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Cozy Brown Butter Green Bean Casserole with Crispy Shallots

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A rich and nutty twist on the classic green bean casserole, featuring brown butter, crispy shallots, and a creamy homemade mushroom sauce. Perfect for holidays or cozy weeknight dinners.

Ingredients

Scale
  • 1 ½ pounds fresh green beans, trimmed and halved
  • 6 tablespoons unsalted butter (preferably Kerrygold)
  • 4 large shallots, thinly sliced into rings (about 1 ½ cups)
  • ¼ cup all-purpose flour
  • 2 cups whole milk
  • ½ cup heavy cream
  • 3 garlic cloves, minced
  • 8 ounces fresh mushrooms (cremini or white button), sliced
  • ½ cup grated Parmesan cheese (preferably Parmigiano-Reggiano)
  • 1 teaspoon salt, plus more for blanching water
  • ½ teaspoon freshly ground black pepper
  • Pinch of freshly grated nutmeg
  • ¼ cup vegetable oil (for frying shallots)
  • Optional: ½ cup panko breadcrumbs mixed with 1 tablespoon melted butter

Instructions

  1. Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Fill a large bowl with ice water.
  2. Blanch the green beans: Drop trimmed beans into boiling water and cook for exactly 3 minutes. Transfer to ice water bath for 2 minutes, then drain and pat dry. Set aside.
  3. Make crispy shallots: Toss sliced shallots with 2 tablespoons flour, ½ teaspoon salt, and ¼ teaspoon pepper. Heat vegetable oil in a small skillet over medium-high heat. Fry shallots 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 6 tablespoons butter over medium heat. Swirl occasionally for 4-5 minutes until foamy and golden with brown specks. Remove from heat immediately and pour into a heatproof bowl, leaving browned bits in the pan.
  5. Sauté mushrooms: Return skillet to medium heat. Add 1 tablespoon brown butter and sliced mushrooms. Cook 5-6 minutes until browned. Add garlic and cook 30 seconds.
  6. Make the sauce: Reduce heat to medium-low. Sprinkle remaining 2 tablespoons flour over mushrooms and stir for 1 minute. Slowly whisk in milk, then heavy cream and remaining brown butter. Cook 3-4 minutes until thickened. Stir in Parmesan, salt, pepper, and nutmeg.
  7. Assemble casserole: Add blanched green beans to skillet with sauce and stir to coat. Transfer to a greased 9×13-inch baking dish.
  8. Top and bake: Sprinkle crispy shallots evenly over top. If using panko, mix with melted butter and sprinkle over shallots. Bake 15-20 minutes until bubbly and golden.
  9. Rest before serving: Let casserole sit for 5 minutes before serving.

Notes

Don’t rush the brown butter; medium heat is key to prevent burning. Dry green beans thoroughly after blanching to avoid watery sauce. Slice shallots evenly (about ⅛ inch) for best crispiness. For make-ahead, assemble without shallots up to 24 hours in advance. 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, brown butter, crispy shallots, holiday side dish, Thanksgiving, Christmas, comfort food

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