Homemade Green Bean Casserole
Homemade Green Bean Casserole
Ingredients
For the Green Beans
- 1 1/2 pounds fresh green beans, trimmed and cut into 1 1/2-inch pieces
- 1 tablespoon kosher salt, for blanching water
For the Mushroom Mixture
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms, sliced
- 4 ounces trumpet mushrooms, halved or quartered
- 4 ounces white clamshell mushrooms, separated
- 4 ounces maitake mushrooms, torn into florets
- 2 shallots, finely diced
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- 1/2 cup dry white wine
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Velouté Sauce
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken stock, warm
- 1 cup heavy cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Crispy Shallots
- 3 shallots, thinly sliced into rings
- 3 cups vegetable oil, for frying
- 1/4 teaspoon kosher salt
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish or similar sized casserole dish.
⏱️ 1 min•🌡️ 375
- 2
Bring a large pot of salted water (with 1 tablespoon kosher salt) to a rolling boil. Add the trimmed and cut green beans and blanch for 3-4 minutes, or until bright green and tender-crisp. Immediately drain the green beans and transfer them to an ice bath to stop the cooking. Once cooled, drain thoroughly and set aside.
⏱️ 5 min
- 3
Heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter in a large skillet or Dutch oven over medium-high heat. Add the cremini and trumpet mushrooms first, allowing them to caramelize and develop color for 3-4 minutes without stirring too much. Once browned, add the white clamshell and maitake mushrooms. Season the mushrooms with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Cook for another 3-5 minutes, stirring occasionally.
⏱️ 8 min
- 4
Create a well in the center of the pan with the mushrooms. Add the finely diced shallots, minced garlic, chopped fresh thyme, and chopped fresh parsley to the well, along with a splash of olive oil if needed. Cook for 2-3 minutes until aromatic.
⏱️ 3 min
- 5
Deglaze the pan with 1/2 cup of dry white wine, scraping up any browned bits (fond) from the bottom of the pan. Allow the wine to reduce by half, about 2-3 minutes. Remove the mushroom mixture from the pan and set aside in a large bowl.
⏱️ 4 min
- 6
In the same skillet (no need to clean), melt 2 tablespoons of unsalted butter over medium heat. Whisk in 1/4 cup all-purpose flour to create a roux. Cook, stirring constantly, for 1-2 minutes until lightly golden and fragrant.
⏱️ 3 min
- 7
Gradually whisk in 2 cups of warm chicken stock, ensuring no lumps form. Bring the sauce to a simmer, then reduce the heat to low and whisk in 1 cup of heavy cream. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Simmer gently for 5-7 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
⏱️ 10 min
- 8
Add the blanched green beans and the cooked mushroom mixture to the velouté sauce. Stir gently to combine everything evenly. Taste and adjust seasoning if necessary.
⏱️ 2 min
- 9
Pour the green bean and mushroom mixture into the prepared baking dish. Bake for 20-25 minutes, or until the casserole is bubbly around the edges and heated through.
⏱️ 20 min•🌡️ 375
- 10
While the casserole bakes, prepare the crispy shallots. Heat 3 cups of vegetable oil in a deep pot or Dutch oven to 350°F. Carefully add the thinly sliced shallot rings in batches, ensuring not to overcrowd the pot. Fry for 2-4 minutes, stirring occasionally, until golden brown and crispy. Remove with a slotted spoon and transfer to a plate lined with paper towels to drain. Immediately sprinkle with 1/4 teaspoon kosher salt.
⏱️ 10 min•🌡️ 350
- 11
Once the casserole is out of the oven, generously top with the crispy shallots. Serve immediately and enjoy your elevated green bean casserole!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Green Bean Casserole
Ingredients
For the Green Beans
- 1 1/2 pounds fresh green beans, trimmed and cut into 1 1/2-inch pieces
- 1 tablespoon kosher salt, for blanching water
For the Mushroom Mixture
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms, sliced
- 4 ounces trumpet mushrooms, halved or quartered
- 4 ounces white clamshell mushrooms, separated
- 4 ounces maitake mushrooms, torn into florets
- 2 shallots, finely diced
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- 1/2 cup dry white wine
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Velouté Sauce
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken stock, warm
- 1 cup heavy cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Crispy Shallots
- 3 shallots, thinly sliced into rings
- 3 cups vegetable oil, for frying
- 1/4 teaspoon kosher salt
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish or similar sized casserole dish.
⏱️ 1 min•🌡️ 375 - 2
Bring a large pot of salted water (with 1 tablespoon kosher salt) to a rolling boil. Add the trimmed and cut green beans and blanch for 3-4 minutes, or until bright green and tender-crisp. Immediately drain the green beans and transfer them to an ice bath to stop the cooking. Once cooled, drain thoroughly and set aside.
⏱️ 5 min - 3
Heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter in a large skillet or Dutch oven over medium-high heat. Add the cremini and trumpet mushrooms first, allowing them to caramelize and develop color for 3-4 minutes without stirring too much. Once browned, add the white clamshell and maitake mushrooms. Season the mushrooms with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Cook for another 3-5 minutes, stirring occasionally.
⏱️ 8 min - 4
Create a well in the center of the pan with the mushrooms. Add the finely diced shallots, minced garlic, chopped fresh thyme, and chopped fresh parsley to the well, along with a splash of olive oil if needed. Cook for 2-3 minutes until aromatic.
⏱️ 3 min - 5
Deglaze the pan with 1/2 cup of dry white wine, scraping up any browned bits (fond) from the bottom of the pan. Allow the wine to reduce by half, about 2-3 minutes. Remove the mushroom mixture from the pan and set aside in a large bowl.
⏱️ 4 min - 6
In the same skillet (no need to clean), melt 2 tablespoons of unsalted butter over medium heat. Whisk in 1/4 cup all-purpose flour to create a roux. Cook, stirring constantly, for 1-2 minutes until lightly golden and fragrant.
⏱️ 3 min - 7
Gradually whisk in 2 cups of warm chicken stock, ensuring no lumps form. Bring the sauce to a simmer, then reduce the heat to low and whisk in 1 cup of heavy cream. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Simmer gently for 5-7 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
⏱️ 10 min - 8
Add the blanched green beans and the cooked mushroom mixture to the velouté sauce. Stir gently to combine everything evenly. Taste and adjust seasoning if necessary.
⏱️ 2 min - 9
Pour the green bean and mushroom mixture into the prepared baking dish. Bake for 20-25 minutes, or until the casserole is bubbly around the edges and heated through.
⏱️ 20 min•🌡️ 375 - 10
While the casserole bakes, prepare the crispy shallots. Heat 3 cups of vegetable oil in a deep pot or Dutch oven to 350°F. Carefully add the thinly sliced shallot rings in batches, ensuring not to overcrowd the pot. Fry for 2-4 minutes, stirring occasionally, until golden brown and crispy. Remove with a slotted spoon and transfer to a plate lined with paper towels to drain. Immediately sprinkle with 1/4 teaspoon kosher salt.
⏱️ 10 min•🌡️ 350 - 11
Once the casserole is out of the oven, generously top with the crispy shallots. Serve immediately and enjoy your elevated green bean casserole!
⏱️ 1 min