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Green Bean Casserole with Crispy Fried Shallots Recipe
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.
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Total Time 1 hour 10 minutes
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.