A Homemade Green Bean Casserole recipe that you will absolutely love! The scratch-made, extra flavorful creamy mushroom sauce is the heart of this recipe (not a can in sight!). Tender yet crisp green beans, lots of nutty parmesan, and homemade crispy fried shallots that top this beauty. Loaded with flavor, textures, and ample deliciousness! Perfect side dish to pair alongside holiday mains and beyond!
Hey y’all! As I type this blog post, Thanksgiving is one week away. Then we have Christmas slowly creeping around the corner, sheesh. Time waits for no one! Today we’re getting into another holiday-inspired dish, the green bean casserole. So, how do you feel about it? It’s a side dish some love and some can do without, ha! You know I had to put the Quin-spin on it and deliver this classic to ya!
Homemade Green Bean Casserole 🙌🏾
Many of us know that the traditional way is made using a can of condensed soup, cream of mushroom, I believe. While ain’t nothing wrong with that, homemade is 10x better, argue with someone else! Listen, this here recipe features a scratch-made, creamy mushroom sauce that is loaded with flavor! Friends, I love the depth of flavor and textures going on, it’s sooo good!
⇢ Other recipes: braised lamb shanks, easy stovetop mac and cheese, cozy gnocchi bolognese, this pesto pasta w/ turkey meatballs, my favorite crispy garlic parmesan wings, and brunch-classic chicken and waffles– delish.
What Is Green Bean Casserole?
Great question! So, traditional green bean casserole is made with a can of cream of mushroom soup, green beans, and crispy french fried onions. Perhaps the classic recipe came from the back of the can of soup? Idk. Though, it’s a time honored tradition that folks enjoy making for Thanksgiving.
Ingredients Needed For This Recipe
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
- Shallots: Instead of fried onions, we’re topping this green bean casserole with crispy fried shallots! Love the subtle sweetness and elevation of shallots over onions. So easy to whip up and there’s leftover shallot-infused oil, swoon.
- Oil & cajun seasoning: For frying and seasoning the fried shallots. I use vegetable oil and you can also replace cajun seasoning with seasoned salt, too.
- Green beans: The spotlight vegetable of the moment, duh.
- Butter: For sautéing, butter is LIFE! 🧈
- Mushrooms: I use sliced baby bella shroomies, yum.
- Garlic: Tons of garlicky flavor in the sauce, love it.
- Flour: For thickening the mushroom sauce, see notes for gf needs!
- Chicken broth: The beginning of a flavorful saucy base for the casserole.
- Lemon juice: A little bright zippiness and balance from lemon.
- Dijon mustard: Adds a pop of tang and contrast, so good.
- Worcestershire: It has a unique combo of flavors from various ingredients. Also, it kinda acts like an umami flavor bomb.
- Spices: We’re using dried thyme, red pepper flakes, ground nutmeg, and salt/pepper. Some freshness, a touch of heat, and a lil’ warming depth.
- Heavy cream: Gives the mushroom sauce a silky, creamy touch.
- Parmesan: Salty, nutty parmesan for the sauce/topping…amen.
How To Make This Green Bean Casserole
(Note: please see the recipe card directly below for the complete written instructions.)
We’ll start with the fried shallots & prepping the green beans:
- Place the oil in a saucepan over heat. Add shallots into the pan and cook until the shallots achieve a golden-brown color.
- Remove the crisp shallots and place onto a paper towel-lined plate to blot excess oil. Season crispy shallots with cajun seasoning- to taste. Set aside until green bean casserole is ready to assemble. Then strain the oil over a fine-meshed sieve and save shallot-infused oil for future use!
- Preheat the oven to 375°F.
- Bring a large pot of water to a boil. Add in the green beans and cook for 3 minutes. Drain and place green beans into a bowl filled with cold water and ice to stop the cooking process. Then drain and set aside.
⇢ Blanching the green beans is a way to preserve a crisp, tender texture. This method also brings out their bright green color instead of them looking all dull and ashy 👌🏾😆; and plunging them into ice cold water stops the cooking process. I don’t recommend skipping this step for your green bean casserole!
Homemade Creamy Mushroom Sauce 😍
- In a large skillet over heat, add the butter. Once melted, add the mushrooms and garlic and sauté until the mushrooms are tender.
- Next, add the flour and stir well. Pour in the chicken broth and use a wooden utensil to scrape up any browned bits on the bottom of the pan.
- Stir in the lemon juice, dijon mustard, worcestershire, thyme, red pepper flakes, ground nutmeg, and salt/pepper- to taste, stirring well to fully combine. Bring this mixture to a simmer for 2-3 minutes.
- Then stir in the heavy cream along with half of the parmesan, stirring until well incorporated, about 1-2 minutes.
- Place the blanched green beans into an oven-safe casserole dish and pour the creamy mushroom sauce on top and toss until well coated. Evenly sprinkle the remaining parmesan over the green bean mixture.
- Transfer the dish into the oven and bake for 20 minutes.
- Then remove from the oven and toss the mixture once more. Evenly sprinkle the fried shallots over the green beans. Place back into the oven to bake for another 7-10 minutes.
- Serve this green bean casserole STAT. Enjoy!
Why You’ll Love This Green Bean Casserole ♡
- Nice and easy: Have no fear, while we’re making the creamy sauce from scratch, it’s so easy! After you cook the shallots and blanch the green beans, the sauce comes together in a pinch.
- Super flavorful: The homemade creamy mushroom parmesan sauce is wildly delicious! That is the base and heart of this recipe. Sure, green beans are bomb and all, but the sauce is what makes this dish sing. It’s loaded with different elements of flavor that you will love.
- Homemade goodness: Yup, there’s no can of soup in sight for this recipe, ha! Just keeping it real, you’ll appreciate that scratch-made magic! 😎
Dairy-Free or Vegan Green Bean Casserole
This recipe can easily accommodate a dairy-free or vegan diet, here’s how:
- use dairy-free butter & parmesan (love this one!)
- use vegetable broth
- use coconut milk or coconut cream
- …and omit the worcestershire (replace w/ coconut aminos or tamari)
Make-Ahead Prep
If you wanna free up some time (and space) during your busy holiday shenanigans, like Thanksgiving, prep this green bean casserole ahead of time:
Make the recipe as directed, including the parmesan topping and fried shallots- just don’t bake. Cover tightly with foil and place into the fridge up to 2 days in advance. Once ready, keep dish covered and bake at 375°F for 20 minutes or until hot and bubbly. Uncover and continue baking casserole until the shallots are nice and crispy (careful not to burn), about 7-10 more minutes.
Psst, don’t miss my Southern Green Beans as well…sooo GOOD! 👅
Gotta love nostalgic sides like Green Bean Casserole for any occasion, but especially around the holidays. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾
More holiday-inspired recipes you might enjoy:
- Southern Collard Greens
- Best Smothered Turkey Wings
- Rosemary Sweet Potato Rolls
- Smoked Gouda Mac and Cheese
- Southern Candied Yams
Homemade Green Bean Casserole
5 Stars4 Stars3 Stars2 Stars1 Star5 from 3 reviews
- Author: Quin Liburd
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 8 1x
- Category: Side Dishes
- Method: Stovetop, Baking
- Cuisine: American
Save Recipe
Description
A Homemade Green Bean Casserole recipe that you will absolutely love! The scratch-made, extra flavorful creamy mushroom sauce is the heart of this recipe (not a can in sight!). Tender yet crisp green beans, lots of nutty parmesan, and homemade crispy fried shallots that top this beauty. Loaded with flavor, textures, and ample deliciousness! Perfect side dish to pair alongside holiday mains and beyond!
Ingredients
Scale
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:
- Place the oil in a medium saucepan over medium heat. Then add shallots into the pan, no need to wait for the oil to warm up. Cook the shallots, gently stirring often, for about 15-20 minutes. If you notice the shallots browning too quickly, lower the heat, as needed until the shallots achieve a golden-brown color.
- Use a fish spatula (or similar utensil) to remove the crisp shallots and place onto a paper towel-lined plate to blot excess oil. Season crispy shallots with cajun seasoning or seasoned salt- to taste. Set aside until green bean casserole is ready to assemble. Then place a fine-meshed sieve over a bowl to remove any shallot debris and save shallot-infused oil for future use!
For the green bean casserole:
- Preheat the oven to 375°F.
- Bring a large pot of water to a boil. Once boiling, add in the green beans and cook for 3 minutes. Drain immediately and place green beans into a bowl filled with cold water and ice to stop the cooking process. Once cool, drain the green beans and set aside.
- In a large skillet over medium heat, add the butter. Once melted, add the mushrooms and garlic and sauté until the mushrooms are tender and lightly golden, about 3-4 minutes.
- Next, add the flour and stir until well combined and the flour has mostly dissipated. Slowly pour in the chicken broth and stir well to combine, be sure to hit any hidden pockets of flour. Use a wooden utensil to scrape up any browned bits on the bottom of the pan.
- Stir in the lemon juice, dijon mustard, worcestershire, thyme, red pepper flakes (if using), ground nutmeg, and salt/pepper- to taste, stirring well to fully combine. Bring this mixture to a simmer for 2-3 minutes.
- Then stir in the cream (or half and half) along with half of the parmesan, stirring until well incorporated, about 1-2 minutes.
- Place the blanched green beans into an oven-safe casserole dish (like a 10×10-inch or 9×13-inch baking dish)and pour the creamy mushroom sauce on top and toss until well coated. Evenly sprinkle the remaining parmesan over the green bean mixture.
- Transfer the dish into the oven and bake for 20 minutes.
- Then remove from the oven and toss the mixture once more. Evenly sprinkle the fried shallots over the green beans. Place back into the oven to bake for another 7-10 minutes, careful not to burn.
- Serve this green bean casserole immediately. Enjoy!
Notes
- Gluten-free needs? Swap out the all-purpose flour and replace with any gluten-free baking flour as a 1:1 ratio. Other alternative options for gluten-free needs includearrowroot,tapioca, and cassavaflour.
- Make-ahead: Prepare the recipe as directed, including the parmesan topping and fried shallots- just don’t bake. Cover tightly with foil and place into the fridge up to 2 days in advance. Once ready, keep dish covered and bake at 375°F for 20 minutes or until hot and bubbly. Uncover and continue baking casserole until the shallots are nice and crispy (careful not to burn), about 7-10 more minutes.
- Please read the blog post in its entirety for more tips + tricks.
