Recipes and Cooking Creamy Green Beans with Crispy Shallots 3.5 (29) Add your rating & review Hand-crisped shallots are an elegant replacement for the canned French-fried onions so often used to garnish these classic holiday bean dish. When cleaning mushrooms, do so with a brush or damp paper towel -- when washed in water, mushrooms become soggy. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 15, 2011 Print Rate It Share Share Tweet Pin Email Photo: Peter Frank Edwards Prep Time: 30 mins Cook Time: 15 mins Bake Time: 45 mins Total Time: 1 hrs 30 mins Servings: 8 Jump to Nutrition Facts Ingredients 2 pound green beans, trimmed and cut in 3-inch pieces 6 tablespoon unsalted butter (3/4 stick) 1 onion, diced 1 pound button mushrooms, cleaned and sliced ¼ cup all-purpose flour 2 ½ cup milk 2 teaspoon sea salt ½ teaspoon freshly ground black pepper 2 gratings of fresh nutmeg Canola oil, for frying 9 shallots, sliced crosswise in 1/4-inch rings ½ cup cornstarch, sifted Directions Preheat oven to 350°F. Lightly grease a 2-quart baking dish; set aside. Bring a large saucepan of salted water to boiling. Prepare and set aside a large bowl of ice water. Cook green beans in boiling water about 2 minutes, just until bright green; drain and place in ice water to cool rapidly. Drain thoroughly. Meanwhile, in very large skillet, melt 2 Tbsp. of the butter over medium heat. Cook and stir onion in hot butter about 3 minutes, until soft and translucent. Add 1 Tbsp. butter; turn heat to medium-high. Sauté mushrooms about 4 minutes, until golden. Transfer onions, mushrooms, and beans to a large bowl. For sauce, in the same skillet, melt remaining 3 Tbsp. butter over medium heat; stir in flour. Stir constantly, about 2 minutes, until flour turns light brown. Slowly pour in the milk; cook and stir about 4 minutes, until thickened. Stir in salt, pepper, and nutmeg. Remove from heat; cool completely. Pour cooked sauce over bean mixture; stir to coat evenly. Spoon into prepared baking dish. Bak about 40 minutes, until sauce bubbles around edges. Meanwhile, for topping, pour 3 to 4 inches of oil into a deep heavy saucepan. Heat oil over medium-high heat until sizzling. Working in batches, separate shallots into rings; toss with cornstarch to coat, shaking off excess. Carefully add to hot oil. Fry for 2 minutes (each batch), until golden and crisp. Remove with slotted spoon; drain on paper towels. Remove casserole from oven, sprinkle with shallots. Bake 5 minutes more, until top is crisp and golden. Serve warm. Tips Bake and refrigerate untopped green bean mixture 1 day ahead. Fry shallots up to 2 days ahead; store in airtight container at room temperature. Reheat green beans, covered, at 350°F for 30 minutes, until heated through. Top with crispy shallots the last 5 minutes. Rate it Print Nutrition Facts (per serving) 126 Calories 8g Fat 12g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 126 % Daily Value * Total Fat 8g 10% Saturated Fat 3g 15% Cholesterol 13mg 4% Sodium 200mg 9% Total Carbohydrate 12g 4% Total Sugars 3g Protein 3g Vitamin C 8.9mg 45% Calcium 60.6mg 5% Iron 0.9mg 5% Potassium 267mg 6% Folate, total 28.2mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.