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Best Brown Butter Green Bean Casserole with Crispy Shallots

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A quick and easy green bean casserole made with nutty browned butter, fresh green beans, and crispy fried shallots. Perfect for last-minute potlucks or holiday feasts, this dish comes together in under an hour and is sure to impress.

Ingredients

Scale
  • 2 pounds fresh green beans, trimmed and halved
  • 4 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, sliced
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 1 ½ cups whole milk
  • ½ cup heavy cream
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon nutmeg, freshly grated
  • ½ cup grated Parmesan cheese (optional)
  • 3 large shallots, thinly sliced into rings
  • ½ cup all-purpose flour (for shallots)
  • ½ teaspoon salt (for shallots)
  • ¼ teaspoon black pepper (for shallots)
  • Vegetable or canola oil, for frying

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Blanch the green beans: Bring a large pot of salted water to a boil. Add the trimmed green beans and cook for 3-4 minutes until bright green and tender-crisp. Drain immediately and transfer to a bowl of ice water to stop the cooking.
  3. Make the crispy shallots: Heat about ½ inch of oil in a small saucepan over medium heat. In a shallow bowl, whisk together ½ cup flour, ½ teaspoon salt, and ¼ teaspoon pepper. Toss the sliced shallots in the flour mixture until evenly coated. Working in batches, fry the shallots for 2-3 minutes until golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate. Season with a little extra salt while still warm.
  4. Brown the butter: In a large skillet, melt the butter over medium heat. Swirl the pan occasionally as it melts. Cook for 5-7 minutes until the butter foams, turns golden, and develops brown specks at the bottom. Watch carefully to avoid burning.
  5. Sauté the aromatics: Add the sliced mushrooms and diced onion to the browned butter. Cook for 5-6 minutes until mushrooms release their liquid and start to brown, and onions are translucent. Add the minced garlic and cook for another minute until fragrant.
  6. Make the sauce: Sprinkle 3 tablespoons flour over the mushroom mixture and stir to coat. Cook for 1-2 minutes. Slowly pour in the milk and heavy cream, whisking constantly to prevent lumps. Bring to a simmer and cook for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
  7. Season the sauce: Stir in ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon nutmeg, and ½ cup Parmesan cheese if using. Taste and adjust seasoning.
  8. Combine everything: Drain the green beans well and pat them dry. Add them to the skillet with the sauce and stir gently to coat every bean.
  9. Assemble the casserole: Transfer the mixture to a greased 9×13 inch baking dish and spread into an even layer.
  10. Bake: Place the casserole in the preheated oven and bake for 20-25 minutes until bubbly and golden around the edges.
  11. Top with shallots: Remove from the oven and sprinkle the crispy shallots generously over the top. Let it rest for 5 minutes before serving.

Notes

For best results, watch the butter carefully when browning—it can go from perfect to burnt in seconds. The crispy shallots can be made a day ahead and stored in an airtight container at room temperature. If using frozen green beans, thaw and pat dry, and skip the blanching step. The flavors deepen after a day in the fridge.

Nutrition

Keywords: green bean casserole, browned butter, crispy shallots, holiday side dish, potluck recipe, Thanksgiving, comfort food

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