. Blanch for exactly 3 minutes and don’t skip the ice bath. Fry shallots at 325°F in small batches for even crispness. Store crispy shallots in an airtight container at room temperature for up to 3 days. The casserole can be assembled without shallots and frozen for up to 3 months. For gluten-free, use gluten-free all-purpose flour blend. For dairy-free, use olive oil or vegan butter, full-fat coconut milk or oat milk, and omit Parmesan.

Nutrition

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

Find it online: https://coracooks.com/best-make-ahead-green-bean-casserole-with-crispy-shallots/