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Quick Make-Ahead Green Bean Casserole with Crispy Shallots

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A creamy, savory green bean casserole with a crunchy crown of homemade crispy shallots. This make-ahead friendly recipe uses fresh ingredients and is perfect for stress-free holidays.

Ingredients

Scale
  • 2 pounds fresh green beans, trimmed and cut into 2-inch pieces
  • 4 tablespoons unsalted butter, divided
  • 1 pound cremini mushrooms, sliced
  • 1 medium yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1 cup low-sodium chicken or vegetable broth
  • 2 teaspoons fresh thyme, chopped
  • 1/4 teaspoon freshly grated nutmeg
  • Salt and black pepper to taste
  • 4–5 large shallots, thinly sliced into rings (about 2 cups)
  • 1/2 cup all-purpose flour (for shallots)
  • 1/2 teaspoon salt (for shallots)
  • Vegetable or canola oil for frying (about 1 cup)

Instructions

  1. Blanch the green beans: Bring a large pot of salted water to a boil. Add green beans and cook for 3-4 minutes until bright green and tender-crisp. Transfer to an ice bath to stop cooking. Drain and pat dry.
  2. Make the crispy shallots: In a shallow bowl, whisk together 1/2 cup flour and 1/2 teaspoon salt. Toss shallot rings in flour mixture. Heat 1 inch of oil in a small saucepan over medium-high heat. Fry shallots in batches for 2-3 minutes until deep golden brown. Transfer to paper towels and sprinkle with salt. Let cool completely.
  3. Sauté the mushrooms: In a large skillet or Dutch oven, melt 2 tablespoons butter over medium-high heat. Add mushrooms and cook 5-7 minutes until browned. Add onion and cook 3-4 minutes until softened. Add garlic and cook 30 seconds.
  4. Build the creamy sauce: Reduce heat to medium. Add remaining 2 tablespoons butter. Once melted, sprinkle 1/4 cup flour over mushrooms and stir for 1-2 minutes. Slowly whisk in milk, heavy cream, and broth. Bring to a gentle simmer and cook 3-4 minutes until thickened. Stir in thyme, nutmeg, salt, and pepper.
  5. Combine and assemble: Remove sauce from heat. Add blanched green beans and stir to coat. Pour into a greased 9×13-inch baking dish. (At this point, cover and refrigerate for up to 24 hours. Do not add shallots yet.)
  6. Bake: Preheat oven to 375°F (190°C). Let casserole sit at room temperature for 15-20 minutes. Bake covered for 20 minutes, then uncovered for 10 minutes until bubbly. Sprinkle crispy shallots on top and bake 5 more minutes. Serve immediately.

Notes

For best texture, assemble no more than 24 hours in advance. Do not add crispy shallots until just before serving to maintain crunch. To make gluten-free, use a gluten-free all-purpose flour blend. To make dairy-free, use vegan butter and full-fat oat milk or unsweetened cashew milk.

Nutrition

Keywords: green bean casserole, make-ahead, crispy shallots, Thanksgiving side dish, holiday recipe, from scratch

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