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Green Bean Casserole from Scratch Easy Recipe with Simple Ingredients

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A fresh, homemade green bean casserole with crisp-tender green beans, creamy mushroom sauce, and a crispy shallot topping, made without canned shortcuts.

Ingredients

Scale
  • 1.5 pounds fresh green beans, trimmed and blanched
  • 8 ounces button mushrooms, sliced thin
  • 4 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1.5 cups whole milk
  • 2 cloves garlic, minced
  • 1/2 teaspoon onion powder
  • Salt and freshly ground black pepper, to taste
  • 2 medium shallots, thinly sliced
  • Vegetable oil (canola or grapeseed) for frying
  • Pinch of salt for shallots
  • Optional: 1/2 cup grated sharp cheddar or Gruyère cheese
  • Optional: 1 teaspoon fresh thyme, chopped

Instructions

  1. Preheat your oven to 350°F (175°C). Trim the ends off your green beans and rinse them thoroughly. Bring a large pot of salted water to a boil.
  2. Add green beans to the boiling water and cook for 3-4 minutes until bright green and just tender but still crisp. Immediately drain and plunge into a bowl of ice water to stop the cooking. Drain again and set aside.
  3. In a large skillet, melt 2 tablespoons of butter over medium heat. Add sliced mushrooms and cook, stirring occasionally, until they release their moisture and turn golden brown, about 7-8 minutes. Add minced garlic and cook for another minute until fragrant.
  4. Sprinkle the flour over the mushrooms and stir to coat. Cook for 1-2 minutes to get rid of raw flour taste. Slowly whisk in the milk, stirring constantly to avoid lumps. Bring to a gentle simmer and cook until thickened, about 3 minutes. Stir in onion powder, salt, and pepper to taste. Remove from heat.
  5. While the sauce thickens, heat vegetable oil in a frying pan over medium heat (about 1/2 inch deep). Add thinly sliced shallots in batches, stirring frequently to keep them separate. Fry until golden and crispy, about 3-4 minutes per batch. Use a slotted spoon to transfer to a paper towel-lined plate. Season immediately with a pinch of salt.
  6. In a large bowl, combine the blanched green beans and mushroom sauce. If using cheese or thyme, fold them in now. Transfer mixture to your greased 9×13-inch baking dish and spread evenly.
  7. Bake uncovered for 20 minutes to heat through. Then sprinkle the crispy shallots evenly on top and bake for another 5-10 minutes until bubbly and golden on top. Keep an eye on the shallots to prevent burning.
  8. Let the casserole rest for 5 minutes before serving.

Notes

Do not skip blanching the green beans to keep them crisp and vibrant. Cook mushrooms low and slow to avoid watery sauce. Fully cook out the flour to prevent a pasty taste. Use enough oil for frying shallots so they crisp quickly. Season shallots immediately after frying. Add crispy shallots only in the last 10 minutes of baking to keep crunch. If sauce is too thick or clumpy, whisk vigorously or add a splash more milk. You can prep mushroom sauce and fry shallots a day ahead and store separately.

Nutrition

Keywords: green bean casserole, homemade green bean casserole, mushroom sauce, crispy shallots, holiday side dish, comfort food

Find it online: https://evabakery.com/green-bean-casserole-from-scratch-easy-recipe-with-simple-ingredients/