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Kid-Approved Make-Ahead Green Bean Casserole with Crispy Shallots

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A creamy, kid-friendly green bean casserole with a crispy shallot topping that can be assembled up to two days in advance. Perfect for Thanksgiving or busy weeknights, this budget-friendly dish gets kids to ask for seconds.

Ingredients

Scale
  • 2 pounds fresh green beans, trimmed and cut into 2-inch pieces (or 2 pounds frozen green beans, thawed)
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 can (10.5 ounces) condensed cream of mushroom soup
  • 1/2 cup whole milk
  • 1/4 cup sour cream
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder (optional)
  • 4 large shallots, thinly sliced into rings
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt (for shallots)
  • 1/4 teaspoon black pepper (for shallots)
  • 1/2 cup vegetable oil (for frying)

Instructions

  1. Fill a large pot with water and bring to a rolling boil. Add a generous tablespoon of salt. Fill a large bowl with ice water. Drop the trimmed green beans into the boiling water and cook for exactly 3 minutes. Transfer immediately to the ice water bath. Let sit for 2-3 minutes, then drain well and pat dry.
  2. While beans cool, peel and slice shallots into thin rings (about 1/8-inch thick). In a shallow bowl, whisk together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss shallot rings in flour mixture until lightly coated. Shake off excess.
  3. Heat vegetable oil in a small skillet over medium-high heat until shimmering (about 350°F). Working in batches, fry shallots for 2-3 minutes until golden brown and crispy. Transfer to a paper towel-lined plate and sprinkle with a tiny pinch of salt while warm. Set aside.
  4. In a large skillet, melt butter over medium heat. Add diced onion and cook for 4-5 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant. Reduce heat to low and stir in cream of mushroom soup, milk, sour cream, Worcestershire sauce, pepper, 1/4 teaspoon salt, and garlic powder. Whisk until smooth. Simmer gently for 2-3 minutes, stirring frequently, until sauce thickens slightly. Adjust seasoning to taste.
  5. Preheat oven to 350°F. Add blanched green beans to the skillet with the sauce and stir gently until coated. Pour mixture into a greased 9×13-inch baking dish and spread evenly. If making ahead, cover with foil and refrigerate for up to 2 days. If baking immediately, sprinkle crispy shallots evenly over the top and bake for 20-25 minutes until bubbly and heated through. If baking from fridge, add 10-15 minutes to baking time and uncover for last 10 minutes.
  6. Let casserole rest for 5 minutes before serving. Sprinkle any remaining crispy shallots on top for extra crunch. Serve warm.

Notes

Don’t skip blanching the green beans—it keeps them bright green and crisp-tender. Pat beans thoroughly dry after blanching to avoid watery sauce. Fry shallots in batches to ensure crispiness. Make extra shallots as they are great on salads and soups. If baking from the fridge, add 10-15 minutes to baking time. Reserve some crispy shallots to add just before serving for maximum crunch.

Nutrition

Keywords: green bean casserole, make-ahead, kid-friendly, Thanksgiving side dish, crispy shallots, easy casserole

Find it online: https://junomeals.com/kid-approved-make-ahead-green-bean-casserole-with-crispy-shallots/