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Homemade green bean casserole with crispy shallots and creamy mushroom sauce in white baking dish

Creamy Green Bean Casserole with Mushrooms and Crispy Shallots

This Homemade Green Bean Casserole delivers restaurant-quality flavor with tender-crisp green beans, a creamy mushroom sauce, and crispy shallot topping—all made from scratch in just 45 minutes.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 -10 servings
Course: Side Dish
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 4 medium shallots sliced thin
  • 1 cup vegetable oil
  • Creole Cajun seasoning to taste
  • 24 oz fresh green beans trimmed
  • 4 tbsp unsalted butter
  • 8 oz baby bella mushrooms sliced
  • 1 tbsp minced garlic
  • 2 tbsp all-purpose flour
  • 1½ cups chicken broth
  • 1 tbsp fresh lemon juice
  • 2 tsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • ½ tsp red pepper flakes optional
  • ¼ tsp ground nutmeg
  • Kosher salt and black pepper to taste
  • ½ cup heavy cream
  • ½ cup grated Parmesan cheese divided

Method
 

  1. Heat oil in a saucepan over medium heat. Add shallots and cook 15–20 minutes, stirring, until golden. Drain on paper towels and season with Cajun seasoning.
  2. Preheat oven to 375°F (190°C). Blanch green beans in salted boiling water for 3 minutes, then transfer to an ice bath to stop cooking.
  3. In a large skillet, melt butter over medium heat. Add mushrooms and garlic; cook 3–4 minutes until golden.
  4. Sprinkle in flour and stir until combined. Gradually whisk in broth, scraping up browned bits. Simmer until thickened.
  5. Stir in lemon juice, Dijon, Worcestershire, thyme, red pepper flakes, nutmeg, salt, and pepper. Simmer 2–3 minutes.
  6. Add cream and half the Parmesan; stir until sauce coats the back of a spoon.
  7. Combine green beans and sauce in a 9×13-inch baking dish. Top with remaining Parmesan. Bake 20 minutes.
  8. Top with crispy shallots and bake 7–10 more minutes until bubbling and golden brown.

Notes

Blanch beans only 3 minutes to keep them crisp. Add shallots near the end of baking to preserve crunch. For vegetarian version, use vegetable broth and omit Worcestershire sauce.