Green Bean Casserole With Crispy Shallots

This recipe makes its own mushroom sauce with one percent milk. And the shallots are crisped without coating them in a batter. Sounds good, yeah? Homemade, no mushroom soup glooping out of a can.

Green Bean Casserole With Crispy Shallots


1/4 cup olive oil
6 medium shallots, sliced into rings (about 1 cup)
1 1/2 pounds thin fresh string beans or haricots verts, trimmed
1pound button mushrooms, sliced
6 large cloves garlic, minced
1 tablespoon chopped fresh thyme
3 cups low-fat (1 percent) milk
3 tablespoons all-purpose flour
1/3 cup plus 2 tablespoons freshly grated parmesan cheese
1/2 cup finely chopped fresh parsley
1/4 teaspoon ground nutmeg
Salt and freshly ground pepper
Olive oil cooking spray


Preheat the oven to 375 degrees F. Heat the olive oil in a small skillet over medium-high heat until very hot but not smoking. Add 1/4 cup shallots and cook, stirring, until golden brown and crisp, about 2 minutes. Transfer with a slotted spoon to paper towels to drain. Repeat with the remaining shallots, cooking 1/4 cup at a time. Reserve the oil in the skillet.

Place the green beans in a steamer basket fitted over a pot of boiling water. Cover and steam until bright green and still crisp, about 3 minutes. Heat 1 tablespoon of the reserved shallot oil in a large, deep nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the mushroom liquid is evaporated and they begin to brown, about 12 minutes. Add the garlic and thyme and cook, stirring, 1 minute. Transfer the mushroom mixture to a bowl. Whisk together the milk and flour until the flour is dissolved. Add the mixture to the skillet and, whisking constantly, bring to a simmer. Reduce the heat to medium-low, whisking occasionally, until thickened, 10 to 15 minutes. Remove the pan from the heat and stir in the green beans, mushroom mixture, 1/3 cup parmesan cheese, parsley, nutmeg, 3/4 teaspoon salt, and 1/2 teaspoon pepper.

Coat a 2-quart baking dish with cooking spray. Spoon the green bean mixture into the prepared dish and sprinkle the top with the crispy shallots and the remaining 2 tablespoons cheese. Bake until golden on top and bubbling, about 20 minutes.

Level: Easy
Total: 1 hr 25 min

Prep: 30 min
Cook: 55 min

Yield: 8 servings

Calories: 186
Total fat: 9 grams
Saturated fat: 2 grams
Cholesterol: 8 milligrams
Sodium: 264 milligrams
Carbohydrates: 19 grams
Dietary fiber: 3 grams
Protein: 9 grams
Sugar: 9 grams


This brings back so many Thanksgiving memories! The only time I have ever eaten shallots is on Turkey Day- not sure why, although I only saw them in the stores at this time of year! Green beans are so yummy and full of good nutrients. I hadn’t planned on green beans this year (can’t have too many dishes in a small kitchen only cooking for 2!) but I might try to sneak them in anyways :yum:

Thanks for sharing, @Kasie! Hooray for healthy and tasty treats :grin:

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You’re welcome @TheTravelWitch! I know about cooking for two, but you could cook this the day before or something and just reheat it the day of. At least I think you could, the shallots don’t have any batter on them to make them crisp so they shouldn’t get too soggy. Or make the casserole the day before with everything but the shallots and then cook those and bake it on T Day.

Glad I could bring up good memories!

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Looks great, I’m on it. Not that I’m going to cook it, my Step son who’s a Chef and a Cancer will do the cooking.


That’s a good idea, @Kasie! I’ve only got a small oven and limited burner-space, so I’m juggling around potential dishes with timing. Thanksgiving (even a small celebration) always feels like putting on and directing a show :joy: :circus_tent:

OOh a chef cooking Thanksgiving dinner for you! That’s great!

Yeah, I get that. I hope you’re able to dance around your kitchen and get some treats made @TheTravelWitch! It just wouldn’t be Thanksgiving without your favorite dishes.

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