Print

Easy Green Bean Casserole from Scratch: Best Homemade Recipe

green bean casserole from scratch - featured image
Print Recipe

This homemade green bean casserole features a creamy mushroom sauce, tender-crisp green beans, and a crispy fried shallot topping. It’s made from scratch with simple ingredients and comes together in about 45 minutes, perfect for weeknights or holiday feasts.

Ingredients

Scale
  • 1 ½ pounds fresh green beans, trimmed and cut into 2-inch pieces
  • 2 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, sliced
  • 1 small yellow onion, finely diced (about ¾ cup)
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 2 cups whole milk
  • 1 cup chicken or vegetable broth, low-sodium
  • ½ cup heavy cream
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cayenne pepper (optional)
  • 3 large shallots, thinly sliced into rings (about 1 cup)
  • ⅓ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Vegetable or canola oil, for frying (about 1 cup)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Blanch the green beans: Bring a large pot of salted water to a rolling boil. Add the trimmed green beans and cook for exactly 3 minutes. Drain immediately and transfer to a bowl of ice water to stop the cooking. Let them sit for 2 minutes, then drain again and set aside.
  3. Start the shallots: While the beans are blanching, heat about ½ inch of oil in a small saucepan over medium heat. In a shallow bowl, combine the flour, salt, and pepper. Toss the sliced shallots in the flour mixture until each ring is lightly coated. Shake off any excess. When the oil is hot, fry the shallots in batches for 2-3 minutes, stirring occasionally, until golden brown. Use a slotted spoon to transfer them to a paper towel-lined plate. Sprinkle with a pinch of salt while still warm. Set…
  4. Sauté the mushrooms and onions: In a large skillet, melt the butter over medium-high heat. Add the sliced mushrooms and cook without stirring for 3 minutes. Then stir and cook for another 2 minutes until golden. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  5. Make the cream sauce: Sprinkle the flour over the mushroom mixture and stir constantly for 1 minute. Slowly pour in the milk while whisking continuously to prevent lumps. Then add the broth, whisking until smooth. Bring to a gentle simmer and cook for 3-4 minutes until thickened. Stir in the heavy cream, salt, pepper, nutmeg, and cayenne if using. Taste and adjust seasoning.
  6. Combine everything: Add the blanched green beans to the skillet and stir until fully coated in the sauce. Transfer the mixture to a 9×13-inch baking dish and spread into an even layer.
  7. Bake the casserole: Place the dish in the preheated oven and bake for 20-25 minutes, until the sauce is bubbly around the edges and the top is lightly golden.
  8. Add the topping: Remove the casserole from the oven and sprinkle the fried shallots evenly over the top. Return to the oven and bake for another 5 minutes, until the shallots are warmed through and extra crispy.
  9. Rest and serve: Let the casserole sit for 5 minutes before serving.

Notes

Blanching the green beans is crucial for color and texture. Don’t skip it. For the mushrooms, give them space in the pan to brown properly. The fried shallots can be made up to 3 days ahead and stored in an airtight container at room temperature. To make ahead, assemble the casserole (without shallots) and refrigerate for up to 24 hours; add 10 minutes to baking time. For a gluten-free version, use a 1:1 gluten-free flour blend. For dairy-free, use olive oil instead of butter and unsweetened oat milk or full-fat coconut milk.

Nutrition

Keywords: green bean casserole, homemade, from scratch, Thanksgiving side dish, mushroom sauce, fried shallots, comfort food

Find it online: https://junomeals.com/easy-green-bean-casserole-from-scratch-best-homemade-recipe/