Best Ever Green Bean Casserole Recipe from Scratch

Discover the ultimate homemade green bean casserole that will elevate your Thanksgiving spread. This recipe takes the beloved classic and transforms it with fresh ingredients and gourmet touches, creating a dish that’s both familiar and excitingly new.

While the traditional Campbell’s version holds a special place in many hearts, this recipe offers simple yet impactful upgrades. Don’t worry if the process seems daunting – you can customize the level of “from scratch” to suit your comfort and time constraints.

The beauty of this recipe lies in its flexibility. Even if you only swap out canned green beans for fresh ones, you’re already on your way to a superior casserole. Let’s dive into the steps to create this crowd-pleasing side dish.

Crafting Your Gourmet Green Bean Casserole

Step 1: Create Crispy Shallot Topping

Inspired by Thai cuisine, these crispy shallots add a gourmet touch to your casserole. They’re so delicious, you might want to make extra for snacking!

Use a mandoline for perfectly thin, uniform slices. Fry them in oil until golden brown, then drain and season. These crispy bits of heaven will keep for a month – if they last that long!

Step 2: Whip Up a Rich Mushroom Sauce

Say goodbye to canned soup with this homemade mushroom sauce. Start by smashing mushrooms for a satisfyingly chunky texture. Sauté them in shallot-infused oil with butter for extra richness.

Add garlic and flour to create a roux, then whisk in a mixture of cream, stock, lemon juice, and soy sauce. This combination creates a sauce that’s creamy, savory, and perfectly balanced.

Step 3: Prepare Fresh Green Beans

Fresh green beans are the star of this dish. Blanch them briefly in salted water, then shock in an ice bath. This method ensures they retain their vibrant color and satisfying crunch.

Step 4: Assemble and Bake

Combine the beans, mushroom sauce, and a portion of the crispy shallots. Bake until hot and bubbly, then top with the remaining shallots for the perfect finishing touch.

Make-Ahead Magic: Streamline Your Thanksgiving Prep

This casserole is perfect for planning ahead. Prepare components in advance: – Crispy shallots: Up to one month ahead – Mushroom sauce: Up to four days ahead – Full assembly: Up to two days ahead

On Thanksgiving Day, simply bake and add the final shallot topping. Your guests will never guess it wasn’t made from scratch that morning!

Elevated Homemade Green Bean Casserole

Ingredients

• 1 pound (450g) shallots, peeled and sliced 1/8 inch thick on a mandoline
• 2 cups (480ml) canola oil
• Kosher salt
• 1 1/2 pounds (675g) white button mushrooms, rinsed and spun dry in a salad spinner
• 2 teaspoons (10ml) soy sauce
• 2 teaspoons (10ml) lemon juice from 1 lemon
• 2 cups (480ml) low-sodium store-bought or homemade chicken stock
• 1 1/2 cups (360ml) heavy cream
• 2 tablespoons (30g) butter
• 2 cloves garlic, finely minced or grated on a Microplane grater
• 1/4 cup (30g) flour
• Freshly ground black pepper
• 2 pounds (900g) green beans, ends trimmed, cut into 2-inch segments

Directions

1. Combine shallots and oil in a wok or medium nonstick saucepan. Cook over high heat, stirring frequently, until shallots are soft and light golden brown, about 20 minutes.
2. Strain shallots through a fine-mesh strainer, reserving oil. Spread shallots on paper towels to absorb excess oil. Season with salt and let cool completely.
3. Smash mushrooms and chop into small pieces. Set aside.
4. Mix soy sauce, lemon juice, chicken stock, and heavy cream in a bowl.
5. Heat 2 tablespoons reserved shallot oil and butter in a skillet. Add mushrooms and cook until they begin to sizzle.
6. Add garlic, then flour, cooking until light golden. Whisk in the stock and cream mixture.
7. Simmer until sauce reaches desired consistency. Season with salt and pepper.
8. Blanch green beans in salted boiling water for 5 minutes, then shock in ice water. Drain and set aside.
9. Combine green beans, mushroom sauce, and 1 cup fried shallots in a baking dish.
10. Bake at 350°F (180°C) for 15-20 minutes until hot and bubbly. Top with remaining shallots and serve.

Notes

For a quicker version, use store-bought fried onions. The shallot frying oil can be saved for future use in stir-fries or dressings.

Scaling the Recipe

To serve a smaller group, halve all ingredients and use a 10-inch skillet instead of a baking dish.

Make-Ahead and Storage

Fried shallots: Store in an airtight container for up to one month. Mushroom sauce: Prepare up to four days in advance. Assembled casserole: Store in the refrigerator for up to two days. To reheat, bake covered at 350°F (180°C) for 30 minutes, then uncovered for 10 minutes. Top with extra shallots before serving.