Green bean casserole is the GOAT of Thanksgiving side dishes if you ask me and this homemade green bean casserole recipe is an excellent riff on a classic.
I’ll be the first to say that I can happily eat an entire tray of Campbell’s green bean casserole with the French’s fried onions on top. There is something about that rich, sodium-bomb casserole that’s like hanging out with an old friend. It’s a comforting, no-pressure kind of side dish.
That said, there’s also something really rewarding about this slightly more elevated take on the classic dish. I bring in sweet vermouth, plenty of sliced mushrooms, a rich cream sauce, and plenty of homemade crispy shallots.
What makes this homemade green bean casserole different than the original?
- Sweet vermouth mushrooms: My only gripe with the OG green bean casserole recipe is that you have mushroom flavor but never any mushroom texture. This recipe changes that. Mushrooms are sautéed with onions in butter and then simmered in sweet vermouth which creates a luxuriously rich, sweet, and aromatic glaze.
- Homemade cream sauce: The cream sauce is prepared with a simple roux made from butter, flour, vegetable stock, heavy cream (or half-and-half), nutmeg, and white pepper. The result is a luscious, thick sauce that just clings to the green beans.
- Homemade crispy shallots: Prepare the crispy shallots while the casserole bakes! Bonus, you’ll have homemade shallot oil which you can use for other recipes in the future!
Looking for more Thanksgiving side dish recipes? Check my archives!
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Homemade Green Bean Casserole
- Large pot
- 12×8 baking dish
Green bean casserole:
- 2 pounds fresh French green beans, haricots verts, rinsed; see note
- 2 teaspoons neutral oil
- 8 tablespoons butter, divided
- 1 yellow onion, peeled and sliced into half-moons
- 12 ounces mushrooms, wiped clean and thinly sliced
- ⅓ cup sweet vermouth
- 2 tablespoons flour
- ½ cup vegetable stock or water
- 2 cups heavy cream or half-and-half
- ¾ teaspoon ground nutmeg, more or less to taste depending on your preference
- ¼ teaspoon white pepper
- Salt to taste
- Butter or cooking spray
Preheat oven to 375ºF.
Blanch the green beans:
- Bring a large pot of water to a boil. Add 2 teaspoons of salt. Add the green beans and cook for 5–7 minutes until bright green. Drain and transfer to an ice bath to stop the cooking process. Once the green beans have cooled off, drain off the water and set the green beans in a paper towel-lined bowl to soak up any excess water.
Cook the mushrooms:
- Heat 2 teaspoons of neutral oil in a wide pot over medium-high heat. Add the onion and cook, occasionally turning, for 5-7 minutes until it softens—season with salt.
- Melt 4 tablespoons of butter into the onion. Once bubbly and melted, add the mushrooms and cook for 12–15 minutes. Allow the mushrooms to release their liquid and for the liquid to evaporate. Once the liquid has evaporated, the mushrooms will take on a deep, golden brown color. Don't rush the mushroom cooking process!
- Pour the sweet vermouth into the pot of mushrooms and bring to a boil. Boil for 5–6 minutes until it is mostly reduced—season with salt and pepper. Transfer the mushrooms and onions to a bowl. Wipe out the pot.
Prepare the sauce:
- Melt the remaining 4 tablespoons of butter in the pot. Once bubbly, add the flour and whisk to incorporate it into the butter. Continue stirring until the flour takes on a nutty aroma, about 2 minutes.
- Whisking regularly, pour in the vegetable stock, and continue whisking until a slurry forms. Next, begin adding the heavy cream in half cup increments and whisking after each addition. Continue until all of the cream has been added, and the sauce is thick. Season with salt.
- Simmer for 5–10 minutes over low heat until the sauce is thickened to your liking. Season it with salt, white pepper, and nutmeg.
- Fold the cooked mushrooms and onions into the sauce and stir to coat. Turn off the heat and set it aside.
Assemble the casserole:
- Grease a 12×8 baking dish. Arrange the green beans in the baking dish and pour the mushroom sauce over the top and toss to coat the beans with the sauce. If you like, add a sprinkle of flaky sea salt on top.
Bake the casserole:
- Transfer the casserole to the oven for 25–30 minutes or until the green beans are tender and the sauce is bubbly and browned around the edges.
Start the shallots:
- As the casserole bakes, cook the shallots. Place the shallots in the saucepan and pour in oil to just barely cover them.
Sizzle the shallots:
- Turn the heat to medium and cook, turning the shallots occasionally, for 6–8 minutes until they just begin to turn golden brown in places.
- As the shallots continue to deepen in color, continue stirring more frequently, turning them often in the hot oil.
- Continue for an additional 1–3 minutes or until all the shallots are deep golden brown. The precise timing will depend on the heat on your stovetop, so keep a close eye on the shallots and continue turning them until golden brown.
- Once the shallots are golden brown, immediately use a slotted spoon to transfer the hot shallots to a paper towel-lined plate and sprinkle with salt. Allow the excess oil to cool slightly and then transfer it to a heat-proof jar. The oil will keep for several weeks in the refrigerator.
Finish the casserole:
- Remove the casserole from the oven and sprinkle the crispy shallots on top. Then, return to the oven for 5 minutes more.
- Serve the casserole alongside your favorite accompaniments and enjoy!