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These stovetop Creamed Green Beans with a crispy shallot and herb topping bring all the cozy flavors you love, but with a fresh, crunchy twist. Think tender beans in a rich, velvety sauce, topped off with golden panko and shallots that add the perfect bit of crunch. It’s the best of classic comfort with a little extra flair—holiday side dish perfection.
If you love vegetable side dishes make sure you try out our Roasted Brussels Sprouts with Bacon, Southern Green Beans, and Broccoli Salad next!
Green BEan Casserole Who? My New Favorite Holiday Side Dish!
There’s something about holiday sides that makes me downright happy, and I have to admit: these creamed green beans with crispy shallot topping have quickly taken top spot in my heart.
I wanted a side dish that would give green bean casserole a little run for its money but that is easy to make, packed with more creaminess, and bold herby flavors.
So I took those classic, creamy beans and added an herby panko topping with golden, crispy shallots, parsley, and a little rosemary. It’s got all the crunch and richness but feels just a little more dressed up.
Why You Will Love This Recipe
- Stovetop friendly – saves valuable oven space for holiday cooking!
- Rich, creamy flavor – with tender green beans coated in a velvety sauce.
- Perfect crunch – thanks to a crispy shallot and panko topping with herbs.
- Easy to make – a side that feels special but comes together quickly.
- Crowd-pleasing twist – a fresh take on classic green bean casserole!
Ingredients Needed
- Green Beans: I have made this recipe using both frozen or fresh green beans and either will work! There’s no need to thaw the green beans first, simply add them to the skillet and begin cooking, they will thaw out and begin to soften in that step.
- Shallots: These are similar to onion with a slightly sweeter, less-oniony flavor. If you don’t have any you can substitute with red onion.
- Parmesan: This recipe uses shredded parmesan, not the grated parmesan you may use on pizza.
- Rosemary & Parsley: For ease this recipe uses dried herbs. You can use fresh herbs if you have them on hand, increase the amount called for by 3x, or to taste.
- Extra Virgin Olive Oil is my favorite for making the topping but you can use a regular olive oil if you like, or avocado oil.
Creamy Green Beans Step-By-Step
Find the complete recipe card below with measurements and full instructions.
- Heat oil in a large skillet over medium heat. Add in the green beans, you can use fresh or frozen. Cook until the green beans are slightly softened. If using frozen beans, cook until they are completely thawed.
- Stir in the heavy cream, add the salt, black pepper, and garlic powder. Stir to combine. Cook this while stirring occasionally for 5-10 minutes until green beans are softened to desired texture. If you prefer really soft green beans they will need to cook longer.
- Turn the heat off and stir in the parmesan cheese while it melts and add a light squeeze of fresh lemon juice. Taste and adjust the seasonings as needed. As the sauce sits and cools it will thicken.
- Use a mandolin or fine slicing blade on a food processor to thinly slice the shallots. You can also use your knife, being sure to slice the shallots as thinly as possible.
- Heat half of the oil in a small skillet and add in the thinly sliced shallots. Cook while stirring until the shallots begin to brown. Stir in the panko, salt, dried rosemary, and dried parsley. Drizzle with the remaining oil and stir until the shallots are coated with the panko mixture, and continue to cook until the panko has browned.
Serving
Serve the creamed green beans topped with the crispy shallot topping for a beautiful holiday dish! To keep things low carb, you can opt out of the crispy topping and enjoy the creamed green beans on their own.
More Side Dishes
Creamed Green Beans
Ingredients
- 1 pound green beans (can use fresh or frozen)
- 4 cloves garlic minced
- 1 tablespoon extra virgin olive oil
- 1½ cups heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ cup parmesan cheese shredded
- squeeze of fresh lemon juice
Crispy Shallot Topping
- 1 tablespoon extra virgin olive oil divided
- 1½ ounces shallots thinly sliced (approx 2 medium size shallots)
- ¼ cup panko bread crumbs
- ⅛ teaspoon salt
- ⅛ teaspoon dried rosemary
- ¼ teaspoon dried parsley
Instructions
Creamed Green Beans
- Heat oil in a large skillet over medium heat.
- Add the green beans, can use fresh or frozen. Cook until the green beans are slightly softened. If using frozen beans, cook until they are completely thawed.
- Stir in the heavy cream, add the salt, black pepper, and garlic powder. Stir to combine.
- Cook this while stirring occasionally for 5-10 minutes until green beans are softened to desired texture. If you prefer beans that are really soft, they will need to cook longer.
- Turn the heat off and stir in the parmesan cheese while it melts and add a light squeeze of fresh lemon juice.
- Taste and adjust seasonings as desired. As the sauce cools it will thicken. Allow to sit for several minutes before serving.
Crispy Shallot Topping
- Use a mandolin or fine slicing blade on a food processor to thinly slice the shallots. You can also use your knife, being sure to slice the shallots as thinly as possible.
- Heat half of the oil in a small skillet and add in the thinly sliced shallots.
- Cook while stirring until the shallots begin to brown.
- Stir in the panko, salt, dried rosemary, and dried parsley. Drizzle with the remaining oil and stir until the shallots are coated with the panko mixture.
- Cook until panko is browned. Taste and adjust seasonings as desired.
Serving
- Serve the creamed green beans topped with the crispy shallot topping for a beautiful holiday dish! To keep things low carb, you can opt out of the crispy topping and enjoy the creamed green beans on their own.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Vegetable Dishes
Photography by KJandCompany.co
