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–+ servings
Homemade Green Bean Casserole

Irresistibly Creamy Homemade Green Bean Casserole Delight

Enjoy the comfort of a Homemade Green Bean Casserole, featuring fresh green beans and a creamy mushroom sauce, perfect for any holiday gathering.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 lb Fresh or frozen green beans Perfect for that crunch
  • 8 oz Mushrooms Sliced, essential for creamy sauce
  • 1 cup Heavy cream Use coconut cream for dairy-free
  • 1 cup Chicken broth Substitute with vegetable broth for vegetarian
  • 1 cup Parmesan cheese Nutritional yeast as dairy-free alternative
For the Topping
  • 2 medium Shallots Fried until crispy
  • 2 tbsp Olive oil For frying shallots
For Seasoning
  • 1 tsp Thyme Adjust according to taste
  • 1 tsp Garlic powder Essential for flavor
  • 1 tsp Salt To taste
  • 1 tsp Pepper To taste

Equipment

  • Medium skillet
  • Large pot
  • Baking dish

Method
 

Step-by-Step Instructions
  1. Prepare the shallots by thinly slicing them. Heat a medium skillet over medium heat, add olive oil, and fry the shallots for about 5-7 minutes until golden brown.
  2. Blanch the green beans in a large pot of salted boiling water for 3-4 minutes, then transfer to ice water to cool. Drain and set aside.
  3. In the same skillet, add more olive oil and sauté sliced mushrooms for 5 minutes. Pour in heavy cream and chicken broth, season, and let it simmer for 8-10 minutes.
  4. Fold the blanched green beans into the creamy mushroom sauce and transfer to a greased 9x13-inch baking dish.
  5. Top with crispy shallots and Parmesan cheese. Bake at 375°F (190°C) for 20 minutes, then uncovered for an additional 7-10 minutes.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 400mgPotassium: 400mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

For best results, refrigerate leftovers in an airtight container for up to 3 days. To freeze, do so before baking for up to 2 months.

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