Homemade Green Bean Casserole Recipe
Introduction
This homemade green bean casserole is a fresh and flavorful twist on a classic holiday favorite. With crispy fried shallots and a creamy mushroom sauce, it’s a crowd-pleasing side dish perfect for any occasion.
Ingredients
- 4 medium shallots, halved lengthwise and sliced thinly into half moons
- 1 cup vegetable oil
- Creole Cajun seasoning or seasoned salt, to taste
- 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 sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 teaspoon ground nutmeg
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup heavy whipping cream or half and half
- 1/2 cup freshly grated Parmesan cheese, divided
Instructions
- Step 1: For the fried shallots, place the oil in a medium saucepan over medium heat. Add the sliced shallots without waiting for the oil to warm. Cook, stirring gently often, for 15-20 minutes until golden brown. Lower the heat if they brown too quickly.
- Step 2: Remove the crispy shallots with a fish spatula and place them on a paper towel-lined plate to absorb excess oil. Season with Creole Cajun seasoning or seasoned salt to taste. Set aside. Strain the shallot oil through a fine-meshed sieve into a bowl for future use.
- Step 3: Preheat your oven to 375°F (190°C).
- Step 4: Bring a large pot of water to a boil. Add the green beans and cook for 3 minutes. Drain immediately and transfer to a bowl of ice water to stop cooking. Drain again and set aside.
- Step 5: In a large skillet over medium heat, melt the butter. Add the mushrooms and garlic and sauté for 3-4 minutes until mushrooms are tender and lightly golden.
- Step 6: Stir in the flour, mixing well until it mostly disappears. Slowly pour in the chicken broth, stirring to combine and scraping any browned bits from the pan.
- Step 7: Add the lemon juice, Dijon mustard, Worcestershire sauce, thyme, red pepper flakes if using, nutmeg, and salt and pepper to taste. Stir well and bring to a simmer for 2-3 minutes.
- Step 8: Stir in the cream and half of the Parmesan cheese. Cook for 1-2 minutes until incorporated and creamy.
- Step 9: Place the blanched green beans in an oven-safe casserole dish. Pour the mushroom sauce over and toss to coat. Sprinkle the remaining Parmesan evenly on top.
- Step 10: Bake in the preheated oven for 20 minutes.
- Step 11: Remove from the oven, toss gently, and sprinkle the fried shallots over the top. Return to the oven and bake for another 7-10 minutes, watching carefully to avoid burning.
- Step 12: Serve immediately and enjoy this flavorful homemade green bean casserole.
Tips & Variations
- For a vegetarian version, substitute vegetable broth for chicken broth and use a plant-based Worcestershire sauce.
- Add toasted pecans or walnuts on top for extra crunch.
- Use fresh green beans for the best texture, but frozen can work if thawed and patted dry.
- Adjust the seasoning with more Cajun spice or red pepper flakes for a bolder flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through, to maintain the crispiness of the shallots.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this casserole ahead of time?
Yes, you can assemble the casserole up to a day in advance and refrigerate it without the fried shallots on top. Add the shallots and bake just before serving for the best texture.
What can I substitute for heavy cream?
You can use half and half or whole milk mixed with a tablespoon of butter to replace heavy cream, though the casserole will be slightly less rich and creamy.
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Homemade Green Bean Casserole Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Low Salt
Description
This Homemade Green Bean Casserole features crispy fried shallots, tender green beans, and a creamy mushroom sauce seasoned with Creole Cajun spices. Perfectly baked for a comforting side dish that elevates the classic casserole experience with fresh ingredients and bold flavors.
Ingredients
Scale
Fried Shallots
- 4 medium shallots, halved lengthwise & sliced thinly into half moons
- 1 cup vegetable oil
- Creole Cajun Seasoning or seasoned salt, to taste
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 sauce
- 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 cheese, divided
Instructions
- Prepare Fried Shallots: Place vegetable oil in a medium saucepan over medium heat and immediately add the sliced shallots. Cook, stirring gently and frequently, for 15-20 minutes until the shallots turn a golden-brown color. Lower heat if they brown too fast.
- Drain and Season Shallots: Using a fish spatula, transfer the crispy shallots onto a paper towel-lined plate to drain excess oil. Season with Creole Cajun seasoning or seasoned salt to taste. Set aside. Strain shallot-infused oil through a fine-meshed sieve and save for future use.
- Preheat Oven: Set the oven to 375°F (190°C) to preheat while preparing the casserole.
- Blanch Green Beans: Boil a large pot of water and cook trimmed green beans for 3 minutes. Immediately transfer them to a bowl of iced water to halt cooking. Drain and set aside.
- Sauté Mushrooms and Garlic: In a large skillet over medium heat, melt butter. Add sliced mushrooms and minced garlic; sauté 3-4 minutes until mushrooms are tender and lightly golden.
- Create Sauce Base: Stir in flour until combined and flour is mostly cooked out. Gradually pour in chicken broth while stirring to prevent lumps. Scrape any browned bits from the pan to add flavor.
- Add Seasonings and Simmer: Mix in lemon juice, dijon mustard, worcestershire sauce, dried thyme, red pepper flakes (optional), nutmeg, and salt and pepper to taste. Allow the mixture to simmer for 2-3 minutes.
- Incorporate Cream and Parmesan: Stir in heavy cream (or half and half) along with half of the parmesan cheese. Mix for 1-2 minutes until smooth and fully combined.
- Assemble Casserole: Place blanched green beans in an oven-safe casserole dish (10×10 or 9×13 inches). Pour mushroom cream sauce over beans and toss to coat evenly. Sprinkle remaining parmesan on top.
- Bake: Bake the casserole in the preheated oven for 20 minutes.
- Add Fried Shallots and Final Bake: Remove casserole from oven, toss mixture again, then evenly sprinkle fried shallots on top. Return to oven and bake for an additional 7-10 minutes, watching carefully to avoid burning.
- Serve: Remove from oven and serve the green bean casserole immediately while warm and creamy. Enjoy this delicious side dish!
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and omit Worcestershire sauce or use a vegetarian alternative.
- Adjust the amount of red pepper flakes to control the spiciness of the dish.
- The fried shallots can be prepared ahead and stored in an airtight container for up to 2 days.
- Blanching green beans helps maintain their bright color and crisp-tender texture.
- Use freshly grated parmesan for best flavor and melting qualities.
- Save the shallot-infused oil for cooking; it adds great flavor to other dishes.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: green bean casserole, homemade green bean casserole, fried shallots, creamy mushroom sauce, casserole side dish
