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Homemade Green Bean Casserole with Creamy Mushroom Sauce and Crispy Shallots Recipe

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★★★★★

4.8 from 136 reviews

A delightful Homemade Green Bean Casserole featuring tender crisp fresh green beans smothered in a rich, scratch-made creamy mushroom sauce packed with flavor. This recipe includes nutty parmesan cheese and a crunchy homemade fried shallot topping seasoned with Creole Cajun spices. Perfect as a flavorful holiday side dish or comforting addition to any meal year-round.

Ingredients

Scale

For the Fried Shallot Topping:

  • 4 medium shallots, halved lengthwise and sliced thinly into half moons
  • 1 cup vegetable oil
  • Creole 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 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

  1. Prepare Fried Shallots: Place vegetable oil in a medium saucepan over medium heat. Add the sliced shallots immediately, without waiting for oil to heat. Cook gently, stirring often, for about 15-20 minutes until golden brown. If shallots brown too quickly, reduce heat. Use a fish spatula to remove shallots and place on paper towels to drain excess oil. Season with Creole Cajun seasoning or seasoned salt to taste. Reserve the shallot-infused oil by straining through a fine mesh sieve into a bowl. Set the fried shallots aside.
  2. Preheat Oven and Blanch Green Beans: Preheat your oven to 375°F (190°C). Bring a large pot of water to a boil, add trimmed green beans, and cook for 3 minutes until bright green and slightly tender. Immediately transfer green beans to a bowl of ice water to halt cooking. Drain and set aside.
  3. Sauté Mushrooms and Garlic: In a large skillet over medium heat, melt the butter. Add the sliced mushrooms and minced garlic, sauté until mushrooms are tender and lightly golden, about 3-4 minutes.
  4. Create the Sauce Base: Sprinkle flour over the mushrooms and stir to combine, cooking until flour is mostly absorbed, about 1-2 minutes. Slowly add chicken broth while stirring, ensuring to scrape up any browned bits on the skillet bottom for extra flavor.
  5. Add Flavorings and Simmer: Stir in lemon juice, Dijon mustard, Worcestershire sauce, dried thyme, red pepper flakes (if using), ground nutmeg, and season with kosher salt and freshly ground black pepper. Bring the mixture to a gentle simmer and cook for 2-3 minutes until slightly thickened.
  6. Incorporate Cream and Parmesan: Stir in heavy cream and half of the grated Parmesan cheese, and cook for 1-2 minutes until fully combined and creamy.
  7. Assemble the Casserole: Transfer the blanched green beans into an oven-safe casserole dish (approximately 10×10 inches or 9×13 inches). Pour the creamy mushroom sauce over the green beans and toss gently until evenly coated. Sprinkle the remaining Parmesan cheese evenly on top.
  8. Bake the Casserole: Bake in the preheated oven for 20 minutes until the sauce is bubbly and hot.
  9. Add Shallot Topping and Finish Baking: Remove the casserole from the oven, gently toss the mixture again, then evenly scatter the fried shallots on top. Return the casserole to the oven and bake for an additional 7-10 minutes until the shallots are crisp and golden. Be careful not to burn them.
  10. Serve: Remove from the oven and serve immediately, enjoying the combination of creamy sauce, tender green beans, and crispy shallots.

Notes

  • For gluten-free needs, substitute all-purpose flour with a gluten-free baking flour blend 1:1, or use arrowroot, tapioca, or cassava flour as alternatives.
  • To make ahead, prepare the casserole entirely including the parmesan topping and fried shallots but do not bake. Cover tightly with foil and refrigerate up to 2 days. When ready, bake covered at 375°F for 20 minutes until hot and bubbly. Uncover and bake an additional 7-10 minutes until the shallots are crispy.
  • Use the reserved shallot-infused oil for added flavor in other recipes.
  • Be cautious when frying shallots as they can burn quickly; adjust the heat as needed.
  • Fresh green beans provide the best texture and flavor, but you may substitute with frozen beans; just reduce blanching time accordingly.

Keywords: Green Bean Casserole, Homemade Green Bean Casserole, Holiday Side Dish, Creamy Mushroom Sauce, Fried Shallots, Parmesan, Easy Casserole Recipe

Find it online: https://topreci.com/homemade-green-bean-casserole-with-creamy-mushroom-sauce-and-crispy-shallots-recipe/