Green Bean Casserole with Almonds and Fried Shallots

Try this classic Thanksgiving side dish that is so easy to make you'll want to enjoy it year-round.

Prep Time

35 mins

Cook Time

90 mins

Total Time

2 hrs 5 mins


  • 1.5L casserole dish (5”x9”)
  • measuring cups and spoons
  • knife
  • cutting board
  • large pots
  • strainer
  • medium bowl (ice water)
  • large saute pan
  • whisk
  • spatula


4 shallots, peeled and sliced 1/8”

1/3 (80ml) cup corn starch

½ tsp (2.5ml) garlic powder

canola oil for frying

4 ½ (2kg) pounds green beans, trimmed, halved

8 tbsp (120ml) butter

2 cups (500ml) button mushrooms, sliced

½ cup (125ml) onion, small diced

3 cloves garlic, minced

¼ cup (60ml) dry white wine

½ cup (125ml) all-purpose flour

1 cup (250ml) chicken stock

1 cup (250ml) milk

1 cup (250ml) heavy cream

1 tbsp (15ml) soy sauce

1 tbsp (15ml) Worcestershire

2/3 cup (160ml) parmesan, shredded

½ cup (125ml) sliced almonds

salt and pepper


  1. In a large pot, double the size of the oil, heat oil to 325˚F (165˚C). While oil is heating, toss the shallots with cornstarch, garlic powder, salt and pepper. Place shallots in a strainer and shake off extra cornstarch. Now fry until golden brown, remove onto a paper towel to drain and season with salt. You may need to do this in batches
  2. Preheat oven to 375˚F (190˚C).
  3. Fill a large pot with water, season heavily with salt and bring to a boil to blanch the beans. Once water is at a boil, cook beans for about 2 minutes and then shock in ice water to stop cooking. Drain and set aside.
  4. In a large sauté pan, melt 4 tbsp of butter and then add the mushrooms. Cook until soft and starts to colour. Add garlic and onion. Continue to cook until onion is soft and starts to colour. Deglaze with white wine and cook until liquid is almost gone.
  5. Remove the onion and mushroom mixture from the pan. Now add the remaining 4 tbsp of butter back to the pan. Add the flour to the melted butter. Continue to cook the flour and butter mixture until smells like almonds and starts to colour. About 5 minutes. Slowly add the chicken stock. The sauce should be quite thick. Now add the milk, cream, soy sauce, Worcestershire and continue to cook until thick and smooth.
  6. Fold parmesan into the sauce, add the mushrooms and green beans. Adjust seasoning with salt and pepper. Place mixture into a casserole pan, top with almonds and shallots and bake for 5-10 minutes until golden brown on top. Enjoy!