This homemade green bean casserole will bring some competition to your grandmother’s trusted recipe. Real, whole ingredients bring a hearty consistency to the dish. Fried shallot provides the perfect extra crunch.
Do-Ahead Tip: Store cooked green beans and sauce separately in refrigerator up to 2 days before assembling and baking. Top with fried shallot just before serving.
- 1¼ pounds fresh green beans, cut into 1-inch pieces (about 5 cups)
- 2 tablespoons butter
- 7 tablespoons all-purpose flour, divided
- 1 cup whole milk
- 1 cup chicken broth
- 1 teaspoon salt, divided
- ¼ teaspoon ground black pepper
- ½ cup slivered almonds, toasted
- ⅔ cup vegetable oil
- ½ cup (¼-inch) sliced shallot, separated into rings
- Preheat oven to 350°. Spray a 1½-quart baking dish with nonstick cooking spray. Set aside.
- In a large saucepan, cook beans in boiling water until crisp-tender, approximately 3 minutes. Drain, and set aside.
- Add butter to saucepan; melt over medium heat. Add 4 tablespoons flour; whisk 1 minute. Whisking constantly, add milk, broth, ¾ teaspoon salt, and pepper. Bring to a boil; cook, stirring constantly, 2 minutes. Place beans and almonds in prepared dish; pour sauce over beans.
- Bake until beans are tender, 25 to 30 minutes.
- In a medium skillet, heat oil over medium-high heat. In a shallow bowl, add remaining 3 tablespoons flour and shallot, tossing to combine.
- Shake excess flour from shallot; place in hot oil. Cook, turning occasionally, until golden brown, 2 to 3 minutes. Drain on paper towels; sprinkle with remaining ¼ teaspoon salt. Top casserole with fried shallot.