If there’s one side dish that sparks serious holiday opinions, it’s green bean casserole. Some people swear by it, others politely pass—but this homemade green bean casserole changes everything. No canned soup. No shortcuts. Just tender-crisp green beans, a luxuriously creamy mushroom sauce, nutty parmesan, and crispy fried shallots that take this classic to the next level.
This version is rich, savory, and deeply satisfying—perfect for Thanksgiving, Christmas, or any cozy dinner when you want a standout side dish that actually tastes homemade.
Why This Homemade Version Is Better
Traditional green bean casserole usually relies on condensed soup and store-bought fried onions. While nostalgic, it lacks depth. This from-scratch version delivers:
- Real mushroom flavor from sautéed baby bella mushrooms
- Balanced seasoning with herbs, garlic, lemon, and Dijon
- Perfect texture—never mushy, never dry
- Crispy shallots instead of overly salty fried onions
Once you try it this way, there’s no going back.
What Is Green Bean Casserole?
Green bean casserole is a classic American side dish traditionally made with green beans, cream of mushroom soup, and crispy onions. It became a holiday staple thanks to its simplicity—but this homemade version keeps the comfort while dramatically upgrading the flavor.
Ingredients You’ll Need
(Full measurements are listed in the recipe card below.)
For the Crispy Shallot Topping
- Shallots
- Vegetable oil
- Cajun seasoning or seasoned salt
For the Green Bean Casserole
- Fresh green beans
- Unsalted butter
- Baby bella mushrooms
- Garlic
- All-purpose flour
- Chicken broth
- Lemon juice
- Dijon mustard
- Worcestershire sauce
- Dried thyme
- Red pepper flakes (optional)
- Ground nutmeg
- Kosher salt & black pepper
- Heavy cream or half-and-half
- Freshly grated parmesan cheese
How to Make Homemade Green Bean Casserole
Step 1: Make the Crispy Fried Shallots
Add oil and sliced shallots to a saucepan and cook gently until golden brown. Remove and drain on paper towels, then season lightly. Strain and save the shallot-infused oil for future cooking.
Step 2: Blanch the Green Beans
Bring a large pot of water to a boil and cook green beans for 3 minutes. Immediately transfer to an ice bath, then drain.
Why this matters: Blanching locks in color, keeps the beans crisp-tender, and prevents a mushy casserole.
Step 3: Make the Creamy Mushroom Sauce
Melt butter in a skillet, then sauté mushrooms and garlic until tender. Sprinkle in flour and cook briefly before adding chicken broth. Stir in lemon juice, Dijon, Worcestershire, thyme, nutmeg, red pepper flakes, salt, and pepper. Simmer, then finish with cream and parmesan.
This sauce is the heart of the dish—rich, savory, and deeply flavorful.
Step 4: Assemble the Casserole
Add green beans to a baking dish and pour the mushroom sauce over top. Toss gently to coat and sprinkle with remaining parmesan.
Step 5: Bake Until Bubbly
Bake at 375°F for 20 minutes until hot and bubbling.
Step 6: Add the Shallots & Finish Baking
Remove, toss once more, top with crispy shallots, and bake an additional 7–10 minutes until golden and irresistible.
Why You’ll Love This Green Bean Casserole
- No canned soup—just real ingredients
- Big, bold flavor with balanced seasoning
- Perfect for holidays or elevated weeknight dinners
- Customizable for dietary needs
- Crowd-approved (even green-bean skeptics love it)
Make-Ahead Instructions
To save time on busy holidays:
- Assemble the casserole (without baking)
- Cover tightly and refrigerate up to 2 days
- Bake covered at 375°F for 20 minutes
- Uncover, add shallots, and bake until crispy
Dairy-Free or Vegan Option
This recipe adapts beautifully:
- Use dairy-free butter and parmesan
- Swap chicken broth for vegetable broth
- Use coconut milk or cream
- Replace Worcestershire with tamari or coconut aminos
Serving Suggestions
Pair this casserole with:
- Roast turkey or turkey wings
- Smothered chicken
- Holiday ham
- Prime rib or lamb
It’s also incredible alongside other comforting sides like mac and cheese, collard greens, or sweet potato rolls.
