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Cozy Brown Butter Green Bean Casserole Recipe

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This Cozy Brown Butter Green Bean Casserole with Crispy Shallots is a rich, homemade twist on the classic. Nutty brown butter, tender green beans, and a velvety cream sauce topped with crispy shallots make this a showstopper side dish for holidays or cozy weeknight dinners.

Ingredients

Scale
  • 1 ½ pounds fresh green beans, trimmed
  • 4 tablespoons unsalted butter, cut into pieces
  • 3 large shallots, thinly sliced into rings
  • 1 ½ cups heavy cream
  • 8 ounces cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves
  • ½ cup low-sodium chicken or vegetable broth
  • Salt and black pepper to taste
  • ¼ cup panko breadcrumbs (optional)
  • 2 tablespoons olive oil

Instructions

  1. Preheat your oven to 375°F (190°C). Position a rack in the middle of the oven.
  2. Blanch the green beans: Bring a large pot of salted water to a rolling boil. Add the trimmed green beans and cook for exactly 3 minutes until bright green and tender-crisp. Immediately drain and plunge into a bowl of ice water to stop the cooking. Drain well and pat dry.
  3. Make the crispy shallots: In a small skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced shallots and cook, stirring frequently, until golden brown and crispy, about 6 to 8 minutes. Transfer to a paper towel-lined plate and season with a pinch of salt.
  4. Brown the butter: In a large skillet, melt the butter over medium heat. Swirl the pan occasionally. The butter will foam, then the foam will subside, and brown specks will form at the bottom. When it smells nutty and looks like melted caramel (about 4 to 5 minutes), remove from heat immediately.
  5. Sauté the mushrooms and aromatics: Add the sliced mushrooms to the skillet with the brown butter. Return to medium heat and cook, stirring occasionally, until golden brown, about 5 to 7 minutes. Add the minced garlic and fresh thyme, and cook for 30 seconds until fragrant.
  6. Make the cream sauce: Pour in the heavy cream and chicken broth, stirring constantly with a whisk. Bring to a gentle simmer, then reduce heat to low. Cook for 3 to 4 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon. Season with salt and pepper.
  7. Combine everything: Add the blanched green beans to the skillet with the cream sauce. Toss gently to coat every bean. Transfer the mixture to a 9×13-inch baking dish, spreading into an even layer.
  8. Add the topping: Sprinkle the crispy shallots evenly over the top. If using panko, mix with 1 tablespoon melted butter and sprinkle over the shallots.
  9. Bake until bubbly: Place the dish in the preheated oven and bake for 15 to 20 minutes, until the sauce is bubbly and the top is golden brown. For extra browning, broil for the last 2 minutes, watching closely.
  10. Rest before serving: Let the casserole sit for 5 minutes before serving to allow the sauce to set slightly. Serve warm.

Notes

Don’t rush the brown butter; use a light-colored pan to see the color change. Blanch the beans properly and use an ice water bath to lock in color. Slice shallots evenly for best crispiness. Watch shallots carefully as they burn quickly. Can be assembled up to 24 hours in advance (without crispy shallots) and refrigerated; add shallots before baking and add 5-10 minutes to baking time.

Nutrition

Keywords: green bean casserole, brown butter, crispy shallots, Thanksgiving side, comfort food, holiday side dish, vegetarian

Find it online: https://noshbelle.com/cozy-brown-butter-green-bean-casserole-recipe/