Herbed Green Bean Casserole with Crispy Shallots
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.
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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.
Herbed Green Bean Casserole with Crispy Shallots 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 Ideas for Herbed Green Bean Casserole with Crispy Shallots
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 This Herbed Green Bean Casserole with Crispy Shallots Works
- 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.