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Homemade Green Bean Casserole

Homemade Green Bean Casserole

This casserole features tender green beans in a creamy mushroom sauce topped with crispy fried shallots and nutty parmesan for a flavorful and textured classic American side dish.
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Prep Time 25 minutes
Cook Time 37 minutes
Total Time 1 hour 2 minutes
Course casserole, Side Dish
Cuisine American
Servings 8 people
Calories 320 kcal

Equipment

  • 1 medium saucepan for frying shallots
  • 1 large pot for blanching green beans
  • 1 large skillet for making sauce
  • 1 oven-safe casserole dish 10x10 or 9x13 inch
  • 1 fine-mesh sieve optional, to strain shallot oil

Ingredients
  

  • 4 medium shallots halved lengthwise and thinly sliced into half moons
  • 1 cup vegetable oil
  • Creole Cajun seasoning or seasoned salt to taste
  • 24 ounces fresh green beans 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
 

  • Place vegetable oil in a medium saucepan over medium heat and add sliced shallots without waiting for oil to warm.
  • Cook shallots, stirring gently often, for 15-20 minutes until golden brown, lowering heat if needed.
  • Remove fried shallots with a spatula and drain on paper towels; season with Creole Cajun seasoning or seasoned salt. Set aside.
  • Optionally strain shallot oil through a fine-mesh sieve and reserve it for future use.
  • Preheat oven to 375°F.
  • Bring a large pot of water to a boil and blanch green beans for 3 minutes.
  • Drain green beans immediately and cool in an ice water bath to stop cooking; drain again and set aside.
  • In a large skillet over medium heat, melt butter, then add mushrooms and garlic; sauté until mushrooms are tender and golden, about 3-4 minutes.
  • Stir in flour to coat mushrooms and cook until flour is mostly dissolved.
  • Slowly pour in chicken broth while stirring, scraping browned bits from pan bottom.
  • Add lemon juice, dijon mustard, Worcestershire sauce, thyme, red pepper flakes (if using), nutmeg, salt, and pepper; stir and simmer for 2-3 minutes.
  • Stir in cream and half of the Parmesan cheese until fully incorporated, cooking for 1-2 minutes.
  • Place green beans in an oven-safe casserole dish and pour creamy mushroom sauce over; toss to coat.
  • Sprinkle remaining Parmesan evenly over casserole.
  • Bake casserole in oven for 20 minutes.
  • Remove casserole, toss gently, and sprinkle fried shallots on top.
  • Return casserole to oven and bake an additional 7-10 minutes until shallots are crispy, watching carefully to avoid burning.
  • Serve immediately and enjoy.

Notes

  • For gluten-free, substitute all-purpose flour with gluten-free baking flour at a 1:1 ratio.
  • Make ahead by assembling without baking; cover and refrigerate up to 2 days.
  • Bake covered casserole at 375°F until hot, then uncover and bake for crispy topping.
  • Use saved shallot oil for extra flavor in other dishes.