• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

What Should I Make For... logo

  • About Cathy Roma
    • FAQ
    • News and Press
  • Recipes
  • Menus
  • How To
    • How to make Buttery Pie Crust
    • How to Cook with Cast Iron
    • How to Make Homemade Gnocchi
    • Homemade Ginger Beer
    • Homemade Turkey Stock
    • The Ultimate Thanksgiving Menu
    • 2019 Holiday Gift Guide – Stocking Stuffers for Foodies
  • Videos
  • Contact
  • Shop
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
Home » Blog » Holiday Recipes » Green Bean Casserole

Green Bean Casserole

Cathy Roma Published: Nov 12, 2018

199 shares
  • Share
  • Tweet
  • Reddit
  • Yummly

This post may contain affiliate links. Please see my affiliate disclosure for more information.

Jump to Recipe Print Recipe
This is not your grandma's green bean casserole! Inspired by the casserole of my youth, but reimagined with fresh green beans, roasted wild mushrooms, creamy béchamel sauce, and a crispy shallot topping. This will become your favorite Thanksgiving side!
This is not your grandma’s green bean casserole! Inspired by the casserole of my youth, but reimagined with fresh green beans, roasted wild mushrooms, creamy béchamel sauce, and a crispy shallot topping. This will become your favorite Thanksgiving side!

Not your Grandma's green bean casserole

This is not your Grandma’s green bean casserole!

I think many of us grew up with the traditional green bean casserole for Thanksgiving: canned green beans, condensed soup, and packaged onions.

Good in theory, but lacking in flavor. This casserole takes everything we love about the classic and amps it up. It’s all from scratch and may take a few more steps than the original, but so worth it.

And say it with me…it can be made in advance!

Not your Grandma's green bean casserole

It all starts with the mushrooms.

I recommend a mix of wild mushrooms: shiitake, cremini, and oyster. You can use other varietals of wild mushrooms or even throw in some regular button mushrooms, but a mix makes it more interesting in both texture and flavor.

Then a splash of olive oil, a sprinkle of salt and pepper, throw on some thyme sprigs, and roast the mushrooms until golden brown.

Not your Grandma's green bean casserole

Next, the roasted mushrooms get stirred into a creamy parmesan béchamel sauce and then we fold the blanched green beans into the sauce.

Almost there…bake it until hot and bubbly and then finish it off with a crispy shallot topping. YUM.

Tips for success

My theory for staying sane on Thanksgiving (or anytime you’re entertaining) is to make as much you can in advance so you also have time to shower and visit with Aunt Mabel.

  • This casserole (other than the crispy shallots) can be prepared, poured into the baking dish, covered tightly, and refrigerated 1-2 days in advance, and then baked just before serving.
  • Béchamel sauce requires frequent whisking to prevent it from becoming lumpy or sticking to the saucepan.
  • Blanch those green beans until they’re just crisp/tender. They’ll continue cooking in the oven.
  • Use a light hand when seasoning with salt. Remember the sauce will have some saltiness from the soy sauce and parmesan.
  • Wondra flour is a dream for frying the shallots up light and extra crisp.
  • Keep a close eye on the casserole when you pop it into the oven after you add the shallot topping so it doesn’t burn. Five minutes should be plenty.

Not your Grandma's green bean casserole

Entertaining tips for Thanksgiving

  • Do yourself a favor and pull out your serveware over the weekend, grab a pad of post-it notes and get to labeling. I put the name of each dish on a post-it note, then stick it in the plate or bowl I’ll be using to serve. It’s simple but super helpful when you’re trying to get everything to the table while it’s still hot. It also makes it easy for guests to lend a hand. Because even though the kitchen control freak in me hates to admit it, we can all use a little help sometimes.
  • Set the table days in advance, one less thing to worry about when you have a turkey to baste.
  • Write a timeline for the days leading up to the holiday and especially for Thanksgiving day. Include when you’re putting dishes into the oven and the oven temperature for each dish.
  • Set nibbles out before guests arrive. Room temperature snacks are ideal as they can sit out for an extended period of time. Think nuts, flavored popcorn, cheese/crackers.
  • Serve soup in small cups with handles while your guests are still milling around before the meal. It’s less to fill up on than a big bowl of soup and you can get all of the food set out without having to worry about it getting cold during a first course.
4.67 from 3 votes
Creamy green bean casserole topped with crispy fried shallots in a rectangle baking dish with a wooden spoon scooping out a serving.
Print
Green Bean Casserole
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
 

This is not your grandma's green bean casserole! Inspired by the casserole of my youth, but reimagined with fresh green beans, roasted wild mushrooms, creamy béchamel sauce, and a crispy shallot topping. This will become your favorite Thanksgiving side!

Course: Side Dish
Cuisine: American
Keyword: green bean casserole
Servings: 8 Servings
Calories: 407 kcal
Author: Cathy Roma | What Should I Make For...
Ingredients
  • 2 lbs green beans, ends trimmed and cut in half
Roasted Mushrooms
  • 8 oz shiitake mushrooms, stemmed and caps sliced
  • 8 oz oyster mushrooms, large, central stem removed and cut into smaller pieces
  • 8 oz cremini mushrooms, sliced
  • 3 Tbsp extra virgin olive oil
  • 10 thyme sprigs
  • Kosher salt and pepper
Béchamel Sauce
  • 4 oz unsalted butter (1 stick)
  • 1 garlic clove, minced
  • 1 large shallot, minced
  • 1/3 cup all-purpose flour
  • 3 cups whole milk
  • 1/2 tsp freshly grated nutmeg
  • 2 tsp soy sauce
  • 1 tsp lemon zest
  • 2 Tbsp lemon juice
  • 3/4 cup Parmesan cheese, grated
  • Kosher salt and pepper
Crispy Shallots
  • 2 cups canola oil
  • 4 large shallots, thinly sliced and separated into rings
  • 3 Tbsp Wondra flour (or all purpose)
Instructions
Green Beans
  1. Bring a pot of salted water to a boil and add beans. Boil about 5 minutes or just until tender. Plunge beans into an ice bath and remove when cooled. Spread beans out on paper towels to dry.

Roasted Mushrooms
  1. Preheat oven to 425 degrees. Line a baking sheet with nonstick foil or parchment paper.

  2. Spread sliced mushrooms and thyme onto the baking sheet, drizzle with olive oil, and sprinkle with salt and pepper.

  3. Roast about 15 minutes or until golden brown. Reserve.
  4. Reduce oven temperature to 375 degrees.
Béchamel Sauce
  1. Melt butter in medium saucepan over medium heat. Add minced garlic and shallots and cook for 2 minutes.

  2. Add the flour and cook 2-3 minutes, stirring well. Pour in the milk, whisking constantly.

  3. Bring to a boil, then reduce to a simmer. Cook for about 5 minutes or until thickened, whisking frequently.

  4. Stir in nutmeg, soy sauce, lemon zest, lemon juice, Parmesan, salt, and pepper to taste.

Make the Casserole
  1. Spray a 13 x 9 inch baking pan with cooking spray.

  2. Remove from the béchamel sauce from the heat and combine beans, mushrooms, and béchamel sauce in a large bowl. Stir well and then pour into the prepared pan.

  3. Bake (at 375 degrees) for about 20 minutes or until hot and bubbly.

  4. While casserole is baking, fry the shallots.
Shallot Topping
  1. Heat canola oil in a heavy pot fitted with a deep fry thermometer to 375 degrees.

  2. Add Wondra flour to a large ziploc bag and sprinkle in shallots.
  3. Seal bag and shake vigorously until all shallots are evenly coated with flour.
  4. Remove the shallots, gently shaking off extra flour, and add half the shallots to the heated oil.

  5. Cook shallots in two batches until golden brown and crispy, about 3-4 minutes.
  6. Remove shallots from oil and allow to drain on a paper towel-lined plate. Sprinkle lightly with salt.

  7. Top the heated casserole with crispy shallots and return to oven to bake for another 5 minutes. Watch to be sure shallots do not burn!

Recipe Notes
  • This casserole (other than the crispy shallots) can be prepared, poured into the baking dish, covered tightly, and refrigerated 1-2 days in advance, and then baked just before serving.
  • Béchamel sauce requires frequent whisking to prevent it from becoming lumpy or sticking to the saucepan.
  • Blanch those green beans until they're just crisp/tender. They'll continue cooking in the oven.
  • Use a light hand when seasoning with salt. Remember the sauce will have some saltiness from the soy sauce and parmesan.
  • Wondra flour is a dream for frying the shallots up light and extra crisp.
  • Keep a close eye on the casserole when you pop it into the oven after you add the shallot topping so it doesn't burn. Five minutes should be plenty.
Nutrition Facts
Green Bean Casserole
Amount Per Serving
Calories 407 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 11g69%
Cholesterol 47mg16%
Sodium 286mg12%
Potassium 769mg22%
Carbohydrates 29g10%
Fiber 5g21%
Sugar 11g12%
Protein 12g24%
Vitamin A 1440IU29%
Vitamin C 19mg23%
Calcium 268mg27%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in November 2015 but was republished with tips in November 2018.

Green Bean Casserole
4

Holiday Recipes, Recipe, Side Dish Recipes, Veggie Recipes green beans, side dish, Thanksgiving, béchamel sauce, Christmas, crispy shallots, green bean casserole

About Cathy Roma

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

★ Made this recipe? Make sure to give it a rating below!

Subscribe now to receive my exclusive guide of How to Stock a Pantry delivered straight to your inbox!


Follow What Should I Make For on Instagram and show me what you’re making for…!
Be sure to use the hashtag #whatshouldimakefor
Previous Post: « Lemon Thyme Caramel Corn
Next Post: Brussels Sprouts and Pomegranate Salad »

Reader Interactions

Comments

  1. jane says

    November 18, 2015 at 4:44 pm

    how lucky can we be??we’re going to cathy’s house for thanksgiving dinner!! love,mom&dad

    Reply
    • Cathy says

      November 18, 2015 at 4:50 pm

      Can’t wait mom!

  2. Tux | Brooklyn Homemaker says

    November 19, 2015 at 3:02 am

    This looks unbelievable! I love green bean casserole but never ever make it for myself and always keep my fingers crossed that someone will bring it along with them to my potluck Thanksgiving.

    Reply
    • Cathy says

      November 19, 2015 at 4:55 pm

      Thanks Tux! I love it too. Even better with fresh ingredients.

  3. Cheyanne @ No Spoon Necessary says

    November 19, 2015 at 3:01 pm

    5 stars
    Wow, you are right, (no offense to my wonderful grams) but this is NOT my grandmother’s green bean casserole! This looks fantastic! I am loving the addition of roasted mushrooms and bechamel! Those crispy shallots take this green bean casserole over the top. This is definitely a whole new level of yum for green beans! Pinned! Cheers and thanks for sharing!

    Reply
    • Cathy says

      November 19, 2015 at 5:09 pm

      Thanks Cheyenne! And you’re right…the crispy shallots are the icing on the cake. BTW – love your blog and am obsessing over your croissant stuffing!

  4. Amanda says

    November 19, 2016 at 3:24 pm

    Thanks, Cathy! Can’t wait to make this next week. Looks soooo delicious!

    Reply
    • Cathy says

      November 20, 2016 at 1:38 pm

      Thanks Amanda! Hope you love it!

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

HEY THERE, I’M CATHY.

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

Learn More about Cathy

Subscribe now to receive my exclusive guide of How to Stock a Pantry delivered straight to your inbox!

Join the What Should I Make For... Community to learn what to cook to when to achieve a happier, more balanced life.

Trending Posts

  • Close up of breaded chicken breasts cooking in a frying pan. Easy Breaded Chicken Breasts
  • French Onion Tart cut into square slices, golden brown, and scattered with thyme sprigs. French Onion Tart
  • Close up shot of a Mexican Mule served in a copper mug garnished with lime and jalapeño slices placed on a wood board with another mug in the background. Mexican Mule
  • Crispy Asian Chicken Wings served on a square plate, sprinkled with sesame seeds, scallion slices, and lime wedges. Crispy Asian Chicken Wings
  • Close up of the best flaky biscuits stacked up on a wooden board. Best Flaky Biscuits

Featured In...

Featured in Better Homes and Gardens Featured in Cosmopolitan Featured in Elle Decor Featured in Shape Featured in Country Living Featured in Domino

Copywrite © 2020 • What Should I Make For... Privacy Policy • Terms of Service