Green bean casserole

Name: Green bean casserole
Prep time: 40 min
Total time: 40 min
Yield: 6
Cuisine: american
Ingredients: 1.5 lbs green beans; 9 oz button mushrooms; 3 strips bacon; 0.33 lb onions; 0.5 lb shallots; 1 clove garlic; 2.5 oz butter; 2.5 oz flour; 1.66 cups vegetable stock; 0.75 cup whipped cream; 0.33 oz rosemary; 0.5 tsp sugar; 0.25 tsp ground nutmeg; ice cubes; vegetable oil (for frying); 0.3 oz summer savory (optional); salt; pepper

Based on 57 ratings

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Team

Editorial Team at Kitchen Stories

"To me, the Green Bean Casserole is the true star of any holiday spread, whether it’s Thanksgiving or a weekend roast. But listen up: We are doing this the right way. I'm ditching the canned stuff. We need a Homemade, velvety creamy mushroom sauce—rich, deep, and bursting with flavor. The secret? The crispy fried shallots. We make those from scratch. That gives you a crunch no bag can replace. It’s the perfect contrast: the fresh, snappy beans enveloped in that luxurious sauce, all crowned by the salt and crispness of the shallots. A true Comfort Food Side Dish you'll master!"

Difficulty

Easy 👌

Preparation

40 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

233⅓ g

green beans

83⅓ g

button mushrooms

1 strips

bacon

50 g

83⅓ g

⅓ clove

23⅓ g

23⅓ g

133⅓ g

66⅔ g

3⅓ g

⅛ tsp

sugar

⅛ tsp

ground nutmeg

ice cubes

vegetable oil (for frying)

3⅓ g

summer savory (optional)

salt

pepper

Utensils

large pot, slotted spoon, large bowl, cutting board, knife, sieve, paper towels, cooking spoon, cast iron pot

Nutrition per serving

Cal327

Fat25 g

Protein10 g

Carb16 g

Step 1/5
- summer savory
- ice cubes
- large pot
- slotted spoon
- large bowl
Bring salted water to a boil in a large pot. Add beans and whole summer savory sprigs and blanch for approx. 5 min, immediately transfer beans to ice water to shock for approx. 2 min., then drain.
Step 2/5
- 83⅓ g button mushrooms
- 1 strips bacon
- 50 g onions
- 83⅓ g shallots
- 16⅔ g flour
- vegetable oil (for frying)
- 3⅓ g rosemary
- cutting board
- knife
- sieve
- paper towels
Thinly slice shallots, dust them in flour, and deep fry approx. 5 min. in batches in oil until crispy. Drain on paper towel and season with salt. Trim the green beans. Quarter mushrooms, finely dice onions and garlic, and cut bacon into cubes. Pluck and finely chop the rosemary and summer savory leaves.
Step 3/5
- 23⅓ g butter
- 3⅓ g flour
- 133⅓ g vegetable stock
- ⅛ tsp sugar
- salt
- pepper
- cooking spoon
Melt butter in a pot. Add bacon and sauté until crisp. Add garlic, diced onions, and mushrooms, season with salt and pepper, and sauté until soft. Add flour and stir until incorporated. Deglaze with vegetable stock.
Step 4/5
- 66⅔ g whipped cream
- ⅛ tsp ground nutmeg
Add cream and nutmeg to sauce and bring to a simmer until it slightly thickens. Add the blanched beans and the chopped herbs and mix well. Season with sugar, salt and pepper.
Step 5/5
- cast iron pot
Let casserole heat through fully in pan and adjust seasoning if needed. Transfer the mixture to a serving dish. Garnish with the fried shallots and optionally with fresh summer savory before serving.
Enjoy your meal!