I never loved green bean casserole. But, because it’s a traditional Thanksgiving dish, I set out to make one that was actually delicious.
IN THEORY, GREEN BEAN CASSEROLE SHOULD BE DELICIOUS.
Green beans. Cream. Crispy shallots. But I never loved it – until I made this one.
This green bean casserole has a few key differences to your classic boxed version.
(And hey, no yucking anyone’s yum! If you like that version, cool. It just was never for me.)
This uses fresh green beans, plus plenty of cream to add a rich flavor and silky texture.
It also adds plenty of cheese, which adds a great savory, salty layer to the dish.
Plus, the homemade crispy shallots. They’re so good, you’ll want to eat them by themselves (but please, save them for the recipe!).
While this dish is traditional for Thanksgiving, I love it as a side dish for any holiday meal. It’s a great way to add flavor to vegetables and make green beans fun.
Food is supposed to taste good and be fun. Food is nostalgic. I mean, who’s remembering bland green beans?!
So if you feel like making something that will wow your guests – or if you just want a delicious side dish – this green bean casserole is a must.
Preheat oven & prepare shallots
Preheat the oven to 375 F.
Thinly slice the shallots and separate the rings with your hands. Toss in 3 tablespoons of flour so that they’re lightly coated.
Fry shallots until golden brown
Add olive oil to a large pan over medium high heat. Add the shallots and fry, stirring frequently, until the shallots are golden brown and crispy (if your pan isn’t big enough, pour the oil and fry the shallots in batches). Place them on a paper towel to remove excess oil and set aside.
Prepare green bean casserole
Bring a large pot of water to a boil. Add the trimmed green beans and boil for a few minutes, until soft. Transfer the green beans to an ice bath and set aside. In a large pan over medium heat, add the butter and additional 2 tablespoons of flour. Stir frequently to create a roux.
Slowly add in the milk, stirring frequently. Add in the cream, salt, and pepper and let cook over medium heat for about 5 minutes, until thick. Add salt and pepper to taste.
Roughly chop the green beans into 1-inch pieces. Pour them into a greased casserole dish. Add the milk mixture, 1/2 cup of the crispy shallots, 1 cup of parmesan cheese and mix to combine.
Bake for 30-35 min
Bake in the preheated oven for 30-35 minutes.
Remove from the oven and mix. Top with the remaining 1/4 cup parmesan cheese and place back in the oven on broil for about 5 minutes, until the cheese is melted and golden.
Serve
Top with remaining crispy shallots and serve.
Ingredients
- 3 large shallots
- 3 tablespoons + 2 tablespoons flour
- 1/4 cup olive oil
- 1 pound green beans ends trimmed
- 2 tablespoons butter
- 1 cup Tuscan whole milk
- 1/3 cup heavy cream
- 1 cup + 1/4 cup shaved parmesan cheese
- Salt
- Pepper
Instructions
- Preheat the oven to 375 F.
- Thinly slice the shallots and separate the rings with your hands. Toss in 3 tablespoons of flour so that they’re lightly coated.
- Add olive oil to a large pan over medium high heat. Add the shallots and fry, stirring frequently, until the shallots are golden brown and crispy (if your pan isn’t big enough, pour the oil and fry the shallots in batches). Place them on a paper towel to remove excess oil and set aside.
- Bring a large pot of water to a boil. Add the trimmed green beans and boil for a few minutes, until soft. Transfer the green beans to an ice bath and set aside.
- In a large pan over medium heat, add the butter and additional 2 tablespoons of flour. Stir frequently to create a roux.
- Slowly add in the milk, stirring frequently. Add in the cream, salt, and pepper and let cook over medium heat for about 5 minutes, until thick. Add salt and pepper to taste.
- Roughly chop the green beans into 1-inch pieces. Pour them into a greased casserole dish. Add the milk mixture, 1/2 cup of the crispy shallots, 1 cup of parmesan cheese and mix to combine.
- Bake in the preheated oven for 30-35 minutes.
- Remove from the oven and mix. Top with the remaining 1/4 cup parmesan cheese and place back in the oven on broil for about 5 minutes, until the cheese is melted and golden.
- Top with remaining crispy shallots and serve.
