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Homemade Green Bean Casserole

A recipe for homemade green bean casserole that you will adore! This recipe's star ingredient is a homemade, very tasty creamy mushroom sauce—not a can in sight. This beauty is topped with handmade crispy fried shallots, plenty of nutty parmesan, and tender but crunchy green beans. Packed with taste, textures, and plenty of goodness! Ideal side dish to serve with main courses over the holidays and beyond!
Prep Time25 minutes
Active Time30 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American
Keyword: Homemade Green Bean Casserole
Yield: 8

Materials

For the fried shallot topping:

  • 4 medium shallots halved lengthwise & then sliced thinly into half moons
  • 1 cup vegetable oil
  • cajun seasoning or seasoned salt, to taste

For the green bean casserole:

  • 24 ounces fresh green beans ends trimmed
  • 4 tablespoons unsalted butter
  • 8 ounces baby bella mushrooms sliced
  • 1 tablespoon garlic minced or paste
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons dijon mustard smooth or whole grain
  • 1 tablespoon worcestershire
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes optional
  • 1/4 teaspoon ground nutmeg
  • kosher salt & freshly ground black pepper to taste
  • 1/2 cup heavy whipping cream or half and half
  • 1/2 cup freshly grated parmesan divided

Instructions

For the fried shallots:

  • In a medium saucepan, place the oil over medium heat. After that, add the shallots to the pan without waiting for the oil to heat up. Simmer the shallots for 15 to 20 minutes, stirring them gently every now and again. Reduce the heat as necessary to keep the shallots from browning too rapidly and until they are a golden-brown hue.
  • Remove the crispy shallots with a fish spatula (or similar tool) and transfer to a dish lined with paper towels to absorb excess oil. Toss crispy shallots with seasoned salt or cajun seasoning, according to taste. Keep aside until you're ready to construct the green bean casserole. After that, set a fine-mesh filter over a bowl to catch any remaining shallots and save the oil infused with shallots for later!

For the green bean casserole:

  • Set oven temperature to 375°F.
  • Heat up a big saucepan of water until it boils. After it comes to a boil, add the green beans and simmer for three minutes. To end the cooking process, quickly drain the green beans and transfer them to a dish with ice and cold water. After cooling down, remove the green beans and reserve.
  • Add the butter to a large pan set over medium heat. After it has melted, add the garlic and mushrooms and sauté for three to four minutes, or until the mushrooms are soft and starting to turn golden.
  • Then add the flour and whisk until the flour is largely dissolved and properly blended. Stir thoroughly to mix in the chicken broth gradually, being sure to get into any hidden pockets of flour. Scrape off any browned parts from the pan's bottom with a wooden tool.
  • Add the ground nutmeg, ground pepper, red pepper flakes (if using), lemon juice, dijon mustard, Worcestershire sauce, thyme, and salt/pepper to taste. Stir thoroughly to mix. Simmer this mixture for two to three minutes.
  • Next, add the cream (or half-and-half) and half of the parmesan, and mix for one to two minutes, or until everything is thoroughly combined.
  • After blanching the green beans, transfer them to an ovenproof casserole dish, cover with the creamy mushroom sauce, and toss to coat thoroughly. Sprinkle the remaining parmesan cheese evenly on top of the green bean mixture.
  • After transferring the dish to the oven, bake it for twenty minutes.
  • Take out of the oven and stir the mixture again. Scatter the fried shallots evenly on top of the green beans. Re-enter the oven and bake for a further 7 to 10 minutes, being cautious not to burn.
  • This green bean dish should be served right away. Have fun!

Notes

  • Needs to avoid gluten? Replace the all-purpose flour with a 1:1 ratio of any gluten-free baking flour. For those with gluten-free requirements, arrowroot, tapioca, and cassava flour are further substitutes.
  • Plan ahead: Make the dish exactly as written, omitting the baking and adding the fried shallots and parmesan topping. Up to two days in advance, place the firmly covered foil-covered dish in the refrigerator. When ready, bake, covered, at 375°F for 20 minutes, or until bubbling and hot. Remove the lid and bake the dish for a further 7 to 10 minutes, or until the shallots are nicely crispy (watch out not to burn).
  • Please read the blog post in its entirety for more tips + tricks.