Green Bean Casserole From Scratch (No Canned Soup)
Ingredients
For the Green Bean Casserole
- 1½ pounds fresh green beans, trimmed and halved
- 1 tablespoon oil, olive, vegetable, or grapeseed
- 2 tablespoons butter, divided
- 1 pound mixed mushrooms, cremini, shiitake, portobello, oyster, or white button, trimmed and cut into thick slices or quarters
- 1 teaspoon fresh thyme leaves
- 2 garlic cloves, minced
- ¼ teaspoon ground nutmeg
- Pinch of cayenne pepper
- Salt and ground black pepper, to taste
- 2 tablespoons all-purpose flour
- 1 cup chicken stock or vegetable broth
- 1 cup sour cream
- ½ cup heavy cream
- ¼ cup Parmesan cheese, grated
- ¼-½ cup crispy fried onions or homemade crispy shallots
For the Optional Homemade Crispy Shallots
- 4 medium shallots, thinly sliced
- ½ cup all-purpose flour
- Salt and ground black pepper, to taste
- Vegetable oil, for frying
Instructions
To Make the Crispy Shallots (Optional)
- Pour approximately ½ inch of vegetable oil into a deep skillet and heat to 350°F (175°C). Line a plate with paper towels.
- While the oil heats, separate the sliced shallots into rings. Combine the flour with a generous pinch of salt and pepper. Toss the shallots in the seasoned flour, then transfer to a fine-mesh sieve and shake off the excess flour.
- Working in batches, fry the shallots for approximately 3-5 minutes, or until crispy and golden brown. Watch closely, as thin slices can brown quickly.
- Transfer the fried shallots to the paper towel-lined plate and season with salt while still hot. Repeat with the remaining shallots. Set aside until ready to serve.
To Make the Green Bean Casserole
- Preheat the oven to 425°F (220°C). Grease a baking dish.
- Bring a large pot of salted water to a boil (approximately 10 cups of water and 2 teaspoons salt). Add the green beans and cook for 3-4 minutes, until crisp-tender. They should not be fully cooked, as they will finish cooking in the oven.
- Drain the green beans and immediately rinse under cold running water to stop the cooking. Leave them in the colander to drain thoroughly.
- In a large skillet over medium-high heat, heat the oil and 1 tablespoon of butter. When the butter is melted and the skillet is hot, add the mushrooms and cook for approximately 2 minutes.
- Stir in the garlic and fresh thyme and cook for another 4-5 minutes, until the mushrooms soften and begin to brown. Season with nutmeg, cayenne pepper, salt, and black pepper. Cook for another 1-2 minutes.
- Push the mushrooms toward the edges of the skillet, leaving room in the center. Melt the remaining tablespoon of butter, sprinkle in the flour, and stir to combine. Cook for approximately 1 minute.
- Gradually add the broth, stirring to combine. Bring to a gentle simmer, then reduce the heat to low. Stir in the sour cream and heavy cream and cook gently for 5-6 minutes, stirring frequently, until the sauce thickens slightly. Do not boil.
- Add the green beans to the mushroom sauce and gently toss until evenly coated. Taste and adjust the seasoning.
- Transfer the mixture to the prepared baking dish and sprinkle the Parmesan cheese evenly over the top. Bake uncovered for approximately 15 minutes, until the sauce is bubbling and the top is lightly golden.
- Finish and serve: Remove from the oven and top with crispy fried onions or homemade crispy shallots just before serving.
Notes
- Green beans: Don't overcook them during blanching. They should still have a little bite before going into the oven.
- Mushrooms: You can use one type of mushrooms - such as white button mushrooms or cremini or a combination of different types of mushrooms.
- Sautéing the mushrooms: Use a large skillet (12-inches) or cook in batches to encourage browning rather than steaming.
- Sauce: After adding the sour cream, keep the heat low and avoid boiling to prevent separation.
- Topping: Add crispy onions or shallots just before serving to keep them crunchy. Since the homemade crispy shallots are optional, they are not included into the the calculated cooking time or the nutrition facts.
- One-Pan option: If using a cast-iron or other oven-safe skillet, the casserole can go directly into the oven without transferring to a baking dish.
- Make ahead: Prepare the blanched green beans and mushroom sauce separately up to 1 day ahead. Refrigerate and assemble before baking.
- Storage: Refrigerate leftovers for up to 3-4 days. Freezing is not recommended.
Nutrition
Calories: 300 kcal, Carbohydrates: 19 g, Protein: 8 g, Fat: 23 g, Saturated Fat: 12 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 7 g, Trans Fat: 0.2 g, Cholesterol: 59 mg, Sodium: 185 mg, Potassium: 592 mg, Fiber: 5 g, Sugar: 8 g, Vitamin A: 1479 IU, Vitamin C: 15 mg, Calcium: 151 mg, Iron: 2 mg
