This fresh green bean casserole recipe utilizes no canned ingredients. A green bean casserole from scratch with cremini mushrooms, fresh green beans, the most flavorful gravy base, and topped with fried shallots. The best green bean casserole you’ll ever make/eat on Thanksgiving!
Green bean casserole, another Thanksgiving staple. I was never really a fan of green bean casseroles… love mushrooms and green beans, but the typical canned route always turned me off. It’s easy and quick to resort to canned foods and there isn’t always a problem using them, but with this recipe fresh ingredients really pay off.
Prepping Green Beans
First comes the green beans. I actually love snapping green beans, I sat in front of the TV watching Netflix and snapping away at the ends (#NetflixandSnap?). If you get already trimmed green beans, then just snap them to be about an inch and a half each.
After prepping the green beans you are going to blanch them. If you put the raw green beans into the casserole they aren’t going to cook through. Blanching is kind of like flash cooking, put the green beans into boiling water for a few minutes and then stick them into an ice bath to prevent them from cooking more. This is how you achieve that bright green color and tender texture.
Next comes the mushrooms, I used cremini mushrooms. Mushrooms are like sponges, if you wash them with water they are going to soak it all up and this prevents them from browning properly. I use a damp paper towel to clean all the dirt off the mushrooms.
I diced the mushrooms into ½ inch pieces. Don’t cut them too small, because they will shrink as they cook. Mushrooms will release moisture as they cook. To prevent them from being soggy and not browning, you want to cook them on medium heat. You also want to make sure they have enough fat when cooking, I utilized butter, but you can sub olive oil. They will go through the stages shown above, once they release their water, continue to sauté them until it evaporates.
Next, you’re going to sprinkle flour over the mushrooms and stir until they are coated. In a small bowl on the side, you’re going to whisk together turkey stock (or vegetable), heavy cream, fresh lemon juice, and a touch of soy sauce. The lemon juice and soy sauce are going to give the sauce a depth and freshness that is so tasty. You’re going to slowly whisk it into the mushrooms until it’s all combined. Once it begins to boil, lower the heat to simmer for 5 minutes.
A great way to know when the sauce has thickened enough, is take a wooden spoon, and run your finger down the middle. If the sauce comes back together, it’s too thin and not ready. When it stays divided above, it is thick and done.
In a greased baking dish, spread the blanched green beans and carefully pour the sauce over the top. Mix with a spoon until all combined and place in the oven uncovered.
Typically you buy canned fried onions and throw them on top of your casserole, but again this homemade touch makes a huge difference. You can hand slice the shallots or personally I used a mandoline (SAFELY!), just make sure they are thinly sliced. In a small dutch oven or pot that can handle high heat, heat fry safe oil over high heat (mine was on 8). Add the shallots and they will cook through first, then start to fry and become golden brown.
The timing can vary due to type of pot, type of oil, and volume of shallots. Mine took about 10-15 minutes and I kept stirring every few minutes. I did burn my first batch because I wasn’t paying attention, so keep a close eye once you approach the 10 minute mark. Once they are golden brown, remove and place on top of a plate lined with paper towels to drain the excess oil. I sprinkle a pinch of kosher salt over the top.
You’ll know the green bean casserole is done in the oven when it is browned and bubbly all across the top.
If you’re not going to serve right away, cover with foil and keep warm. Do not top with the fried shallots until you’re ready to serve, or the shallots will get soggy.
Top with the fried shallots and serve! The depth of flavor of the mushroom gravy, with the tender green beans, and the texture of the crunchy subtly sweet shallots, this will be the best green bean casserole you’ve ever made/ate!
Trust me… throw out the canned vegetable and mushroom soup, this fresh green bean casserole from scratch is a total game changer.
Looking for other Thanksgiving dishes?
- Wet Brined Turkey
- Cornbread Stuffing
- Slow Cooker Butternut Squash Soup
- Shaved Brussels Sprout Salad
- Roasted Butternut Squash Salad
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Green Bean Casserole
- 2lbs green beans, trimmed and cut into 2-in pieces
- 1lb cremini mushrooms, roughly chopped
- 6 tbsp unsalted butter
- 2 cups turkey stock (or vegetable)
- 2 tsp soy sauce
- 2 tsp fresh lemon juice (1 lemon)
- 1 cup heavy cream
- 3 cloves garlic, grated
- 1 tbsp fresh sage, chopped
- 1 tbsp fresh thyme, stems removed
- ¼ cup all purpose flour
- Kosher salt
- Fresh ground black pepper
- 2 cups shallots, thinly sliced with mandoline or hand cut
- 2 cups fry safe oil
- Kosher salt
- Preheat oven to 350 degrees.
- Prep the green beans, trim the ends and cut into 2 inch pieces. In a boiling pot of water, add green beans and cook till bright green about 4-5 minutes. While green beans are cooking, get a large bowl and add ice and water. Once green beans are done blanching, immediately drain and transfer to ice bath to stop the cooking. Set aside.
- In a medium bowl, whisk together soy sauce, lemon juice, stock, cream, and set aside.
- In a dutch oven or large sauté pan over medium/high heat, add the butter. Once the butter is melted add the mushrooms and sage/thyme, cook for 10 min until the mushrooms release their liquid, and the liquid evaporates. Grate the garlic and cook for minute until fragrant.
- Add the flour slowly, mixing until mushrooms are coated. Whisking constantly, slowly add the broth/cream mixture to the mushrooms and bring to a boil. Once boiling, reduce to a simmer until sauce thickens about 5 minutes. Taste and season to taste with kosher salt & freshly ground black pepper.
- Add green beans to greased baking dish and pour mushroom sauce over the top. Stir gently until green beans are fully mixed into the mushroom sauce. Place uncovered into the oven for 30 minutes, until the top is browned and bubbling.
- While the casserole is baking in the oven, time to fry the shallots. In a small dutch oven or fry safe pot, add 2 cups of fry safe oil and heat over high (an 8 on my range). Once heated up, add shallots and stir frequently until the shallots are crisp and golden brown about 10-15 minutes [see note]. Transfer to a plate, lined with multiple paper towels to drain excess oil. Season with a pinch of kosher salt and let cool.
- Remove casserole from oven, top with fried shallots, and serve immediately [see note].
- The shallots will first cook in the oil which takes majority of the time. Then they will begin to fry in the last few minutes. Keep a close eye because they can burn quickly.
- If you're not serving immediately, do not top with fried shallots. Cover the casserole with foil and only top with the shallots when you're ready to serve or else they will get soggy.
- You can prep the casserole ahead of time and just heat through on 350 degrees prior to serving.
- Serving size is based on this dish being served as a side dish
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Amount Per Serving: Calories: 357Total Fat: 24gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 58mgSodium: 207mgCarbohydrates: 31gFiber: 6gSugar: 10gProtein: 8g
*Note: Nutrition information is an estimate. Values vary based on different brands and ingredients*