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Cozy Make-Ahead Green Bean Casserole with Crispy Shallots

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This make-ahead green bean casserole with crispy shallots is a comforting, crowd-pleasing side dish perfect for holidays and cozy gatherings. Made with fresh green beans, a creamy homemade mushroom sauce, and outrageously crispy shallots, it’s a labor of love that tastes even better the next day.

Ingredients

Scale
  • 1.5 pounds fresh green beans, trimmed and halved
  • 4 tablespoons unsalted butter, divided
  • 8 ounces cremini mushrooms, thinly sliced
  • 1 medium yellow onion, finely diced
  • 3 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 1.5 cups whole milk
  • 1/2 cup heavy cream
  • 1 cup low-sodium chicken or vegetable broth
  • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
  • 1 teaspoon salt, plus more for blanching water
  • 1/2 teaspoon black pepper, freshly ground
  • 1 pinch nutmeg
  • 4 large shallots, thinly sliced into rings (about 1.5 cups)
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika (optional)
  • 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. Prepare an ice bath. Add green beans and cook for exactly 3 minutes until bright green and tender-crisp. Transfer to ice bath for 3 minutes, then drain and pat dry.
  2. Make the crispy shallots: In a small bowl, whisk together 1/2 cup flour, 1/2 teaspoon salt, and paprika. Toss shallot rings in flour mixture. Heat 1/2 inch oil in a small saucepan over medium heat. Fry shallots in batches for 2-3 minutes until golden brown. Transfer to paper towels and sprinkle with salt.
  3. Build the creamy mushroom sauce: In a large skillet, melt 2 tablespoons butter over medium heat. Add mushrooms and cook 5-7 minutes until browned. Add onion and cook 3 minutes until translucent. Add garlic and cook 30 seconds. Add remaining 2 tablespoons butter, then sprinkle 3 tablespoons flour and stir for 1 minute. Slowly whisk in milk, heavy cream, and broth. Simmer 3-4 minutes until thickened. Remove from heat and stir in thyme, 1 teaspoon salt, pepper, and nutmeg.
  4. Assemble the casserole: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spread blanched green beans evenly in dish. Pour mushroom sauce over and fold to coat. Spread into an even layer. At this point, cover and refrigerate for up to 24 hours if desired.
  5. Bake: Cover with foil and bake for 20 minutes (room temperature) or 25 minutes (from fridge) until hot and bubbly. Remove foil and bake 5-10 minutes more until top is slightly golden. Let rest 5 minutes. Sprinkle crispy shallots on top just before serving.

Notes

For best texture, use fresh green beans and don’t skip blanching. Slice shallots uniformly for even frying. Make sauce slightly thicker than desired as it will thin during baking. Add crispy shallots just before serving to maintain crunch. Casserole can be assembled up to 24 hours ahead. Leftovers keep 4 days in refrigerator. Freezes unbaked (without shallots) for up to 3 months.

Nutrition

Keywords: green bean casserole, make-ahead, crispy shallots, Thanksgiving side dish, holiday recipe, comfort food, creamy mushroom sauce

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