Green Bean Casserole
November 12, 2018 By Cathy — 8 CommentsThis 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!
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!
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.
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.
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.
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!
- 2 lbs green beans, ends trimmed and cut in half
- 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
- 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
- 2 cups canola oil
- 4 large shallots, thinly sliced and separated into rings
- 3 Tbsp Wondra flour (or all purpose)
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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.
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Preheat oven to 425 degrees. Line a baking sheet with nonstick foil or parchment paper.
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Spread sliced mushrooms and thyme onto the baking sheet, drizzle with olive oil, and sprinkle with salt and pepper.
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Roast about 15 minutes or until golden brown. Reserve.
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Reduce oven temperature to 375 degrees.
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Melt butter in medium saucepan over medium heat. Add minced garlic and shallots and cook for 2 minutes.
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Add the flour and cook 2-3 minutes, stirring well. Pour in the milk, whisking constantly.
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Bring to a boil, then reduce to a simmer. Cook for about 5 minutes or until thickened, whisking frequently.
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Stir in nutmeg, soy sauce, lemon zest, lemon juice, Parmesan, salt, and pepper to taste.
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Spray a 13 x 9 inch baking pan with cooking spray.
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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.
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Bake (at 375 degrees) for about 20 minutes or until hot and bubbly.
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While casserole is baking, fry the shallots.
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Heat canola oil in a heavy pot fitted with a deep fry thermometer to 375 degrees.
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Add Wondra flour to a large ziploc bag and sprinkle in shallots.
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Seal bag and shake vigorously until all shallots are evenly coated with flour.
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Remove the shallots, gently shaking off extra flour, and add half the shallots to the heated oil.
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Cook shallots in two batches until golden brown and crispy, about 3-4 minutes.
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Remove shallots from oil and allow to drain on a paper towel-lined plate. Sprinkle lightly with salt.
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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!
- 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.
Update Notes: This post was originally published in November 2015 but was republished with tips in November 2018.
how lucky can we be??we’re going to cathy’s house for thanksgiving dinner!! love,mom&dad
Can’t wait mom!
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.
Thanks Tux! I love it too. Even better with fresh ingredients.
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!
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!
Thanks, Cathy! Can’t wait to make this next week. Looks soooo delicious!
Thanks Amanda! Hope you love it!