Homemade Green Bean Casserole with Crispy Fried Shallots
Homemade Green Bean Casserole with Crispy Fried Shallots is made 100% from scratch with fresh green beans and no condensed soup or french fried onions!
Christmas ads and merchandise are everywhere but I’m not paying any attention to it. My mind is firmly planted on Thanksgiving and that’s where it will stay until it’s over.
Christmas is gonna have to wait!
I’ve been recreating some of my favorite Thanksgiving recipes the past couple of weeks which you may have caught on my Instagram stories.
I served this Homemade Green Bean Casserole with Crispy Fried Shallots last week with some roasted chicken and my sweet potato casserole (which is coming Wednesday –> stay tuned!). My family said it felt like a mini Thanksgiving dinner and it did.
While that meal was nice, I’m so ready for the real thing. 🙂
I posted a green bean casserole recipe way back in 2012 but the photos were hideous and I used store bought french fried onions for that recipe. I feel strongly about not using those onions any more so I decided to re-do the post entirely with a recipe that’s 100% from scratch.
The fresh green beans and mushrooms, homemade sauce (no condensed soup here!), and homemade crispy fried shallots will make this casserole a stand-out on your holiday table.
While there are a few components to this dish, they’re all extremely easy and not at all time consuming. Start things off my blanching your green beans until crisp tender. I like to run mine under cold water to stop the cooking process and set aside until the sauce the is ready.
From there, cook the mushrooms in some butter, whisk in the flour and cook for 1 minute. Add the milk and cook until thickened for about 5 minutes.
Next, stir the grated cheese into your sauce and stir in those fresh green beans. Place the entire mixture into a greased 2 or 2 1/2 quart casserole dish.
From here, you can cover with plastic wrap and store in the fridge for 1-2 days or until you’re ready to bake it. If you make it ahead, remove from the fridge and allow to come to room temperature for about an hour before baking as it will take much longer to bake when it’s cold.
Next comes the fun part –> crispy fried shallots!
I used (3) very large shallots and ended up with about 2 cups. You probably don’t need this many but it was nice to have extra to munch on because they were sooo good. They almost didn’t make it to the casserole!
I tossed them with a bit of flour and some salt and fried them in a saute pan with about a 1/2″ worth of oil.
I placed them on a paper towel lined plate and seasoned with a bit more salt.
I recommend waiting until just before baking to top your casserole with the shallots so that they’re nice and perfectly crispy.
I’ve told you before that I detest frying because it’s messy, but I used a high sided pan and there was barely anything to clean up. The extra 10 minutes of prep and frying was completely worth the effort too.
How could you ever resist these?
Top your casserole with the crispy fried shallots just before baking and pop in the oven.
If it starts to brown too quickly, cover loosely with aluminum foil until bubbly and golden brown.
The casserole should take about 45 minutes or so to cook. Once done, remove from the oven and allow to cool for about 10 minutes.
This Homemade Green Bean Casserole with Crispy Fried Shallots is everything you want your green bean casserole to be. It’s packed with fresh veggies, it’s made 100% from scratch, and those crispy shallots!
Need I say more?
More Thanksgiving recipes for your holiday table:
Turkey Gravy by The Kitchn
- 1 1/2 lbs. fresh green beans, trimmed and cut into bite sized pieces
- 3 tablespoons unsalted butter
- 8 ounces cremini mushrooms, stemmed and sliced
- 3 cloves garlic, minced
- 5 tablespoons all purpose flour, divided
- 1 teaspoon dry mustard powder (optional)
- 2 1/2 cups milk*
- 1 teaspoon kosher salt
- 1/2 cup grated cheddar cheese
- 1/3-1/2 cup canola oil (the oil should come up about 1/2" from the bottom of the pan)
- 3 large shallots, peeled and sliced into 1/4" thick rings (you should have about 2 cups sliced)
- Fill a large pot with water. Cover and place over high heat until the water boils. Add the green beans and reduce the heat to medium. Cook the beans for 3-5 minutes or until crisp tender. Place in a colander and rinse well with cold water to cool the beans down (this will help the beans retain their green color). Drain well and set aside.
- Heat the butter in a large saute pan over medium heat. Add the mushrooms and cook until softened and the liquid has evaporated, about 5-6 minutes. Add the garlic and saute 30 seconds more.
- Sprinkle 3 tablespoons of the flour evenly over the mushroom mixture, followed by the dry mustard powder. Stir and cook for 1 minute until the flour smells like shortbread.
- Add the milk slowly while whisking constantly (be sure to scrape the bottom of the pan as well), then add the teaspoon of kosher salt. Continue to whisk constantly and continue cooking until the sauce has thickened and come to a boil, about 5 minutes more.
- Remove from heat and stir in the cheese until melted, then stir in the green beans and toss to coat.
- *From here, you can place the mixture in a bowl and store in the fridge until you're ready to top with the fried shallots and bake in the oven.
- Preheat the oven to 350 degrees. Grease a 2 - 2 1/2 quart baking dish with cooking spray.
- Pour the green bean mixture into the baking dish and set aside.
- Place the shallot rings in a bowl and toss with the remaining 2 tablespoons of flour and about 1/2 teaspoon salt.
- Place the canola oil in a saute pan and heat over medium high heat. When the oil is hot (not smoking), add about 1/4 of the shallots in a single layer and cook 2-3 minutes until lightly golden brown. Place on a paper towel lined plate. Repeat until all of the shallots have been cooked. Sprinkle with a bit more salt if necessary.
- Top the casserole with the shallots and bake at 350 degrees for 30-40 minutes or until bubbly and heated through (this will take longer if the green bean mixture is cold). If the top begins to brown too quickly, cover with foil.
- Remove from heat and cool 10 minutes. Serve and enjoy!
- *I used whole milk in this recipe which resulted in a rich sauce. You can certainly use low fat or skim milk if you'd like to reduce the amount of fat in this recipe.
- If you're not a fan of mushrooms simply omit them from the recipe.
Amount Per Serving: Calories: 371 Total Fat: 31g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 24g Cholesterol: 25mg Sodium: 360mg Carbohydrates: 18g Net Carbohydrates: 0g Fiber: 3g Sugar: 5g Sugar Alcohols: 0g Protein: 8g