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–+ servings
Green Bean Casserole

Ultimate Green Bean Casserole with Creamy Mushroom Delight

This Green Bean Casserole combines fresh ingredients with a rich creamy mushroom sauce, perfect for holiday gatherings or weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Lunch
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Casserole Ingredients
  • 1 pound Fresh Green Beans Use tender-crisp green beans for the perfect crunch and texture.
  • 2 cups Creamy Mushroom Sauce The heart of the dish that adds richness.
  • 1 cup Parmesan Cheese Nutritional yeast is a great dairy-free alternative.
  • 1 cup Fried Shallots Creates a crispy topping; homemade is best.
  • 1 teaspoon Salt Always use kosher salt for better seasoning control.
  • 1 teaspoon Freshly Ground Black Pepper Freshly ground offers bolder taste.
  • 1 pinch Nutmeg Freshly grated nutmeg is highly recommended.
Topping Ingredients
  • 1 cup Additional Fried Shallots For a double-crunch topping.

Equipment

  • large pot
  • Skillet
  • Saucepan
  • Baking dish
  • Mixing Bowl

Method
 

Preparation Steps
  1. Step 1: Prepare the Fried Shallots. Thinly slice the shallots, dredge in flour, and fry in oil until golden brown.
  2. Step 2: Blanch Green Beans. Boil salted water, add green beans, and blanch for 3 minutes. Plunge in ice water.
  3. Step 3: Make the Creamy Mushroom Sauce. Sauté garlic and mushrooms in butter, then add flour and heavy cream.
  4. Step 4: Combine Ingredients. Preheat oven to 375°F and fold green beans into the creamy sauce, then transfer to a baking dish.
  5. Step 5: Bake. Place in oven and bake for 20 minutes, then add shallots and bake uncovered for an additional 7-10 minutes.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 7gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 600mgPotassium: 400mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

This casserole can be made ahead and stored in the refrigerator for up to 2 days before baking.

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