Description
This Green Bean Casserole recipe is a homemade version of the classic holiday side dish, made without condensed soup. Fresh green beans, mushrooms, and shallots are tossed in a creamy sauce and topped with crispy fried onions for a delicious and satisfying dish.
Ingredients
Units
Scale
- 5 tablespoons salted butter
- 1 cup finely diced shallots
- 1 cup finely diced mushrooms
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 4 tablespoons all-purpose flour
- 1 1/2 cups half and half
- 1 1/2 cups milk
- 2 tablespoons grated Romano cheese
- 32 ounces green beans, trimmed and cut into 1 1/2 inch pieces
- 2 cups French fried onions
Instructions
- Prep and Sauté: Preheat oven to 350°F (175°C). Melt butter in a large skillet over medium heat. Bring a pot of water to a boil for blanching green beans. Add shallots and mushrooms to the skillet and sauté until softened. Season with salt and pepper.
- Make Roux and Sauce: Sprinkle flour over the vegetables and stir until no lumps remain. Cook for 1-2 minutes, stirring constantly. Whisk in half and half, milk, and Romano cheese. Reduce heat to low and cook, stirring often, until thickened. Remove from heat.
- Blanch Green Beans: Blanch green beans in boiling water for 5 minutes. Drain and immediately plunge into an ice bath to stop cooking.
- Assemble and Bake: Combine green beans with the sauce and pour into a greased 9×13 inch baking dish. Cover and bake for 20 minutes. Uncover, top with French fried onions, and bake for another 10 minutes, or until golden brown and bubbly.
Notes
- Even Cooking: Dice vegetables uniformly for even cooking.
- Roux: Stir the roux constantly to prevent burning.
- Sauce: Reduce heat to low when adding dairy to prevent scalding. The sauce is ready when it coats the back of a spoon.
- Green Beans: Blanch for 5 minutes for optimal texture. Don’t skip the ice bath.
- Baking: Cover the casserole initially, then uncover and add fried onions for the last 10 minutes.
- Prep Ahead: Trim green beans and dice shallots and mushrooms in advance (store mushrooms separately and use within 2 days).
- Storage: Store leftovers in the refrigerator for up to 3 days. Reheat in the oven or microwave, adding a splash of milk or water if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 300kcal
- Sugar: 5g
- Sodium: 400mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 1g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 55mg
