There’s something uniquely comforting about a classic green bean casserole, especially one made from scratch. This version elevates the familiar flavors with fresh green beans, a rich and creamy mushroom sauce, and wonderfully crispy homemade shallots. It’s the kind of side dish that feels both nostalgic and special, perfect for holiday gatherings or a cozy Sunday supper.
This recipe is straight from my mother Eva’s heart. Her handwritten card reminds me that simple ingredients, prepared with love, create the most cherished memories. This dish is a taste of her philosophy, a simple classic, made with just a little extra care.
Why This Recipe Feels Like Home
- Fresh is Best: Using fresh green beans provides a crisp-tender texture that canned beans just can’t match.
- Homemade Sauce: A from-scratch creamy mushroom sauce offers a depth of flavor that elevates this dish far beyond the traditional canned soup version.
- Crispy Topping: Frying your own shallots creates an irresistibly crunchy and flavorful topping, far superior to store-bought french fried onions.
- Blanching is Key: Briefly boiling and then shocking the green beans in ice water ensures they maintain their vibrant green color and crispness through baking.
The Heart of the Casserole: Our Ingredients
For the Crispy Shallots:
- 3 shallots, thinly sliced into rings
- 1 cup vegetable oil (for frying)
- Kosher salt + pinch of Creole/Cajun seasoning, to taste
For the Casserole:
- 24 oz fresh green beans, trimmed
- 8 oz baby bella mushrooms, sliced
- 1 shallot, finely chopped
- 4 tbsp unsalted butter
- 1 tbsp garlic, minced or paste
- 1 1/2 cups chicken broth
- 2 tbsp all-purpose flour
- 1/2 cup heavy whipping cream
- 1/2 cup Parmesan, finely grated
- 2 tsp Dijon mustard (smooth or whole grain)
- 1 tbsp Worcestershire sauce
- 1 tbsp fresh lemon juice
- 1 tsp dried thyme
- 1/4 tsp ground nutmeg
- 1/2 tsp red pepper flakes
- 1 tsp Creole/Cajun seasoning
- Kosher salt & freshly ground black pepper, to taste
A Couple of My Go-To Tools
Cast-Iron Skillet
I find that a large, oven-safe skillet is perfect for this recipe because you can create the sauce and bake the casserole all in one pan, which means less cleanup.
Spider Strainer
A spider strainer is wonderfully helpful for quickly lifting the blanched green beans from boiling water and plunging them into the ice bath.
Let’s Create This Dish, Step by Loving Step
For That Irresistible Golden Crunch
Heat your oil in a small pot to about 340°F (170°C). Carefully add the shallot rings and fry them for 3 to 5 minutes, until they’re a beautiful deep golden brown. I always keep a close eye on them as they can go from golden to burnt quite quickly! Remove them with a slotted spoon to a plate lined with paper towels and immediately season with salt and a little pinch of Cajun seasoning for an extra kick.
Keeping the Beans Bright and Crisp
Bring a large pot of salted water to a rolling boil. Add your trimmed green beans and cook for just 3 to 4 minutes. You want them to be vibrant and slightly tender but still with a good bite. Immediately transfer them to a bowl of ice water to stop the cooking process; this is my mother’s trick for keeping them perfectly crisp. Once cooled, drain them thoroughly.
Building Our Rich, Savory Foundation
In a large oven-safe skillet, melt the butter over medium heat. Add the chopped shallot and sliced mushrooms and cook for 5 to 6 minutes, until they’ve softened and started to brown nicely. Stir in the garlic, thyme, and red pepper flakes, and cook for another minute until you can smell their wonderful aroma filling your kitchen.
Whisking Up That Velvety Smooth Sauce
Sprinkle the flour over the mushroom mixture and stir continuously for about a minute to cook out the raw flour taste. Slowly whisk in the chicken broth, making sure to get rid of any lumps. Add the Dijon mustard, Worcestershire sauce, lemon juice, nutmeg, Cajun seasoning, salt, and pepper. Let it all simmer together for 3 to 4 minutes until the sauce begins to thicken.
Folding It All Together with Care
Stir in the heavy cream and about half of the grated Parmesan cheese until the sauce is smooth. Gently fold in the blanched green beans, making sure each one is coated in the creamy sauce. Sprinkle the remaining Parmesan cheese and about half of your crispy shallots over the top.
A Little Time in the Oven
Bake in a preheated oven at 375°F (190°C) for 18 to 22 minutes. You’ll know it’s ready when the sauce is bubbly and the top is lightly browned.
The Finishing Touch
For the best texture, wait to add the rest of your crispy shallots until just before you bring the casserole to the table. This ensures they stay perfectly crunchy.
A Gentle Word on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and quantities used.
For a Lighter Touch
- Lighter Cream Sauce: For a less rich version, you can substitute the heavy cream with half-and-half or evaporated milk.
- Baked “Fried” Onions: Instead of deep-frying the shallots, you can toss them with a little olive oil and panko breadcrumbs and bake them until golden and crisp for a healthier topping.
- Vegetarian-Friendly: Easily make this a vegetarian dish by swapping the chicken broth for vegetable broth.
Bringing It to Your Table
- Holiday Feasts: This greenbean casserole recipe is a must-have on any Thanksgiving or holiday table, pairing beautifully with roasted turkey, ham, or prime rib.
- Sunday Supper: I love serving this as a hearty side with a simple roasted chicken and mashed potatoes for a comforting family meal.
- Potluck Favorite: This dish travels well and is always a crowd-pleaser at potlucks and gatherings. Just be sure to add the final layer of crispy onions right before serving.
My Mother’s Wisdom: A Few Tips
- Overcooking the Green Beans: The initial blanching should be brief. Overcooked beans will become mushy in the final baked casserole. A quick shock in ice water is crucial to maintain a crisp texture.
- Lumpy Sauce: When adding the chicken broth, be sure to whisk it in gradually. This prevents the flour from clumping and ensures a silky-smooth sauce.
- Soggy Topping: Don’t add all the french fried onions (or in this case, shallots) before baking. Adding the second half just before serving guarantees that delightful crunch.
How to Store Your Leftovers
To store leftovers, allow the bean casserole to cool completely before covering it tightly and refrigerating for up to 3 days. When reheating, you can place it in a 350°F oven until warmed through. The topping may lose some of its crispness, but you can always whip up a fresh batch of crispy shallots to sprinkle on top.
From My Kitchen to Yours
There is so much love baked into this simple dish. It’s a reminder of my mother’s kitchen and the joy of sharing a meal with family. I hope this Green Bean Casserole Easy recipe brings as much warmth and happiness to your table as it has to mine. May it become a part of your own traditions and help you create beautiful new memories.
Your Questions, Answered
Can I get a head start on this casserole?
Yes, you can assemble the casserole without the final crispy shallot topping up to two days in advance. Store it covered in the refrigerator. You may need to add a few extra minutes to the baking time when cooking it from cold.
Can I use something other than fresh green beans?
While fresh green beans will give you the best texture, you can use frozen green beans in a pinch; just be sure to thaw and dry them thoroughly first. I would advise against using canned green beans as they tend to be too soft for this from-scratch recipe.
What’s the secret to perfectly crispy shallots?
The key is to slice them very thinly and uniformly. A mandoline can be very helpful for this. Also, ensure your oil is at the right temperature, not too hot, or they will burn before they crisp up.
Print
Green Bean Casserole
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
A comforting homemade green bean casserole with fresh beans, creamy mushroom sauce, and crispy shallots. Perfect for holidays, Sunday supper, or potlucks.
Ingredients
- 3 shallots, thinly sliced into rings
- 1 cup vegetable oil (for frying)
- Kosher salt + pinch of Creole/Cajun seasoning, to taste
- 24 oz fresh green beans, trimmed
- 8 oz baby bella mushrooms, sliced
- 1 shallot, finely chopped
- 4 tbsp unsalted butter
- 1 tbsp garlic, minced or paste
- 1 1/2 cups chicken broth
- 2 tbsp all-purpose flour
- 1/2 cup heavy whipping cream
- 1/2 cup Parmesan, finely grated
- 2 tsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp fresh lemon juice
- 1 tsp dried thyme
- 1/4 tsp ground nutmeg
- 1/2 tsp red pepper flakes
- 1 tsp Creole/Cajun seasoning
- Kosher salt & freshly ground black pepper, to taste
Instructions
- Heat oil to 340°F and fry shallot rings 3–5 minutes until golden brown. Drain on paper towels and season.
- Blanch green beans in salted boiling water for 3–4 minutes, then shock in ice water. Drain well.
- In oven-safe skillet, melt butter. Cook mushrooms and chopped shallot 5–6 minutes. Stir in garlic, thyme, and red pepper flakes for 1 minute.
- Sprinkle flour, cook 1 minute. Slowly whisk in chicken broth. Add mustard, Worcestershire, lemon juice, nutmeg, Cajun seasoning, salt, and pepper. Simmer 3–4 minutes until thickened.
- Stir in cream and half the Parmesan until smooth. Fold in beans. Top with remaining Parmesan and half the crispy shallots.
- Bake at 375°F for 18–22 minutes until bubbly and lightly browned.
- Top with remaining crispy shallots just before serving.
Notes
For lighter version, swap heavy cream for half-and-half. Use baked onions instead of fried for healthier topping. To make vegetarian, use vegetable broth. Assemble ahead (without shallots) up to 2 days in advance.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 5g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 35mg
Keywords: green bean casserole, holiday side, Thanksgiving, creamy mushroom, crispy shallots