My homemade Green Bean Casserole with Crispy Shallots is the perfect Thanksgiving side dish. Tender green beans are dressed in a creamy homemade mushroom sauce, then topped with crunchy panko and golden crispy shallots. It’s everything you want in a holiday side dish and a must have for your Thanksgiving menu.
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If you’re looking for a fresh green bean casserole recipe without a can of cream of mushroom soupin sight , this simple homemade versionis perfect for your holiday table. Fresh green beans are cooked in a scratch-made creamy mushroom sauce then baked until bubbling and golden. The crispy fried shallots on top add the perfect crunch and texture.
This creamy green bean casserole is a classic side dish for Thanksgiving, Christmas and other holiday dinners. Serve it alongside roasted turkey (like my Dry Brined Spatchcock Turkey or Herb Roasted Turkey Breast), Apricot Glazed Ham, and alongside your favorite Thanksgiving dishes like Sweet Potato Casserole with Pecans, Corn Pudding and Mascarpone Mashed Potatoes.
Ingredients
- Unsalted butter
- Shallot, diced
- Garlic, minced
- Cremini mushrooms, sliced
- All purpose flour
- Chicken stock
- Fresh green beans, trimmed
- Heavy cream
- Kosher salt
- Ground black pepper
- White cheddar cheese, grated
- Panko breadcrumbs
For the Crispy Shallots
- Canola oil
- Shallots
- All purpose flour
Cooking Tips
- I recommend using fresh green beans as they give this casserole a better texture and brighter flavor than canned green beans. Be sure to trim the ends before cooking.
- Feel free to add 1-2 tablespoons of fresh thyme or rosemary to the homemade mushroom cream sauce to give this casserole even more classic holiday flavor
- Don’t skip the crispy shallots, they add a delicious crunch and flavor that takes this green bean casserole to the next level. Fry the shallots in batches so they have plenty of room to crisp up. You can also use store-bought fried shallots if you’d like but I feel the homemade crispy shallots have a better flavor.
- Watch the shallots carefully. Shallots can go from golden brown to burnt quickly. Remove them from the oil as soon as they are golden and crispy, then transfer them to a paper towel-lined plate.
- Let it rest before serving. Allowing the casserole to cool for about 10 minutes gives the creamy mushroom sauce a chance to thicken slightly and makes it easier to serve.
Can I Make Green Bean Casserole Ahead of Time?
Absolutely! This green bean casserole is a great make-ahead Thanksgiving side dish, freeing up a bit of time to focus on the turkey. Prepare the casserole through the step of adding the green bean mixture to the baking dish, then cover with aluminum foil and refrigerate for up to 24 hours. You can also prepare the crispy shallots up to 24 hours ahead of time and store them in the refrigerator, then put them on top of the casserole when the recipe instructs.
When you’re ready to bake the green beans, remove the casserole from the refrigerator to come to room temperature while the oven preheats. Top with cheddar cheese and panko breadcrumbs, then bake according to the recipe.
How to Make Green Bean Casserole with Crispy Shallots
Preheat the oven to 350 degrees F. Heat the butter in a large skillet over medium heat, add the shallots and saute 1-2 minutes or until fragrant. Add in the 2 mince cloves garlic and sliced mushrooms and saute for 4 minutes or until the mushrooms are tender.
Sprinkle in the flour and cook for 1 minute while stirring. Pour in the chicken broth and stir to scrap up the browned bits at the bottom of the pan. Simmer for an additional 1-2 minutes or until bubbly. Add in the green beans and stir to ensure they are coated with the mushroom sauce. Cover and cook for 5 minutes. Uncover the pan and stir in the heavy cream, 1 cup of the cheddar cheese, salt and pepper.
Transfer the green bean mixture to a 2 quart baking dish(these baking dishes are my favorite!). Top with panko breadcrumbs and the remainder of the cheddar cheese. Transfer to to oven and bake for 20 minutes.
While the green beans are baking prepare the crispy shallots. Slice the shallots into thin rings and toss with the flour to coat. Heat the oil in a medium skillet over medium-high heat. Shake any excess flour and add half the shallots to the oil. Fry the shallots for 4 minutes or until golden and crispy and then transfer to a paper towel-lined plate to remove excess oil. Repeat with the remaining shallots.
Remove the casserole from the oven and top with the crispy fried shallots. Return to the oven and bake for an additional 20 minutes.
Remove the finished casserole from the oven and allow to cool for at least 10 minutes. Serve as desired.
Storage and Reheating
Store leftover green bean casserole in an airtight container in the refrigerator for up to 3 days.
To reheat, place the casserole in a baking dish and cover loosely with aluminum foil. Bake at 350 degrees F for 15-20 minutes, or until heated through. Remove the foil during the last few minutes of baking to help the top crisp up again.
If you like thise Green Bean Casserole with Crispy Shallots be sure to take a look at some of my other recipes!
Butternut Squash and Mushroom Stuffing
Maple Balsamic Roasted Brussels Sprouts
If you make this Green Bean Casserole with Crispy Shallots please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram or Tiktok, I’d love to see what you guys are making!
Green Bean Casserole with Crispy Shallots
Ingredients
- 2 tablespoons unsalted butter
- 1 large shallot diced
- 2 cloves garlic minced
- 8 oz cremini mushrooms sliced
- 1/3 cup all purpose flour
- 1½ cups chicken stock
- 1½ pounds fresh green beans trimmed
- 1/2 cup heavy cream
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 cups grated white cheddar cheese divided
- â…“ cup panko breadcrumbs
For the Crispy Shallots
- 1/4 cup canola oil
- 3 large shallots thinly sliced
- 1/4 cup all purpose flour
Instructions
- Preheat the oven to 340 degrees F.
- Heat olive oil in a large skillet over medium heat, add the shallots and saute 1-2 minutes or until fragrant. Add in the garlic and sliced mushrooms and saute for 4 minutes or until the mushrooms are tender.
- Sprinkle in the flour and cook for 1 minute while stirring. Pour in the chicken broth and stir to scrap up the browned bits at the bottom of the pan. Cook for an additional 1-2 minutes or until bubbly. Add in the green beans and stir to ensure they are coated with the mushroom sauce. Cover and cook for 5 minutes. Uncover the pan and stir in the heavy cream, 1 cup of the cheddar cheese, salt and pepper.
- Transfer the green bean mixture to a 2 quart baking dish. Top with panko breadcrumbs and the remainder of the cheddar cheese. Transfer to to oven and bake for 20 minutes.
- While the green beans are baking prepare the crispy shallots. Slice the shallots into thin rings and toss with the flour to coat. Heat the oil in a medium skillet over medium heat. Shake any excess flour and add half the shallots to the oil. Fry the shallots for 4 minutes or until golden and crispy. Repeat with the remaining shallots.
- Romve the casserole from the oven and top with the crispy shallots. Return to the oven and bake for an additional 20 minutes.
- Remove from the oven and allow to cool for at least 10 minutes. Serve as desired.
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