Recipes Green Bean Casserole with Caramelized Shallots Be the first to rate & review! Taking a little extra time to slowly brown the shallots adds a lot of extra flavor to this green bean dish. This recipe also works well with caramelized onions if you have even more time to spare. Slideshow: More Satisfying Casseroles By Phoebe Lapine Phoebe Lapine New York-based food and health writer Phoebe Lapine is a gluten-free chef, culinary instructor, and the creator of the award-winning blog Feed Me Phoebe, named by Women’s Health Magazine as the top nutrition read of 2017. A self-proclaimed “healthy hedonist,” Lapine focuses on ways to improve health without sacrificing life’s pleasures, which she explores in her blog and 2017 memoir The Wellness Project. In addition to Food & Wine, her work has appeared in Marie Claire, Serious Eats, Epicurious, Shape, Glamour, Self, HuffPost, and others. Food & Wine's Editorial Guidelines Published on January 29, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Phoebe Lapine Active Time: 15 mins Total Time: 35 mins Yield: 4 Ingredients 1 1/2 pound green beans, ends trimmed 2 tablespoons butter 4 large shallots, thinly sliced 2 tablespoons flour 2 cups milk 1/4 teaspoon ground nutmeg Sea salt Pepper 1/2 cup bread crumbs Directions Preheat the oven to 400°. In a large pot of boiling salted water, cook the beans until tender, about 4 minutes. Drain in a colander. In a large nonstick skillet, heat the butter. Sauté the shallots over medium-high heat until golden brown and caramelized, about 8 minutes. Sprinkle the flour over the shallots and cook for 1 minute, until incorporated. Whisk in the milk until smooth. Simmer until slightly thickened, about 5 minutes. Season with the nutmeg, 1 teaspoon salt and pepper. Add the beans and toss to coast. Transfer the mixture to a 3-quart ceramic baking dish and sprinkle the breadcrumbs over the top. Bake for 15 minutes, until heated through and the top is lightly golden brown. Rate it Print