Green Bean Casserole Recipe from Scratch!
User Reviews
4.9
Green Bean Casserole Recipe from Scratch!
Description
"Green Bean Casserole Recipe from Scratch!" combines fresh green beans gently blanched to retain a slight crunch with a creamy sauce that incorporates dried shiitake mushrooms steeped in half and half, adding a subtle earthy note. The sauce is thickened with roux, enriched by Gruyere cheese, and given complexity with a splash of dry sherry. Fresh black pepper, salt, and a dash of nutmeg round out the seasoning. The dish is crowned with crisp fried shallots made by thinly slicing shallots, lightly coating them in seasoned flour, and frying until golden and crunchy.
The textures here contrast nicely: tender beans, a smooth rich sauce, and a crisp, homemade fried shallot topping replacing the usual canned fried onions. The mild nutmeg and mushroom flavors add depth without overwhelming the classic casserole profile. The use of Gruyere cheese introduces a buttery, slightly nutty taste, and the dry sherry adds subtle warmth.
This casserole serves well as an elegant side for holiday meals or date night dinners, pairing well with roasted meats or as a creamy vegetable offering. Preparing the fried shallots during baking makes it practical when short on time, and adjustments to dairy content or cheese quantity can accommodate preferences for creaminess and richness.
Variations include substituting whole milk for a lighter sauce, increasing mushroom amount for stronger umami, or using canned fried onions if preferred for convenience.
Ingredients
fried shallots
- 3 large shallot peeled, very thinly sliced into rings
- 1/4 cup` flour
- 1/4 tsp salt
- vegetable oil for frying
casserole
- 1 1/2 lbs green beans trimmed
- 2 cups half and half or cream
- 1/2 ounce mushrooms dried, shiitake variety used
- 3 Tbsp butter
- 3 Tbsp flour
- 1/3 cup dry sherry not cooking sherry
- 1 cup gruyere cheese shredded, divided; about a heaped cup
- salt fresh cracked, to taste
- black pepper fresh cracked, to taste
- nutmeg fresh grated, dash or more to taste
Instructions
shallots
- Note: you can fry the shallots first, or while the casserole is cooking. Fill a saucepan with 2 inches of oil and heat on medium high until hot, or a clip on thermometer reads 325°F
- Mix the flour and salt together, then gently toss the shallots in the flour, carefully separating the rings as you add them.
- Fry the shallots, in batches, until golden, it should take under 2 minutes if your oil is hot enough. Drain on paper towels. Note: remove any brown bits from the oil in between batches, so they don't burn.
casserole
- Heat the cream to a simmer, then remove from the heat and add the dried mushrooms, stirring well. Cover and let sit for 30 minutes.
- Preheat the oven to 350°F
- Trim the beans but leave them whole. Blanche them in a large pot of boiling water for a total of about 3 minutes, just to take the raw edge off, they will still be crunchy.
- Prepare an ice bath in a large bowl. Drain the beans and immediately plunge them into the ice water to stop the cooking and set their bright color. Add more ice if necessary to keep the water cold, then drain the beans on a clean towel.
- Puree the mushrooms and cream in a food processor or high speed blender until smooth. You may still have some texture to your sauce, that's ok, just get it as smooth as you can.
- Melt butter in a medium pan and add the flour to make a roux. Stir constantly for about 2 minutes over medium heat, but don't let it take on color.
- Add the sherry to the pan and stir or whisk well until blended, let the mixture cook for a minute, stirring or whisking constantly. Then add the mushroom sauce and whisk until the mixture comes to a simmer and is smooth and thickened. Remove from heat and stir in 1/2 cup of the cheese. Season with salt and pepper to taste. Start with 1/2 teaspoon of salt, but you will likely need more. Add a dash of nutmeg to taste. (Don't skip this step, the flavor is so wonderful.)
- Layer half your beans into your casserole, then drizzle half the sauce over the beans, nudging the sauce down and around all the beans. Repeat with the remaining beans and sauce. Try to get the sauce evenly distributed.
- Sprinkle the top with the remaining cheese and bake for 35-45 minutes, until golden and bubbly. Note: tent the casserole loosely with foil about halfway through if it browns too much. Top with the fried shallots and serve immediately.
Notes
- Fry shallots just before assembling or simultaneously with baking for fresh, crisp topping.
- Use whole milk for a lighter sauce but expect less richness compared to half and half or cream.
- Increasing dried mushrooms enhances the mushroom flavor in the sauce.
- Adjust cheese topping amount up to 1 cup for a cheesier casserole.
- Canned fried onions can replace homemade fried shallots for a quicker option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 17g | 6% |
| Protein | 9g | 18% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 52mg | 17% |
| Sodium | 197mg | 8% |
| Potassium | 346mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1089IU | 22% |
| Vitamin C | 12mg | 13% |
| Calcium | 269mg | 27% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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