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Cozy Brown Butter Green Bean Casserole with Crispy Shallots

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This isn’t your grandmother’s green bean casserole. The brown butter adds a deep, nutty flavor, and the crispy shallots are the reason you’ll keep sneaking bites straight from the dish. It’s comfort food reimagined, perfect for holidays or a cozy Sunday dinner.

Ingredients

Scale
  • 2 pounds fresh green beans, trimmed and cut into 2-inch pieces
  • 4 tablespoons unsalted butter (preferably European-style)
  • 8 ounces cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 ½ cups whole milk, warmed
  • ½ cup heavy cream
  • ½ teaspoon salt, plus more for the water
  • ¼ teaspoon black pepper
  • ¼ teaspoon nutmeg, freshly grated if possible
  • ½ cup grated Parmesan cheese (optional)
  • 4 large shallots, thinly sliced into rings (about 1 ½ cups)
  • 3 tablespoons unsalted butter (for shallots)
  • ¼ cup all-purpose flour (for dusting shallots)
  • Pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C). Butter a 9×13-inch baking dish lightly.
  2. Blanch the green beans: Bring a large pot of salted water to a rolling boil. Add the trimmed green beans and cook for exactly 3 minutes. Drain immediately and transfer to a bowl of ice water to stop the cooking. Let sit for 2 minutes, then drain well and pat dry.
  3. Make the crispy shallots: Toss the sliced shallots with ¼ cup flour and a pinch of salt in a small bowl. Shake off excess flour.
  4. In a large skillet, melt 3 tablespoons butter over medium heat. Add the floured shallots in a single layer. Cook for 4-5 minutes, stirring occasionally, until golden brown and crispy. Transfer to a paper towel-lined plate and season with a tiny pinch of salt. Set aside.
  5. In the same skillet, add 4 tablespoons butter. Melt over medium heat, then continue cooking, swirling occasionally, until the butter foams, the foam subsides, and golden brown specks form (about 3-4 minutes). Remove from heat immediately when it smells nutty and toasty.
  6. Add the sliced mushrooms to the skillet with the brown butter. Return to medium heat and cook for 5-6 minutes, stirring occasionally, until mushrooms release their liquid and start to brown. Add the minced garlic and cook for 30 seconds until fragrant.
  7. Sprinkle 2 tablespoons flour over the mushrooms and stir to coat. Cook for 1 minute. Slowly pour in the warmed milk while whisking constantly. Add the heavy cream, salt, pepper, and nutmeg. Continue whisking until the sauce thickens, about 3-4 minutes. Stir in Parmesan cheese if using, until melted and smooth.
  8. Add the drained green beans to the skillet and stir to coat evenly with the sauce. Transfer to the prepared baking dish and spread into an even layer. Bake for 20 minutes, until bubbly and edges start to brown.
  9. Remove from oven and sprinkle the crispy shallots evenly over the top. Return to the oven and bake for another 5 minutes, until shallots are heated through and extra crispy.
  10. Let the casserole rest for 5 minutes before serving.

Notes

Brown butter can go from perfect to burnt in seconds. Keep heat at medium and remove from heat as soon as you see golden specks and smell a nutty aroma. For leftovers, store crispy shallots separately to keep them crunchy. Reheat casserole in a 350°F oven covered with foil for about 15 minutes.

Nutrition

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

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