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Best Creamy Green Bean Casserole Recipe from Scratch

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This from-scratch green bean casserole features a velvety homemade mushroom sauce, fresh green beans, and a crispy shallot topping. It’s the ultimate crowd-pleaser for holidays and potlucks, with a rich, savory flavor that beats any canned version.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, sliced
  • 1 small yellow onion, finely chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 1 ½ cups low-sodium chicken or vegetable broth
  • 1 cup heavy cream
  • ½ cup sour cream
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • 2 pounds fresh green beans, trimmed and cut into 2-inch pieces
  • ½ cup grated Parmesan cheese (optional)
  • 3 large shallots, thinly sliced into rings
  • ½ cup all-purpose flour (for dredging)
  • ½ teaspoon salt (for dredging)
  • ¼ teaspoon cayenne pepper (optional)
  • Vegetable or canola oil for frying

Instructions

  1. Blanch the Green Beans: Bring a large pot of generously salted water to a rolling boil. Add the trimmed green beans and cook for exactly 3-4 minutes until bright green and tender-crisp. Immediately drain and plunge into a large bowl of ice water to stop the cooking. Once cool, drain well and pat dry with a clean kitchen towel. Set aside.
  2. Make the Crispy Shallot Topping: In a medium bowl, whisk together ½ cup flour, ½ teaspoon salt, and ¼ teaspoon cayenne pepper. Toss the thinly sliced shallots in the flour mixture until completely separated and coated. Shake off excess flour. In a small saucepan, heat about 1 inch of vegetable oil to 350°F (175°C). Working in batches, fry the shallots for 2-3 minutes, stirring occasionally, until deep golden brown. Use a slotted spoon to transfer to a plate lined with paper towels to drain. Seas…
  3. Sauté the Aromatics: In a large skillet, melt 2 tablespoons butter over medium-high heat. Add the sliced cremini mushrooms and cook, without stirring too much, for 5-7 minutes until they release moisture and start to brown. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
  4. Build the Creamy Sauce: Sprinkle 3 tablespoons flour over the mushroom mixture. Stir constantly for 1-2 minutes to cook out the raw flour taste. Slowly pour in the chicken broth while whisking continuously to prevent lumps. Bring to a simmer and let thicken. Whisk in the heavy cream and sour cream until smooth and velvety. Reduce heat to low.
  5. Season the Sauce: Stir in the dried thyme, smoked paprika, and a generous amount of salt and black pepper. Taste and adjust seasoning. If using Parmesan cheese, stir it in now until melted. If the sauce seems too thick, add a splash more broth or milk.
  6. Combine and Assemble: Preheat oven to 350°F (175°C). Add the blanched and dried green beans to the skillet with the mushroom sauce. Gently fold until the beans are fully coated. Pour the mixture into a greased 9×13-inch baking dish and spread into an even layer.
  7. Bake and Top: Bake the casserole, uncovered, for 20-25 minutes until hot and bubbly around the edges. Remove from the oven and immediately sprinkle the homemade crispy shallots all over the top. Serve hot.

Notes

For make-ahead: Assemble the casserole (steps 1-6) up to 24 hours in advance, cover, and refrigerate. Add 10-15 minutes to baking time if baking from cold. Make the crispy shallots fresh on the day of serving to maintain crunch. For gluten-free: use a 1:1 gluten-free flour blend in the sauce and for the shallots. For vegan: use vegan butter, full-fat coconut cream, and vegan sour cream.

Nutrition

Keywords: green bean casserole, from scratch, creamy, holiday side dish, Thanksgiving, potluck, crispy shallots, homemade

Find it online: https://bitesienna.com/best-creamy-green-bean-casserole-recipe-from-scratch/