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Kid-Approved Green Bean Casserole with Easy Crispy Shallots

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A creamy, crunchy green bean casserole topped with homemade crispy shallots that even picky eaters love. This forgiving recipe turns kitchen chaos into a family favorite in under 45 minutes.

Ingredients

Scale
  • 1 ½ pounds fresh or frozen green beans, trimmed and cut into 2-inch pieces
  • 1 can (10.5 ounces) condensed cream of mushroom soup
  • ½ cup whole milk
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt (optional)
  • 1 cup shredded sharp cheddar cheese (optional)
  • 4 large shallots, thinly sliced into rings (about 1 cup)
  • ½ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon paprika
  • Vegetable or canola oil for frying (about 1 cup)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Blanch the green beans: Bring a large pot of salted water to a boil. Add green beans and cook for 3-4 minutes if fresh, or 2 minutes if frozen. Drain and transfer to a bowl of ice water to stop cooking. Drain again and set aside.
  3. Make the crispy fried shallots: Heat about ½ inch of oil in a small skillet over medium heat. In a shallow bowl, whisk together flour, salt, and paprika. Toss shallot rings in flour mixture until evenly coated. Fry in batches for 2-3 minutes until golden brown. Transfer to a paper towel-lined plate and sprinkle with salt while warm.
  4. Prepare the cream sauce: In a large mixing bowl, whisk together cream of mushroom soup, milk, garlic powder, onion powder, black pepper, and salt (if using). If using cheese, fold in ¾ cup of shredded cheddar, reserving the rest for the top.
  5. Assemble the casserole: Add blanched green beans to the bowl with sauce and gently fold until coated. Transfer to a greased 9×13-inch baking dish and spread evenly. Sprinkle remaining ¼ cup cheese on top (if using).
  6. Bake the casserole: Place in preheated oven and bake for 20-25 minutes until bubbly and edges are lightly golden. For a browner top, broil for the last 2 minutes.
  7. Add the crispy shallots: Remove from oven and let rest for 5 minutes. Just before serving, sprinkle crispy fried shallots evenly over the top.

Notes

Don’t skip blanching the green beans—it prevents a watery casserole. Pat shallots dry before coating in flour for maximum crispiness. Add crispy shallots just before serving to keep them crunchy. The casserole can be assembled up to 2 days ahead (without shallots) and refrigerated; add 10 minutes to baking time. Leftovers keep in the refrigerator for up to 4 days. Freeze unbaked (without shallots) for up to 3 months.

Nutrition

Keywords: green bean casserole, crispy shallots, easy side dish, holiday side dish, comfort food, kid-friendly, quick casserole

Find it online: https://bakebelle.com/kid-approved-green-bean-casserole-with-easy-crispy-shallots/