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Homemade Green Bean Casserole

Homemade Green Bean Casserole
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Homemade Green Bean Casserole is a delightful twist on a family classic, perfect for any occasion. With fresh green beans enveloped in a rich, creamy mushroom sauce and topped with crispy fried shallots, this dish delivers comfort and flavor in every bite. Skip the canned options and embrace the homemade goodness that elevates your dining experience. Whether it’s a holiday feast or a cozy weeknight dinner, this casserole is sure to impress your loved ones and make mealtime memorable. Easy to prepare and versatile, it can be customized with additional veggies or spices to suit your taste.

Ingredients

Scale
  • 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 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/4 teaspoon ground nutmeg
  • kosher salt & freshly ground black pepper (to taste)
  • 1/2 cup heavy whipping cream
  • 4 medium shallots (halved lengthwise & then sliced thinly into half moons)
  • 1 cup vegetable oil
  • Creole Cajun Seasoning (homemade or store-bought, to taste)
  • 1/2 cup freshly grated parmesan cheese (divided)

Instructions

  1. Prepare crispy shallots by frying sliced shallots in vegetable oil until golden brown; drain on paper towels.
  2. Blanch fresh green beans in salted water for 4-5 minutes until tender-crisp; drain.
  3. In a skillet, melt butter and sauté mushrooms until golden; add garlic and cook until fragrant.
  4. Whisk in flour, then gradually stir in chicken broth until thickened; add lemon juice, Dijon mustard, thyme, red pepper flakes, nutmeg, salt, pepper, and cream; simmer for 5 minutes.
  5. Combine blanched green beans with the creamy mushroom sauce and half of the parmesan cheese; transfer to a greased baking dish.
  6. Top with remaining parmesan cheese and crispy shallots; bake at 350°F (175°C) for 20-25 minutes until bubbly.

Nutrition

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