Green Bean Casserole Recipe from Scratch!
Favorite Green Bean Casserole from scratch is the classic Thanksgiving side dish recipe made without canned soup. The flavor is out of this world!
Servings: 8
Video
Equipment
- a gratin dish or similar baking dish (mine is 8x12) with at least a 2 quart capacity
Ingredients
fried shallots
casserole
- 1 1/2 lbs green beans, trimmed
- 2 cups half and half, or cream
- 1/2 ounce dried mushrooms (I used Shitake)
- 3 Tbsp butter
- 3 Tbsp flour
- 1/3 cup dry sherry (not cooking sherry)
- 1 cup shredded Gruyere cheese, divided. (I measure out a heaped cup.)
- salt and fresh cracked black pepper to taste
- dash of fresh grated nutmeg, 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
Variations:
You can use whole milk in place of half and half or cream, but the sauce will not be as rich and creamy.
Add 3/4 ounce dried mushrooms for more pronounced mushroom flavor.
Use up to 1 cup cheese on top of the casserole if you like things cheesier.
You can substitute canned fried onions for the fried shallots.
Nutrition
Calories: 255 kcal · Carbohydrates: 17 g · Protein: 9 g · Fat: 17 g · Saturated Fat: 10 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 52 mg · Sodium: 197 mg · Potassium: 346 mg · Fiber: 3 g · Sugar: 4 g · Vitamin A: 1089 IU · Vitamin C: 12 mg · Calcium: 269 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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