This green bean casserole is completely made from scratch. It features fresh green beans, crispy bacon, homemade mushroom gravy and fried shallots.
Complete your Thanksgiving side dish list with the viral macaroni and cheese recipe and these brown butter Boursin mashed potatoes.
If you love the traditional green bean casserole, you will definitely love this upgraded twist.
Recipe highlights
The green beans are cooked to perfection and remain crisp with a soft bite. The mushroom gravy is incredibly smooth, with plenty of fresh mushrooms and bacon bits.
Making the fried shallot topping is optional, I personally love the traditional fried onions from the package but I was committed to this from-scratch dish from beginning to end.
This green bean casserole is the ultimate side dish. It is fresh but it also has the perfect balance of comfort flavors.
There is no mushy green bean casserole here! Because we are starting with fresh green beans they will have a more pleasant texture and color.
The homemade mushroom sauce is creamy, full of umami flavor and perfectly seasoned.
Instructions
Blanch the green beans
Blanching is a cooking technique where the vegetables are cooked but remain slightly crisp.
Cook the green beans in boiling salted water for about 8 minutes.
Make the mushroom cream sauce
While the green beans are cooking, get started on the cream sauce.
Cook the bacon until crispy and set side on a paper-lined plate.
In the same pan, add the sliced mushrooms and cook them until softened. Add the garlic, flour and cook for 2 minutes.
Add the broth and cream, add salt and pepper as needed.
Make the crispy topping
In a bowl mix the sliced shallots with some flour and salt.
In small pot with add 1 inch of frying oil, add the thinly sliced shallots and fry for about 1 to 2 minutes until crispy.
Remove them from the oil and set them aside in a paper-lined plate.
Assemble and bake
I like to add the green beans to the pan with the cream sauce to coat them well before adding them to the baking dish.
Expert tips
Make ahead green bean casserole
This recipe comes together quickly despite making all the components from scratch.
You can make this green bean casserole ahead of time by cooking each of the components (beans, mushroom sauce, and fried onions) one or two days before, store them separately, then assemble and bake the final dish 20 minutes before dinner.
Storage instructions
You can store the leftovers in an airtight container for up to 3 days.
To reheat, you can use the microwave or stovetop, however you won't get the crispy topping that you get when baked.
You can use a small dish and reheat in the air fryer or the oven to get the crispy topping. Add more crispy onions on top for extra flavor and texture.
Viral Green Bean Casserole
Ingredients
- 4 Bacon slices chopped finely
- 1 Pound Fresh mushrooms, such as cremini sliced thinly
- 3 Garlic cloves minced
- 3 Tablespoons All purpose flour
- 1.5 Cups Chicken broth
- 1 Cup Heavy cream
- 1 Pound Fresh green beans trimmed and halved.
- 2 Tablespoons Kosher salt plus more to taste. Diamond crystal is the brand I use. Adjust accordingly if using a different brand.
For the fried shallots
- 2 Shallots Sliced thinly
- 3 Tablespoons All purpose flour
- ½ teaspoon Kosher salt
- Oil for frying
Instructions
- Preheat oven to 350ºF.
- In a heavy bottom pot bring 3 quarts of water to a boil. Add the 2 tablespoons of kosher salt and add the green beans.
- Cook the green beans until just tender, about 8 minutes. Drain immediately and set aside.
- Fry the bacon in a heavy bottom skillet. Cook until crispy and set aside.
- In the same skillet with all the bacon fat, add the sliced mushrooms and cook for about 8 minutes until they have softened.
- Add the garlic and cook for 30 seconds until fragrant.
- Sprinkle the flour and stir well. Add the chicken broth and cook for 2 minutes.
- Reduce the heat to medium, and add the heavy cream. Add salt and pepper as needed.
- Add the green beans to the mushroom sauce and coat them completely.
- Transfer the green beans to a baking dish and top with the crispy bacon and shallots.
- Bake uncovered for about 20 minutes until bubbly.
- Serve and enjoy.
Marylin
Delicious!
Jen
I really enjoy the homemade dishes, they taste so much better than using store-bought mushroom soup.