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Quick Green Bean Casserole with Crispy Fried Shallots

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A quick and easy green bean casserole made with frozen green beans and topped with homemade crispy fried shallots. Ready in about 25 minutes, this comforting dish is perfect for busy weeknights and holiday potlucks.

Ingredients

Scale
  • 1 pound (450g) frozen cut green beans, not thawed
  • 1 can (10.5 oz or 298g) cream of mushroom soup
  • ½ cup (120ml) whole milk
  • 1 tablespoon (15ml) soy sauce
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • 3 to 4 large shallots, thinly sliced into rings (about 1 cup sliced)
  • ¼ cup (30g) all-purpose flour
  • ½ teaspoon salt, plus more for finishing
  • ½ cup (120ml) neutral oil (such as avocado, vegetable, or canola oil)
  • ½ cup sliced fresh mushrooms (optional)
  • French fried onions for topping (optional)
  • ½ cup shredded cheddar cheese (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Make the crispy fried shallots: Slice shallots into thin rings (about ⅛ inch thick). In a small bowl, mix flour and ½ teaspoon salt. Toss shallot rings in the flour mixture until lightly coated. Shake off excess flour.
  3. Heat oil in a skillet over medium-high heat (about 350°F). Working in batches, fry shallots for 2 to 3 minutes, stirring occasionally, until golden brown. Transfer to a paper towel-lined plate and sprinkle with a pinch of salt while still hot.
  4. In a mixing bowl, combine cream of mushroom soup, milk, soy sauce, black pepper, and garlic powder. Whisk until smooth.
  5. Add frozen green beans to the bowl and stir until well coated.
  6. Pour the mixture into a greased 8×8 inch baking dish and spread into an even layer.
  7. Bake for 20 minutes, until bubbly around the edges and heated through.
  8. Remove from oven, sprinkle fried shallots evenly over the top (add cheese if using). Return to oven for 5 more minutes.
  9. Let rest for 5 minutes before serving.

Notes

Don’t thaw the frozen green beans before using—they release too much water and make the casserole watery. Watch the shallots carefully as they go from golden to burnt quickly. For best texture, use full-fat milk. The casserole can be assembled without shallots up to 24 hours ahead; add 10 minutes to baking time if starting from cold. Leftovers keep in the refrigerator for up to 4 days.

Nutrition

Keywords: green bean casserole, quick casserole, crispy shallots, frozen green beans, easy side dish, holiday casserole, vegetarian casserole

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