How to Make Homemade Green Bean Casserole

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Growing up, green bean casserole consisted entirely of canned goods. Canned green beans, canned cream of mushroom soup, and canned Durkee French fried onions were the primary ingredients. I still have a fondness for that version of this holiday favorite, but rich flavors of making it yourself from fresh ingredients give a whole new dimension to this old favorite. Since I don't eat dairy, we left the heavy cream out of the version we made at our house, but it's admittedly better tasting if you leave it in.

Green Bean Casserole recipe

Green Bean Casserole Ingredients

1 lb fresh green beans, trimmed
1/3 lb porcini mushrooms, or favorite variety, sliced
4 shallots, 1 minced, 3 sliced thin
2 cloves garlic, sliced
2-3 sprigs thyme
2 Tbl butter
1 Tbl flour
2 c veal stock, or beef stock (low sodium if not homemade)
1/4 c port, ruby or tawny
1/4 c heavy cream
Salt and pepper
1 Tbl parsley, chopped

Crispy Shallots for Topping

1/2 c flour
1 tsp salt
1 tsp pepper
1/2 tsp cayenne
1 tsp onion powder
2 c canola or high heat oil


1) Blanch green beans in boiling, salted water till bright green but still crisp; remove and cool; drain off all water and set aside in a medium sized baking dish

2) In a medium sauté pan brown sliced mushrooms in butter, thyme sprigs, and a little olive oil; add garlic and shallots and cook till fragrant; add to beans in baking dish and remove thyme

3) Add butter to sauté pan and melt; add flour and cook for 1-2 min then add stock and reduce by ½ till thickened; add port and cook another 3-4 min; add cream and heat to simmer; season with salt and pepper and pour over beans and mushrooms; mix to coat and cover with foil; bake at 350 degrees for approx 15-20 min or till bubbly

4) Meanwhile, mix the flour for the crispy shallots with the spices; heat the oil in a heavy sauce pan (cast iron is best) on medium high heat; add sliced shallots to the flour mixture and toss to coat

5) Shake extra flour off shallots and fry in small batches, they should float and brown quickly; remove with a slotted spoon to a paper towel to drain; sprinkle with salt

6) When beans are done top with crispy shallots and parsley

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