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The Best Green Bean Casserole with Crispy Shallots (No Canned Soup)

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This from-scratch green bean casserole features a creamy mushroom sauce and crispy shallot topping, made without any canned soup. It’s a showstopper side dish perfect for holidays and gatherings.

Ingredients

Scale
  • 1.5 lbs (680g) fresh green beans, trimmed and cut into 2-inch pieces
  • 1 tablespoon kosher salt (for blanching)
  • Ice water (for shocking)
  • 4 tablespoons (56g) unsalted butter
  • 12 oz (340g) cremini mushrooms, sliced
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1/4 cup (30g) all-purpose flour
  • 1 cup (240ml) low-sodium chicken or vegetable broth
  • 1 cup (240ml) heavy cream
  • 1/4 cup (60ml) dry sherry or white wine (optional)
  • 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried)
  • 1/2 teaspoon freshly ground black pepper
  • Pinch of nutmeg (preferably freshly grated)
  • 4–5 large shallots, thinly sliced into rings (about 1.5 cups)
  • 1/2 cup (60g) all-purpose flour (for coating shallots)
  • 1/2 teaspoon kosher salt (for shallot coating)
  • 1/4 teaspoon freshly ground black pepper (for shallot coating)
  • 1 cup (240ml) vegetable or canola oil (for frying)

Instructions

  1. Blanch the green beans: Bring a large pot of water to a rolling boil and add 1 tablespoon kosher salt. Fill a large bowl with ice water. Drop the trimmed green beans into the boiling water and cook for exactly 2 minutes until bright green and slightly tender. Immediately transfer to the ice water bath using a slotted spoon. Let sit for 2-3 minutes, then drain well and pat dry. (Can be done up to 24 hours ahead.)
  2. Make the crispy shallots: Separate the thinly sliced shallots into rings. In a shallow bowl, whisk together 1/2 cup flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss the shallot rings in the flour mixture until evenly coated; shake off excess. Heat 1 cup oil in a small saucepan over medium-high heat until shimmering (about 350°F/175°C). Working in batches, fry the shallots for 2-3 minutes, stirring occasionally, until golden brown. Transfer to a paper towel-lined plate and sprinkle with a …
  3. Sauté the mushrooms and onions: In a large skillet, melt 2 tablespoons butter over medium-high heat. Add the sliced mushrooms in a single layer and cook without stirring for 2 minutes. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until onions are translucent and mushrooms are browned. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Build the roux and sauce: Reduce heat to medium. Add the remaining 2 tablespoons butter to the skillet. Once melted, sprinkle 1/4 cup flour over the vegetables and stir constantly for 1-2 minutes to create a golden roux. Slowly pour in the chicken broth while whisking vigorously to prevent lumps. Add the heavy cream and dry sherry (if using). Continue whisking until the sauce thickens, about 3-4 minutes, until it coats the back of a spoon. Stir in the fresh thyme, black pepper, and nutmeg. Taste…
  5. Assemble the casserole: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray. Spread the blanched green beans evenly in the dish. Pour the creamy mushroom sauce over the top and gently stir to coat every bean. Spread into an even layer. (Can be covered and refrigerated for up to 24 hours at this point; bring to room temperature before baking.)
  6. Bake and top: Bake the casserole uncovered for 20-25 minutes until bubbly around the edges and the sauce is thick. Remove from oven and let rest for 5 minutes. Just before serving, sprinkle the crispy shallots generously over the top. Serve immediately.

Notes

For best results, don’t overcook the beans—2 minutes in boiling water is enough. Pat the beans dry after blanching to avoid watery sauce. Make the roux over medium heat and stir constantly to prevent burning. Taste the sauce before adding beans to adjust seasoning. The casserole can be assembled a day ahead (without shallots) and baked just before serving. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, use vegan butter, coconut cream or cashew cream, and vegetable broth.

Nutrition

Keywords: green bean casserole, from scratch, no canned soup, crispy shallots, Thanksgiving side dish, holiday recipe, comfort food, vegetarian option

Find it online: https://breezybake.com/the-best-green-bean-casserole-with-crispy-shallots-no-canned-soup/