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

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★★★★★

4.5 from 61 reviews

This homemade green bean casserole elevates the classic dish with crispy fried shallots, a creamy mushroom sauce infused with Creole Cajun seasoning, and a touch of Parmesan cheese. Blanched fresh green beans are coated in a rich, flavorful sauce, baked to perfection, and topped with golden, crispy shallots for a perfect balance of textures and tastes, ideal for holiday dinners or comforting family meals.

Ingredients

Scale

Fried Shallots

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

Instructions

  1. Fry Shallots: Place 1 cup of vegetable oil in a medium saucepan over medium heat and immediately add the sliced shallots. Cook gently, stirring often, for 15-20 minutes until they achieve a golden-brown crispy texture. If shallots brown too quickly, reduce heat to prevent burning.
  2. Drain and Season Shallots: Remove the crisp shallots with a fish spatula onto a paper towel-lined plate to absorb excess oil. Season with Creole Cajun seasoning or seasoned salt to taste. Set aside and strain the shallot-infused oil through a fine mesh sieve into a bowl for future use, discarding any debris.
  3. Preheat Oven: Heat the oven to 375°F (190°C).
  4. Blanch Green Beans: Bring a large pot of water to a boil. Add trimmed green beans and cook for 3 minutes. Immediately drain and transfer beans to an ice water bath to halt cooking. Once cooled, drain and set aside.
  5. Sauté Mushrooms and Garlic: In a large skillet over medium heat, melt the butter. Add sliced mushrooms and garlic, sautéing until mushrooms are tender and lightly golden, about 3-4 minutes.
  6. Add Flour: Sprinkle the flour into the skillet and stir well, cooking until it is mostly absorbed and no longer floury.
  7. Make Sauce Base: Slowly pour in the chicken broth while stirring to combine thoroughly. Scrape up any browned bits from the pan’s bottom with a wooden utensil.
  8. Season Sauce: Stir in lemon juice, Dijon mustard, Worcestershire sauce, dried thyme, red pepper flakes (if using), ground nutmeg, and salt and pepper to taste. Bring to a simmer and cook for 2-3 minutes.
  9. Add Cream and Parmesan: Stir in the heavy cream (or half and half) and half of the grated Parmesan cheese. Continue stirring for 1-2 minutes until smooth and well combined.
  10. Assemble Casserole: Place blanched green beans into an oven-safe casserole dish (around 10×10 or 9×13 inches). Pour the creamy mushroom sauce evenly over the green beans and toss to coat well. Sprinkle the remaining Parmesan evenly over the top.
  11. Bake First Stage: Bake the casserole in the preheated oven for 20 minutes.
  12. Toss and Add Shallots: Remove from the oven and gently toss the casserole mixture. Evenly sprinkle the fried shallots over the top.
  13. Bake Final Stage and Serve: Return the casserole to the oven and bake an additional 7-10 minutes to meld flavors without burning the shallots. Serve immediately and enjoy.

Notes

  • Use baby bella mushrooms for a deeper flavor, but white button mushrooms can also work as a substitute.
  • The fried shallots add a crunchy texture, so be careful not to burn them during the second baking stage.
  • To make the dish vegetarian, substitute the chicken broth with vegetable broth and omit Worcestershire sauce or use vegetarian Worcestershire.
  • Creole Cajun seasoning can be replaced with seasoned salt or your favorite spice blend for variation.
  • Save the shallot-infused oil for sautéing other dishes to add extra flavor.
  • Ensure green beans are not overcooked to keep a pleasant crunch in the casserole.

Keywords: green bean casserole, homemade green bean casserole, fried shallots, creamy mushroom sauce, creole cajun seasoning, holiday side dish

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