Green Bean Casserole

Fresh green beans in a velvety mushroom cream sauce, topped with golden, crispy fried shallots. A refined take on the classic casserole, with crunchy texture and deep umami flavor.

Why You'll Love Green Bean Casserole

The sauce starts with a pound and a half of mushrooms cooked down with soy sauce and lemon juice before the cream and stock go in, so it's built on real mushroom flavor, not canned soup. A full pound of shallots gets fried for the topping. Classic comfort, made from scratch.

Tips and Tricks

• Don't over-brown shallots or they'll taste bitter. Remove when golden.
• Use the reserved shallot oil to boost mushroom flavor in the sauce.

Variations

• Swap chicken stock for vegetable stock to make vegetarian.
• Add fresh thyme or rosemary to mushroom sauce for an herby note.

Substitutions

• Use regular vegetable oil if avocado oil isn't available.
• Heavy cream can be substituted with half-and-half for a lighter sauce.

Best served with

• Roasted turkey or chicken
• Garlic mashed potatoes
• Crispy roasted Brussels sprouts

How to Store Leftovers

• Store casserole covered in the fridge up to 3 days.
• Reheat covered in a 350°F oven until warmed through.rum.

Common Questions

Green Bean Casserole

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Fresh green beans in a velvety mushroom cream sauce, topped with golden, crispy fried shallots. A refined take on the classic casserole, with crunchy texture and deep umami flavor.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr

Servings: 8

Course: Holiday, Side Dish

Cuisine: American, Classic

Ingredients Equipment Method Notes

Ingredients

  

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Fried Shallots

• 1 lb Shallots
• 2 cups Avocado oil

Mushroom Sauce

• 1.5 lbs White mushrooms
• 3 tbs Soy sauce
• 2 teaspoon Lemon juice
• 2 cups Chicken stock
• 1 ½ cups Heavy cream
• 2 tablespoon Butter
• 2 cloves Garlic grated
• ¼ cup Flour
• Kosher salt and black pepper to taste

Green Beans

• 2 lbs Green beans trimmed, cut into 2-inch pieces

Equipment

• Mandoline
• Rimmed baking sheet
• Fine Mesh Strainer
• Large bowl
• Large nonstick skillet (12-inch)
• Large pot
• Colander
• 9x13 inch baking dish
• Medium saucepan

Method

 

Make Fried Shallots

1. Heat avocado oil in a medium saucepan until shallots barely float in oil.
2. Fry sliced shallots over medium-high, stirring frequently, about 12 minutes until soft and beginning to brown.
3. Transfer shallots to a paper towel-lined rimmed baking sheet and blot with fresh towels repeatedly to remove excess oil. Season with kosher salt.
4. Reserve shallot oil in an airtight jar for cooking.

Prepare Mushroom Sauce

1. Smash mushrooms under a pan, then chop roughly.
2. Heat 2 tablespoon reserved shallot oil and butter in a 12-inch nonstick skillet over high heat.
3. Add mushrooms and cook, stirring, until liquid evaporates (~7-10 min).
4. Add garlic; cook 30 seconds until fragrant.
5. Stir in flour; cook 1-2 minutes until light golden.
6. Whisk in soy sauce, lemon juice, chicken stock, and cream.
7. Simmer until thickened (~5 min). Season with salt and pepper.

Cook Green Beans

1. Bring a large pot of salted water to boil.
2. Blanch green beans 5 minutes until bright and tender.
3. Shock in ice water to stop cooking; drain well.

Assemble & Bake

1. Combine green beans, mushroom sauce, and 1 cup fried shallots in a large bowl.
2. Transfer to baking dish; bake at 350°F for 15-20 minutes until bubbly.
3. Top with remaining fried shallots just before serving.

Tips and Tricks

1. Don't over-brown shallots or they'll taste bitter. Remove when golden.
2. Use the reserved shallot oil to boost mushroom flavor in the sauce.

Notes

Storage: The casserole itself keeps well, cover and refrigerate for up to 3 days, then reheat covered in a 350°F oven until warmed through. The fried shallots on top will soften once stored, so if you're making this ahead, hold back a portion of the shallots and add them fresh right before serving.

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