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.
Prep
25 minutes
Cook
30 minutes
Total
55 minutes
Serves
6
people
Author
Cody Landry
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
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.