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Classic Crispy Green Bean Casserole – Best Holiday Side

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This homemade green bean casserole features a creamy mushroom sauce, tender-crisp green beans, and crunchy fried shallots. It’s the ultimate comfort food side dish, perfect for holidays or cozy weeknights.

Ingredients

Scale
  • 1.5 pounds (680g) fresh green beans, trimmed and cut into 2-inch pieces
  • 4 tablespoons (56g) unsalted butter, divided
  • 8 ounces (225g) cremini mushrooms, sliced
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 3 tablespoons (24g) all-purpose flour
  • 1.5 cups (360ml) whole milk
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (120ml) low-sodium chicken or vegetable broth
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 1/8 teaspoon ground nutmeg
  • 4 large shallots, thinly sliced into rings
  • 1/2 cup (60g) all-purpose flour (for shallots)
  • 1/2 teaspoon salt (for shallots)
  • 1/4 teaspoon black pepper (for shallots)
  • Vegetable or canola oil, for frying (about 2 cups/480ml)
  • 1/2 cup (30g) panko breadcrumbs
  • 1/4 cup (25g) grated Parmesan cheese (optional)

Instructions

  1. Blanch the green beans: Bring a large pot of salted water to a boil. Prepare an ice water bath. Add green beans and cook for exactly 2 minutes. Transfer to ice water bath for 2 minutes, then drain and pat dry.
  2. Make the fried shallots: Heat 2 inches of oil in a small saucepan to 350°F (175°C). Toss sliced shallots with 1/2 cup flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Fry in batches for 2-3 minutes until golden brown. Drain on paper towels and season with salt.
  3. Sauté mushrooms and onions: In a large skillet, melt 2 tablespoons butter over medium-high heat. Add mushrooms and cook 5-6 minutes until golden. Add onion and cook 3-4 minutes until softened. Add garlic and cook 30 seconds.
  4. Make the creamy mushroom sauce: Reduce heat to medium. Add remaining 2 tablespoons butter. Sprinkle 3 tablespoons flour over vegetables and stir for 1 minute. Slowly whisk in milk, then heavy cream and broth. Bring to a gentle simmer and cook 3-4 minutes until thickened. Stir in thyme, nutmeg, salt, and pepper. Remove from heat.
  5. Assemble the casserole: Preheat oven to 375°F (190°C). In a large bowl, combine blanched green beans with mushroom sauce. Transfer to a greased 9×13-inch baking dish. Mix panko and Parmesan (if using) and sprinkle over top. Scatter fried shallots over breadcrumbs.
  6. Bake: Bake for 20-25 minutes until bubbly and golden. Let rest 5 minutes before serving.

Notes

For best results, don’t overcook the green beans during blanching. Use freshly grated Parmesan for the topping. The nutmeg is a secret ingredient that adds warmth. The sauce can be made up to 2 days ahead. Double the fried shallots for extra crunch. Watch oven temperature to prevent burning.

Nutrition

Keywords: green bean casserole, crispy green bean casserole, homemade green bean casserole, holiday side dish, Thanksgiving side dish, comfort food, vegetarian side dish

Find it online: https://daintydine.com/classic-crispy-green-bean-casserole-best-holiday-side/