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Kid-Approved Green Bean Casserole with Crispy Shallots

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A creamy, crunchy green bean casserole made from scratch with fresh green beans, a rich mushroom sauce, and crispy roasted shallots. This kid-friendly twist on a classic side dish is perfect for holidays or weeknight dinners.

Ingredients

Scale
  • 4 large shallots, peeled and thinly sliced into rings (about 1/4 inch thick)
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 pounds fresh green beans, trimmed and cut into 2-inch pieces
  • 8 ounces cremini mushrooms, sliced
  • 3 tablespoons unsalted butter, divided
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup chicken or vegetable broth, low-sodium
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1/2 cup grated Parmesan cheese (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper. Toss sliced shallots with melted butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer on the baking sheet. Roast for 15-18 minutes, stirring halfway, until golden brown and crispy. Set aside to cool.
  2. Bring a large pot of salted water to a boil. Add green beans and cook for 3-4 minutes until bright green and tender-crisp. Drain and plunge into an ice water bath to stop cooking. Drain again and pat dry.
  3. In a large skillet over medium heat, melt 2 tablespoons butter. Add mushrooms and cook for 5-7 minutes until browned. Add garlic and cook for 30 seconds until fragrant.
  4. Add remaining 1 tablespoon butter to the skillet. Once melted, sprinkle flour over mushrooms and stir constantly for 1-2 minutes. Slowly whisk in milk, heavy cream, and broth. Continue whisking until sauce thickens, about 3-4 minutes.
  5. Stir in thyme, smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. If using Parmesan, stir it in until melted. Taste and adjust seasoning.
  6. Grease a 9×13-inch baking dish. Add blanched green beans to the skillet with the sauce and stir gently to coat. Pour into the prepared dish and spread evenly.
  7. Bake uncovered for 20 minutes. Remove from oven, sprinkle crispy shallots evenly over the top. Return to oven and bake for another 5-7 minutes until shallots are deeply golden and sauce is bubbly.
  8. Let rest for 5 minutes before serving.

Notes

For make-ahead: Assemble casserole without shallots, cover, and refrigerate up to 2 days. Add 10-15 minutes to baking time. Add shallots in last 10 minutes. For extra crispy shallots, make double the amount—they store well in an airtight container at room temperature for up to a week.

Nutrition

Keywords: green bean casserole, crispy shallots, kid-friendly, holiday side dish, Thanksgiving, vegetarian, comfort food

Find it online: https://tablemira.com/kid-approved-green-bean-casserole-with-crispy-shallots/