Ultimate Green Bean Casserole

Veggie

A classic, creamy green bean casserole upgraded with fresh ingredients, crisp baked shallots, and a golden, crunchy topping. Perfect for holidays, weeknight sides, or anytime you want a comforting vegetable dish that impresses.

Meta description: Creamy, made-from-scratch Ultimate Green Bean Casserole with fresh green beans, mushroom sauce, and crunchy baked shallots easy, flavorful, and holiday-ready.

Ingredients

  • 2 pounds fresh green beans, trimmed and halved (or 3–4 cans drained)
  • 3 tablespoons unsalted butter
  • 1 tablespoon neutral oil (canola or vegetable)
  • 8 ounces cremini or white mushrooms, sliced
  • 1 medium shallot, finely chopped (or 1 small yellow onion)
  • 3 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups low-sodium chicken or vegetable broth
  • 1 cup whole milk or half-and-half
  • 1/2 cup heavy cream (optional for extra richness)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon soy sauce or tamari
  • 1/2 teaspoon kosher salt (adjust to taste)
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg (optional)
  • 1 1/2 cups panko breadcrumbs or crushed fried onions for topping
  • 1/4 cup grated Parmesan cheese (optional)
  • 2 tablespoons chopped fresh parsley for garnish

For baked shallot crisps (preferred over canned fried onions)

  • 2 large shallots, very thinly sliced
  • 2 tablespoons all-purpose flour or cornstarch
  • 1/2 teaspoon kosher salt
  • 2 tablespoons neutral oil

Instructions

1. Preheat and prepare

Preheat oven to 400°F (200°C). Fill a large pot with salted water and bring to a boil.

2. Blanch green beans

Add green beans to boiling water and cook 3–4 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking. Drain well and pat dry.

3. Make baked shallot crisps

Toss thinly sliced shallots with flour, salt, and oil until evenly coated. Spread in a single layer on a parchment-lined baking sheet. Bake 12–18 minutes, stirring once, until deep golden and crispy. Watch carefully to avoid burning. Remove and let cool; they will crisp further.

4. Cook mushrooms and aromatics

In a large skillet over medium heat, melt butter with oil. Add sliced mushrooms and cook 6–8 minutes until browned and most moisture has evaporated. Add chopped shallot and garlic; cook 1–2 minutes until fragrant.

5. Make the mushroom cream sauce

Sprinkle flour over the mushroom mixture and stir to combine; cook 1 minute. Gradually whisk in broth until smooth, then add milk and cream (if using). Bring to a gentle simmer, stirring until sauce thickens, about 3–5 minutes. Stir in Dijon mustard, soy sauce, salt, pepper, and nutmeg. Taste and adjust seasoning.

6. Combine and assemble

Fold blanched green beans into the mushroom cream sauce until evenly coated. Transfer mixture to a 9×13-inch baking dish or two smaller dishes.

7. Prepare topping

Combine panko breadcrumbs (or crushed fried onions) with grated Parmesan and a drizzle of oil or a small knob of melted butter to help browning. Sprinkle evenly over the casserole. Scatter half of the baked shallot crisps into the topping and reserve the rest for garnish after baking.

8. Bake

Bake uncovered at 350°F (175°C) for 20–25 minutes, until bubbly and topping is golden. If topping needs more color, broil 1–2 minutes while watching closely.

9. Finish and serve

Remove from oven and let rest 5 minutes. Sprinkle remaining baked shallot crisps and chopped parsley over the top. Serve warm.

Make-Ahead and Storage

  • Make-ahead: Assemble the casserole up to step 7, cover, and refrigerate up to 24 hours. Add the topping and bake as directed, adding a few extra minutes if chilled.
  • Freezing: Assemble without the topping, freeze in a freezer-safe dish up to 2 months. Thaw overnight in refrigerator, add topping, and bake as directed.
  • Leftovers: Store in an airtight container in the refrigerator for 3–4 days. Reheat covered in a 350°F (175°C) oven until warmed through.

Variations and Swaps

  • Vegetarian: Use vegetable broth and soy sauce; omit Parmesan if strict vegetarian.
  • Lighter: Substitute whole milk for cream and use olive oil instead of butter.
  • Gluten-free: Use gluten-free flour and gluten-free breadcrumbs or crushed potato chips.
  • Extra umami: Add 1–2 teaspoons Worcestershire sauce or 1 tablespoon miso paste dissolved in the broth.
  • Make it smoky: Stir in 1/2 teaspoon smoked paprika or use smoked salt in the topping.

Tips for Success

  • Use fresh green beans for the best texture; canned beans can be used but reduce cooking time and skip blanching.
  • Don’t overcook the green beans during blanching; they should stay slightly firm to avoid a mushy casserole.
  • Browning mushrooms well adds depth of flavor; avoid steaming them by giving them room in the pan.
  • Baked shallot crisps give superior texture and flavor compared with store-bought fried onions.
  • Taste and adjust seasoning at the end of sauce-making; mushrooms absorb salt.

Quick Timeline for Holiday Prep

  • Day before: Slice mushrooms, make baked shallot crisps, blanch beans, and assemble casserole (stop before baking).
  • Day of: Add topping and bake 25–30 minutes.

Estimated Nutrition (per serving, makes 8)

  • Calories: 220–300 (depending on dairy and topping choices)
  • Protein: 6–8 g
  • Fat: 12–18 g
  • Carbohydrates: 18–24 g
  • Fiber: 3–4 g

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