Say goodbye to the canned stuff and hello to a truly delicious holiday side dish. This is the Best Green Bean Casserole recipe, made completely from scratch with fresh ingredients and a creamy, savory sauce.

Classic Best Green Bean Casserole From Scratch

Let’s talk about holiday side dishes for a moment. They are often the unsung heroes of the dinner table, right? And when you think of classics, the green bean casserole is always there. But I have a question for you. Are you ready to make the Best Green Bean Casserole of your life?

I’m talking about a version so good it will make you forget all about the canned soup and soggy onions of the past. This recipe is all about fresh ingredients and big flavor. It’s a true Green Bean Casserole From Scratch, and it’s easier than you think.

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Why You’ll Love This Recipe

Honestly, what’s not to love? We are taking a beloved classic and giving it the treatment it deserves. No processed ingredients here. Just pure, wholesome goodness that comes together in a beautiful skillet.

The sauce is the heart of this dish. It’s a rich and creamy mushroom sauce made with fresh shallots, garlic, and thyme. It coats every single green bean in velvety goodness. You just can’t get that flavor from a can.

And the green beans themselves? We use fresh ones. They get cooked just enough to be tender but still have a little snap. No mushy, overcooked vegetables. This is a Traditional Green Bean Casserole with a fresh perspective.

But the real star might just be the topping. We are making our own crispy fried shallots. They are light, airy, and so much better than the store bought kind. Paired with Panko breadcrumbs and sharp white cheddar, it’s a crunchy, golden brown top that is simply amazing.

This is the kind of dish that gets people talking. It’s perfect for your holiday table, especially as a Thanksgiving Green Bean Casserole, but it’s simple enough for a special Sunday dinner too.

Ingredients

Here is what you will need to make the Best Green Bean Casserole. I love how simple the ingredient list is. It just goes to show that you do not need a lot of fancy items to create something wonderful.

3 tablespoons unsalted butter
1 shallot, diced
8 ounces cremini mushrooms, diced
3 cloves garlic, minced
2 teaspoons chopped fresh thyme leaves
3 tablespoons all purpose flour
2 ½ cups chicken stock
1 ½ pounds fresh green beans, trimmed and halved
2 cups freshly grated white cheddar cheese, divided
½ cup heavy cream
Kosher salt and freshly ground black pepper, to taste
½ cup Panko

For The Crispy Fried Shallots

2 cups canola oil
4 shallots, thinly sliced
½ cup all purpose flour

Step By Step Instructions

Making this Green Bean Casserole From Scratch is a straightforward process. Just follow these steps, and you’ll have a stunning side dish ready for the oven.

Step 1: Make The Crispy Shallots

First things first, let’s make that incredible topping. Heat your canola oil in a large skillet over medium high heat. You want it to reach about 325 degrees F. A thermometer is really helpful here to get it just right.

While the oil heats up, get your shallots ready. Dredge the thinly sliced shallot rings in flour. Make sure to separate the rings and coat them well. A light shake will get rid of any excess flour.

Now, working in batches is key. Add a handful of shallots to the hot oil. Stir them constantly so they cook evenly. In about 2 to 4 minutes, they will turn a beautiful golden color and become crispy. Use a slotted spoon to transfer them to a plate lined with paper towels to drain. Set them aside for later.

Step 2: Sauté The Veggies

It’s time to build the flavor base for our sauce. Preheat your oven to 350 degrees F. In a large oven safe skillet, melt the butter over medium heat. Add the diced shallot and mushrooms. Cook them, stirring every so often, for about 5 minutes. You want the mushrooms to get tender and nicely browned.

Step 3: Create The Creamy Sauce

This is where the magic happens. Stir in the minced garlic, fresh thyme, and flour. Cook this mixture for about one minute, stirring frequently. It will become very fragrant. This step cooks the raw flour taste out and creates a ‘roux’ which will thicken our sauce.

Slowly stir in the chicken stock. As you pour it in, be sure to scrape up any browned bits from the bottom of the pan. Those little bits are packed with flavor! Bring the mixture to a boil, then reduce the heat and let it simmer for 4 to 5 minutes. The sauce will start to thicken up nicely.

Step 4: Cook The Green Beans

Now it’s time for the star of our Best Green Bean Casserole to join the party. Stir the fresh green beans into the simmering sauce. Let them cook for about 5 to 6 minutes. Stir them occasionally. You want them to become crisp tender, not mushy.

Step 5: Combine And Top

Remove the skillet from the heat. Now, stir in 1 cup of the grated white cheddar cheese and the heavy cream. Keep stirring until the cheese is melted and the sauce is smooth and luxurious. This should take just a minute or two. Season it with salt and pepper to your liking.

For the grand finale, top the casserole evenly with the remaining 1 cup of white cheddar. Then sprinkle the Panko and your beautiful homemade crispy shallots all over the top. This is what creates that amazing crust.

Step 6: Bake To Perfection

Carefully place the skillet into your preheated oven. Bake for 25 to 30 minutes. You will know it’s done when the top is golden brown and the sauce is bubbling around the edges. It will smell absolutely incredible. Serve it immediately while it’s hot and bubbly.

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How To Store Leftovers

If you happen to have any leftovers of this Best Green Bean Casserole, which is a big if, storing them is easy. Allow the casserole to cool completely to room temperature first. This is important to prevent condensation.

Cover the skillet tightly with aluminum foil or transfer the leftovers to an airtight container. You can store it in the refrigerator for up to 3 or 4 days. The crispy shallot topping will soften a bit upon refrigeration, but the flavor will still be wonderful.

To reheat, you can place it back in an oven at 350 degrees F until warmed through. This will help to crisp up the topping a little. You can also microwave individual portions, but the oven method gives the best results for texture.

Tips

Want to make this Traditional Green Bean Casserole even better? Here are a few tips I’ve picked up along the way.

Grate Your Own Cheese. Pre shredded cheese has anti caking agents that prevent it from melting smoothly. Grating a block of white cheddar yourself makes a huge difference in the creaminess of the sauce.
Don’t Crowd the Shallots. When frying the shallots, give them space in the pan. Frying in small batches ensures they get crispy instead of steaming and becoming oily.
Fresh is Best. While you can use frozen green beans in a pinch, fresh green beans provide the best texture and flavor for this recipe. The same goes for the thyme. Fresh thyme has a much better flavor than dried.
Make Ahead Tip. To save time for a big holiday meal, you can assemble the entire casserole without the topping a day in advance. Cover and refrigerate. When ready to bake, add the toppings and add about 10 to 15 minutes to the baking time.

Conclusion

And there you have it. This recipe proves that making a Green Bean Casserole From Scratch is not only possible but also incredibly rewarding. It elevates a simple side dish into something truly special.

The combination of tender green beans, a rich and savory mushroom cream sauce, and that crunchy, cheesy topping makes this the Best Green Bean Casserole you will ever taste. It is a dish that shows how much love you can put into food.

So for your next holiday gathering or special meal, I hope you give this recipe a try. It’s a wonderful way to bring a little homemade goodness to your table and create new memories around a classic dish. Enjoy every single bite.

FAQ

Can I Use Frozen Green Beans?

Yes, you can use frozen green beans if fresh are not available. Be sure to thaw them completely and pat them very dry before adding them to the sauce. This prevents the sauce from becoming watery. You may need to reduce the cooking time in the sauce by a minute or two.

Can I Make This Ahead Of Time?

Absolutely. This is a great make ahead dish for a busy event like Thanksgiving. You can prepare the casserole up to the point of baking. Just assemble it in the skillet, let it cool, cover, and refrigerate for up to 24 hours. Hold off on adding the Panko and crispy shallots until just before you bake it to keep them crunchy.

What Can I Use Instead Of Mushrooms?

If you are not a fan of mushrooms, you can leave them out. The sauce will still be creamy and delicious. To add some extra savory depth, you could try sautéing some finely diced celery and carrots along with the shallot at the beginning.

Is This Recipe Gluten Free?

As written, this recipe is not gluten free due to the all purpose flour and Panko. However, you can easily adapt it. Use a gluten free all purpose flour blend to make the sauce, and use gluten free breadcrumbs for the topping. Also, use a gluten free flour for dredging the shallots. The results will be just as tasty.

What Is The Best Cheese For This Casserole?

I love using a sharp white cheddar for this recipe. It has a great tangy flavor that cuts through the richness of the cream sauce. You could also use Gruyère, which melts beautifully and has a wonderful nutty flavor. Even a classic yellow sharp cheddar would be a good choice.