Homemade Green Bean Casserole with Crispy Shallots Recipe
This Homemade Green Bean Casserole is a savory twist on a classic side dish, featuring fresh green beans coated in a creamy mushroom sauce and topped with crispy fried shallots seasoned with Creole Cajun spices. Perfectly baked to golden perfection, this casserole combines tender vegetables with rich flavors, making it a comforting addition to any meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Fried Shallot Topping:
- 4 medium shallots, halved lengthwise and sliced thinly into half moons
- 1 cup vegetable oil
- Creole Cajun Seasoning or seasoned salt, to taste
For the Green Bean Casserole:
- 24 ounces fresh green beans, ends trimmed
- 4 tablespoons unsalted butter
- 8 ounces baby bella mushrooms, sliced
- 1 tablespoon garlic, minced or paste
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard, smooth or whole grain
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 teaspoon ground nutmeg
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup heavy whipping cream or half and half
- 1/2 cup freshly grated parmesan cheese, divided
Instructions
- Prepare the Fried Shallots: Place the vegetable oil in a medium saucepan over medium heat. Add the sliced shallots immediately without waiting for the oil to warm. Cook the shallots gently, stirring often, for 15-20 minutes until they reach a golden-brown color. Adjust heat as needed to prevent burning. Remove shallots with a slotted spatula and place on paper towels to drain excess oil. Season with Creole Cajun seasoning or seasoned salt to taste. Set aside for topping. Reserve shallot-infused oil by straining it through a fine mesh sieve into a bowl for future use.
- Blanch the Green Beans: Preheat the oven to 375°F. Bring a large pot of water to a boil. Add trimmed green beans and cook for 3 minutes. Drain and immediately transfer the beans to a bowl of ice water to stop the cooking process. Once cooled, drain again and set aside.
- Sauté Mushrooms and Garlic: In a large skillet over medium heat, melt the butter. Add sliced mushrooms and minced garlic, sautéing for 3-4 minutes until mushrooms are tender and lightly golden.
- Make the Sauce Base: Sprinkle the flour into the skillet and stir until well combined with the mushroom mixture, allowing the flour to cook off, about 1-2 minutes. Gradually pour in chicken broth while stirring to incorporate and dissolve any flour lumps. Scrape browned bits off the skillet bottom to add flavor.
- Season and Simmer Sauce: Stir in lemon juice, Dijon mustard, Worcestershire sauce, dried thyme, optional red pepper flakes, ground nutmeg, kosher salt, and black pepper to taste. Bring the sauce to a gentle simmer and cook for 2-3 minutes, allowing flavors to meld.
- Add Cream and Parmesan: Stir in heavy cream (or half and half) and half of the grated parmesan cheese, cooking for another 1-2 minutes until the sauce is smooth and heated through.
- Combine Green Beans and Sauce: Place blanched green beans into an oven-safe casserole dish (approximately 10×10 inch or 9×13 inch). Pour the creamy mushroom sauce over the green beans and toss gently to coat evenly. Sprinkle the remaining parmesan cheese on top.
- Bake the Casserole: Bake uncovered in the preheated oven for 20 minutes until bubbly and heated through.
- Add Fried Shallots and Finish Baking: Remove the casserole from the oven and toss lightly again. Evenly sprinkle the seasoned fried shallots on top. Return the casserole to the oven and bake for an additional 7-10 minutes, watching carefully to avoid burning the shallots.
- Serve: Remove from oven and serve the green bean casserole immediately, enjoying the combination of creamy sauce with the crisp, flavorful shallot topping.
Notes
- For gluten-free needs, substitute the all-purpose flour with a gluten-free baking flour blend 1:1. Other gluten-free options include arrowroot, tapioca, or cassava flour.
- To make ahead, prepare the entire recipe including the parmesan topping and fried shallots but do not bake. Cover tightly with foil and refrigerate for up to 2 days. When ready to serve, bake covered at 375°F for 20 minutes until hot and bubbly. Uncover and bake an additional 7-10 minutes until shallots are crispy, taking care not to burn.
- Use the fried shallot-infused oil saved after draining for future cooking to impart extra flavor.
- Adjust seasoning to taste before baking, especially salt and Creole seasoning.
Keywords: green bean casserole, homemade green bean casserole, fried shallots, casserole side dish, holiday side, creamy green beans, mushroom sauce