This Green Bean Casserole From Scratch features fresh green beans, cremini mushrooms, shallots, and grated parmesan for a savory side dish that’s crunchy and creamy at the same time. The perfect addition to your holiday dinner table!
The Best Green Bean Casserole Recipe
You will love this modern take on the classic green bean casserole! This easy recipe is made from scratch, and is the perfect addition to your holiday table. The perfect side dish to accompany your Thanksgiving Turkey along with all the fixins like Sweet Potato Casserole, Cranberry Sauce, Stuffing and Mashed Potatoes. You can see all my Thanksgiving recipes here.
Confession: I strongly dislike mushy green beans. I’ve always wondered green bean casserole is so popular? Year after year, I’ve been asked to post a healthy green bean casserole recipe, and I’ve opted out because the thought of mushy canned green beans in canned cream of mushroom soup doesn’t do it for me. I’m very particular about the texture of my green beans. I love them roasted and cooked until tender-crisp, sauteed with a little garlic and oil, and even in a salad. But frozen or canned green beans – I can do without them.
I was inspired to try this casserole made completely from scratch. I put the dish in the oven and crossed my fingers. When it was done, I served myself a plate and liked it so much that I had two servings. This absolutely delicious green bean casserole is a keeper and is the perfect addition to your holiday table.
Why Make This Green Bean Casserole from Scratch?
This is, in my opinion, the absolute best green bean casserole recipe. Here’s why:
- No mushy green beans. As mentioned above, my favorite thing about this recipe is that it’s made with FRESH green beans which are quickly blanched. The beans stay crunchy through baking and avoid that classic mushy texture.
- No canned soup needed. Condensed cream of mushroom soup is found in most green bean casserole recipes but not this one. Instead, fresh mushrooms and a light sauce are added to maintain the creaminess without the soup.
- Quick and easy. One thing I love about making green bean casserole from scratch is that it truly doesn’t take more time than using frozen green beans and soup.
What You’ll Need
This green bean casserole recipe is made with fresh ingredients, like green beans, mushrooms, and shallots. See the recipe card below for measurements.
- Fresh green beans – The green beans are blanched so they remain tender and crisp.
- Shallots – I use shallots in the green bean mixture and on top but you can also use onions.
- Breadcrumbs – You can use seasoned breadcrumbs or panko breadcrumbs. In combination with the shallots, this replaces the typical fried onion topping.
- Cheese – Grated Romano or parmesan adds an extra level of flavor.
- Thyme – You can use fresh or dried thyme.
- Mushrooms – Cremini and button mushrooms work great in this recipe.
- Milk + flour – The base of the sauce.
- Chicken broth – If you need to make this vegetarian, vegetable broth will work as well.
- Olive oil
How to Make Green Bean Casserole from Scratch
This green bean casserole recipe comes together in under an hour.
- Blanch the green beans. Bring a pot of water to a boil then add the green beans. Blanch for 2 minutes for crisp beans or 6-8 for softer beans. Drain then rinse under cold water.
- Make the topping. Sauté the shallots for the topping for 3-5 minutes then reduce the heat to medium-low. Add the breadcrumbs, grated cheese, and thyme. Sauté until golden.
- Make the mushroom mixture. Saute the remaining shallots for 1 to 2 minutes, add the mushrooms, season with salt and pepper, and cook for 6-8 minutes. Sprinkle the flour over the top, stir for a minute, then slowly add the chicken stock and milk. Bring to a low boil until thickened. Stir in the cheese.
- Bake. Mix the green beans into the mushroom mixture then transfer to the baking dish. Top with the breadcrumb mixture and bake for 30 minutes.
Tips & Variations
Here are a few tips and suggestions for making this holiday side dish.
- Cut the green beans in half. If your green beans are particularly long, feel free to cut them in half so they’re easier to serve.
- Make it gluten-free. Sub gluten free panko for breadcrumbs and use gluten free flour mix in place of all purpose flour.
- Add some extra flavor. For more flavor, try adding a few cloves of garlic or a little bacon or pancetta to the breadcrumb topping.
- Halve the recipe. This recipe makes enough for a large holiday gathering. To feed a family of four, just cut it in half.
- Increase the blanch time for softer green beans. I like my green beans crisp but if you prefer softer green beans, simply increase the blanch time from 2 minutes to 6-8 minutes.
Serving Suggestions
Green bean casserole is a must-make for any holiday, though you can certainly enjoy it year-round.
This pairs perfectly as a side to my dry brine turkey or apricot glazed ham, alongside other classic sides like sweet potato casserole and mashed potatoes.
And don’t forget the pumpkin pie for dessert!
Proper Storage
- Fridge. Store leftover green bean casserole in an airtight container or covered in the casserole dish. It will last for up to 4 days.
- Reheat. Reheat individual portions in the microwave or in the oven at 350F, until heated through.
More Holiday Side Dishes You’ll Love:
- Scalloped Potato Gratin
- Chicken Sausage and Herb Stuffing
- Cranberry-Pineapple Sauce
- Brussels Sprouts Gratin
- Mashed Sweet Potatoes Brulee
Green Bean Casserole Recipe
Ingredients
- 2 lbs green beans, cut in half, trimmed and washed
For The Green Bean Topping
- 1 tbsp olive oil
- 1 cup shallots, finely diced
- 1/2 cup seasoned breadcrumbs, or gluten free panko
- 1 tbsp grated Romano or Parmesan cheese
- 1/2 tsp dried thyme, or 1 tsp fresh
For the green bean mixture:
- 1 tbsp olive oil
- 1/3 cup shallots, minced
- 16 oz sliced mushrooms, (I used cremini)
- salt and black pepper, to taste
- 1/4 cup flour, or gluten free flour
- 1 cup reduced sodium chicken broth, or vegetable broth for vegetarian
- 1 cup 2% milk
- 1/4 cup grated Pecorino Romano cheese
Instructions
- Boil a large pot of water, add the green beans to the boiling water and blanch for 2 minutes (or 6-8 minutes if you like them softer). Drain in a colander and rinse under cold water or an ice bath to stop them from cooking.
- Meanwhile make the topping, heat a medium-sized skillet over medium heat. Add the shallots and sauté about 3-5 minutes, stirring occasionally until golden brown.
- Reduce heat to medium-low, add breadcrumbs, grated cheese and thyme; sauté until golden brown, about 5-6 minutes, stirring frequently, careful not to burn.
- Preheat the oven to 375F. Lightly spray a 13 x 9 inch baking dish.
- Heat oil in a large sauté pan over medium-high heat. Add shallots and sauté 1 to 2 minutes. Add mushrooms, season with salt and pepper and sauté 6-8 minutes, stirring occasionally.
- Sprinkle flour over the mushrooms, stir constantly for about a minute, then slowly add chicken stock, then milk.
- Bring to a low boil, and cook stirring occasionally until thickened, about 3 minutes. Stir in grated cheese.
- Add blanched green beans and mix well, season with salt and pepper as needed; pour into prepared baking dish.
- Top with toasted breadcrumbs and bake about 30 minutes.
