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Best Lightened-Up Crispy Green Bean Casserole with Fried Shallots

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A lighter, fresher take on the classic green bean casserole, featuring crisp-tender fresh green beans, a creamy Greek yogurt sauce, and homemade crispy fried shallots. Perfect for holiday gatherings or weeknight dinners.

Ingredients

Scale
  • 1 ½ pounds fresh green beans, trimmed and halved
  • 2 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 3 large shallots, thinly sliced into rings
  • ¼ cup all-purpose flour
  • 1 ½ cups low-fat milk
  • ½ cup low-sodium chicken or vegetable broth
  • ⅓ cup plain Greek yogurt (full-fat or low-fat)
  • 2 cloves garlic, minced
  • ½ teaspoon salt, plus more for blanching water
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon ground nutmeg
  • ¼ cup grated Parmesan cheese (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.
  2. Blanch the green beans: Fill a large pot with water and add a generous tablespoon of salt. Bring to a rolling boil. Add the trimmed green beans and cook for exactly 3 minutes until bright green and still slightly crunchy.
  3. Shock the beans: Immediately drain the beans and transfer them to a bowl of ice water. Let sit for 2-3 minutes until completely cool. Drain well and pat dry with a clean kitchen towel. Set aside.
  4. Fry the shallots: Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced shallots in a single layer. Cook for 5-7 minutes, stirring occasionally, until golden brown and crispy. Transfer to a paper towel-lined plate and sprinkle with a pinch of salt while warm.
  5. Make the cream sauce: In a medium saucepan, melt the remaining 1 tablespoon butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Sprinkle in the flour and whisk constantly for 1 minute. Slowly pour in the low-fat milk and broth, whisking continuously to prevent lumps. Keep whisking until the sauce thickens, about 3-4 minutes, until it coats the back of a spoon.
  6. Finish the sauce: Remove the saucepan from heat. Whisk in the Greek yogurt, salt, pepper, and nutmeg. If using Parmesan, stir it in now. Taste and adjust seasoning.
  7. Assemble the casserole: Spread the blanched green beans evenly in the prepared baking dish. Pour the cream sauce over the top, using a spatula to coat every bean. Sprinkle the fried shallots evenly over the top.
  8. Bake: Place the dish in the preheated oven and bake for 20-25 minutes, until the sauce is bubbly and the shallots are deep golden brown. If the shallots brown too quickly, tent the dish loosely with foil for the last 10 minutes.
  9. Rest and serve: Let the casserole rest for 5 minutes before serving. Serve warm.

Notes

Blanching is key to keeping the beans crisp-tender. Don’t skip the ice bath. For the fried shallots, keep the heat at medium and stir frequently to prevent burning. Let the casserole rest for 5 minutes after baking to allow the sauce to set. Leftovers keep in the refrigerator for up to 4 days. The casserole can be frozen unbaked for up to 3 months.

Nutrition

Keywords: green bean casserole, lightened-up, healthy, Thanksgiving, side dish, fried shallots, fresh green beans, holiday recipe

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