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Kid-Approved Crispy Green Bean Casserole with Fried Shallots

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This creamy, crunchy green bean casserole with a double layer of fried shallots is a happy accident turned family favorite. It’s quick, easy, and kid-approved, perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 1 ½ pounds fresh green beans, trimmed and halved
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 tablespoons all-purpose flour
  • 1 ½ cups whole milk
  • ½ cup low-sodium chicken or vegetable broth
  • 1 can (10.5 ounces) cream of mushroom soup
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt, plus more for blanching water
  • ¼ teaspoon freshly ground black pepper
  • 1 ½ cups fried shallots, divided
  • ½ cup shredded cheddar cheese (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven.
  2. Blanch the green beans: Bring a large pot of salted water to a rolling boil. Add the trimmed green beans and cook for 3-4 minutes until bright green and tender-crisp. Drain immediately in a colander and rinse with cold water to stop the cooking process. Pat dry with a clean kitchen towel.
  3. Make the creamy sauce: In a large skillet, melt the butter over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent. Sprinkle the flour over the onions and whisk constantly for 1 minute. Slowly pour in the milk and broth while whisking continuously. Keep whisking until the sauce thickens, about 3-4 minutes. It should coat the back of a spoon.
  4. Add the seasonings and soup: Stir in the cream of mushroom soup, garlic powder, onion powder, salt, and pepper. Whisk until smooth and well combined. Let it simmer for 1-2 minutes, then remove from heat. Taste and adjust seasoning if needed.
  5. Combine the casserole: In a large mixing bowl, combine the blanched green beans, the creamy sauce, and 1 cup of the fried shallots. Stir gently until the beans are evenly coated. If using cheddar cheese, fold it in now.
  6. Transfer to baking dish: Pour the mixture into a greased 9×13-inch baking dish. Spread it into an even layer with a spatula.
  7. Top with remaining shallots: Sprinkle the remaining ½ cup of fried shallots evenly over the top.
  8. Bake: Place the dish in the preheated oven and bake for 20-25 minutes, until the casserole is hot and bubbly around the edges and the top is golden brown and crispy. If desired, broil for 1-2 minutes at the end for extra crunch, watching closely.
  9. Rest before serving: Let the casserole sit for 5 minutes after coming out of the oven to allow the sauce to set slightly.

Notes

For frozen green beans, skip blanching; thaw and pat dry. To keep fried shallots crispy, add top layer just before baking. For make-ahead, assemble without top shallots, refrigerate up to 24 hours, then add shallots and bake, adding 5-10 minutes. For extra crunch, toast shallots at 350°F for 3-4 minutes before using.

Nutrition

Keywords: green bean casserole, fried shallots, kid-friendly, holiday side dish, easy casserole, creamy green beans, Thanksgiving side dish

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