Go Back

The Ultimate Green Bean Casserole Recipe (No Soup Cans Involved)

A fresh take on a classic, this from-scratch Green Bean Casserole delivers crisp green beans, rich mushroom cream sauce, and golden crispy shallots—all without canned soup. It’s perfect for holidays or comforting dinners.
Print Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 8

Ingredients
  

  • 1 1/2 lbs fresh green beans trimmed and halved
  • 3 tablespoons olive oil divided
  • 2 large shallots thinly sliced
  • 8 oz cremini or button mushrooms sliced
  • 3 cloves garlic minced
  • 1 small yellow onion finely chopped
  • 3 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1 cup low-sodium chicken or vegetable broth
  • Salt and black pepper to taste
  • Optional: 1/2 cup grated Parmesan or sharp cheddar

Instructions
 

  • Blanch the green beans: Bring a large pot of salted water to a boil. Add green beans and cook for 4–5 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking. Drain and set aside.
  • Make the crispy shallots: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add shallots and cook, stirring frequently, until golden brown and crispy, about 6–8 minutes. Transfer to a paper towel-lined plate and season lightly with salt.
  • Make the mushroom sauce: In the same skillet, add remaining olive oil. Sauté mushrooms until browned, about 5 minutes. Add onion and cook until soft, about 3 minutes. Stir in garlic and cook 1 more minute.
  • Sprinkle flour over mushroom mixture and stir to coat. Cook for 1 minute. Slowly whisk in milk and broth. Bring to a simmer and cook until thickened, about 5 minutes. Season with salt and pepper. Add cheese if using.
  • Assemble the casserole: Preheat oven to 375°F (190°C). In a 9x13-inch baking dish, combine green beans with the mushroom sauce. Top evenly with crispy shallots.
  • Bake: Bake uncovered for 20–25 minutes, until bubbly and golden on top. Serve warm.

Notes

  • Don’t overcook the green beans—they should still have some bite.
  • Use a mandoline for even, thin shallot slices.
  • You can prep the green beans and sauce a day ahead and refrigerate.
  • For extra crunch, mix some panko with the shallots before topping.