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Cozy Brown Butter Green Bean Casserole with Crispy Shallots

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This cozy brown butter green bean casserole with crispy shallots transforms a classic holiday side dish into something truly special. The nutty, toasty depth of the brown butter and the crunchy shallots make it a crowd-pleaser that’s perfect for Thanksgiving, Christmas, or any cozy dinner.

Ingredients

Scale
  • 4 large shallots, thinly sliced (about 1 cup)
  • ½ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Vegetable or canola oil, for frying (about 1 cup)
  • ½ cup unsalted butter
  • 8 oz cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • ½ cup heavy cream
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon nutmeg, freshly grated
  • 2 lbs fresh green beans, trimmed and halved
  • 1 tablespoon salt (for blanching water)

Instructions

  1. Prep the Crispy Shallots: Slice shallots into thin rings. In a shallow bowl, whisk together ½ cup flour, ½ teaspoon salt, and ¼ teaspoon pepper. Toss shallot rings in flour mixture until evenly coated. Shake off excess flour. Heat about 1 inch of oil in a small saucepan or deep skillet to 350°F (175°C). Fry shallots in batches for 2-3 minutes until golden brown and crispy. Transfer to a paper towel-lined baking sheet and season with a pinch of salt while warm. Set aside.
  2. Blanch the Green Beans: Bring a large pot of salted water to a rolling boil. Add green beans and cook for exactly 3 minutes. Prepare a large bowl of ice water. Transfer beans to ice bath to stop cooking. Drain well and pat dry.
  3. Make the Brown Butter: In a medium saucepan, melt butter over medium heat. Swirl pan occasionally. Cook until butter turns deep golden brown and smells nutty, about 5-7 minutes. Immediately remove from heat and pour into a heat-safe bowl, leaving browned milk solids behind in the pan.
  4. Sauté the Mushrooms: Return saucepan to medium heat. Add 2 tablespoons of reserved brown butter. Add sliced mushrooms and cook for 5-6 minutes until golden. Add minced garlic and cook for 1 minute more.
  5. Make the Creamy Sauce: Sprinkle 3 tablespoons flour over mushrooms and stir to coat. Cook for 1 minute. Slowly pour in milk, whisking constantly. Add heavy cream and remaining brown butter (including browned milk solids). Continue whisking until sauce thickens, about 3-4 minutes. Season with 1 teaspoon salt, ½ teaspoon pepper, and freshly grated nutmeg. Taste and adjust seasoning.
  6. Assemble and Bake: Preheat oven to 375°F (190°C). In a large bowl, combine blanched green beans with creamy mushroom sauce. Toss gently. Pour into a 9×13-inch baking dish and spread evenly. Bake for 20-25 minutes until bubbly and edges are just starting to brown. Remove from oven and top generously with crispy shallots. Let rest for 5 minutes before serving.

Notes

Don’t rush the brown butter; keep heat at medium and swirl constantly. Blot green beans well after blanching to avoid watery sauce. Fry shallots in small batches to keep them crispy. The sauce can be made up to 2 days ahead; reheat gently with a splash of milk. Crispy shallots are best made fresh but can be stored in an airtight container for up to 2 days and re-crisped in a 300°F oven for 5 minutes.

Nutrition

Keywords: green bean casserole, brown butter, crispy shallots, Thanksgiving side dish, holiday recipe, comfort food

Find it online: https://freshforkful.com/cozy-brown-butter-green-bean-casserole-with-crispy-shallots/