Introduction

This homemade green bean casserole is a delightful upgrade from the classic version, featuring a rich, scratch-made creamy mushroom sauce and crispy fried shallots. Tender green beans coated in a flavorful parmesan-infused sauce make it a perfect side dish for holidays or any special meal.

The dish shows a creamy green bean casserole with three main layers visible: at the bottom is a thick, beige creamy sauce with specks of pepper; in the middle, fresh and bright green whole beans are coated in the sauce; on top, dark golden brown, crispy fried onion strings are scattered, with light shavings of white cheese sprinkled over them. A golden spoon scoops some of the creamy beans, resting on the white marbled surface. The textures contrast between the smooth sauce, firm beans, and crunchy onion bits. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Fried shallot topping:

4 medium shallots, halved lengthwise and thinly sliced 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 and freshly ground black pepper, to taste
1/2 cup heavy whipping cream or half and half
1/2 cup freshly grated parmesan, divided

Instructions

Step 1: For the fried shallots, place the vegetable oil in a medium saucepan over medium heat. Add the sliced shallots to the cold oil without waiting for it to warm. Cook, stirring gently and often, for about 15-20 minutes until golden brown. If they brown too quickly, lower the heat as needed.
Step 2: Remove the crisp shallots with a slotted spatula and place them on a paper towel-lined plate to drain excess oil. Season with Creole Cajun seasoning or seasoned salt to taste. Set aside. Strain the oil through a fine-mesh sieve into a bowl for future use, discarding shallot bits.
Step 3: Preheat the 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 them to a bowl of ice water to stop the 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: Sprinkle the flour over the mushrooms, stirring to combine and cook until the flour mostly disappears, about 1 minute.
Step 7: Slowly add the chicken broth while stirring to avoid lumps. Scrape any browned bits from the pan for extra flavor.
Step 8: Stir in lemon juice, dijon mustard, Worcestershire sauce, dried thyme, red pepper flakes (if using), nutmeg, salt, and pepper. Simmer for 2-3 minutes until slightly thickened.
Step 9: Add the cream and half of the parmesan cheese, stirring until well combined and creamy, about 1-2 minutes.
Step 10: Place the blanched green beans in an oven-safe casserole dish. Pour the creamy mushroom sauce over and toss to coat evenly. Sprinkle the remaining parmesan evenly over the top.
Step 11: Bake uncovered for 20 minutes. Remove from oven, toss gently, then sprinkle the fried shallots evenly on top.
Step 12: Return the casserole to the oven and bake for another 7-10 minutes until shallots are crispy but not burnt.
Step 13: Serve immediately and enjoy this flavorful, textured classic side dish!

Tips & Variations

For a gluten-free version, substitute all-purpose flour with a gluten-free baking flour or alternatives like arrowroot, tapioca, or cassava flour.
Make the casserole up to two days in advance by preparing everything except baking. Cover tightly with foil and refrigerate. When ready, bake covered at 375°F for 20 minutes, uncover, and bake an additional 7-10 minutes to crisp the shallots.
If you prefer a vegetarian option, replace chicken broth with vegetable broth.
Adjust the red pepper flakes to your spice preference or omit them for a milder flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to maintain crispness of the shallot topping. Avoid microwaving to keep the texture of the crispy shallots.

How to Serve

The image shows a close-up of a black pan filled with green beans covered in a creamy sauce. The top layer has crispy, golden-brown fried onions scattered all over. The green beans are bright green with a few spots showing a slightly roasted texture. The creamy sauce beneath is light beige and coats the green beans partially, visible through the gaps between them. A golden spoon is dipping into the side of the pan, slightly lifting some of the beans and sauce. The background is a white marbled surface with some fried onion bits on it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned green beans instead of fresh?

Fresh green beans are preferred for their texture and flavor, but you can use canned green beans. Rinse and drain them well, then reduce the blanching step or skip it entirely since canned beans are already cooked.

How do I make the fried shallots ahead of time?

You can fry the shallots up to two days before assembling the casserole. Store them in an airtight container at room temperature to keep them crispy until ready to use.