Green Bean Casserole with Crispy Fried Shallots
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Hands down, this is legit the best-ever classic green bean casserole! SO EASY and made from scratch!!!
So, TRUTH TIME.
I don’t like green beans.
I just don’t. It’s odd, I know. But we had to reshoot this 3 times, which means I’ve had this for dinner about 17 times now.
Except. Well, despite my heavy dislike for green beans, this casserole is legit HOLY COW amazing.
So how does a non-green-bean-lover eat a green bean casserole?
Well, this is what I do.
I kind of fish out all the green beans, and instead, I steal all the fried shallots, soaking them all up in the to-die-for mushroom cream sauce. Sometimes I get a quarter of a green bean as collateral damage, but I let it slide.
Because hey. This is what Thanksgiving is all about. It’s about stealing all the crispy fried shallots when your fiance is distracted at the dinner table.
Green Bean Casserole with Crispy Fried Shallots
Ingredients
- 3 tablespoons unsalted butter
- 1 shallot, diced
- 8 ounces cremini mushrooms, diced
- 3 cloves garlic, minced
- 2 teaspoons chopped fresh thyme leaves
- 3 tablespoons all-purpose flour
- 2 ½ cups chicken stock
- 1 ½ pounds fresh green beans, trimmed and halved
- 2 cups freshly grated white cheddar cheese, divided
- ½ cup heavy cream
- Kosher salt and freshly ground black pepper, to taste
- ½ cup Panko*
For the crispy fried shallots
- 2 cups canola oil
- 4 shallots, thinly sliced into 1/8-inch-thick rings
- ½ cup all-purpose flour
Instructions
- Heat canola oil in a large skillet over medium high heat until it registers 325 degrees F on a deep-fry thermometer.
- Working in batches, dredge shallots in flour, separating the rings and coating them thoroughly; shake off excess flour.
- Add shallots to the skillet, a handful at a time, and cook, stirring constantly, until evenly golden and crispy, about 2-4 minutes. Transfer to a paper towel-lined plate.
- Preheat oven to 350 degrees F.
- Melt butter in a large oven-proof skillet over medium heat. Add shallot and mushrooms, and cook, stirring occasionally, until mushrooms are tender and browned, about 5 minutes.
- Stir in garlic, thyme and flour, and cook, stirring frequently, until fragrant, about 1 minute.
- Stir in chicken stock, scraping any browned bits from the bottom of the pan. Bring to a boil; reduce heat and simmer for 4-5 minutes.
- Str in green beans, and cook, stirring occasionally, until crisp-tender, about 5-6 minutes.
- Remove from heat; stir in 1 cup white cheddar cheese and heavy cream until smooth, about 1-2 minutes; season with salt and pepper to taste. Top with remaining 1 cup white cheddar cheese, Panko and shallots.
- Place into oven and bake until golden brown and bubbly, about 25-30 minutes.
- Serve immediately.
Video
Notes
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What can I sub out for the mushrooms?
I am making this for the first time for Thanksgiving 2020. Can this be made a day ahead and then heated in the oven? I do enjoy your recipes and am hoping this is one of the ones I will repeat. I would imagine the shallots would be best made the day of the meal.
I saw this recipe and thought…OMG this sounds delicious so I made it for my family that year for Thanksgiving. The only tweak I made was mixed up the mushrooms a bit…shiitakes & portabellas…whatever fresh mushrooms looked best at the market. The family loved it SO MUCH that I was asked to make it again for Christmas. This has now become a family staple for both holidays. Thank you so much for bringing this deliciousness to our table. 🙂
I have vegetarians coming over for thanksgiving can I sub the chick broth with vegetable?
thank you!
Sure! 🙂
I made this yesterday. Wow it was delicious! My meat & potatoes husband said this was the best green bean dish he has ever eaten. He even went back for seconds. He never has second helpings of any vegetable! Thank you! I also really LOVE your cook book. You are my go to for recipies.
It’s so yummy! I made it for Thanksgiving as well. 🙂
I have your cookbook, every time I look at it I love it all over again!
Can the heavy cream be substituted?
Yes, you can try to substitute half and half. Hope that helps! 🙂
Made it for our “side dish contest” that we have every Thanksgiving and it was a winner! Devoured! Next time maybe I’ll add a protein to it! It was yummy!
So good and so easy to make! I decided to add some chicken to it to make it a main dish and it was delicious.
Sounds yummy!
I’d like to make this for Thanksgiving diner, but my mom is very allergic to mushrooms. Can I leave them out or is there something I could substitute? Thank you!
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
I don’t care for mushrooms so I just leave them out. This is delicious without them and no substitute is needed.
WOW ! looks really delicious !! great recipe
thank……..
Could this be made a day ahead and baked on Thanksgiving?
Yes, of course. I just recommend holding off on the Panko and fried shallots until right before baking to serve. Hope that helps, Cindy!
I love green beans! Particularly the Italian beans – they seem to have a sweeter taste. Mushrooms though- cringe!! I’ve tried them but just don’t like either the taste or texture. I also admit to never liking green bean casserole either. This one however, looks delicious!!
I cannot wait to make this – thank you!
At the moment I have read it is from scratch, I knew this one is a keeper. Chungah, thank you !
Omg, I’ve never tried green bean casserole from scratch, I HAVE to make this thanksgiving week. Can I substitute vegetable, olive or sesame oil for the canola oil? That’s what I have in my pantry and I’m on a budget! Thank you 🙂
Yes, you can substitute with vegetable oil. 🙂
My husband ended up saying we should go with how the recipe was written, and it turned out wonderful! The canola oil smelled much better than vegetable oil. Kinda nutty. Nice choice! The only issue we had was we absolutely had to drench the shallots in milk before the flour, otherwise the flour wouldn’t stick. This is the BEST green bean casserole I’ve ever had. The cheese was sublime. I’ll never again make it the old way. Thank you for this recipe. So much.