Table of Contents
- Key Takeaways
- Why This Casserole Recipe Stands Out
- A Fresh Take on the Classic Green Bean Casserole
- Comfort Food That Speaks to the Soul
- Holiday Side Dish That Steals the Show
- Vegetarian Delight with a Crispy Twist
- Making the Perfect Casserole Recipe Every Time
- Notes & Tips from Betty
Key Takeaways
This green bean casserole recipe from Betty Cooks is the ultimate holiday side dish. It features crisp-tender green beans, a rich homemade mushroom sauce, and perfectly golden crispy shallots. It’s easy to make ahead, vegetarian-friendly, and a guaranteed crowd-pleaser for any gathering.
Why This Casserole Recipe Stands Out
At Betty Cooks, we know a good casserole recipe when we see one, and this green bean casserole checks every box. It’s comforting, flavorful, and made entirely from scratch—no canned soup in sight. Whether it’s for a holiday feast or a cozy family dinner, this dish will become a beloved tradition.
A Fresh Take on the Classic Green Bean Casserole
Instead of the usual processed shortcuts, this casserole recipe uses fresh mushrooms, homemade cream sauce, and a touch of nutmeg to elevate the flavor. The green beans remain vibrant and crisp, and the crispy shallots offer a satisfying crunch that brings it all together. It’s a refreshing update to a nostalgic favorite.
Comfort Food That Speaks to the Soul
There’s something about a warm, bubbling casserole dish that instantly feels like home. This comfort food recipe delivers on all fronts—richness from the cream, earthiness from the mushrooms, and the vibrant snap of green beans. It’s hearty enough to serve on its own, but pairs beautifully with any main course.
Holiday Side Dish That Steals the Show
This casserole recipe is especially perfect for holidays. It’s got all the hallmarks of a festive favorite—easy prep, make-ahead options, and wide appeal for guests of all ages. If you’re looking to upgrade your holiday side dishes, this green bean casserole is the one to try.
Vegetarian Delight with a Crispy Twist
Looking for vegetarian recipes that don’t compromise on flavor? This dish is your answer. The rich mushroom base satisfies even the most devoted meat-lovers, and the crispy shallots add an irresistible texture. It’s a vegetarian-friendly comfort food that fits perfectly into any menu.
Making the Perfect Casserole Recipe Every Time
Mastering a casserole recipe like this is all about the balance of textures and flavors. From blanching the green beans just right, to building a velvety sauce, and topping it with golden shallots—each step brings you closer to casserole perfection. Plus, it’s easy enough to make ahead, making it ideal for meal prep or busy holidays.
Notes & Tips from Betty
Want to make this casserole recipe ahead of time? Simply prepare everything but the shallots, cover tightly, and refrigerate. When ready to serve, reheat in the oven and top with freshly fried shallots. For an even more indulgent twist, try adding grated Parmesan to the cream sauce. For more delicious recipes, visit Betty Cooks.
Green Bean Casserole with Crispy Onions
Ingredients
- 2 tablespoons unsalted butter
- 12 ounces mushrooms, trimmed and sliced
- Kosher salt and freshly ground black pepper, to taste
- 2 garlic cloves, minced
- 1/4 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 3/4 cup vegetable or chicken broth
- 1 1/2 cups heavy cream
- 1 1/2 pounds green beans, trimmed and halved
- 2 tablespoons olive oil
- 1 1/2 cups thinly sliced shallots
- 1/4 cup all-purpose flour
- 2 tablespoons panko breadcrumbs
- 1/4 teaspoon kosher salt
Instructions
- Preheat oven to 400°F (200°C).
- In a large skillet over medium-high heat, melt butter and add mushrooms. Season with salt and pepper. Cook until mushrooms are browned and their liquid evaporates, about 10 minutes.
- Add garlic and nutmeg, cook for 1 minute. Stir in flour and cook for another minute.
- Add broth and simmer, stirring frequently, until slightly thickened. Add cream and simmer until thick, about 5 to 6 minutes. Remove from heat.
- Bring a large pot of salted water to a boil. Add green beans and cook for 5 minutes. Drain and rinse under cold water to stop cooking.
- Toss shallots with flour, panko, and salt. Heat olive oil in a skillet and fry shallots in batches until golden brown. Drain on paper towels.
- Stir green beans into the mushroom sauce and pour into a 9×13-inch baking dish. Top with crispy shallots.
- Bake uncovered for 15 minutes, until bubbly and golden. Serve hot.
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