Homemade Green Bean Casserole (Print-Friendly Format)

Creamy mushroom sauce coats crisp green beans, topped with golden shallots for a flavorful, textured side.

# Ingredients You’ll Need:

→ Fried Shallot Topping

01 - 4 medium shallots, halved lengthwise and thinly sliced into half moons
02 - 240 ml vegetable oil
03 - Creole Cajun seasoning or seasoned salt, to taste

→ Green Bean Base

04 - 680 g fresh green beans, ends trimmed
05 - 56 g unsalted butter
06 - 225 g baby bella mushrooms, sliced
07 - 1 tablespoon minced garlic or garlic paste
08 - 16 g all-purpose flour
09 - 355 ml chicken broth
10 - 15 ml freshly squeezed lemon juice
11 - 10 g dijon mustard, smooth or whole grain
12 - 15 ml Worcestershire sauce
13 - 1 teaspoon dried thyme
14 - 0.5 teaspoon red pepper flakes, optional
15 - 0.25 teaspoon ground nutmeg
16 - Kosher salt and freshly ground black pepper, to taste
17 - 120 ml heavy whipping cream or half and half
18 - 45 g freshly grated parmesan cheese, divided

# How to Make It:

01 - Place vegetable oil in a medium saucepan set over medium heat. Add the sliced shallots immediately. Cook gently, stirring often, for 15 to 20 minutes until golden brown, reducing heat as needed to prevent burning.
02 - Using a slotted utensil, transfer the crisp shallots to a paper towel-lined plate to blot excess oil. While still warm, season with Creole Cajun seasoning or seasoned salt to taste. Reserve until assembly.
03 - Bring a large pot of water to a rolling boil. Add green beans and cook for 3 minutes, then drain immediately and transfer to an ice water bath to halt cooking. Once cool, drain well and set aside.
04 - In a large skillet over medium heat, melt butter. Add sliced mushrooms and minced garlic, sautéing until mushrooms are tender and lightly golden, about 3 to 4 minutes.
05 - Add flour to the mushrooms and stir until fully combined and no visible flour remains.
06 - Gradually pour in the chicken broth, stirring constantly to avoid lumps and scraping up any caramelized bits from the pan. Stir in lemon juice, dijon mustard, Worcestershire sauce, thyme, red pepper flakes (if using), ground nutmeg, salt, and pepper. Bring the mixture to a gentle simmer for 2–3 minutes.
07 - Stir in the heavy cream (or half and half) and half of the parmesan cheese, cooking for 1 to 2 minutes until smooth and fully incorporated.
08 - Arrange the blanched green beans in an oven-safe casserole dish. Pour the creamy mushroom sauce over the beans and toss until coated. Sprinkle the remaining parmesan evenly over the top.
09 - Transfer the dish to a preheated oven at 190°C (375°F) and bake for 20 minutes.
10 - Remove from the oven, gently toss the mixture, and evenly distribute the fried shallots over the top. Return to the oven and bake for an additional 7 to 10 minutes until shallots are golden and crisp.
11 - Serve the casserole immediately, while hot and aromatic.

# Extra Tips:

01 - For a gluten-free version, substitute all-purpose flour with a gluten-free 1:1 baking flour, or alternatives like arrowroot, tapioca, or cassava flour.
02 - To make ahead, assemble casserole with toppings, cover tightly, and refrigerate up to two days before baking as directed.
03 - Reserve the strained shallot-infused oil for other culinary uses.

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