Green Bean Casserole with Crispy Onions
This homemade green bean casserole recipe delivers bold flavor with fresh green beans, creamy mushroom sauce, and crispy fried shallots.
Servings: 8 servings
Ingredients
- 2 tablespoons unsalted butter
- 12 ounces mushrooms, trimmed and sliced
- Kosher salt and freshly ground black pepper, to taste
- 2 garlic cloves, minced
- 1/4 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 3/4 cup vegetable or chicken broth
- 1 1/2 cups heavy cream
- 1 1/2 pounds green beans, trimmed and halved
- 2 tablespoons olive oil
- 1 1/2 cups thinly sliced shallots
- 1/4 cup all-purpose flour
- 2 tablespoons panko breadcrumbs
- 1/4 teaspoon kosher salt
Instructions
- Preheat oven to 400°F (200°C).
- In a large skillet over medium-high heat, melt butter and add mushrooms. Season with salt and pepper. Cook until mushrooms are browned and their liquid evaporates, about 10 minutes.
- Add garlic and nutmeg, cook for 1 minute. Stir in flour and cook for another minute.
- Add broth and simmer, stirring frequently, until slightly thickened. Add cream and simmer until thick, about 5 to 6 minutes. Remove from heat.
- Bring a large pot of salted water to a boil. Add green beans and cook for 5 minutes. Drain and rinse under cold water to stop cooking.
- Toss shallots with flour, panko, and salt. Heat olive oil in a skillet and fry shallots in batches until golden brown. Drain on paper towels.
- Stir green beans into the mushroom sauce and pour into a 9x13-inch baking dish. Top with crispy shallots.
- Bake uncovered for 15 minutes, until bubbly and golden. Serve hot.