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Cozy Green Bean Casserole with Crispy Shallots

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This homemade green bean casserole features tender green beans in a creamy mushroom sauce, topped with crispy fried shallots. It’s a comforting side dish perfect for holidays or weeknight dinners.

Ingredients

Scale
  • 1.5 pounds fresh green beans, trimmed and cut into 2-inch pieces
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 8 ounces cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 cup low-sodium chicken or vegetable broth
  • 1/2 cup cottage cheese, blended until smooth
  • 1 teaspoon salt, plus more for blanching water
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
  • 1/4 teaspoon freshly grated nutmeg
  • 4 large shallots, thinly sliced into rings (about 1.5 cups)
  • 1/4 cup all-purpose flour (for shallots)
  • 1/2 teaspoon salt (for shallots)
  • 1/4 teaspoon black pepper (for shallots)
  • 1 cup neutral oil (like avocado or canola, for frying)

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add the trimmed green beans and cook for exactly 3 minutes. While they cook, fill a large bowl with ice water. Drain the beans and immediately plunge them into the ice bath. Let sit for 2 minutes, then drain well and set aside.
  2. In a large skillet, melt the butter over medium heat. Add the diced onion and cook for 4-5 minutes until soft and translucent. Add the sliced mushrooms and cook for 6-7 minutes, stirring occasionally, until they release their liquid and start to brown. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Sprinkle the flour over the mushroom mixture and stir constantly for 1 minute. Slowly pour in the milk, heavy cream, and broth while stirring. Keep stirring until the sauce thickens, about 3-4 minutes. Meanwhile, blend the cottage cheese in a small blender until completely smooth. Stir the blended cottage cheese into the sauce along with the salt, pepper, thyme, and nutmeg. Taste and adjust seasoning if needed.
  4. Heat the oil in a small saucepan over medium heat until it shimmers (about 350°F). In a shallow bowl, whisk together the flour, salt, and pepper. Toss the sliced shallots in the flour mixture until evenly coated. Shake off excess flour. Working in batches, fry the shallots for 2-3 minutes, stirring occasionally, until golden brown. Use a slotted spoon to transfer them to a paper towel-lined plate. Sprinkle with a tiny pinch of salt while still warm.
  5. Preheat oven to 375°F. Grease a 9×13-inch baking dish with butter or oil. Spread the blanched green beans evenly in the dish. Pour the creamy mushroom sauce over the top and gently stir to coat all the beans. Spread into an even layer. Bake for 20 minutes, until the sauce is bubbly around the edges.
  6. Remove the casserole from the oven and sprinkle the crispy shallots evenly over the top. Return to the oven and bake for another 5-7 minutes, until the shallots are deep golden and the sauce is bubbling. Let rest for 5 minutes before serving.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use olive oil, unsweetened oat milk, and coconut cream. The cottage cheese can be swapped with blended silken tofu. Make crispy shallots ahead and store in an airtight container at room temperature for up to 2 days. Leftovers keep in the refrigerator for up to 4 days. Freeze assembled casserole without shallots for up to 3 months.

Nutrition

Keywords: green bean casserole, crispy shallots, Thanksgiving side dish, comfort food, homemade green bean casserole, easy side dish

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