This Crispy Shallot Green Bean Casserole is a fresh take on a classic favorite. With crispy shallots and a creamy Parmesan sauce, it’s perfect for holidays or a cozy dinner at home. Let’s bring this delightful dish to your table!
The star of our dish is the green beans, offering a fresh, crisp texture that pairs beautifully with the creamy sauce. Butter is used to cook the shallots, imparting a rich flavor. Shallots, once crispy, bring a delightful crunch and mild sweetness. The garlic adds a fragrant depth to the sauce. Flour helps thicken our sauce into a silky consistency. Whole milk provides the creamy base, enriched by the savory Parmesan cheese. A touch of nutmeg adds warmth and complexity. And finally, panko breadcrumbs tossed in vegetable oil create a perfectly crispy topping.
This casserole is a fantastic side dish for roasted meats like chicken or turkey. It also pairs well with a fresh, zesty salad to balance the richness of the casserole. Consider serving it with a crisp white wine to complement the creamy sauce.
Start by preheating your oven to 375°F (190°C). This gets it warm and ready for the final bake. While the oven heats, bring a large pot of salted water to a boil. Toss in the fresh green beans and let them cook for about 5 minutes. You’ll know they’re done when they’re bright green and tender-crisp. Drain them well and set them aside.
Next, in a saucepan over medium heat, melt the butter. Add your thinly sliced shallots and cook them until they turn golden brown and crispy. This usually takes about 5-7 minutes. Remove them from the pan and set them aside; they’ll be our crunchy topping later.
In the same saucepan, add the minced garlic. Let it cook for just about a minute until it becomes fragrant. Stir in the flour to form a roux, cooking it for another minute to get rid of the raw flour taste. Gradually whisk in the milk, stirring continuously. This step is crucial to avoid lumps and achieve a smooth sauce. Let the sauce thicken, which should take around 5 minutes.
Once your sauce has thickened, add in the Parmesan cheese, nutmeg, salt, and pepper. Stir until the cheese is fully melted and the sauce is smooth. Combine the drained green beans with this luxurious sauce and transfer everything to a baking dish.
Top your casserole with the crispy shallots and sprinkle the panko breadcrumbs evenly over the top. Drizzle vegetable oil over the breadcrumbs to help them brown beautifully. Pop the dish in the oven and bake for about 20 minutes until the topping is golden and crispy.
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