Description
Creamy homemade green bean casserole delivers classic comfort with a modern twist. Crispy onion topping and tender green beans create a delightful side dish you’ll savor at family gatherings and holiday meals.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) fresh green beans, ends trimmed
- 8 ounces (227 grams) baby bella mushrooms, sliced
- 4 medium shallots, halved lengthwise & then sliced thinly into half moons
Sauce and Seasoning Ingredients:
- 1 1/2 cups (360 milliliters) chicken broth
- 1/2 cup (120 milliliters) heavy whipping cream
- 4 tablespoons (56 grams) unsalted butter
- 2 tablespoons (30 milliliters) all-purpose flour
- 1/2 cup (50 grams) freshly grated parmesan
- 1 tablespoon (15 milliliters) garlic, minced or paste
- 1 tablespoon (15 milliliters) fresh lemon juice
- 1 tablespoon (15 milliliters) Worcestershire sauce
- 2 teaspoons (10 milliliters) Dijon mustard
Spices and Optional Ingredients:
- 1 cup (240 milliliters) vegetable oil
- Creole Cajun seasoning (or seasoned salt), to taste
- 1 teaspoon (5 milliliters) dried thyme
- 1/2 teaspoon (2.5 milliliters) red pepper flakes (optional)
- 1/4 teaspoon (1.25 milliliters) ground nutmeg
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Craft golden-brown crispy shallots by heating oil in a medium saucepan, gently stirring shallots for 15-20 minutes until perfectly caramelized.
- Transfer crispy shallots to a paper towel-lined plate, season with Creole Cajun seasoning, and strain remaining oil through a fine-meshed sieve.
- Heat oven to 375°F for preparing the casserole.
- Blanch green beans in boiling water for 3 minutes, then immediately plunge into an ice bath to halt cooking process.
- Sauté mushrooms and garlic in butter until tender and lightly golden, approximately 3-4 minutes.
- Incorporate flour into mushroom mixture, creating a smooth base by stirring thoroughly.
- Gradually pour chicken broth, scraping pan to integrate all ingredients, ensuring no flour clumps remain.
- Enhance sauce with lemon juice, Dijon mustard, Worcestershire, thyme, red pepper flakes, nutmeg, salt, and pepper.
- Simmer sauce for 2-3 minutes, then blend in cream and half the parmesan cheese until silky.
- Transfer blanched green beans to casserole dish, coating completely with creamy mushroom sauce.
- Sprinkle remaining parmesan over green bean mixture.
- Bake for 20 minutes, then gently stir and distribute crispy shallots across the top.
- Return to oven for additional 7-10 minutes until edges become bubbly and shallots turn golden.
- For gluten-free adaptation, substitute all-purpose flour with gluten-free alternatives like arrowroot or cassava flour.
- Prepare dish in advance by refrigerating up to 2 days, covered tightly with foil, then bake when ready to serve.
Notes
- Crisp shallots can be made ahead and stored in an airtight container at room temperature for maximum crunch and convenience.
- For a lighter version, substitute heavy cream with Greek yogurt or half-and-half to reduce overall calorie content while maintaining creamy texture.
- Enhance flavor complexity by adding smoked paprika or fresh herbs like rosemary to the mushroom sauce for an unexpected depth of taste.
- When blanching green beans, ensure ice water bath is ready immediately to preserve vibrant color and prevent overcooking, maintaining perfect crisp-tender texture.
- Prep Time: 25 minutes
- Cook Time: 37 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 294 kcal
- Sugar: 1 g
- Sodium: 375 mg
- Fat: 27 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 30 mg