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Classic Brown Butter Green Bean Casserole with Crispy Shallots

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This green bean casserole is transformed by nutty brown butter and topped with crispy shallots, creating a next-level comfort food that’s perfect for holidays or weeknight dinners.

Ingredients

Scale
  • 1 ½ pounds fresh green beans, trimmed and halved (about 6 cups)
  • 4 tablespoons unsalted butter, cut into pieces (½ stick)
  • 8 ounces cremini mushrooms, sliced (about 3 cups)
  • 1 medium yellow onion, finely diced
  • 3 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 1 cup whole milk
  • ½ cup heavy cream
  • ¼ cup chicken or vegetable broth (low-sodium)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • Salt and black pepper to taste (about ½ teaspoon salt and ¼ teaspoon pepper)
  • 3–4 large shallots, thinly sliced into rings (about 1 cup)
  • ¼ cup all-purpose flour (for dredging shallots)
  • Neutral oil for frying (about 1 cup, canola or vegetable)
  • Salt for sprinkling (flaky sea salt like Maldon)
  • 2 tablespoons fresh parsley, chopped (optional garnish)
  • ¼ cup grated Parmesan (optional garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the middle. Fill a large bowl with ice water and set aside.
  2. Blanch the green beans: Bring a large pot of salted water to a rolling boil. Add the trimmed green beans and cook for exactly 2 minutes until bright green and still crisp. Immediately transfer to the ice water bath using a slotted spoon. Let sit for 2 minutes, then drain well and pat dry.
  3. Make the crispy shallots: Toss the sliced shallots in a bowl with ¼ cup flour until lightly coated. Shake off excess. In a small skillet, heat about 1 inch of neutral oil over medium heat. Fry shallots in batches for 2–3 minutes, stirring occasionally, until golden brown. Transfer to a paper towel-lined plate and sprinkle with salt immediately.
  4. Brown the butter: In a large skillet, melt 4 tablespoons butter over medium heat. Swirl occasionally. After 3–4 minutes, the butter will foam, then the foam subsides and brown specks form. Once amber and nutty-smelling, remove from heat immediately.
  5. Sauté the aromatics: Return skillet to medium heat. Add sliced mushrooms and cook 5–6 minutes until browned. Add diced onion and cook 3 minutes until translucent. Stir in minced garlic and cook 30 seconds until fragrant.
  6. Make the sauce: Sprinkle 3 tablespoons flour over the mushroom mixture and stir constantly for 1 minute. Slowly pour in milk while whisking. Add heavy cream and broth, whisk until smooth. Bring to a gentle simmer for 2–3 minutes until thickened. Stir in Dijon mustard, thyme, salt, and pepper. Adjust seasoning.
  7. Assemble the casserole: Add blanched green beans to the skillet with sauce. Gently fold until evenly coated. Transfer to a 9×13-inch baking dish and spread into an even layer.
  8. Bake and top: Bake uncovered for 20 minutes until bubbly around edges. Remove from oven, sprinkle crispy shallots evenly over the top, and return to oven for 5 more minutes. Let rest for 5 minutes before serving.

Notes

Don’t skip blanching the green beans—it prevents a watery casserole. Watch the brown butter carefully as it can burn in seconds. Fry shallots in small batches for best crispiness. The casserole can be assembled up to 24 hours in advance (without shallots) and refrigerated. Leftovers keep for up to 4 days and taste even better the next day.

Nutrition

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

Find it online: https://dinadishes.com/classic-brown-butter-green-bean-casserole-with-crispy-shallots/