Thanksgiving Dinner: Green Bean Casserole with Bacon and Fried Shallots
A fresh take on a holiday classic delivers smoky richness and crunchy texture.
Thanksgiving is all about tradition, but sometimes a modern twist on a classic dish is just what the feast needs. This Green Bean Casserole—made not with canned soup and onion rings, but with fresh green beans, homemade gravy, bacon, mushrooms, and mouthwatering fried shallots—is a step up from the old favorite. Here’s how to bring a richer, more flavorful version of this side to your holiday table.
The Secret Ingredients: Bacon and Fried Shallots
This recipe isn’t your grandma’s green bean casserole. Instead of the standard canned French fried onions, it’s topped with homemade fried shallots—crispy, flavorful, and surprisingly easy to make. And let’s not forget bacon, which adds a smoky, savory depth to every bite.
Ingredients
For the Fried Shallots
- 1/3 cup all-purpose flour
- 1/2 teaspoon cayenne
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 large shallots, peeled and thinly sliced into rings
- Canola or vegetable oil, for frying
For the Green Beans, Bacon, and Gravy
- 2 1/2 pounds fresh green beans, trimmed and halved
- 8 ounces bacon
- 6 tablespoons unsalted butter, divided
- 16 ounces sliced button or cremini mushrooms
- 1/3 cup finely chopped shallots
- 3 large garlic cloves, minced
- 1/2 cup all-purpose flour
- 1 cup low-sodium chicken stock
- 2 cups half-and-half
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 2/3 cup grated Parmesan cheese
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- Kosher salt and freshly ground black pepper, to taste
Step-by-Step Instructions
Step 1: Fry the Shallots
- Combine flour, cayenne, garlic powder, kosher salt, and black pepper in a bowl.
- Toss shallot rings in the flour mixture until coated.
- Heat about 1 inch of oil in a deep skillet over medium heat. Fry shallots in batches until golden brown, about 3 minutes per batch.
- Transfer to a paper towel-lined plate and set aside.
Step 2: Prepare the Green Beans
- Bring a large pot of salted water to a boil. Add green beans and blanch for 3–4 minutes.
- Drain and immediately transfer to a bowl of ice water to cool, then drain again and set aside.
Step 3: Cook the Bacon, Mushrooms, and Aromatics
- Cook the bacon in a large skillet until crisp. Remove with a slotted spoon and set aside.
- Discard all but 2 tablespoons of bacon fat. Return the skillet to medium heat and add 2 tablespoons of butter.
- Add mushrooms and cook, stirring regularly, until softened.
- Stir in the chopped shallots and garlic, cooking for 2–3 minutes until fragrant.
Step 4: Make the Creamy Gravy
- Push the mushroom mixture to one side. Add remaining 4 tablespoons butter to the empty side.
- Melt the butter, sprinkle flour over it, and whisk constantly, cooking until slightly browned and fragrant (about 1 minute).
- Slowly whisk in the chicken stock until smooth, then whisk in half-and-half.
- Combine all ingredients in the skillet, fold to incorporate, and cook until thickened and bubbly (4–5 minutes).
- Remove from heat and stir in soy sauce, Worcestershire sauce, Parmesan, rosemary, and thyme. Season with salt and pepper to taste.
Step 5: Assemble and Bake
- Fold blanched green beans and half of the bacon into the creamy gravy.
- Transfer the mixture to a greased 3-quart baking dish.
- Top with remaining bacon and the fried shallots.
- Bake at 350°F (175°C) for 20 minutes, or until bubbly and golden on top.
Pro Tips for Perfect Results
What others are reading
- Green beans: Blanching keeps them crisp-tender and bright green.
- Shallots: Fry in small batches to prevent them from clumping and ensure even crispness.
- Gravy: Use a flat whisk for easier stirring and smoother sauce.
- Cheese: Freshly grated Parmesan melts best and adds a rich, savory note.
Customize Your Casserole
- Vegetarian version: Omit bacon and use olive oil or butter in the skillet instead.
- Spicier kick: Add extra cayenne or a pinch of red pepper flakes.
- Crispy toppings: For extra crunch, sprinkle panko breadcrumbs over the casserole before baking.
- Herb variations: Try sage or oregano in place of rosemary and thyme.
Make-Ahead and Storage Tips
Prepping ahead saves time on the big day. You can:
- Blanch the green beans and fry the shallots up to 2 days in advance. Store separately in airtight containers in the fridge.
- Prepare the creamy gravy and cook the bacon and mushrooms the day before. Assemble, cover, and refrigerate. Bake just before serving.
- Leftovers reheat well. Cover with foil and warm in a 325°F oven for 15–20 minutes.
Why This Casserole Stands Out
This recipe forgoes the shortcut of canned mushroom soup and fried onions in favor of fresh green beans, homemade gravy, and crispy fried shallots. The result is a side dish that’s both comforting and sophisticated, with layers of savory, smoky, and creamy flavors. The bacon adds umami depth, the mushrooms provide earthiness, and the fried shallots bring a satisfying crunch.
Nutritional Considerations
While this is a decadent dish, you can lighten it up by using milk instead of half-and-half, reducing the butter, or using turkey bacon. However, for Thanksgiving, most guests will appreciate the indulgence!
Pairing Suggestions
This green bean casserole pairs beautifully with:
- Roasted turkey or ham for a classic holiday meal.
- Cranberry sauce for a sweet-tart contrast.
- Mashed potatoes and gravy for ultimate comfort.
- Dry Riesling or Chardonnay to complement the creamy, savory flavors.
FAQs
Can I use frozen green beans?
Yes, but fresh green beans provide the best texture. If using frozen, thaw and pat dry before blanching or skip the blanching step.
Can I make this gluten-free?
Yes, substitute gluten-free flour for the roux and check your soy and Worcestershire sauces for gluten content.
What can I use instead of half-and-half?
Whole milk or light cream can be used, though the gravy will be less rich. For vegan, use plant-based milk and vegan butter.
How do I prevent soggy fried shallots?
Fry in batches and let drain on paper towels. Store in an airtight container if making ahead.
How do I reheat leftovers?
Cover with foil and bake at 325°F until heated through, about 15–20 minutes. Add extra crispy shallots or bacon on top before serving.
Conclusion
This Green Bean Casserole with Bacon and Fried Shallots elevates the classic holiday side to new heights. With fresh ingredients, creamy homemade gravy, and a crunchy, savory topping, it’s sure to become a new tradition at your table. Whether you stick to the recipe or add your own twist, this dish is the perfect blend of comfort and celebration—just what Thanksgiving dinner deserves.
References
- https://diyjoy.com/ree-drummonds-green-bean-casserole/
- https://www.youtube.com/watch?v=Q9enPNyEjJw
- https://www.aveggieventure.com/2012/04/pioneer-womans-green-bean-casserole.html
- https://www.thepioneerwoman.com/food-cooking/recipes/a80624/thanksgiving-dinner-green-bean-casserole/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11889/green-bean-casserole/
- https://www.youtube.com/watch?v=JEyRRZO2JBY
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