Homemade Green Bean Casserole

When it comes to the holidays, nothing can beat a truly homemade green bean casserole. With a creamy mushroom sauce, tender-crisp green beans, and crispy shallots on top, this casserole will be everyone’s favorite. And while it’s perfect for a special occasion, it’s simple enough for a regular weekday as well!

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Skip ahead:

00:00 Intro
00:44 Prepare the green beans
02:44 Prepare the mushroom sauce
06:37 Mixing together the beans and sauce
09:42 Preparing the scallion topping
11:35 Adding the fried scallions on top
12:20 Tasting the casserole

INGREDIENTS

- 2 lbs green beans, cleaned, trimmed, and cut in half (or thirds)
- 4 tbsp unsalted butter, separated
- 1 lb mushrooms, cleaned and quartered
- 3/4 tsp salt
- 3 tbsp all-purpose flour
- 2 cloves garlic
- 2 tsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 cup whole milk
- 3/4 cup chicken stock
- 1/3 cup sour cream
- 1/2 tsp black pepper
- 2 tsp lemon juice
- 1 lb shallots, sliced thin

INSTRUCTIONS

- Preheat the oven to 350°F. Grease a 9×13 baking dish and set it aside. Prepare a large bowl of ice water and set it aside. Stir together the milk and chicken stock, and set it aside.

- In a stockpot, bring 2 quarts of water to a boil. Add 1 tbsp of salt and the prepared green beans. Cook the beans until they are crisp-tender, 5 minutes. Once they have cooked, drain the beans and immediately plunge them into the prepared ice water. Stir the beans to ensure they are covered with ice water and set them aside.

- In a large skillet, melt 2 tbsp butter over medium heat. Once the butter is melted, add the prepared mushrooms. Cook the mushrooms until they are evenly browned, 10-12 minutes. Once the mushrooms are browned, add the remaining 2 tbsp of butter and salt. Allow the butter to melt, and sprinkle the flour over the mushrooms. Stir and cook the flour for 1 minute. Add the minced garlic, Dijon mustard, and Worcestershire sauce, and stir together. Slowly drizzle in the milk mixture while stirring. Continue to add the milk mixture and stir until all of the mixture is added and smooth. Return the mixture to a simmer. At this point, if the mixture is thin, continue to simmer until it thickens.

- Once the sauce is thickened, remove it from the heat. Add the sour cream, black pepper, and lemon juice, and stir until smooth.

- Drain the beans from the ice water and allow them to dry slightly. Then combine the beans with the mushroom sauce. Pour the entire mixture into the prepared baking dish. Bake in the preheated oven until the sauce is bubbling throughout, 18-25 minutes.

- While the casserole is baking, prepare the shallots. Heat 1 quart of high-heat oil (like sunflower oil) over medium-low heat. Bring the oil to 300°F and add the prepared shallots. This can be done in batches or as a single batch. Cook until the shallots are browned and crisp, 12-15 minutes. Once cooked, remove them from the oil and drain them on paper towels. To finish, sprinkle the shallots with kosher salt.

- Once the casserole has baked, remove it from the oven and top it with the crispy shallots and serve.

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