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Best Brown Butter Green Bean Casserole with Crispy Shallots

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This isn’t your grandma’s green bean casserole. Nutty brown butter, tender green beans, and crunchy shallots come together in a quick, easy side dish that’s fancy enough for Thanksgiving but simple enough for a Tuesday night.

Ingredients

Scale
  • 6 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 8 oz cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 1/2 pounds fresh green beans, trimmed and halved
  • Salt for blanching water
  • 3 large shallots, thinly sliced into rings (about 1 cup sliced)
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • Neutral oil for frying (avocado or vegetable oil)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Blanch the green beans: Bring a large pot of salted water to a boil. Add green beans and cook for 3 minutes. Drain and transfer to a bowl of ice water. After 2 minutes, drain again and pat dry.
  3. Make crispy shallots: In a small bowl, whisk together 1/4 cup flour, 1/2 teaspoon salt, and 1/4 teaspoon paprika. Toss sliced shallots in flour mixture until coated. Heat about 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 towel-lined plate and sprinkle with salt.
  4. Brown the butter: In a large skillet, melt butter over medium heat. Swirl occasionally until butter foams, then foam subsides and brown specks form (about 4-5 minutes). Immediately add diced onion and stir.
  5. Cook mushrooms: Add sliced mushrooms to skillet. Cook 5-6 minutes until mushrooms release liquid and brown. Add minced garlic and cook 30 seconds.
  6. Make sauce: Sprinkle 2 tablespoons flour over mushroom mixture and stir. Cook 1 minute. Slowly pour in milk and heavy cream, whisking constantly. Bring to a gentle simmer, then reduce heat to low. Cook 2-3 minutes until sauce thickens. Season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon nutmeg.
  7. Assemble casserole: Add blanched green beans to skillet with sauce. Stir to coat. Transfer to greased 9×13-inch baking dish.
  8. Bake: Place in preheated oven and bake for 20 minutes until bubbly and edges start to brown.
  9. Top and serve: Remove from oven, let rest 2 minutes. Sprinkle crispy shallots over top. Serve immediately.

Notes

For make-ahead: Bake casserole without shallots, then reheat at 350°F for 15 minutes and add shallots just before serving. For gluten-free: Use gluten-free flour blend. For dairy-free: Use dairy-free butter and unsweetened oat milk. Pat green beans dry after blanching to avoid watery casserole. Fry shallots in batches to ensure crispiness.

Nutrition

Keywords: green bean casserole, brown butter, crispy shallots, Thanksgiving side dish, holiday recipe, easy side dish

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