The BEST Green Bean Casserole (From Scratch!)
Alright, let’s talk about a Thanksgiving icon: the Green Bean Casserole. It’s a staple on millions of tables, but… let’s be honest. Sometimes it can be a little… gloopy? Salty? Uninspired? If you’re ready to experience just how incredible this classic side dish can truly be, then you need this recipe in your life. We are ditching the cans and making the BEST Green Bean Casserole entirely from scratch.
The secret? Two key upgrades. First, instead of canned soup, we’re making a quick, luscious homemade mushroom cream sauce packed with fresh mushrooms, garlic, and herbs. The depth of savory, umami flavor is unreal. Second, forget those canned fried onions! We’re topping this beauty with a mountain of thinly sliced shallots fried until shatteringly crisp right before serving. The combination of the creamy, savory casserole, tender-crisp green beans, and that intensely flavorful, crunchy topping is pure holiday magic. This is the green bean casserole that will make everyone ask for seconds (and the recipe!).
Why You’ll Love This Recipe
- Incredible From-Scratch Flavor: The homemade mushroom sauce makes all the difference. It’s rich, savory, and tastes infinitely better than the canned version.
- The Crispy Shallot Topping: Forget soggy onions! These crispy shallots add an elegant, addictive crunch and intense flavor.
- A True Thanksgiving Showstopper: It looks beautiful, tastes incredible, and honors a classic while making it so much better.
Step-by-Step Instructions
Let’s elevate a classic. Here’s how easy it is to make from scratch.
First, gather your fresh, flavorful ingredients. Real mushrooms are key!
Next, the crispy shallot magic. We’ll thinly slice shallots and fry them gently until they’re deep golden brown and unbelievably crispy. Set these aside – they’re our grand finale “sprinkle.”
Now, build that luscious mushroom cream sauce. In the same pan, we’ll sauté fresh mushrooms until deeply browned, then create a simple, creamy sauce with broth, cream, and herbs. This is the heart of our casserole.
Blanch the green beans (optional but recommended!). A quick dip in boiling water helps keep the green beans vibrant and perfectly tender-crisp in the final casserole. Then, toss them with that amazing sauce.
Finally, assemble and bake! Pour the green bean and sauce mixture into a baking dish, top with a little cheese (optional, but delicious!), and bake until hot and bubbly. Just before serving, shower it with those incredible crispy shallots.
Ava’s Notes
- Fresh Green Beans are Best: While you can use frozen, fresh green beans will give you the best snappy, tender-crisp texture. Blanching them briefly first really helps!
- Crispy Shallot Patience: Frying the shallots takes a few minutes over medium-low heat. Don’t rush it! Low and slow is the key to getting them perfectly golden and crispy, not burnt. Drain them well on paper towels.
- Make it Ahead: You can fully assemble the casserole (without the shallot topping) a day ahead! Just cover and refrigerate. Bake as directed (it might need an extra 10-15 minutes), and add the crispy shallots right before serving.
The BEST Green Bean Casserole (From Scratch!)
8-10
servings30
minutes45
minutes1
hour15
minutesAn elevated take on the Thanksgiving classic, featuring tender-crisp green beans in a rich homemade mushroom cream sauce, topped with shatteringly crispy fried shallots.
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Ingredients
1 c vegetable oil
3 large shallots, very thinly sliced
2 lbs fresh green beans, trimmed
4 tbsp unsalted butter
1 lb cremini mushrooms, sliced
2 cloves garlic, minced
1/4 c all-purpose flour
2 c chicken or vegetable broth
1 c heavy cream
1 tsp fresh thyme leaves (or 1/2 tsp dried)
1/2 c grated Parmesan or Gruyère cheese (optional)
Salt and freshly ground black pepper
Directions
- Make Crispy Shallots: Heat the vegetable oil in a medium saucepan over medium heat until shimmering. Carefully add the thinly sliced shallots and cook, stirring occasionally, for 8-12 minutes, until they are deep golden brown and crispy. Use a slotted spoon to transfer the crispy shallots to a paper towel-lined plate. Season lightly with salt. Set aside. Carefully reserve the flavorful frying oil if desired for other uses, or discard.
- Blanch Green Beans (Optional but Recommended): Bring a large pot of salted water to a boil. Add the trimmed green beans and cook for 3-4 minutes, until bright green and just barely tender-crisp. Immediately drain the beans and plunge them into an ice bath to stop the cooking. Drain thoroughly and set aside.
- Prep Oven: Preheat oven to 375°F (190°C).
- Make Mushroom Sauce: Melt the butter in a large skillet or Dutch oven over medium-high heat. Add the sliced mushrooms and cook, without stirring too much, until deeply browned and caramelized, about 8-10 minutes. Add the minced garlic and cook for 1 minute more until fragrant. Sprinkle the flour over the mushrooms and cook, stirring constantly, for 1 minute.
- Finish Sauce: Gradually whisk in the chicken or vegetable broth until smooth. Bring to a simmer, then whisk in the heavy cream and thyme leaves. Simmer gently for 2-3 minutes, until the sauce has thickened slightly. Season generously with salt and pepper to taste.
- Combine & Assemble: Remove the sauce from the heat. Add the blanched green beans to the skillet and toss gently to coat them in the creamy mushroom sauce. Taste and adjust seasoning if needed. Pour the mixture into a 9×13 inch baking dish (or a similar 2.5-3 quart casserole dish). If using, sprinkle the optional Parmesan/Gruyère cheese over the top.
- Bake: Bake for 20-25 minutes, until the casserole is hot, bubbly, and the cheese (if using) is melted and golden.
- Serve: Let the casserole rest for 5-10 minutes. Just before serving, generously “sprinkle” the reserved crispy shallots all over the top. Serve hot.
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