Herbed Green Bean Casserole with Crispy Shallots

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
★★★★★
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If you're looking for a crowd-pleaser with a twist, this Herbed Green Bean Casserole with Crispy Shallots is the answer. It's a flavorful and comforting dish that's perfect for any season and a delightful upgrade from the classic version.

Ingredients for Herbed Green Bean Casserole with Crispy Shallots

Green beans are our star, providing a fresh and crisp base for the casserole. Butter adds richness, while all-purpose flour thickens the sauce. Whole milk and chicken broth create a creamy, savory backdrop. Parmesan cheese gives a salty and nutty depth. For seasoning, sea salt and black pepper are essentials, while fresh thyme and parsley bring a herby freshness. Shallots, when crispy, are the ultimate topping, and panko breadcrumbs add that satisfying crunch. Finally, olive oil helps to sauté and crisp things up beautifully.

Tips & Tricks

  • Blanching the green beans keeps them bright and crunchy.
  • Use a whisk when making the roux for a smooth sauce.
  • Fresh herbs make a difference — don't skip them!

Serving Suggestions

This casserole pairs wonderfully with a roast chicken or turkey. For a complete meal, serve it alongside mashed potatoes or a light, fresh salad. It also makes a great potluck dish — it travels well and holds up nicely.

Frequently Asked Questions

Can I use frozen green beans?
Yes, just make sure to thaw and drain them thoroughly before using.
What can I substitute for Parmesan cheese?
Grated Gruyère or Asiago cheese can be used for a similar depth of flavor.

Herbed Green Bean Casserole with Crispy Shallots Recipe Walkthrough

Start by preheating your oven to 350°F (175°C). This ensures it's ready for the casserole later. Next, blanch the green beans in boiling water for 3 minutes. This keeps them vibrant and crisp. Immediately move the beans to ice water to halt the cooking process. Drain and set them aside.

Now, let's make the sauce. In a saucepan over medium heat, melt 2 tablespoons of butter. Stir in the flour continuously for about a minute to create a roux. Gradually whisk in the milk and chicken broth, cooking until it's slightly thickened, which should take around 5 minutes. Add the Parmesan cheese, salt, pepper, thyme, and parsley to the mix.

Combine the green beans with the sauce, stirring to coat them evenly. Transfer everything to a baking dish. In a skillet, heat the olive oil and the remaining butter over medium heat. Add the shallots and sauté until they're crispy and golden brown, about 5 minutes. Remove them and set aside.

Using the same skillet, toast the panko breadcrumbs until golden, which takes about 3 minutes. Sprinkle both the breadcrumbs and crispy shallots over the green bean mixture in the baking dish. Bake for 25-30 minutes or until the top is golden and the casserole is bubbling.

Why You'll Love This Recipe

  • Easy to make, yet impressive enough for guests.
  • Crispy shallots add a delicious crunch.
  • Fresh herbs bring a burst of flavor that elevates the dish.
  • No canned soup here — it's all from scratch!

Ingredients

1 lb fresh green beans, trimmed
4 tbsp unsalted butter
1/2 cup all-purpose flour
2 cups whole milk
1/2 cup chicken broth
1 cup grated Parmesan cheese
1 tsp sea salt
1/2 tsp black pepper
1 tbsp fresh thyme leaves
1 tbsp fresh parsley, chopped
1/2 cup shallots, thinly sliced
1 cup panko breadcrumbs
2 tbsp olive oil

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C).
2. Blanch the green beans in boiling water for 3 minutes, then plunge them into ice water to stop cooking. Drain and set aside.
3. In a saucepan, melt 2 tbsp of butter over medium heat. Add flour, stirring continuously for 1 minute to form a roux.
4. Gradually whisk in milk and chicken broth, cooking until slightly thickened, about 5 minutes. Stir in Parmesan cheese, salt, pepper, thyme, and parsley.
5. Add the green beans to the sauce, stirring to coat evenly. Transfer mixture to a baking dish.
6. In a skillet, heat olive oil and remaining butter over medium heat. Add shallots and sauté until crispy and golden brown, about 5 minutes. Remove shallots and set aside.
7. In the same skillet, add panko breadcrumbs and toast until golden, about 3 minutes.
8. Sprinkle the toasted breadcrumbs and crispy shallots over the green bean mixture in the baking dish.
9. Bake for 25-30 minutes or until the top is golden and the casserole is bubbling.
10. Serve hot and enjoy.

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