Homemade Green Bean Casserole

Imagine a casserole that’s both comforting and elevated—a dish that makes you feel like you’re sitting down for a special holiday meal, yet it’s easy enough for any weeknight. This Homemade Green Bean Casserole is just that. Crunchy, garlicky fried shallots top tender green beans swimming in a rich, creamy mushroom sauce. It’s the kind of recipe that makes your kitchen smell like magic and makes everyone gather around the table, eager for just one more bite.

Trust me, once you try this version, you’ll never go back to the canned soup variety. It’s fresh, flavorful, and packed with layers of texture—from silky beans to buttery mushrooms to that irresistible crispy shallot topping.

Recipe Origin

This casserole is a classic American favorite, often seen on Thanksgiving tables, but I’ve given it a homemade twist: fresh green beans, sautéed mushrooms, and a lightly spiced, rich cream sauce. By making your own fried shallots instead of using store-bought, you elevate the flavor, giving it a sweet, crisp, and slightly spicy edge that everyone will notice and love.

Kitchen Tools You’ll Need

• Knife and cutting board
• Large skillet
• Saucepan
• Mixing bowls
• Whisk and spatula
• Baking dish

Why You’ll Love Homemade Green Bean Casserole

This isn’t just a side dish—it’s a star in its own right. Here’s why this version is a crowd-pleaser:

Fresh and Flavorful

Skip the canned soups! Fresh green beans and mushrooms make this casserole bright, flavorful, and incredibly satisfying.

Crispy Topping

Homemade fried shallots with Creole Cajun seasoning take it to the next level. Crunchy, salty, and perfectly seasoned—every bite has a little surprise.

Creamy Comfort

A luxurious cream sauce infused with garlic, dijon mustard, Worcestershire, and a hint of nutmeg coats every bean and mushroom, creating a velvety, comforting texture.

Easy to Customize

Add red pepper flakes for heat, swap in half-and-half for a lighter creaminess, or increase the parmesan for extra cheesy goodness.

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Ingredients in Homemade Green Bean Casserole

For the Fried Shallot Topping

Shallots: Thinly sliced for crispiness and that sweet caramelized flavor.
Vegetable Oil: For frying until golden and perfectly crunchy.
Creole Cajun Seasoning: Adds a subtle kick and depth—use seasoned salt if you prefer milder.

For the Green Bean Casserole

Fresh Green Beans: Trimmed and tender-crisp, the star of the dish.
Unsalted Butter: Sautéing mushrooms and garlic in butter gives a rich, fragrant base.
Baby Bella Mushrooms: Earthy, meaty, and full of flavor.
Garlic: Adds aromatic depth—fresh or paste works beautifully.
All-Purpose Flour: Thickens the sauce into a smooth, velvety coating.
Chicken Broth: Adds richness and layers of savory flavor.
Lemon Juice: A splash brightens the dish and balances the creaminess.
Dijon Mustard: Provides a tangy, savory note that makes the sauce complex.
Worcestershire Sauce: Adds umami depth.
Dried Thyme: Subtle herbaceous note to tie everything together.
Red Pepper Flakes: Optional, for a slight kick.
Nutmeg: Just a pinch for warmth and depth.
Kosher Salt & Black Pepper: To taste.
Heavy Cream: Makes the sauce luxuriously smooth.
Parmesan Cheese: Half mixed into the sauce for creaminess, half sprinkled on top for an extra cheesy finish.

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Instructions

Make the Fried Shallot Topping

1. Heat vegetable oil in a small skillet over medium heat.
2. Add sliced shallots and fry until golden brown and crisp.
3. Sprinkle with Creole Cajun seasoning (or seasoned salt) to taste. Remove and drain on paper towels. Set aside.

Prepare the Green Beans

1. Blanch green beans in boiling water for 3–4 minutes until bright green and slightly tender. Drain and set aside.

Sauté Mushrooms and Garlic

1. In a large skillet, melt butter over medium heat.
2. Add mushrooms and sauté until tender and lightly browned.
3. Add garlic and cook until fragrant, about 1 minute.

Make the Cream Sauce

1. Sprinkle flour over the mushrooms and garlic, stirring to combine. Cook for 1–2 minutes to remove the raw flour taste.
2. Slowly whisk in chicken broth until smooth.
3. Add lemon juice, Dijon mustard, Worcestershire, thyme, red pepper flakes (if using), nutmeg, salt, and pepper.
4. Simmer gently until the sauce thickens, about 3–5 minutes.
5. Stir in heavy cream and half of the parmesan cheese. Taste and adjust seasoning.

Assemble and Bake

1. Preheat oven to 375°F (190°C).
2. In a baking dish, combine blanched green beans and the creamy mushroom sauce.
3. Spread evenly and sprinkle remaining parmesan on top.
4. Bake uncovered for 20–25 minutes until bubbly and lightly golden.

Add the Topping

1. Remove from oven and immediately sprinkle fried shallots over the top. Serve warm and enjoy every bite!

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Nutrition Facts

Servings: 6–8
Calories per serving: ~250
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 60 minutes

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How to Serve Homemade Green Bean Casserole

• Holiday Tables: A classic side for Thanksgiving or Christmas dinners.
• Weeknight Comfort: Serve with roasted chicken or turkey for a cozy meal.
• Vegetable Boost: Pair with other roasted or steamed vegetables for a colorful plate.
• Family-Friendly: Kids love the creamy sauce and crispy shallot topping.

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Make-Ahead and Storage Tips

• Prep Ahead: Fry shallots and blanch green beans ahead of time. Assemble just before baking.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat: Bake at 350°F until warmed through, or microwave individual portions.

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Variations to Try

• Cheesy Upgrade: Add extra parmesan or a handful of shredded mozzarella.
• Spicy Twist: Increase red pepper flakes for heat.
• Vegetarian: Use vegetable broth instead of chicken broth.
• Herb Swap: Try sage or rosemary in place of thyme for a seasonal twist.

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Additional Tips

• Crispy Topping Secret: Don’t overcrowd shallots while frying—they brown better in a single layer.
• Sauce Consistency: Adjust cream or broth to reach your desired sauce thickness.
• Flavor Balance: Lemon juice is key—it brightens the rich creaminess.

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FAQ Section

Q1: Can I use frozen green beans?
A1: Yes! Thaw and pat dry first, then blanch briefly before adding to the sauce.

Q2: Can I make this vegetarian?
A2: Absolutely. Just use vegetable broth instead of chicken broth.

Q3: Can I make this ahead of time?
A3: Yes! Prepare everything except the topping. Assemble and bake when ready.

Q4: How do I store leftovers?
A4: Refrigerate in an airtight container for up to 3 days. Reheat in the oven for best texture.

Q5: Can I freeze this casserole?
A5: Yes, freeze unbaked in an airtight container. Bake from frozen, adding a few extra minutes.

Q6: Can I substitute heavy cream?
A6: Half-and-half works, but the sauce will be slightly less rich.

Q7: How can I make it spicy?
A7: Add more red pepper flakes or a pinch of cayenne in the sauce.

Q8: Can I make the fried shallots in advance?
A8: Yes! Store in an airtight container at room temperature for up to 2 days.

Q9: Can I use regular onions instead of shallots?
A9: Shallots are best for their sweetness, but thinly sliced onions work in a pinch.

Q10: How do I prevent soggy topping?
A10: Add fried shallots after baking to keep them crisp.

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Conclusion

This Homemade Green Bean Casserole takes a classic comfort food to the next level—fresh, creamy, and topped with irresistible crunchy shallots. It’s perfect for holiday feasts, family dinners, or any time you want a dish that’s both cozy and impressive. Each bite is a perfect mix of tender green beans, earthy mushrooms, and golden, crispy shallots, making it a recipe you’ll return to again and again.

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