Shallots: Green Bean Casserole with Fried

This without a mix Green Bean Casserole with Fried Shallots is 100% without a mix! No canned cream of mushroom soup no canned fried onions. Simple yet deliciously savory and simply about as unfussy. This dish will serve 8.

From-scratch green bean casserole is one of my go-to holiday sides.

Along with the dinner rolls of course. I seriously don’t ever remember not liking it. There’s simply something about that creamy casserole and those crunchy fried onions. I could truly eat the whole thing with a fork.

Making kitchen-made green bean casserole without a mix has been on my bucket list for this blog for quite some time. I didn’t want it to be especially complicated or make the holiday any more stressful than it already can be. This method starts with blanching fresh green beans, then you whip up a creamy well-seasoned sauce that’s reminiscent to, but way better than, cream of mushroom soup. These two are combined and baked and then topped with fried shallots!

Everything you love about the original but way better.

For this Green Bean Casserole with Fried Shallots Gather:

• nonstick spray – Or use butter to grease casserole dish.
• green beans (fresh) – I try to buy green beans that are similar length.
• sea salt – For seasoning and helps the green beans retain their color and nutrients when blanching.
• unsalted butter – Lends fat and flavor.
• yellow onion – Adds a sweet and subtle onion flavor
• mushrooms – Add satisfying earthy flavor and texture. Use baby Bella (cremini) or white button mushrooms.
• garlic – Adds distinct punchy flavor.
• unbleached all-purpose flour – Helps to thicken the sauce.
• half and half – Or use half heavy cream and half whole milk.
• dry white wine – Like sauvignon blanc or chardonnay. Or omit if you prefer.
• grated parmesan cheese – Gives additional nutty flavor, richness and some saltiness.
• kosher salt – Enhances the flavors in this method.
• freshly ground black pepper – Lends distinct bite and flavor.
• nutmeg (ground or grated fresh) – Adds warmth, nuttiness and depth to the sauce.

for the fried shallots:

• unsalted butter – Lends fat, flavor and helps to brown and crisp the shallots when frying.
• shallots – Use large shallots as they will shrink as they cook down.
• kosher salt – Softens the shallots and enhances the flavor.

PREP THE CASSEROLE DISH AND PREHEAT YOUR OVEN:

Grease a 2 to 3-quart oven-safe casserole dish with butter or olive oil spray.

Preheat your oven to 350°F (or 180°C).

Blanch The Green Beans:

Trim the stems off of 1½ pounds of green beans.

Fill a deep sauté pan or skillet with water and bring to a boil.

Once boiling, add the green beans and a palmful of sea salt. Stir and submerge the green beans, bring the water back to a boil. Once boiling, set a timer for 6 minutes.

After 6 minutes, use tongs to remove the beans from the boiling water and transfer to a bowl of ice water, submerge the beans. This will lock in that bright green color.

Once the beans have cooled, remove and pat dry between kitchen towels. Then transfer to a cutting board and cut the green beans into thirds or half if small.

Make The Casserole:

In a 10-inch skillet, add 6 tablespoons of unsalted butter and 1/2 a yellow onion that has been chopped – about 1 cup.

Stir and cook about 8 minutes or until the onions are soft and translucent.

Add in 3/4 cup of finely chopped mushrooms. I like to use cremini but other kinds will work too.

Stir and cook 4 minutes.

Next add in 2 cloves of minced fresh garlic and cook for 1 minute.

Sprinkle with 1/4 cup of all-purpose flour, stir and cook 2 minutes.

While stirring, pour in 2 tablespoons dry white wine and 2 cups half and half. Bring to a simmer a stir until thickened to a creamy soup consistency.

Remove off of the heat and add in 1/4 cup of freshly grated parmesan cheese, 1 teaspoon kosher salt, lots of freshly ground black pepper and 1/8 teaspoon grated fresh nutmeg.

Stir to incorporate and taste and add more salt if needed.

Lastly add in the cut blanched green beans.

And toss into the creamy sauce.

Transfer the casserole mixture to the prepared dish and spread evenly. Cover the dish with aluminum foil and bake on the middle rack of your preheated oven for 20 minutes.

Make The Fried Shallot Topping:

Melt 3 tablespoons of unsalted butter in an 8-inch skillet. Add 3 large thinly sliced shallots with a pinch of kosher salt and heat over medium to medium-low.

Toss the shallots in the butter, stirring often until simply slightly crispy. They will crisp up more in the oven.

After 20 minutes in the oven, carefully remove the casserole and discard the foil. Sprinkle the crispy shallots over top and return back to the oven for 15 to 20 minutes more, or until the shallots are deeply golden and the casserole is bubbling with lightly browned edges.

Allow the casserole to rest for 10 minutes before serving.

Kitchen-made green bean casserole for the win!

I loved that this was so straightforward. A regular here that it tastes better than the original creamed soup version… AND the fried shallots are perfection.

Enjoy! And if you give this Green Bean Casserole with Fried Shallots recipe a try, let me know! Snap a photo and tag me on twitter or instagram!