Fresh Green Bean Casserole
Here’s an elevated and elegant version of a Fresh Green Bean Casserole. It is perfect for a festive holiday table or special dinner. This recipe uses fresh ingredients, homemade béchamel, and crispy shallots. It brings a refined, gourmet touch to a classic dish.
If you are looking for another fantastic idea for a dinner side dish recipe, you need to check out this impressive Crispy Brussels Sprouts with Honey-Balsamic Glaze and Pomegranate! Perfect for any occasion.
Yes, you can prepare this casserole ahead of time. You can make it in the morning, cover it, and refrigerate it until you are ready to bake and serve it. Don’t add the toppings to the casserole until you are ready to bake it. It will also take a few minutes longer to bake, as it is cold coming from the refrigerator.
Why I Love This Recipe
- Made entirely from scratch, or you can take some shortcuts
- Impressive side dish for any occasion
- Classic taste everyone will love
- Serves a crowd
- Love fresh green beans
Helpful Items for This Recipe
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Cooking Spoon for Nonstick Cookware, Cooking and Serving, Black and Grey
Ingredients For Fresh Green Bean Casserole
This recipe uses straightforward ingredients. The best part is you can make everything yourself, or if you prefer, you can take a couple of shortcuts to speed up the preparation.
Ingredients
Ingredients for the Casserole
Fresh green beans, trimmed – Trim both ends off the green beans.
Mushrooms (sliced) – I like to use white button mushrooms, but you can use crimini mushrooms if you prefer.
Butter – I usually have salted butter on hand; you can use unsalted and adjust the seasonings accordingly.
All-purpose flour – You can use bleached or unbleached flour in this recipe. I would not suggest using whole wheat flour.
Whole milk, warmed – Whole milk makes the sauce rich and creamy. You can lighten it up a little by using 2% if you prefer.
Nutmeg – Fresh ground nutmeg is great if you have it; otherwise, pre-ground is fine.
Fresh sage or thyme, finely chopped – Either of these herbs will add great flavor to your recipe; choose your favorite.
Parmesan cheese – I always use fresh Parmesan Reggiano that I grate myself; it does make a difference.
Kosher salt and fresh ground pepper – Season to taste.
Ingredients For the Homemade Topping
(alternatively, you can use store-bought fried onions and buttered Panko or breadcrumbs)
Shallots, thinly sliced – Get these nice and crispy to replace the canned fried onions.
Slivered almonds – These add an extra crunch to the topping.
Sourdough breadcrumbs – If you can find sourdough breadcrumbs or make your own, that adds another dimension too.
Garlic cloves, minced – An added punch from garlic for the topping.
Butter – This adds the creaminess and holds it all together.
How To Make Green Bean Casserole Recipe
Before you begin: Preheat oven to 350F/177C and lightly coat a 9”x13” casserole dish with a thin veil of butter, vegetable oil or cooking spray.
Blanch green beans: Bring a large pot of salted water to boil. Add washed and trimmed green beans. If your green beans are long, cut them in half. Blanch in the boiling water for 3 minutes. Immediately remove from heat, drain and toss into an ice water bath until cold. This stops the cooking process, leaving a bit of crunch to the green beans.
Make the sauce: While the green beans are chilling, make your sauce. Melt the 1/2 cup of butter over low heat in a large skillet or saucepan. Slowly whisk in flour, a little at a time, whisking constantly for about 2 minutes to ensure the sauce remains lump-free. Slowly whisk in warm milk until smooth. Simmer for 4-5 minutes until thickened. Add Parmesan, nutmeg, sage (or thyme) and salt and pepper to taste. Stir until cheese is melted and all ingredients are well-incorporated. Remove from heat. Cover and set aside.
Crisp the shallots: Heat a little oil in a skillet and fry shallots until golden and crispy. Using a spatula, set on paper towels to remove excess oil.
Make your topping: Add breadcrumbs, fried shallots, slivered almonds, minced garlic and 5 tbsp melted butter to a bowl. Stir until all ingredients are mixed thoroughly.
Assemble casserole: Add green beans and mushrooms to the sauce in the skillet and toss to fully coat. Alternatively, you can add the vegetables to the casserole dish and pour the sauce over them, then toss within the casserole dish. Leave off the topping to begin with.
Bake uncovered: in preheated oven for 25 minutes. After 25 minutes, remove and add a layer of topping over the casserole. Stick back in the oven for 5 more minutes, or until topping is golden brown. Remove from oven and place on a cooling rack for 5 minutes, then serve with your favorite main dish.
Little Chef’s Secrets
Tips from the Chef
- This is an entirely homemade recipe. If you don’t want to make homemade topping, feel free to use store-bought fried onions.
- I tend to make extra topping to use on different recipes, like scalloped potatoes or roasted Brussels sprouts.
- If sauce is too thick, simply thin with a little bit of whole milk. If too thin, add more flour, a tablespoon at a time. JUST REMEMBER: the sauce will thicken as it cools, and this may not be necessary.
- Although green bean casserole can be frozen and reheated, keep in mind this may change the texture of the topping and the green beans. It’s best to store topping separately, if you are going to store it.
Storage and Reheating
- Store leftover casserole that has completely cooled in an airtight container in your refrigerator for 3-5 days.
- To freeze, store in an airtight container for up to 3 months. Place in refrigerator to thaw overnight.
- To reheat, cover and reheat at 300F/150C for 15 minutes.
Pin it HERE!!
Pin it HERE!!
Fresh Green Bean Casserole Recipe
Ingredients
Equipment
Method
- Before you begin: Preheat oven to 350F/177C and lightly coat a 9”x13” casserole dish with a thin veil of butter, vegetable oil or cooking spray.
- Blanch green beans: Bring a large pot of salted water to boil. Add washed and trimmed green beans. Cut beans in half if they are too long. Blanch in the boiling water for 3 minutes. Immediately remove from heat, drain and toss into an ice water bath until cold. This stops the cooking process, leaving a bit of crunch to the green beans.
- Make the sauce: While the green beans are chilling, make your sauce. Melt the 1/2 cup of butter over low heat in a large skillet or saucepan. Slowly whisk in flour, a little at a time, whisking constantly for about 2 minutes to ensure the sauce remains lump-free. Slowly whisk in warm milk until smooth. Simmer for 4-5 minutes until thickened. Add Parmesan, nutmeg, sage (or thyme) and salt and pepper to taste. Stir until cheese is melted and all ingredients are well-incorporated. Remove from heat. Cover and set aside.
- Crisp the shallots: Heat a little oil in a skillet and fry shallots until golden and crispy. Using a spatula, set on paper towels to remove excess oil.
- Make your topping: Add breadcrumbs, fried shallots, slivered almonds, minced garlic and 5 tbsp melted butter to a bowl. Stir until all ingredients are mixed thoroughly.
- Assemble casserole: Add green beans and mushrooms to the sauce in the skillet and toss to fully coat. Alternatively, you can add the vegetables to the casserole dish and pour the sauce over them, then toss within the casserole dish. Leave off the topping to begin with.
- Bake uncovered: in preheated oven for 25 minutes. After 25 minutes, remove and add a layer of topping over the casserole. Stick back in the oven for 5 more minutes, or until topping is golden brown. Remove from oven and place on a cooling rack for 5 minutes, then serve with your favorite main dish.
