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Festival Foods

Green Bean Casserole with Shallot Crumb Topping

Fresh green beans and earthy mushrooms are topped with a crispy panko and shallot topping. This side dish is a must-have on any holiday menu!

  • Green Bean Casserole with Shallot Crumb Topping
  • Ingredients
    • Cooking spray
    • 2 Tbsp. olive oil, divided
    • 1 ⅓ cup shallots, finely diced, divided
    • ½ cup panko breadcrumbs
    • ¼ cup + 1 Tbsp. grated Parmesan cheese, divided
    • 2 tsp. fresh thyme, finely chopped
    • 2 lbs. fresh green beans, trimmed
    • 16 oz. sliced mushrooms (oyster, baby portabella)
    • ¼ cup all purpose flour
    • 1 cup low sodium chicken broth
    • 1 cup skim milk
    • Salt, to taste
    • Black pepper, to taste

    1. Preheat the oven to 375°F. Lightly spray a 13 x 9 inch baking dish with cooking spray. 1. Bring a medium pot of water to a boil. 1. In the meantime, make the topping: Heat 1 Tbsp. oil in a medium-sized skillet over medium heat. Add 1 cup shallots and sauté about 3-5 minutes, stirring occasionally until golden brown. Reduce heat to medium-low and 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. 1. When water is boiling, add green beans and cook 3-4 minutes, just until starting to soften. Drain and place in the prepared baking dish. To make sauce, heat remaining oil in a large sauté pan over medium-high heat. Add remaining shallots and sauté 1-2 minutes. Add mushrooms, season with salt and pepper, and sauté 6-8 minutes, stirring occasionally. 1. Sprinkle flour over the mushrooms 1. 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. 1. Pour sauce in to baking dish with green beans and stir to combine. 1. Top with shallot crumb topping and bake about 30 minutes, until bubbling and topping is crisp.


    For vegetarian: Use low sodium vegetable broth in place of chicken broth. Use 2 (15 oz.) cans of no salt added green beans in place of fresh green beans. Simply skip the cooking step.


    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.

    Serves: 8 servings

    Sodium Smart American Vegetarian Winter Fall Side Dish Baking Thanksgiving Christmas Easter