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Green Bean Casserole with Shallot Crumb Topping

Green Bean Casserole #festfoods

Green Bean Casserole is a staple at my house for the holidays!  It always goes so well with turkey and stuffing, or with ham and Cheesy Potatoes.  But I have always wondered what it would be like to make it from scratch!  Fresh green beans and earthy mushrooms topped with crispy shallots and panko…. it doesn’t get much tastier than that for a side dish!  So, whatever you are serving up this Christmas dinner, add this simple scratch Green Bean Casserole with Shallot Crumb Topping to the menu! I mean, look at these fresh goodies I picked up from the produce section!  They are just screaming to be tossed together in a casserole. :) Green Bean Casserole So turn on the Christmas music, and get cooking! Start by preheating the oven to 375°. Lightly spray a 13 x 9 inch baking dish.  Bring a pot of water to a boil. Meanwhile, heat 1 Tbsp. oil in a large skillet to medium heat.  Add the 1 cup shallots and sauté until they start to brown.  Reduce heat to medium-low and add breadcrumbs, 1 Tbsp. parmesan cheese and fresh thyme.  Sauté about 5 minutes, until browned.  Remove from skillet and set aside. Green Bean Casserole Next, add green beans to boiling water and allow to cook 3-4 minutes, just until they start to soften.  Remove with a slotted spoon and place in to a greased baking dish. Using the same skillet you used for the crumb topping, heat remaining oil to medium-high.  Add remaining shallots and sauté 1-2 minutes.  Add chopped mushrooms, season with salt and pepper and let cook 5-6 minutes. Green Bean Casserole To make sauce, add flour, whisk and cook for about 1-2 minutes, until bubbly.  Slowly add chicken stock, then milk, whisking constantly.  Bring to a low boil, stirring occasionally, until thickened, about 3 minutes.  Stir in remaining parmesan cheese.  Taste and season, if necessary. Green Bean Casserole Add sauce to green beans and stir to combine. Green Bean Casserole Top with shallot crumb topping and bake for 30 minutes, until bubbly and topping is crispy.  Serve with the rest of your fantastic dinner!  Happy Holidays! Green Bean Casserole

Green Bean Casserole

with Shallot Crumb Topping

Recipe adapted from Skinnytaste


  • 2 Tbsp. olive oil, divided
  • 1 cup shallots, finely diced + ⅓ cup (about 8), divided
  • ½ cup panko breadcrumbs
  • 1 Tbsp. grated Parmesan cheese + ¼ cup, divided
  • 2 tsp. fresh thyme, finely chopped (or 1 tsp. dried)
  • 2 lbs. fresh green beans, trimmed or 2 (15 oz.) cans no added salt green beans, drained
  • 16 oz. sliced mushrooms (oyster, baby portabella)
  • ¼ cup flour
  • 1 cup low sodium chicken broth (or vegetable broth for vegetarian)
  • 1 cup skim milk
  • Salt and pepper, to taste


  1. Preheat the oven to 375°. Lightly spraya 13 x 9 inch baking dish.
  2. Bring a medium pot of water to a boil.
  3. In the meantime, make the topping: Heat1 Tbsp. oil in a medium-sized skillet over medium heat.  Add the 1 cup shallots and sauté about 3-5 minutes, stirring occasionally until golden brown. Reduce heat to medium-low, add breadcrumbs, 1 Tbsp. parmesan cheese and thyme; sauté until golden brown, about 5-6 minutes, stirring frequently, being careful not to burn.  Set aside.
  4. When water is boiling, add green beans and cook 3-4 minutes, just until starting to soften. Drain and place in a greased baking dish. {If using canned green beans, skip this step}
  5. To make sauce, heat remaining oil in a large sauté pan over medium-high heat. Addremaining shallots and sauté 1 to 2 minutes. Add mushrooms, season with salt and pepper and sauté 6-8 minutes, stirring occasionally.
  6. Sprinkleflour over the mushrooms; whisk constantly for about a minute, slowly adding chicken stock, then milk. Bring to a low boil, and cook, stirring occasionally, until thickened, about 3 minutes. Stir in remaining Parmesan cheese.  Season with salt and pepper to taste.
  7. Pour sauce in to casserole dish with green beans and stir to combine.
  8. Top with shallot crumb topping and bake about 30 minutes, until bubbling and topping is crisp.

  Yield: 8 servings

Per Serving*: Calories 160, Total Fat 6g (Saturated 1.5g, Trans 0g), Cholesterol 5mg, Sodium 160mg, Total Carbohydrate 23g (Dietary Fiber 5g, Sugars 9g), Protein 9g, Vitamin A 20%, Vitamin C 30%, Calcium 15%, Iron 10%

*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

Julie Andrews is a Registered Dietitian Nutritionist (RDN) with Festival Foods and is certified by the state of WI.

Have a question about nutrition? Our Mealtime Mentors would love to help! Reach out at or find them on Facebook, Instagram, Pinterest and Twitter.

Green Bean Casserole

Disclaimer: The information provided here is intended for general information only. It is not intended as medical advice. Health information changes frequently as research constantly evolves. You should not rely on any information gathered here as a substitute for consultation with medical professionals. Information may not be reproduced without permission from Festival Foods. We strongly encourage guests to review the ingredient lists of suggested products before purchasing to ensure they meet individual dietary needs. All products not available at all Festival locations.

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