Table of Contents
- This is everyone's favorite side dish casserole.
- Everything you’ll need to make this recipe.
- Here’s how to make this recipe.
- These pro tips will make this recipe a success.
- Frequently asked questions about this recipe.
- You'll love these other side dish recipes.
- Watch how to make this recipe.
- Have I convinced you to make this recipe?
- Homemade Green Bean Casserole Recipe
When it comes to the holidays, nothing can beat a truly homemade green bean casserole. With a creamy mushroom sauce, tender-crisp green beans, and crispy shallots on top, this casserole will be everyone’s favorite. And while it’s perfect for a special occasion, it’s simple enough for a regular weekday as well!
This is everyone’s favorite side dish casserole.
Without question, my Mom’s go-to Sunday meal was meatloaf, baked potatoes, and green bean casserole. Mom loved that the simple green bean could be transformed with a creamy sauce. We had this so often that I became used to the concept and went years without craving it. We did not often have this fully homemade version. This recipe is the best version of a green bean casserole. This will not be made every Sunday but instead is reserved for those special occasions. This starts with fresh green beans. The beans are cooked quickly and then placed in ice water to stop the cooking. This helps them maintain texture and not become soggy. Next, mushrooms are sauteed in butter until brown. Flour is cooked as the base for a sauce, and then milk is stirred in. The result is a green bean casserole full of flavor. Not difficult. The final touch is fried shallots. No breading is needed; just shallots fried in oil until crispy. This is a green bean casserole that will make you hate all other green bean casseroles.
Everything you’ll need to make this recipe.
- Green beans are readily available most times of the year in the produce aisle. Both haricot vert and garden green beans work.
- Mushrooms take time to brown properly. Do not salt the mushrooms until they have been browned. Salt will draw out moisture and slow the process.
- Dijon mustard adds a funky depth of flavor to the mushroom sauce. The mustard will not be easily picked out in the flavor profile but will round out the flavors well.
- Worcestershire sauce is that secret flavor that adds so much without needing a lot. A small amount gives a rich finish to the sauce.
- Lemon juice tempers the richness of the mushroom sauce. The bright citrus flavor brings out all the various ingredients.
- Shallotsare a subtle, sweet-flavored onion. They’re the perfect size to fry and create the iconic crispy topping.
Here’s how to make this recipe.
- Blanch the green beans. Slice each green bean in half, ensuring they are at most three inches long. Bring a large stockpot filled with water to a boil on the stove. Add salt to season the green beans. Then add the green beans and allow them to cook for 5 minutes. After they’ve cooked, drain off the water, and place the green beans in ice water to stop the cooking. Let the green beans sit in the water while preparing the sauce.
- Prepare the mushroom sauce. Slice each mushroom into quarters and add to the melted butter in the skillet over medium heat. Allow the mushrooms to sauté in the butter until they begin to turn brown and shrink. When the mushrooms are browned, and fond has formed, add in the salt and butter, and mix it into the mushrooms, letting the butter melt. At this point, you can use a wooden spatula to scrape off some of the fond. Once the butter has melted, sprinkle in the flour, mix it in, and allow it to cook for about 1 minute. Once the mushrooms are coated in the flour, add in the chopped garlic, Dijon mustard, and Worcestershire sauce and mix them together. Separately, mix together the milk and chicken stock, then slowly add the liquids to the mushrooms, mixing between each addition. Once the mushroom mixture has thickened, remove it from the heat and add the sour cream, black pepper, and lemon juice. Mix in the final ingredients to the mushroom sauce and set aside.
- Mix together the green beans and sauce. Remove the green beans from the ice water and add them to the drained stockpot that was used for cooking the green beans. Then pour the mushroom mixture on top of the green beans and stir to ensure everything is incorporated. Pour the mixture into a greased 9×13 baking dish and smooth out to an even layer.
- Bake the casserole. Place the baking dish in the preheated 350°F oven and bake for 18 to 25 minutes. While baking, prepare the scallion topping (instructions below). Once fully baked, sprinkle the crispy scallions on top and serve immediately.
- Prepare the scallion topping. Thinly slice the scallions into rounds using either a knife or mandolin. Being very careful, slowly add the scallion rounds into a saucepan filled with high-heat oil heated to 300°F. Add approximately half of the scallion rounds to the pan and allow them to cook until they are browned all over. Then remove them from the heat and place them on a plate lined with paper towels to remove any excess oil. Add in the other half and cook until fried. Once the second batch has been fried, remove it from the heat and place it on the paper towel. Sprinkle the scallions with some kosher salt. Then sprinkle on top of the baked green bean casserole before serving.
These pro tips will make this recipe a success.
- The size of the green beans is all up to personal preference, so you can cut them to whatever length is desired. Personally, I choose a green bean that is around three inches in length, but this will vary depending on the type of green bean. Additionally, I leave the tips of the green beans intact because I find them just as delicious, but these can be removed.
- It’s super important to cook the garlic slightly to reduce the raw flavor that’s implicit in garlic. But make sure not to cook the garlic for too long, though, as garlic can burn quickly. Around 30 seconds to one minute should be the correct length of time needed.
- To fry the scallion rounds, a high-heat oil is necessary. These oils include but are not limited to avocado, sunflower, peanut, and canola. Choose whichever one you prefer.
- Adding the fried scallions to the green bean mixture after its baked will ensure a crispy texture.
Frequently asked questions about this recipe.
Will frozen and thawed green beans work in this recipe?
Yes, frozen green beans can work in place of fresh ones. Frozen beans are not cooked and will need to be also blanched but will take less cooking time, 3-4 minutes instead of 5.
Would canned green beans work in this recipe?
Canned beans can work, but the mushy texture of the beans will greatly affect the finished texture of this casserole.
What type of mushroom works best for this recipe?
White or cremini mushrooms work best with their texture and muted flavor. Wild mushrooms can work but will have a different texture. This can be left as a personal preference of the chef.
Can this recipe be frozen? How long will it last in the refrigerator after baking?
This recipe does not work as a frozen make-ahead side dish. The bean’s texture and the sauce would degrade in the freezer. As leftovers, the casserole will keep for 7-10 days in the fridge. Word of caution the crispy shallots will lose their texture in the fridge and become soggy.
You’ll love these other side dish recipes.
- Twice-baked potato casserole
- Easy sweet potato casserole
- Apple and sausage cornbread stuffing
- Stuffed acorn squash casserole
- Easy pasta salad
- Family favorite potato salad
- Grandma’s truly homemade baked beans
- Easy macaroni salad
- Homemade scalloped potatoes
- Classic deviled eggs
Watch how to make this recipe.
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Homemade Green Bean Casserole
Kaleb
4.75 from 4 votes
When it comes to the holidays, nothing can beat a truly homemade green bean casserole. With a creamy mushroom sauce, tender-crisp green beans, and crispy shallots on top, this casserole will be everyone’s favorite. And while it’s perfect for a special occasion, it’s simple enough for a regular weekday as well!
Prep Time 20 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 10 minutes mins
Servings 12 servings
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Ingredients
- 2 lbs green beans cleaned, trimmed, and cut in half (or thirds)
- 4 tbsp unsalted butter separated
- 1 lb mushrooms cleaned and quartered
- ¾ tsp salt
- 3 tbsp all-purpose flour
- 2 cloves garlic
- 2 tsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 cup whole milk
- ¾ cup chicken stock
- ⅓ cup sour cream
- ½ tsp black pepper
- 2 tsp lemon juice
- 1 lb shallots sliced thin
Instructions
Preheat the oven to 350°F. Grease a 9×13 baking dish and set it aside. Prepare a large bowl of ice water and set it aside. Stir together the milk and chicken stock, and set it aside.
1 cup whole milk, ¾ cup chicken stock
In a stockpot, bring 2 quarts of water to a boil. Add 1 tbsp of salt and the prepared green beans. Cook the beans until they are crisp-tender, 5 minutes. Once they have cooked, drain the beans and immediately plunge them into the prepared ice water. Stir the beans to ensure they are covered with ice water and set them aside.
2 lbs green beans
In a large skillet, melt 2 tbsp butter over medium heat. Once the butter is melted, add the prepared mushrooms. Cook the mushrooms until they are evenly browned, 10-12 minutes. Once the mushrooms are browned, add the remaining 2 tbsp of butter and salt. Allow the butter to melt, and sprinkle the flour over the mushrooms. Stir and cook the flour for 1 minute. Add the minced garlic, Dijon mustard, and Worcestershire sauce, and stir together. Slowly drizzle in the milk mixture while stirring. Continue to add the milk mixture and stir until all of the mixture is added and smooth. Return the mixture to a simmer. At this point, if the mixture is thin, continue to simmer until it thickens.
4 tbsp unsalted butter, 1 lb mushrooms, 3 tbsp all-purpose flour, 2 cloves garlic, 2 tsp Dijon mustard, 1 tbsp Worcestershire sauce, ¾ tsp salt
Once the sauce is thickened, remove it from the heat. Add the sour cream, black pepper, and lemon juice, and stir until smooth.
⅓ cup sour cream, ½ tsp black pepper, 2 tsp lemon juice
Drain the beans from the ice water and allow them to dry slightly. Then combine the beans with the mushroom sauce. Pour the entire mixture into the prepared baking dish. Bake in the preheated oven until the sauce is bubbling throughout, 18-25 minutes.
While the casserole is baking, prepare the shallots. Heat 1 quart of high-heat oil (like sunflower oil) over medium-low heat. Bring the oil to 300°F and add the prepared shallots. This can be done in batches or as a single batch. Cook until the shallots are browned and crisp, 12-15 minutes. Once cooked, remove them from the oil and drain them on paper towels. To finish, sprinkle the shallots with kosher salt.
1 lb shallots
Once the casserole has baked, remove it from the oven and top it with the crispy shallots and serve.
Notes
- The size of the green beans is all up to personal preference, so you can cut them to whatever length is desired. Personally, I choose a green bean that is around three inches in length, but this will vary depending on the type of green bean. Additionally, I leave the tips of the green beans intact because I find them just as delicious, but these can be removed.
- It’s super important to cook the garlic slightly to reduce the raw flavor that’s implicit in garlic. But make sure not to cook the garlic for too long, though, as garlic can burn quickly. Around 30 seconds to one minute should be the correct length of time needed.
- To fry the scallion rounds, a high-heat oil is necessary. These oils include but are not limited to avocado, sunflower, peanut, and canola. Choose whichever one you prefer.
- Adding the fried scallions to the green bean mixture after its baked will ensure a crispy texture.
Nutrition
Serving: 1servingCalories: 240kcal
Course Side Dish
Cuisine American
Difficulty Intermediate
Method Baking
