Homemade Green Bean Casserole

This homemade green bean casserole takes everything you love about the classic and makes it so much better with a from-scratch creamy mushroom sauce and crispy homemade shallots. I find this dish shines on holiday tables but also stands strong any time you want a crowd-pleasing, extra-special side dish. You will never reach for that canned soup again once you see how easy and flavorful this version is.

The first time I made this, it totally upstaged the turkey at our Thanksgiving table. Even the green bean skeptics asked for seconds.

Ingredients

• Fresh green beans: look for firm beans with vibrant color and no wrinkles or brown spots they make the dish really pop
• Shallots: key to the crispy topping slice them evenly to ensure even cooking
• Vegetable oil: use a neutral oil for frying so the shallots flavor stands out
• Creole or Cajun seasoning: adds depth to the topping you can use seasoned salt if preferred
• Baby bella mushrooms: choose firm mushrooms with no soft spots for the most robust sauce
• Garlic: always go for fresh if you can minced or as a paste for the best aroma
• Unsalted butter: let you control the salt level in the recipe
• All-purpose flour: thickens the sauce you can swap for a favorite gluten-free flour mix
• Chicken broth: find a low sodium broth so you can adjust salt as needed
• Fresh lemon juice: brightens the sauce and balances richness
• Dijon mustard: adds a tangy note smooth or whole grain both work
• Worcestershire sauce: brings an umami depth to round out all the flavors
• Dried thyme: gives a cozy herby undertone
• Red pepper flakes: add gentle heat and color use as much or as little as you like
• Nutmeg: offers a hint of warmth freshly grated if possible
• Heavy cream or half and half: makes the sauce luxuriously creamy
• Parmesan cheese: adds a savory nutty layer freshly grated melts best
• Kosher salt and freshly ground black pepper: season to your taste use flake salt if available

Instructions

Prepare the Shallots:

Place oil in a medium saucepan and add sliced shallots right away turn the heat to medium and cook shallots gently stirring often for about fifteen to twenty minutes do not rush this step if they brown too quickly lower the heat keep watching for that perfect golden brown color

Drain and Season Shallots:

Use a slotted spatula to remove crispy shallots and transfer them to a paper towel lined plate sprinkle immediately with Creole seasoning or seasoned salt save the flavorful oil and any shallot bits for another recipe

Blanch the Green Beans:

Bring a large pot of water to a boil add trimmed green beans and cook for three minutes then immediately transfer beans to an ice water bath cool completely before draining to keep their bright color and crisp texture

Sauté the Mushrooms and Garlic:

In a large skillet melt butter over medium heat add sliced mushrooms and garlic sauté for three to four minutes until mushrooms are tender and just turning golden this step builds the base flavor for the sauce

Make the Cream Sauce:

Sprinkle in flour and stir until fully mixed and no dry flour remains slowly add chicken broth stirring constantly to keep the sauce smooth scrape any brown bits from the pan for extra flavor then stir in lemon juice dijon mustard worcestershire thyme red pepper flakes nutmeg and season with salt and pepper simmer for two to three minutes for flavors to mingle

Finish the Sauce:

Pour in the heavy cream and half of the parmesan cheese stirring well until smoothly combined let cook for one to two minutes just until thickened and glossy

Assemble the Casserole:

Place blanched green beans in an even layer in a casserole dish pour creamy sauce on top and toss to coat evenly sprinkle with the rest of the parmesan

Bake and Top with Shallots:

Bake casserole uncovered at three seventy five degrees for twenty minutes remove from oven gently stir then top evenly with fried shallots return to oven and bake another seven to ten minutes until hot and crispy watching carefully to keep shallots from burning

Serve:

Serve immediately for a fresh burst of flavor and that irresistible shallot crunch

I honestly look forward to the homemade shallots all year they get eaten right off the plate before I even serve the casserole my siblings and I have a tradition of sneaking a few every Thanksgiving while the dish cools

Storage Tips

Store any leftovers tightly wrapped in the refrigerator for up to three days Reheat in the oven to crisp up those shallots again Avoid microwaving for best texture

Ingredient Substitutions

Use green beans frozen in a pinch just thaw and dry first Swap button mushrooms for baby bellas if needed Dairy free Try olive oil for sautéing and your favorite plant cream

Serving Suggestions

Pairs beautifully with roast turkey or chicken Try adding chopped cooked bacon on top for extra savor Boost flavor by stirring in sautéed leeks or caramelized onions

Cultural and Historical Context

Green bean casserole became famous in the nineteen fifties as a quick comfort food Often found on American holiday tables the classic relies on canned soup but the homemade version brings back traditional flavor and freshness

Seasonal Adaptations

Spring fresh snap peas make a great swap for beans Summer toss in halved cherry tomatoes before baking for color Fall stir roasted squash cubes into the mix for a heartier side

This casserole makes even skeptics fans of green beans. Make it once and it might just become your new family tradition.

Common Recipe Questions

→ How do you keep green beans crisp?

Blanch green beans briefly in boiling water, then cool in ice water to preserve color and texture before baking.

→ What can I use instead of mushrooms?

If preferred, substitute the mushrooms with sautéed zucchini, leeks, or omit entirely for a different flavor profile.

→ Can I prepare this dish in advance?

Assemble the casserole (including parmesan and shallots), cover, and refrigerate up to two days. Bake when ready to serve.

→ How do I make it gluten-free?

Replace all-purpose flour with a gluten-free blend, such as arrowroot, tapioca, or cassava, using a 1:1 ratio.

→ What kind of cheese works best?

Freshly grated parmesan adds a nutty, salty flavor, but gruyère or aged cheddar can also be used for variation.

→ Can canned green beans be substituted?

Fresh green beans yield the best texture, but canned or frozen can be used; just drain and dry them well before use.