Name: Homemade Green Bean Casserole with Crispy Shallots and Creamy Mushroom Sauce Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American Southern
Ingredients: 4 medium shallots, halved lengthwise & then sliced thinly into half moons; 1 cup vegetable oil; Creole Cajun Seasoning or seasoned salt, to taste; 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 & freshly ground black pepper, to taste; 1/2 cup heavy whipping cream or half and half; 1/2 cup freshly grated parmesan, divided

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Introduction

This homemade green bean casserole takes the classic holiday side dish to the next level with crispy fried shallots and a rich, creamy mushroom sauce. Packed with bold flavors and fresh ingredients, it’s perfect for family dinners or festive gatherings.

The dish shows a white speckled plate filled with a mix of green beans and browned mushroom slices, covered in a creamy beige sauce. Crispy thin brown fried onions are sprinkled on top, adding texture and a touch of crunch. There is a light dusting of finely grated white cheese scattered over the whole dish. A golden fork rests on the lower left side of the plate, and a woman's hand is partly visible, holding the plate on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium shallots, halved lengthwise and sliced thinly into half moons
1 cup vegetable oil
Creole Cajun Seasoning or seasoned salt, to taste
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 immediately, without waiting for the oil to warm up. Cook gently, stirring often, for about 15-20 minutes until golden brown. Lower the heat if they brown too quickly.
Step 2: Use a fish spatula or similar utensil to remove the crispy shallots and place them on a paper towel-lined plate to absorb excess oil. Season with Creole Cajun seasoning or seasoned salt to taste. Set aside. Strain the oil through a fine-mesh sieve to remove debris and save the shallot-infused oil for later use.
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 plunge the beans into a bowl of ice water to stop cooking. Drain again and set aside.
Step 5: In a large skillet over medium heat, melt the butter. Add mushrooms and garlic, sautéing until the mushrooms are tender and lightly golden, about 3-4 minutes.
Step 6: Sprinkle the flour over the mushrooms and stir until combined, cooking until the flour mostly dissipates. Slowly pour in the chicken broth while stirring to avoid lumps. Scrape up any browned bits from the pan bottom.
Step 7: Stir in lemon juice, dijon mustard, worcestershire sauce, thyme, red pepper flakes (if using), ground nutmeg, and salt and pepper to taste. Simmer for 2-3 minutes to develop flavors.
Step 8: Stir in the cream or half and half along with half of the grated parmesan. Cook for 1-2 minutes until well combined and creamy.
Step 9: Place the blanched green beans in an oven-safe casserole dish and pour the creamy mushroom sauce over them. Toss gently to coat. Sprinkle the remaining parmesan evenly on top.
Step 10: Bake uncovered in the preheated oven for 20 minutes.
Step 11: Remove from the oven, toss the casserole once more, then sprinkle the fried shallots evenly over the top. Return to the oven and bake for an additional 7-10 minutes, watching carefully to avoid burning the shallots.
Step 12: Serve immediately and enjoy your flavorful homemade green bean casserole!

Tips & Variations

For a vegetarian version, substitute vegetable broth for chicken broth and skip Worcestershire sauce or use a vegetarian alternative.
Use fresh green beans instead of canned for better texture and flavor.
Add toasted almonds or pecans on top for extra crunch.
You can prepare the fried shallots a day ahead and store them in an airtight container.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven to maintain crispiness, or microwave on medium power, stirring occasionally. For best results, add fresh fried shallots after reheating to keep them crispy.

How to Serve

A close-up view of a black pan filled with a creamy dish showing three main layers: the bottom layer is a thick creamy sauce with specks of mustard seeds and thinly sliced mushrooms in a light beige color; the middle layer consists of bright green asparagus spears placed evenly across the dish; the top layer is generously covered with crispy golden-brown fried onions and a light sprinkling of finely grated white cheese scattered throughout. A brass-colored spoon rests inside the pan, partially scooping some of the creamy sauce and asparagus. The pan sits on a white marbled surface with some crispy onions scattered nearby and a brown bowl filled with more fried onions visible at the bottom edge. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen green beans for this casserole?

Yes, frozen green beans can be used. Thaw and drain them well before using, and reduce blanching time to avoid overcooking.

How can I make this dish vegan?

Replace butter with a plant-based alternative, use vegetable broth instead of chicken broth, swap cream with coconut cream or a dairy-free milk thickened with cornstarch, and omit or substitute Worcestershire sauce with a vegan version.