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Easy Brown Butter Green Bean Casserole: Best Recipe

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This brown butter green bean casserole transforms a classic side dish into a show-stopping favorite with nutty, caramelized depth. It’s quick, easy, and perfect for holidays or potlucks.

Ingredients

Scale
  • 1 ½ pounds (680g) fresh green beans, trimmed and halved
  • 6 tablespoons (85g) unsalted butter, divided (4 tbsp for browning, 2 tbsp for sauté)
  • 8 ounces (225g) cremini mushrooms, sliced
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 3 tablespoons (24g) all-purpose flour
  • 1 cup (240ml) whole milk, room temperature
  • ½ cup (120ml) heavy cream
  • ½ cup (120ml) low-sodium chicken or vegetable broth
  • 1 tablespoon fresh thyme leaves, plus more for garnish
  • Salt and black pepper to taste
  • 1 ½ cups fried shallots (about 3 large shallots, thinly sliced and fried)
  • ½ cup (30g) panko breadcrumbs (optional)
  • ¼ cup (25g) finely grated Parmesan cheese (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add green beans and cook for exactly 3 minutes. Drain and plunge into ice water to stop cooking. Drain again and pat dry.
  2. Pour about 1 cup neutral oil into a small saucepan and heat to 325°F (163°C). Thinly slice 3 large shallots into rings. Fry in batches for 2-3 minutes until deep golden brown. Transfer to paper towels and season with salt.
  3. In a large skillet, melt 4 tablespoons butter over medium heat. Swirl occasionally until butter foams, then subsides, and brown specks form (5-7 minutes). Immediately remove from heat and pour into a heat-safe bowl.
  4. In the same skillet, melt remaining 2 tablespoons butter over medium-high heat. Add mushrooms and cook without stirring for 3 minutes. Add onion and a pinch of salt; cook 5-7 minutes until softened and golden. Add garlic and cook 30 seconds.
  5. Sprinkle flour over mushroom mixture and stir constantly for 1 minute. Slowly whisk in milk, then heavy cream and broth. Bring to a gentle simmer and cook 3-4 minutes until thickened. Stir in reserved brown butter, thyme, 1 teaspoon salt, and ½ teaspoon pepper.
  6. Preheat oven to 375°F (190°C). Add blanched green beans to the skillet and toss to coat. Transfer to a 9×13-inch baking dish. If using, mix panko with 1 tablespoon melted butter and Parmesan; sprinkle over top.
  7. Bake for 20-25 minutes until bubbly and golden. Let rest 5 minutes. Sprinkle fried shallots on top just before serving. Garnish with fresh thyme leaves.

Notes

For dairy-free, use vegan butter and full-fat coconut cream. For gluten-free, use a 1:1 gluten-free flour blend and gluten-free panko. Make the cream sauce up to 2 days ahead and refrigerate. Add fried shallots just before serving to keep them crispy.

Nutrition

Keywords: brown butter green bean casserole, green bean casserole, holiday side dish, Thanksgiving side dish, easy green bean casserole

Find it online: https://lolaspoon.com/easy-brown-butter-green-bean-casserole-best-recipe/