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Fresh Green Bean & Mushroom Casserole with Crispy Shallots

Fresh Green Bean & Mushroom Casserole with Crispy Shallots has all the comfort you want with the beautiful fresh ingredients you deserve.
5 from 1 vote
Prep Time 15 minutes
Cook Time 1 hour
Course Side Dish
Servings 12


For the Green Beans & Mushrooms

  • 2 pounds fresh green beans ends trimmed
  • 1 pound cremini (button) mushrooms sliced
  • 4 fresh thyme sprigs
  • 4 Tablespoons butter divided
  • 2 Tablespoons olive oil divided

For the Parmesan Cream Sauce

  • 2 Tablespoons butter
  • 2 Tablespoons flour
  • 2 cups half & half
  • 3 cloves garlic minced
  • 1/2 cup grated parmesan cheese
  • salt & pepper to taste

For the Crispy Shallots

  • 3 large shallots thinly sliced
  • 2 cups vegetable oil for frying

For the Garnish

  • 1/4 cup shaved parmesan cheese for garnish
  • 1 zest of lemon for garnish


For the Green Beans & Mushrooms

  • Place a steamer basket over a large pot of boiling water. Add green beans and steam for 8 minutes or until just tender and bright green. Alternately you can blanch the green beans in boiling water for 3-4 minutes until just tender. Transfer cooked beans to a bowl of ice water to stop the cooking.
  • Add 2 Tbl. butter, 1 Tbl. olive oil and 2 sprigs fresh thyme to a large skillet over medium-high heat. Add half of the sliced mushrooms in a single layer and brown on one side without turning, about 4-5 minutes. Turn over mushrooms and brown on the other side, about 3 minutes. Remove from pan and reserve. Melt remaining 2 Tbl. butter, 1 Tbl. olive oil and thyme sprigs. Add remaining mushrooms and brown on both sides. Remove from pan and reserve.

For the Parmesan Cream Sauce

  • In a medium sauce pan, melt 2 Tablespoons of butter over medium heat until hot and bubbly. Add flour and whisk to combine. Continue cooking until lightly golden brown, stirring constantly. Gradually whisk in half & half. Bring to a gentle boil and cook for 5 minutes, stirring occasionally. Remove from heat and add minced garlic and grated parmesan cheese. Whisk until cheese is melted. Season with salt & pepper to taste.

For the Crispy Shallots

  • In a medium sauce pan bring 2 cups of vegetable oil over medium-high heat to 375° F. Working in batches, fry sliced shallots until deep golden brown. Remove with a mesh strainer and transfer to a paper towel lined plate. Continue with remaining shallots.

To Assemble Casserole

  • Preheat oven to 350° F. Arrange green beans in a 3 quart casserole dish. Top with browned mushrooms and parmesan cream sauce. Cover with aluminum foil. Bake covered 35 minutes. Remove foil and bake an additional 15-20 minutes until sauce is bubbling and lightly browned around edges. Add Crispy Shallots and bake an additional 5 minutes. Garnish with shaved parmesan cheese and lemon zest.