Green Bean Casserole with Crispy Shallots

Rose Mary Mogan


This is by far one of the best Green Bean casseroles I have ever tasted. It is TOTALLY MADE FROM SCRATCH, with a few minor changes of my own it was fantastic.

It is one of the side dishes that I made for my huspands SPECIAL APPRECIATION DINNER FOR THE TWO OF US. The original recipe is from Better Homes & Gardens CHRISTMAS Cooking from the HEART, BUT I MADE A FEW SLIGHT CHANGES. All for the better in my opinion.

There is this cheesy gooey cheese sauce that is to die for, the flavors are awesome. The addition of the mushrooms & Carribean Veggies makes all the difference in color & flavor.


★★★★★ 1 vote

6-8 depending on appetite
50 Min
20 Min


  • 1 lb
    thin green beans
  • 1/2 -3/4 lb
    carribean veggies(squash,broccoli,green beans & red bell pepper )
  • 1 lb
    fresh sliced mushrooms
  • 1 tsp
    dried thymed crushed
  • 1/4 c
  • 1/4 tsp
    each kosher salt, & coarse black pepper
  • 2 Tbsp
    all purpose flour
  • 2 c
    half & half
  • 1/2 c
    freshly shredded parmesan cheese
  • 1/2 c
    olive oil (i used extra virgin)
  • 4 large
    shallots, i cut in half & then sliced thin or use chopped onion

How to Make Green Bean Casserole with Crispy Shallots


  1. Pre Heat oven to 375 degrees F. Lightly grease or spray a 2 1/2 to 3 quart casserole dish with butter or cooking spray, and set aside till needed.
  2. Blanch the green beans & carribean veggies in a large skillet of boiling salted water, UNCOVERED FOR ABOUT 3 MINUTES UNTIL THEY ARE CRISP TENDER. THEN IMMEDIATELY DRAIN, AND POUR INTO A LARGE BOWL of ice water, this shocks the veggies and stops the cooking process.
  3. Melt 2 tablespoons of butter with 1 tablespoon of olive oil,add the sliced mushrooms, minced garlic & thyme in the same skillet over low heat, and cook till most of the liquid has evaporated from the mushrooms, then add the salt & pepper.
  4. Now gently toss the green beans & carribean vegetables together, then set aside till needed.
  5. In a medium size sauce pan melt the remaining 2 tablespoons of butter over medium heat, stir in the flour, stir to blend then add the half & half all at once. Cook & stir over medium heat until thickened and bubbly. Cook 1 minute more
  6. Stir in salt & pepper & parmesan cheese, and stir till cheese melts and mixture coats the spoon. Remove from heat.
  7. Pour sauce over green bean mixture , and stir gently to combine. Then transfer mixture to prepared casserole dish. Bake uncovered for about 25 minutes or until hot and bubbly.
  8. While green beans are baking prepare the shallots. Heat oil in a large skillet, add sliced shallots when oil is HOT, being careful not to over crowd pan, and cONTINUE TO COOK TILL SHALLOTS ARE golden brown. Remove from skillet with a slotted spoon, onto paper towel to drain. When casserole is done, top with crispy crunchy shallots, and serve while hot.
  9. Please note this casserole is displayed in the Le Creuset dinner ware that I won in the Pork Be Inspired Contest during week #3. It taste as good as it looks, & with this dish you will never go back to the canned green Bean casserole, me included. Smile
  10. Dinner is now served, with the Pork Wellington cooked to perfection. Paired wonderfully with the confetti Topped Potatoes and the green Bean Casserole topped with Crispy shallots. This is a dish that will cost you a bit of money to pull it all together & TIME but I know there is someone in your life that is worth it. After all it is the holidays, and you like me have a lot to be thankful for. ENJOY

Printable Recipe Card

About Green Bean Casserole with Crispy Shallots

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Dairy
Regional Style: American

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