Green Bean Casserole with Fried Shallots

Thanksgiving Side Dishes

11/18/2020, noon

Green Bean Casserole with Fried Shallots Servings: 10 / TOTAL TIME: 1 hr


Fried Shallots

4 large shallots

1/3 c. all-purpose flour

3 c. vegetable oil


2 lb. Fresh Green Beans

1 package sliced mushrooms

1/2 Sweet onion

1/4 c. butter

3 tbsp. all-purpose flour

3 clove garlic

1/2 c. dry white wine

1 1/2 c. half-and-half

1/3 c. grated Parmesan cheese

3 tbsp. grated Parmesan cheese

2 tsp. Worcestershire sauce

1/2 tsp. Kosher salt

1/2 tsp. Freshly ground pepper

3 tbsp. panko breadcrumbs


  1. For the Fried Shallots: Separate 4 large sliced shallots into rings. Toss in all-purpose flour. Pour vegetable oil to depth of 1 inch in a medium saucepan (about 2-3 cups); heat to 350 degrees F. Fry shallots, in batches, 3 to 4 minutes or until crispy and just golden. Drain on paper towels; season with salt and pepper to taste.

  2. For the Casserole: Heat oven to 350 degrees F. Cook green beans in boiling salted water to cover in a Dutch oven 4 to 5 minutes or to desired degree of doneness; drain. Plunge into ice water to stop the cooking process; drain and pat dry.

  3. Sauté mushrooms and onion in melted butter in Dutch oven over medium heat 10 minutes or until golden; whisk in flour and garlic and cook, whisking constantly, 1 minute. Gradually whisk in wine and cook, whisking constantly, 1 minute. Whisk in half-and-half and cook, whisking constantly, 3 to 4 minutes or until sauce is thickened and bubbly. Remove from heat, and whisk in 1/3 cup cheese and next 3 ingredients.

  4. Fold green beans into sauce. Place in a lightly greased 2 1/2-quart baking dish. Sprinkle remaining Parmesan and panko over green bean mixture. Top with Fried Shallots.

  5. Bake at 350 degrees F for 25 to 30 minutes or until golden and bubbly. Serve immediately.