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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.
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Green bean casserole is a holiday classic, but this version takes it up a notch with fresh, flavorful ingredients. Instead of canned green beans and condensed soup, tender blanched green beans are tossed with sautéed mushrooms in a creamy homemade sauce, layered with Parmesan, and baked until bubbling. A final topping of crispy fried shallots adds the perfect crunch. Think of it as a cross between a French-style gratin (like this Brussels sprouts gratin) and the comforting Southern casserole everyone knows and loves. For a simple green bean recipe check out these blanched and sautéed green garlic beans.
Why You’ll Love This Green Bean Casserole
- Fresh upgrade on a classic. Made with crisp-tender green beans and homemade cream sauce instead of canned soup.
- Perfect holiday side. Creamy, savory, and crunchy—it’s a crowd-pleasing addition to Thanksgiving or Christmas dinner.
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.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Prepare This Recipe in Advance
Assemble the green bean casserole (without the fried shallot topping) up to a day ahead, cover, and refrigerate. Prepare the shallots and store in an airtight bag or container until ready to use. Bake and add the shallots just before serving.
How to Make 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.
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.
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). 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.
Let the green bean casserole cool, slightly and evenly sprinkle the crispy shallots over the top. Serve hot.
FAQ – Frequently Asked Questions
Can I use canned or frozen green beans instead of fresh?
Yes! Fresh gives the best texture, but frozen works well too. If using canned green beans, the beans will be softer, so skip the blanching step.
Do I have to make the cream sauce from scratch?
Homemade béchamel makes a big difference in flavor, but if you’re in a rush, you can substitute cream of mushroom soup for an easy shortcut.
What can I use instead of fried shallots?
Crispy fried onions (like the classic store-bought topping) or crispy garlic chips work just as well, or even toasted breadcrumbs for a lighter crunch.
Can I make green bean casserole ahead of time?
Yes! Assemble the green bean casserole (without the fried shallot topping) up to a day ahead, cover, and refrigerate. Prepare the shallots and store in an airtight bag or container until ready to use. Bake and add the shallots just before serving.
Can I make this green bean casserole vegetarian?
Yes! Just use vegetable broth in the sauce instead of chicken broth.
Thanksgiving recipes to serve it with
If you enjoy this green bean casserole recipe, I recommend checking out some of these thanksgiving favorites:
Try more green bean recipes:
Homestyle Green Bean Casserole
Rate this Recipe
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 all-purpose 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 (180ºC).
- 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.
Notes:
To make this recipe vegetarian, simply swap the vegetable broth in the sauce instead of chicken broth.
Nutrition:
Calories: 346kcal | Carbohydrates: 35g | Protein: 11g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 1638mg | Potassium: 555mg | Fiber: 4g | Sugar: 9g | Vitamin A: 903IU | Vitamin C: 11mg | Calcium: 276mg | Iron: 3mg
DID YOU MAKE THIS?
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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!!