Description
A from-scratch green bean casserole with fresh mushrooms, real cream, and crispy homemade shallots. This rich, creamy side dish is perfect for Thanksgiving or Christmas and is sure to be a crowd-pleaser.
Ingredients
- 1 ½ pounds fresh green beans, trimmed and halved
- Salt, for the blanching water
- 3 tablespoons unsalted butter
- 1 pound cremini mushrooms, sliced
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups heavy cream
- 1 cup low-sodium chicken or vegetable broth
- 1 teaspoon dried thyme
- ½ teaspoon black pepper, freshly ground
- ½ teaspoon salt, plus more to taste
- ¼ cup dry sherry or white wine (optional)
- 3 large shallots, thinly sliced into rings
- ½ cup all-purpose flour (for shallots)
- ½ teaspoon salt (for shallots)
- ¼ teaspoon black pepper (for shallots)
- Vegetable or canola oil, for frying
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- Bring a large pot of salted water to a rolling boil. Add the trimmed green beans and cook for exactly 3 minutes. Drain and plunge into ice water to stop cooking. Drain well and pat dry.
- In a shallow bowl, whisk together ½ cup flour, ½ teaspoon salt, and ¼ teaspoon pepper. Toss shallot rings in the flour mixture until well coated. Shake off excess.
- Pour about 1 inch of vegetable oil into a small, deep pot. Heat over medium-high heat to 350°F (175°C). Fry shallots in batches for 2-3 minutes until golden brown and crispy. Transfer to a paper towel-lined plate and sprinkle with a pinch of salt. Set aside.
- In a large skillet, melt 3 tablespoons butter over medium-high heat. Add sliced mushrooms and cook without stirring too much for 5-7 minutes until deeply browned. Add diced onion and cook 3-4 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.
- Sprinkle ¼ cup flour over the mushroom mixture. Stir constantly for 1-2 minutes to cook the flour.
- Slowly pour in heavy cream and broth while whisking constantly. Add dried thyme, black pepper, and ½ teaspoon salt. If using, add sherry or white wine. Bring to a gentle simmer, then reduce heat to low. Cook for 5-7 minutes, stirring occasionally, until thickened. Adjust salt and pepper to taste.
- Add blanched green beans to the skillet with the sauce. Gently toss to coat. Pour into the prepared baking dish and spread evenly.
- Bake for 20-25 minutes until bubbly and hot.
- Remove from oven and immediately sprinkle crispy fried shallots on top. Let rest for 5 minutes before serving. Serve hot.
Notes
For make-ahead: Assemble casserole (without shallots) up to 24 hours in advance, cover and refrigerate. Add 10-15 minutes to baking time. For gluten-free: Use 1:1 gluten-free flour blend for roux and shallot coating. For dairy-free: Use plant-based butter and full-fat coconut milk or cashew cream. For extra protein: Add shredded rotisserie chicken or cooked sausage. For spicy kick: Add red pepper flakes with garlic.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1 c
- Calories: 320
- Sugar: 6
- Sodium: 480
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 24
- Fiber: 4
- Protein: 7
Keywords: green bean casserole, holiday side dish, Thanksgiving, Christmas, from scratch, creamy mushroom sauce, crispy shallots