Side Dishes > Holiday Side Dishes > Thanksgiving Sides > Green Bean Casserole Recipe

From-Scratch Green Bean Casserole

Elevate your Thanksgiving side dish with a homemade Green Bean Casserole made from scratch. This recipe features fresh green beans, a creamy mushroom sauce made with real mushrooms, and crispy fried shallots for a gourmet twist on a classic.

Prep Time
30 minutes
Cook Time
45 minutes
Servings
6-8
Ingredients
  • 1 pound, trimmed Fresh green beans
  • 8 oz, sliced Cremini mushrooms
  • 2 , thinly sliced Shallots
  • 4 tablespoons, divided Butter
  • 3 tablespoons All-purpose flour
  • 1 1/2 cups Chicken broth
  • 1/2 cup Heavy cream
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Onion powder
  • To taste Salt
  • To taste Black pepper
  • For frying shallots Vegetable oil

Prepare the Green Beans

Preheat oven to 350°F (175°C). Bring a large pot of salted water to a boil. Add the green beans and cook for 3-5 minutes, until tender-crisp. Drain and set aside.

Fry the Shallots

Heat about 1/2 inch of vegetable oil in a skillet over medium-high heat. Working in batches, fry the sliced shallots until golden brown and crispy, about 2-3 minutes per batch. Remove with a slotted spoon and drain on paper towels. Season with salt.

Make the Mushroom Sauce

Melt 2 tablespoons of butter in the same skillet over medium heat. Add the sliced mushrooms and cook until softened and browned, about 5-7 minutes. Remove the mushrooms and set aside.

Melt the remaining 2 tablespoons of butter in the skillet. Whisk in the flour and cook for 1 minute, creating a roux. Gradually whisk in the chicken broth until smooth. Bring to a simmer and cook until thickened, about 3-5 minutes.

Assemble and Bake

Stir in the heavy cream, garlic powder, onion powder, salt, and pepper. Add the cooked mushrooms and green beans to the sauce and stir to combine. Pour the mixture into a greased 1.5-quart baking dish.

Bake for 20 minutes, or until bubbly. Remove from oven and top with the fried shallots. Bake for another 5 minutes, or until the shallots are heated through and the casserole is golden brown.

Let cool slightly before serving.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Calories: 180
Carbohydrates: 12g
Protein: 4g
Fat: 13g
Fiber: 3g

Other Considerations for Nutrition

Using olive oil instead of butter can reduce saturated fat content. Consider using low-sodium chicken broth to control sodium levels.

← Festive Creamed Spinach with Bacon and Gruyere Garlic Herb Roasted Potatoes →

FAQ

  • Can I use dried shallots?

    Fresh shallots provide the best flavor and texture for this recipe. Dried shallots are not recommended.
  • Can I use different types of mushrooms?

    Yes, you can experiment with different mushrooms such as shiitake or oyster mushrooms for a unique flavor profile.
  • Can this casserole be made ahead of time?

    The fried shallots are best when freshly made. However, the casserole can be assembled (without the shallots) and refrigerated for up to 24 hours. Add the fried shallots just before the final bake.