Fresh green beans, a homemade mushroom soup and seasoned, fried shallots bring this green bean casserole to the next level.

Fresh vs canned

No contest! Canned beans work in a pinch, but a pound and a half of fresh green beans is the easiest way to upgrade this casserole. It takes some time to trim and cut the beans, but you’re going to LOVE the results, I promise.

Don’t boil the beans until they’re totally soft. Let them cook in a rolling boil for about 5 minutes before draining them. They’ll still be vibrantly green and tender crisp when the casserole goes into the oven to bake.

three small white plates with portions of green bean casserole and forks

Mushroom soup

This creamy, homemade soup is loaded with plenty of fresh mushrooms, a good measurement of parmesan cheese and a splash of dry wine. If you have it, use some turkey stock for the base of the soup. I always keep a few frozen pouches of turkey bone broth to use.

However, chicken stock also makes an amazing mushroom soup!

Fried shallots

Frying your own shallot topping at home has 2 advantages. First, you’ll have a french fried onion topping that’s MILES better than the plastic container at the store. Second, after you skim the shallots out of the oil, you’re left with about 2 cups of shallot infused oil that can be used again! Just be sure to strain out any leftover particles with a fine sieve or cheesecloth.

After assembling your green bean casserole, let it bake in the oven until it’s hot and bubbly – about 15-20 minutes.

a white rectangular baking dish with green bean casserole, topped with french fried onions
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
a white rectangular baking dish with green bean casserole, topped with french fried onions

Green Bean Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Megan
  • Prep Time: 30 minutes
  • Cook Time: 1 hour + 30 minutes
  • Total Time: 2 hours
  • Yield: 2 1/2 quart casserole dish 1x
  • Category: Sides
  • Method: Stovetop, Oven
  • Cuisine: American

Description

Totally from scratch and absolutely delicious!


Ingredients

Units Scale

For the mushroom soup:

  • 4 TB unsalted butter, divided
  • 1 lb mushrooms, (bella or white) roughly chopped
  • 2 tsp salt, divided
  • 1/4 tsp pepper
  • 1 cup finely chopped sweet onion
  • 1/2 TB garlic paste (or 23 minced cloves)
  • 1/4 cup all purpose flour
  • 1/3 cup dry marsala wine
  • 2 1/2 cups turkey or chicken broth
  • 1/4 cup parmesan cheese, finely shredded
  • 1/2 TB fresh minced thyme
  • 1 TB cornstarch
  • 1 TB water
  • 1/3 cup evaporated milk or heavy cream

For the green beans:

  • 1 1/2 lbs fresh green beans, ends trimmed, cut into 2 to 3 inch pieces
  • 1/2 gallon water
  • 3 TB salt

For the fried shallots:

  • 1 1/2 lbs shallots, peeled and thinly sliced
  • 2 cups vegetable or canola oil
  • 2 tsp salt

Instructions

To make the mushroom soup:

  1. Melt 2 TB of the butter in a large, heavy bottomed Dutch oven or pot over medium high heat. The butter will sizzle and froth in the pot, wait to add the mushrooms until the foaming stops and the butter begins to smell nutty.
  2. Add the chopped mushrooms and sprinkle with 1 tsp of the salt and the 1/4 tsp pepper. Stir to toss the mushrooms in the butter, salt and pepper until coated.
  3. Allow the mushrooms to cook and release all of their liquid, about 20-25 minutes. As the mushrooms give up their liquid, they’ll stick to the pan more easily, so be sure to stir more frequently towards the end of the cooking time.
  4. Once the mushrooms have started to sizzle, add the chopped onion and cook for another 3 minutes. Add the garlic and cook, stirring constantly, for another minute.
  5. Add the remaining 2 TB of butter and stir until melted in. Sprinkle in the flour and stir constantly for one minute.
  6. Pour in the marsala wine and stir well, scraping up the browned bits on the bottom of the pan. Add the broth and bring the soup to a simmer.
  7. Stir in the parmesan and thyme. Simmer the mushroom soup for 30 minutes, stirring occasionally and scraping the bottom of the pan.
  8. After 30 minutes, make a slurry from the cornstarch and water. Stream the slurry into the soup as you stir. It should thicken up right away. Once the soup has thickened, remove from the heat.
  9. Stir in the evaporated milk and season with the remaining tsp of salt and a bit more pepper, if desired. Set the finished soup aside while you prepare the green beans and shallots.

To prepare the green beans:

  1. Add the water to a large Dutch oven or stock pot and stir in the salt. Bring the salted water to a rolling boil, and add the green beans.
  2. Boil for 5 minutes until tender crisp, and strain out the water. Add the beans to a large mixing bowl and set aside while you fry the shallots.

To fry the shallots and assemble the casserole:

  1. Preheat the oven to 350 degrees. Add the 2 cups of oil to a large skillet and heat over medium high. Add one piece of shallot to test the temperature of the oil. If the shallot sizzles right away, the oil is ready.
  2. Add all of the shallots to the oil and fry for 25-30 minutes, or until light golden brown. Skim the fried shallots out of the oil and add them to a paper towel lined baking sheet. They will continue to cook a bit after being removed from the oil, so skim them when they’re a shade lighter than what you want them to be.
  3. Use another sheet of paper towel to gently blot extra oil from the shallots, and season generously with salt.
  4. Strain the oil through a fine mesh sieve and into a clean container. Allow to cool, and store at room temperature for up to 3 months.
  5. Add the mushroom soup to the bowl of green beans, along with 1 cup of fried shallots. Use a spatula to gently fold everything together until well coated and combined. Add the green bean mixture to a 2 1/2 quart baking dish and bake for 15 minutes until hot and bubbly.
  6. Remove from the oven and top with the remaining fried shallots. Allow to cool slightly before serving.
  7. Refrigerate any leftovers for up to a week.


Nutrition

  • Serving Size: 1/9 of the entire dish
  • Calories: 306
  • Sugar: 11.3 g
  • Sodium: 2145.6 mg
  • Fat: 12.9 g
  • Saturated Fat: 4.3 g
  • Trans Fat: 0 g
  • Carbohydrates: 41.1 g
  • Fiber: 5.5 g
  • Protein: 8.2 g
  • Cholesterol: 26.9 mg