Homestyle Green Bean Casserole
I have received many requests this year for some re-imagined and healthier spins on some classic Southern holiday dishes. One such dish is green bean casserole.
jump toRECIPE
While traditional green bean casserole consists of canned green beans tossed in condensed cream of mushroom soup and baked with crispy onions, I gave it a little upgrade using fresh ingredients.
In my version trimmed green beans are first blanched to retain their bright color and tossed with sautéed mushrooms in a homemade cream sauce topped with a bit of Parmesan cheese then baked and topped with fried shallots. This version is more of a cross between a French gratin using green beans and a traditional southern green bean casserole.
The truth is, I’ve been trying to give this Thanksgiving staple an upgrade for years, but my brother refuses to give up the canned version. One year we had two versions, this one and the classic – I have to say, this homestyle version went first!
Homestyle Green Bean Casserole
Table of contents
Key Ingredients in This Recipe
- Green beans – Trimmed green beans are blanched to retain their bright color. The method of boiling them then shocking them with an ice bath keeps them not only vibrant but also tender.
- Mushrooms – I typically use crimini also known as baby Bella mushrooms when I cook. They have a meatier, earthier mushroom flavor compared to white mushrooms. I recommend buying whole mushrooms and slicing them yourself so they are more evenly cut than pre-cut mushrooms. Use a damp paper towel to wipe away dirt before slicing the mushrooms.
- Bechamel – Bechamel sauce is made from a roux base. Flour is cooked in butter to reduce the flavor of the flour in the sauce. It’s then simmered with whole milk to make a thick, creamy sauce which is then tossed with the green beans.
- Parmesan – Parmesan-Reggiano is definitely one of my favorite cheeses. It’s a hard cow’s milk cheese aged for different lengths of time. I’d recommend buying a roughly cut piece of wrapped cheese from the grocery store – it’s typically a higher quality cheese.
How to Make Green Bean Casserole
- Boil salted water. Bring a medium pot filled halfway with water to a rolling boil over high heat. Add ¼ cup of salt and stir until all the salt is dissolved. The water should taste similar to ocean water.
- Cook the beans. French the beans, removing the strings on both sides with a paring knife. Add the green beans to the water and cook until tender, about 3 minutes.
- Drain the green beans in an ice bath. Drain the green beans and add to a large bowl filled with cold water and ice cubes to stop the cooking process. When the green beans are cool remove them from the ice and drain again. Set aside until ready to use.
- Heat oven. Heat oven to 375ºF (190ºC).
- Sauté mushrooms. Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the mushrooms and sauté, stirring occasionally, until golden brown and reduced in size, about 6 minutes. Season with salt then add the butter and garlic, cooking until the garlic is fragrant, about 30 seconds.
- Make the bechamel. Stir in the flour and let cook, continuing to whisk frequently until the mixture is pale brown. Add the milk, stirring to combine. Cook, stirring occasionally, until the mixture has thickened, about 5 minutes. Season to taste with salt and pepper.
- Assemble the green bean casserole and bake. Add the green beans to a large baking dish and pour the cream mixture over the top, tossing to combine. Top with the parmesan and bake until the top is bubbling, about 20 minutes.
- Heat oil. In a large sauté pan over medium heat, heat enough vegetable oil to fill about an inch up the pan. Heat the oil to 350°F (180ºC).
- Make the crispy shallots. Add the milk to a medium mixing bowl and whisk together the flour, salt and pepper in another medium bowl. Dip a handful of the shallots into the milk then toss them in the flour mixture to coat. Add to the hot oil and fry until golden brown all over. Remove to a paper towel-lined plate to drain.
- Serve. Let the green bean casserole cool, slightly and evenly sprinkle the crispy shallots over the top. Serve hot.
Other Recipes to Try
If you enjoy this recipe, I recommend checking out some of these:
Homestyle Green Bean Casserole
Ingredients:
For the green bean casserole:
- 1 pound green beans, trimmed
- Kosher salt, as needed
- 2 tablespoons extra-virgin olive oil
- 8 ounces crimini, baby bella mushrooms, thinly sliced
- 2 cloves garlic, chopped
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- ½ cup grated Parmesan cheese
For the crispy shallots:
- vegetable oil, as needed, for frying
- 1 cup whole milk
- 1 cup flour
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 2 medium shallots, thinly sliced
Instructions:
For the green bean casserole:
- Bring a medium pot filled halfway with water to a rolling boil over high heat. Add ¼ cup of salt and stir until all the salt is dissolved. The water should taste similar to ocean water.
- French the beans, removing the strings on both sides with a paring knife. Add the green beans to the water and cook until tender, about 3 minutes.
- Drain the green beans and add to a large bowl filled with cold water and ice cubes to stop the cooking process. When the green beans are cool remove them from the ice and drain again. Set aside until ready to use.
- Heat oven to 375ºF (190ºC).
- Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the mushrooms and sauté, stirring occasionally, until golden brown and reduced in size, about 6 minutes. Season with salt then add the butter and garlic, cooking until the garlic is fragrant, about 30 seconds.
- Stir in the flour and let cook, continuing to whisk frequently until the mixture is pale brown. Add the milk, stirring to combine. Cook, stirring occasionally, until the mixture has thickened, about 5 minutes. Season to taste with salt and pepper.
- Add the green beans to a large baking dish and pour the cream mixture over the top, tossing to combine. Top with the parmesan and bake until the top is bubbling, about 20 minutes.
For the crispy shallots:
- In a large sauté pan over medium heat, heat enough vegetable oil to fill about an inch up the pan. Heat the oil to 350°F.
- Add the milk to a medium mixing bowl and whisk together the flour, salt and pepper in another medium bowl. Dip a handful of the shallots into the milk then toss them in the flour mixture to coat. Add to the hot oil and fry until golden brown all over. Remove to a paper towel-lined plate to drain.
For serving:
- Let the green bean casserole cool, slightly and evenly sprinkle the crispy shallots over the top. Serve hot.
DID YOU MAKE THIS?
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings
)
)
)
I made this for Thanksgiving and everyone loved it! I did not grow up eating green bean casserole and this was my first time making any version of it. For some reason I decided this was the year. I’m so glad I picked your recipe, Kylie! It will be a part of our holidays from now one. xo – Anita
That makes me SO happy to hear Anita! Thanks so much for sharing!!