The Best Real Green Bean Casserole Made with Fresh Ingredients
Upgrade your holiday dinner with this homemade green bean casserole made with fresh green beans, real mushrooms, and a crispy herb topping. No canned soup, just amazing flavor.
Ingredients
Casserole:
- 2 lb green beans trimmed and blanched
- 4 tbsp butter
- 16 oz mushrooms sliced
- 2 small shallots minced
- 1.5 tsp salt plus more to taste
- 1/2 tsp pepper to taste
- 1/4 cup flour
- 1 cup broth
- 1 cup cream
- 1 tbsp white wine vinegar
Crispy Herb Topping or Onion Topping (see note):
- 1 cup olive oil or avocado oil
- 5 cloves garlic thinly sliced
- 3 shallots thinly sliced
- 2 leeks white and light green parts, thinly sliced
- 2 tbsp rosemary chopped
- 2 tbsp sage chopped
- Salt to taste
Instructions
- Melt the butter in a large skillet over medium-high heat. Add the mushrooms and sauté for 7–8 minutes, stirring occasionally, until they’re nicely browned. Add the shallots, garlic, salt, and pepper, and cook for another 1–2 minutes, until fragrant.
- Sprinkle flour in and cook 1 minute.
- Slowly pour in broth and cream. Simmer until thick.
- Stir in white wine vinegar, adjust seasoning.
For The Topping (see note):
- Heat the oil to 350–375°F, and try to maintain this temperature while frying. Allowing the oil to heat above 400°F can cause it to smoke, give the oil an unpleasant flavor, and burn the aromatics. Fry the leeks and shallots until crispy. Use a spider skimmer to remove them from the oil and transfer to a plate lined with paper towels. I did this in two batches so the onions weren't crowded and could fry evenly.
- Next add the garlic and herbs into the hot oil. Fry for a minute or so until garlic is golden
- Use a spider skimmer to place these on the same plate lined with a paper towel. Season with salt.
- Combine green beans with sauce in 9x13 dish, top with crispy herbs, and bake at 350°F for 30 minutes.
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