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Lighter Brown Butter Green Bean Casserole from Scratch

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A lighter, from-scratch version of the classic green bean casserole featuring brown butter, fresh mushrooms, and a crispy shallot topping. It’s creamy, savory, and perfect for holidays or weeknight dinners.

Ingredients

Scale
  • 1 ½ pounds fresh green beans, trimmed and halved
  • 1 tablespoon salt
  • 4 tablespoons unsalted butter
  • 1 pound cremini mushrooms, sliced
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 2 cups whole milk
  • 1 cup low-sodium chicken or vegetable broth
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon nutmeg, freshly grated if possible
  • 3 large shallots, thinly sliced into rings
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup olive oil or avocado oil

Instructions

  1. Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt. While the water heats, fill a large bowl with ice water. Once the water is boiling, add the trimmed green beans and cook for exactly 3 minutes. Immediately transfer the beans to the ice water bath using a slotted spoon or spider strainer. Let them sit for 2 minutes, then drain well and set aside.
  2. In a small bowl, toss the sliced shallots with the flour, salt, and pepper until evenly coated. Heat the oil in a small skillet over medium heat. When the oil shimmers (about 350°F if you have a thermometer), add the shallots in a single layer. Fry for 2-3 minutes, stirring occasionally, until golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate. Season with a pinch of salt while still warm. Set aside.
  3. In a large skillet, melt the 4 tablespoons of butter over medium heat. Swirl the pan occasionally. After about 3-4 minutes, the butter will start to foam. Keep swirling. You’ll see tiny brown specks forming at the bottom of the pan, and the butter will smell nutty and toasty. Remove the pan from the heat immediately to prevent burning. Pour the browned butter into a heatproof bowl, leaving any burnt bits behind.
  4. Return the skillet to medium heat. Add 1 tablespoon of the browned butter (reserve the rest). Add the sliced mushrooms and cook, stirring occasionally, for 5-6 minutes until they release their liquid and start to brown. Add the diced onion and cook for another 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant. Season with a pinch of salt and pepper.
  5. Reduce the heat to medium-low. Sprinkle the flour over the mushroom mixture and stir constantly for 1 minute to cook out the raw flour taste. Slowly pour in the milk while whisking continuously to prevent lumps. Then add the broth and continue whisking. Bring the sauce to a gentle simmer—it will thicken after about 3-4 minutes. Stir in the remaining browned butter, the ½ teaspoon salt, ¼ teaspoon pepper, and the nutmeg. Taste and adjust seasoning if needed.
  6. Preheat your oven to 375°F. Add the blanched green beans to the skillet with the sauce and stir until everything is evenly coated. Pour the mixture into your greased 9×13-inch baking dish and spread it into an even layer.
  7. Bake the casserole for 20 minutes until bubbly and hot. Remove from the oven and sprinkle the crispy shallots evenly over the top. Return to the oven and bake for another 5 minutes until the topping is extra crispy. Let it rest for 5 minutes before serving.

Notes

Don’t skip the blanching step for perfectly crisp-tender beans. Watch the brown butter closely to avoid burning. Use a whisk for a smooth sauce. Make the shallots ahead of time and store in an airtight container. The casserole tastes even better the next day.

Nutrition

Keywords: green bean casserole, brown butter, lighter, from scratch, holiday side dish, Thanksgiving, crispy shallots, vegetarian

Find it online: https://perkypan.com/lighter-brown-butter-green-bean-casserole-from-scratch/