Green Bean Casserole from Scratch

Name: Green Bean Casserole From Scratch
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 6 tbsp unsalted butter; 12 oz mushrooms, sliced; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 1/2 tbsp fresh thyme; 5 cloves garlic, minced; 1/4 cup all-purpose flour; 1/2 cup Madeira wine; 1/2 cup chicken stock; 1 1/2 cups whole milk; 1 1/2 lbs green beans, blanched; 1 1/2 cups crispy fried shallots, for topping

This green bean casserole is made entirely from scratch with fresh mushrooms, a silky Madeira-enriched cream sauce, and crispy fried shallots on top. It delivers the comfort of the classic holiday dish with deeper, more complex flavors than canned-soup versions.

🌍American 🏷️Green bean casserole 🏷️Casserole 🏷️Side dish 🏷️Thanksgiving Holiday recipe

🏷️

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cookingwithshereenonTikTok

Total

1h

Servings

6

Difficulty

Medium

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by cookingwithshereen

-0:00

cookingwithshereenonTikTok

Ingredients

6 tbsp unsalted butter
12 oz mushrooms, sliced
Kosher salt, to taste
Freshly ground black pepper, to taste
1 1/2 tbsp fresh thyme
5 cloves garlic, minced
1/4 cup all-purpose flour
1/2 cup Madeira wine
1/2 cup chicken stock
1 1/2 cups whole milk
1 1/2 lbs green beans, blanched
1 1/2 cups crispy fried shallots, for topping

12 Ingredients

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Instructions

1
In a 12-inch skillet over medium heat, melt the unsalted butter.
2
Add the sliced mushrooms, kosher salt, pepper, and fresh thyme. Sauté for 5-6 minutes until the mushrooms are tender and browned.
3
Add the minced garlic and cook for about 1 minute more, until fragrant.
4
Sprinkle the all-purpose flour over the mushrooms and stir continuously to coat everything evenly.
5
Pour in the Madeira wine to deglaze the pan, scraping up any browned bits from the bottom of the skillet.
6
Gradually stir in the chicken stock and cold milk.
7
Season the sauce with another layer of kosher salt and pepper to taste.
8
Bring the sauce to a boil, then immediately reduce the heat to low and let it simmer for 5-7 minutes, stirring occasionally, until it has thickened and the raw flour taste is cooked out.
9
Add the blanched green beans to the skillet and stir until they are fully coated in the creamy mushroom sauce.
10
Transfer the green bean mixture to a casserole dish.
11
Bake in a preheated 375°F (190°C) oven for about 25 minutes, or until the casserole is hot and bubbly.
12
Remove from the oven and top generously with crispy fried shallots before serving.

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Tips & Notes

Pro tips

Make a proper roux with butter and flour and cook it 1–2 minutes before adding stock to prevent lumps in the sauce.
Slice mushrooms uniformly so they cook evenly and release their moisture at the same rate.
Toast the thyme with butter at the start to bloom its flavor before adding other ingredients.
Arrange fried shallots only after baking to preserve their crispness; stir them in just before serving.

Substitutions

Madeira wine → dry sherry or dry white wine (adjusts sweetness slightly)
Whole milk → half-and-half or heavy cream (richer, more luxurious sauce)
Fresh thyme → 1½ tsp dried thyme or ½ tsp dried tarragon (use half the amount)
Fried shallots → crispy fried onions or panko breadcrumbs tossed in melted butter (different texture, similar function)

Storage & make-ahead

Store covered in the refrigerator for up to 3 days. Reheat in a 350°F oven for 15–20 minutes until warmed through; add fresh fried shallots before serving.

Equipment

9×13 inch baking dish · Large skillet

Common Questions

Can I make this casserole ahead of time?

Yes. Assemble the casserole up to 24 hours ahead, cover, and refrigerate. Bake from cold, adding 10–15 minutes to the bake time. Add fried shallots only after baking to keep them crispy.

What if I don't have Madeira wine?

Substitute with dry sherry, dry white wine, or chicken stock. Madeira adds sweetness and depth, but the casserole will work without it.

How do I know when the casserole is done?

Bake until the sauce is bubbly around the edges and the top is golden. The center should bubble gently when stirred.

Can I use frozen green beans instead of fresh?

Yes, but thaw and pat them dry first to prevent excess moisture. They may release more liquid during baking, so reduce chicken stock by 2 tablespoons.

How do I store and reheat leftovers?

Store covered in the refrigerator for up to 3 days. Reheat in a 350°F oven for 15–20 minutes until warmed through. Add fresh fried shallots before serving.