Green Bean Casserole With Crispy Fried Shallots

Hands down, this is legit the best-ever classic green bean casserole! SO EASY and made from scratch!!!

I just don’t. It’s odd, I know. But we had to reshoot this 3 times, which means I’ve had this for dinner about 17 times now.

  • 3 tablespoons unsalted butter
  • 1 shallot, minced
  • 1 (8-ounce) package cremini mushrooms, diced
  • 3 cloves garlic, minced
  • 2 teaspoons chopped fresh thyme leaves
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups chicken stock
  • 1 1/2 pounds fresh green beans, trimmed and halved
  • 2 cups freshly grated white cheddar cheese, divided
  • 1/2 cup heavy cream
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup Panko
For The Crispy Fried Shallots
  • 2 cups canola oil
  • 4 shallots, thinly sliced into 1/8-inch-thick rings
  • 1/2 cup all-purpose flour

  1. Heat canola oil in a large skillet over medium high heat until it registers 325 degrees F on a deep-fry thermometer.
  2. Working in batches, dredge shallots in flour, separating the rings and coating them thoroughly; shake off excess flour.
  3. Add shallots to the skillet, a handful at a time, and cook, stirring constantly, until evenly golden and crispy, about 2-4 minutes. Transfer to a paper towel-lined plate.
  4. Preheat oven to 350 degrees F.
  5. Melt butter in a large oven-proof skillet over medium heat. Add shallot and mushrooms, and cook, stirring occasionally, until mushrooms are tender and browned, about 5 minutes.
  6. Stir in garlic, thyme and flour, and cook, stirring frequently, until fragrant, about 1 minute.
  7. Stir in chicken stock, scraping any browned bits from the bottom of the pan. Bring to a boil; reduce heat and simmer for 4-5 minutes.
  8. Str in green beans, and cook, stirring occasionally, until crisp-tender, about 5-6 minutes.
  9. Remove from heat; stir in 1 cup white cheddar cheese and heavy cream until smooth, about 1-2 minutes; season with salt and pepper to taste. Top with remaining 1 cup white cheddar cheese, Panko and shallots.
  10. Place into oven and bake until golden brown and bubbly, about 25-30 minutes.
  11. Serve immediately.
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