Sides

Rustic Green Bean Casserole

This rustic green bean casserole is a deliciously upgraded version of the classic, featuring fresh green beans coated in a rich, homemade creamy mushroom sauce and topped with crispy fried shallots. The combination of tender green beans, savory sauce, and crunchy topping makes this dish a truly indulgent and impressive addition to any holiday or family meal.

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Average Rating: 0

Prep

25 minutes

Cook

30 minutes

Total

55 minutes

Serves

people

Author

Cody Landry

Fresh Ingredients: Unlike traditional recipes that use canned green beans and soup, this version uses fresh green beans, giving the dish a vibrant color, better texture, and fresh flavor.

Homemade Creamy Mushroom Sauce: The rich, from-scratch mushroom sauce made with real onions, garlic, and sautéed mushrooms adds depth and umami to the dish. The use of heavy cream and Gruyère or cheddar cheese makes it exceptionally creamy and luxurious.

Crispy Shallot Topping: Instead of canned fried onions, this recipe features freshly fried shallots, providing a superior crunch and flavor that elevate the dish to a gourmet level.

Perfect Balance of Flavors and Textures: The combination of tender green beans, creamy sauce, savory mushrooms, and crispy shallots offers a harmonious blend of textures and flavors, making every bite satisfying and delicious.

Customizable and Elegant: The addition of fresh herbs, cheeses, and quality ingredients gives this casserole a sophisticated taste, turning a classic comfort food into a showstopping side dish that can impress even the pickiest of eaters.

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Ingredients

1 1/2 pounds fresh green beans, trimmed and cut in half
2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
8 oz cremini or baby bella mushrooms, sliced
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups vegetable or chicken broth
1 cup heavy cream or half-and-half
1/2 teaspoon soy sauce
1/4 teaspoon ground nutmeg
Salt and black pepper to taste
1 cup grated Gruyère or sharp white cheddar cheese (optional for extra richness)
1/2 cup freshly grated Parmesan cheese

For the Crispy Shallot Topping:

3 large shallots, thinly sliced
1/2 cup all-purpose flour
1/2 teaspoon salt
Vegetable oil for frying

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Directions

Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and blanch the green beans for 5 minutes until tender-crisp. Drain and immediately transfer them to an ice bath to stop cooking. Drain and pat dry, then place in a 9x13-inch baking dish.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the garlic and sliced mushrooms, cooking until the mushrooms are browned, about 5-7 minutes. Push the vegetables to the side of the skillet and add the butter. Once melted, sprinkle the flour over the mixture and cook, stirring constantly, for 1-2 minutes to create a roux. Gradually whisk in the broth until smooth, followed by the heavy cream, soy sauce, nutmeg, salt, and black pepper. Simmer for 4-5 minutes until the sauce thickens. Stir in the grated Gruyère or cheddar cheese (if using) and cook until melted. Pour the sauce over the green beans in the baking dish and gently toss to coat evenly.
Heat about 1/2 inch of vegetable oil in a skillet over medium heat. In a bowl, toss the thinly sliced shallots with flour and salt until well coated. Shake off any excess flour. Fry the shallots in batches until golden and crispy, about 2-3 minutes. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
Sprinkle the Parmesan cheese over the green bean mixture and bake uncovered for 20 minutes, or until bubbling around the edges. Remove the casserole from the oven, top with the crispy shallots, and bake for an additional 5 minutes to warm everything together. Let the casserole cool slightly before serving.