Green Bean Casserole with Crispy Fried Shallots Recipe

Green Bean Casserole with Crispy Fried Shallots Recipe | Savory & Easy

I have to admit, I’ve never been a huge fan of green beans. But when I made this green bean casserole with crispy fried shallots, I was completely blown away. The combination of creamy mushroom sauce, tender green beans, and crunchy shallots is pure magic.

Every bite of Green Bean Casserole with Crispy Fried Shallots Recipe made me wish I had discovered this recipe sooner. Honestly, this has become my go-to dish for holidays and family dinners. You might also enjoy a sweet breakfast twist like Banana Croissant French Toast Casserole Recipe for a cozy morning treat.

Ingredients

Here’s what you’ll need to make this creamy, crunchy, and irresistible casserole:

• 3 tablespoons unsalted butter – adds richness and helps sauté the vegetables.
• 1 shallot, diced – gives a sweet, mild onion flavor.
• 8 ounces cremini mushrooms, diced – for a deep, earthy flavor that pairs perfectly with green beans.
• 3 cloves garlic, minced – enhances the savory profile of the dish.
• 2 teaspoons fresh thyme leaves, chopped – adds a subtle herby aroma.
• 3 tablespoons all-purpose flour – thickens the creamy sauce.
• 2 ½ cups chicken stock – creates a flavorful base for the sauce.
• 1 ½ pounds fresh green beans, trimmed and halved – fresh beans taste better than frozen.
• 2 cups freshly grated white cheddar cheese, divided – fresh cheese melts better and has more flavor.
• ½ cup heavy cream – makes the sauce luxuriously creamy.
• Kosher salt and freshly ground black pepper, to taste – essential for seasoning.
• ½ cup Panko – adds a crispy topping.

For the crispy fried shallots:

• 2 cups canola oil – for deep frying shallots.
• 4 shallots, thinly sliced into 1/8-inch rings – the star crispy topping.
• ½ cup all-purpose flour – to coat the shallots before frying.

Note: Several servings

Variations

You can tweak this casserole to suit different dietary needs or flavor preferences:

• Swap heavy cream for coconut milk or cashew cream for a dairy-free version.
• Use gluten-free flour and breadcrumbs for a gluten-free casserole.
• Add a pinch of smoked paprika or nutmeg to the sauce for a subtle flavor boost.
• Mix in caramelized onions or crispy bacon bits for extra texture and taste. You can also enjoy a savory Italian snack like Arancini Recipe alongside this casserole for a fun appetizer pairing.

Cooking Time

• Prep Time: 20 minutes
• Cooking Time: 50 minutes
• Total Time: 1 hour 10 minutes

Equipment You Need

• Large skillet – for sautéing mushrooms and shallots.
• Deep-fry thermometer – ensures shallots fry to the perfect crispness.
• Oven-proof skillet or casserole dish – for baking the casserole.
• Mixing bowls – for coating shallots and mixing ingredients.
• Measuring cups and spoons – for accurate ingredient amounts.

How to Make Green Bean Casserole with Crispy Fried Shallots Recipe

Preparing the Crispy Shallots

Heat canola oil in a deep skillet to 325°F. Coat the shallots in flour and fry them until golden brown. Drain on paper towels and set aside for topping.

Cooking the Vegetables

Melt butter in a large skillet and sauté diced shallot and mushrooms until tender. Stir in garlic and thyme for a fragrant base.

Making the Creamy Sauce

Add flour to the skillet and cook briefly, then pour in chicken stock, scraping up any bits from the pan. Simmer until slightly thickened.

Adding Green Beans

Stir in the fresh green beans and cook until just tender. This keeps the beans crisp-tender and prevents mushiness.

Finishing the Casserole

Remove from heat and mix in 1 cup of cheddar cheese and heavy cream until smooth. Season with salt and pepper.

Baking

Top with remaining cheese, Panko, and crispy fried shallots. Bake at 350°F for 25–30 minutes until bubbly and golden brown.

Additional Tips for Making this Recipe Better

• I like to trim green beans uniformly for even cooking.
• I always fry shallots in small batches to keep them extra crispy.
• I find using freshly grated cheddar cheese gives the sauce a smoother texture.
• I let the casserole sit 5 minutes before serving to allow the flavors to meld.

How to Serve Green Bean Casserole with Crispy Fried Shallots

Serve this casserole straight from the oven for maximum crunch. I love garnishing it with a few extra fried shallots and fresh thyme sprigs for a festive touch. It pairs beautifully with roasted turkey or baked ham.

Nutritional Information

Here’s a rough breakdown per serving:

• Calories: 310
• Protein: 12g
• Carbohydrates: 15g
• Fat: 22g

Make Ahead and Storage

Storing: You can keep leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Freeze the casserole without the crispy topping for up to 2 months. Add fresh shallots and breadcrumbs before baking.
Reheating: Reheat in a 350°F oven until warmed through to maintain the crunchy topping.

Why You’ll Love This Recipe

This casserole is more than just a side dish. Here’s why I adore it:

• Easy to prepare from scratch with simple ingredients.
• Versatile enough to suit dietary needs or flavor tweaks.
• Perfectly creamy yet topped with irresistibly crispy shallots.
• A guaranteed crowd-pleaser for holidays or weeknight dinners.
• Can be made ahead for stress-free entertaining.

Ben Carraoli

Green Bean Casserole with Crispy Fried Shallots Recipe

I have to admit, I’ve never been a huge fan of green beans. But when I made this green bean casserole with crispy fried shallots, I was completely blown away. The combination of creamy mushroom sauce, tender green beans, and crunchy shallots is pure magic.

Print Recipe Pin Recipe

Total Time 1 hour hr 10 minutes mins

Ingredients Method Notes

Ingredients

  

• 3 tablespoons unsalted butter – adds richness and helps sauté the vegetables.
• 1 shallot diced – gives a sweet, mild onion flavor.
• 8 ounces cremini mushrooms diced – for a deep, earthy flavor that pairs perfectly with green beans.
• 3 cloves garlic minced – enhances the savory profile of the dish.
• 2 teaspoons fresh thyme leaves chopped – adds a subtle herby aroma.
• 3 tablespoons all-purpose flour – thickens the creamy sauce.
• 2 ½ cups chicken stock – creates a flavorful base for the sauce.
• 1 ½ pounds fresh green beans trimmed and halved – fresh beans taste better than frozen.
• 2 cups freshly grated white cheddar cheese divided – fresh cheese melts better and has more flavor.
• ½ cup heavy cream – makes the sauce luxuriously creamy.
• Kosher salt and freshly ground black pepper to taste – essential for seasoning.
• ½ cup Panko – adds a crispy topping.
• 2 cups canola oil – for deep frying shallots.
• 4 shallots thinly sliced into 1/8-inch rings – the star crispy topping.
• ½ cup all-purpose flour – to coat the shallots before frying.

Method

 

1. Heat canola oil in a deep skillet to 325°F. Coat the shallots in flour and fry them until golden brown. Drain on paper towels and set aside for topping.
2. Melt butter in a large skillet and sauté diced shallot and mushrooms until tender. Stir in garlic and thyme for a fragrant base.
3. Add flour to the skillet and cook briefly, then pour in chicken stock, scraping up any bits from the pan. Simmer until slightly thickened.
4. Stir in the fresh green beans and cook until just tender. This keeps the beans crisp-tender and prevents mushiness.
5. Remove from heat and mix in 1 cup of cheddar cheese and heavy cream until smooth. Season with salt and pepper.
6. Top with remaining cheese, Panko, and crispy fried shallots. Bake at 350°F for 25–30 minutes until bubbly and golden brown.

Notes

• I like to trim green beans uniformly for even cooking.
• I always fry shallots in small batches to keep them extra crispy.
• I find using freshly grated cheddar cheese gives the sauce a smoother texture.
• I let the casserole sit 5 minutes before serving to allow the flavors to meld.