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Best Homemade Green Bean Casserole Recipe | From-Scratch Holiday Side

This Homemade Green Bean Casserole redefines the holiday classic — made completely from scratch with fresh green beans, a creamy mushroom sauce, and crispy fried shallots. Forget the canned soup and fried onions — this version delivers pure comfort with elevated flavor and texture that will make it the star of your holiday table.
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Prep Time 25 minutes
Servings: 8 servings
Course: Casserole, From Scratch Recipes, Holiday Side Dish
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

For the Crispy Fried Shallots:
  • 4 medium shallots halved lengthwise and sliced thinly into half moons
  • 1 cup vegetable oil
  • Creole Cajun Seasoning or seasoned salt to taste
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For the Green Bean Casserole:
  • 24 ounces fresh green beans trimmed (or 2 lbs frozen green beans, thawed and drained)
  • 4 tablespoons unsalted butter or olive oil for dairy-free
  • 8 ounces baby bella mushrooms sliced
  • 1 tablespoon minced garlic
  • 2 tablespoons all-purpose flour or gluten-free flour blend
  • 1½ cups chicken broth or vegetable broth
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • ½ teaspoon red pepper flakes optional
  • ¼ teaspoon ground nutmeg
  • Kosher salt and freshly ground black pepper to taste
  • ½ cup heavy cream or coconut cream
  • ½ cup freshly grated Parmesan divided

Method
 

  1. Prepare the Crispy Fried Shallots: Add shallots to a saucepan with cold oil and cook over medium heat for 15–20 minutes, stirring often until golden. Remove with a slotted spoon, drain on paper towels, and season. Strain and save the oil.
  2. Blanch the Green Beans: Boil green beans for 3 minutes, then immediately transfer to ice water to stop cooking. Drain well.
  3. Cook the Mushrooms: Melt butter in a large skillet, sauté mushrooms and garlic for 3–4 minutes until browned.
  4. Make the Sauce: Stir in flour, cook 1 minute, then slowly add broth while whisking. Add lemon juice, Dijon, Worcestershire, thyme, red pepper flakes, nutmeg, salt, and pepper. Simmer 2–3 minutes until thickened.
  5. Combine and Assemble: Add cream and half the Parmesan, stirring until smooth. Add green beans and toss to coat. Transfer to a casserole dish and top with remaining Parmesan.
  6. Bake: Bake uncovered at 375°F for 20 minutes. Stir, top with fried shallots, and bake 7–10 minutes more until golden and bubbly.

Notes

Tip: Start the shallots in cold oil for even cooking and perfect crispiness. For a vegetarian version, use vegetable broth and coconut cream.