Homemade Green Bean Casserole (Print Version)
Tender green beans in creamy mushroom sauce topped with crispy fried shallots - a flavorful upgrade to the classic side dish.
# Ingredients:
→ For the fried shallot topping
01 -
4 medium shallots, halved lengthwise & then sliced thinly into half moons
02 -
1 cup vegetable oil
03 -
Creole Cajun Seasoning (homemade or store-bought) or seasoned salt, to taste
→ For the green bean casserole
04 -
680 g fresh green beans, ends trimmed
05 -
4 tablespoons unsalted butter
06 -
225 g baby bella mushrooms, sliced
07 -
1 tablespoon garlic, minced or paste
08 -
2 tablespoons all-purpose flour
09 -
355 ml chicken broth
10 -
1 tablespoon fresh lemon juice
11 -
2 teaspoons dijon mustard, smooth or whole grain
12 -
1 tablespoon worcestershire sauce
13 -
1 teaspoon dried thyme
14 -
1/2 teaspoon red pepper flakes, optional
15 -
1/4 teaspoon ground nutmeg
16 -
Kosher salt & freshly ground black pepper, to taste
17 -
120 ml heavy whipping cream (or half and half)
18 -
50 g freshly grated parmesan, divided
# Steps:
01 -
Place the oil in a medium saucepan over medium heat. Add shallots into the pan without waiting for the oil to warm up. Cook, gently stirring often, for about 15-20 minutes. If shallots brown too quickly, lower the heat until they achieve a golden-brown color.
02 -
Remove the crisp shallots with a fish spatula and place onto a paper towel-lined plate to blot excess oil. Season with Creole Cajun seasoning or seasoned salt to taste. Set aside until ready to assemble. Strain shallot-infused oil through a fine-meshed sieve for future use.
03 -
Preheat oven to 375°F (190°C). Bring a large pot of water to a boil. Add green beans and cook for 3 minutes. Immediately drain and transfer to a bowl filled with ice water to stop cooking. Once cool, drain and set aside.
04 -
In a large skillet over medium heat, melt the butter. Add mushrooms and garlic, sautéing until tender and lightly golden, about 3-4 minutes.
05 -
Add flour to the mushroom mixture and stir until well combined and the flour has mostly dissipated. Slowly pour in chicken broth while stirring to combine, ensuring no pockets of flour remain. Scrape up any browned bits from the bottom of the pan.
06 -
Stir in lemon juice, dijon mustard, worcestershire, thyme, red pepper flakes (if using), nutmeg, and salt/pepper to taste. Bring mixture to a simmer for 2-3 minutes.
07 -
Add the cream and half of the parmesan, stirring until well incorporated, about 1-2 minutes.
08 -
Place blanched green beans in an oven-safe casserole dish (10×10-inch or 9×13-inch). Pour the creamy mushroom sauce over and toss until well coated. Sprinkle remaining parmesan evenly over the mixture.
09 -
Transfer dish to oven and bake for 20 minutes.
10 -
Remove from oven, toss mixture once more, and evenly sprinkle fried shallots over the green beans. Return to oven for another 7-10 minutes, being careful not to burn the topping.
11 -
Serve the casserole immediately while hot.
# Notes:
01 -
For gluten-free needs, swap all-purpose flour with any gluten-free baking flour at a 1:1 ratio. Alternative options include arrowroot, tapioca, or cassava flour.
02 -
To make ahead: Prepare as directed including parmesan topping and fried shallots but don't bake. Cover tightly with foil and refrigerate up to 2 days. When ready, bake covered at 375°F (190°C) for 20 minutes, then uncover for final 7-10 minutes until shallots are crispy.