This green bean casserole combines a rich, creamy mushroom sauce with fresh green beans and sharp cheddar, topped with homemade crispy fried shallots instead of canned fried onions. Made entirely from scratch, it delivers restaurant-quality flavor for Thanksgiving or any gathering.
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In a large skillet over medium heat, melt the unsalted butter.
Add the sliced mushrooms and season with kosher salt, black pepper, and fresh thyme. Sauté until the mushrooms are browned and have released their liquid.
Add the minced garlic and cook for about one minute until fragrant.
Sprinkle the all-purpose flour over the mushrooms and stir to combine. Cook for about one minute to cook out the raw flour taste.
Pour in the Chardonnay, scraping up any browned bits from the bottom of the pan. Cook until the wine is almost completely reduced.
Stir in the chicken stock and cold whole milk. Season again with salt and pepper.
Bring the sauce to a boil, then reduce the heat to low and let it simmer for 5-7 minutes, until thickened.
Meanwhile, blanch the green beans in a pot of boiling salted water for 2-3 minutes, then immediately transfer them to an ice bath to stop the cooking process. Drain and pat dry.
Add the blanched green beans and shredded cheddar cheese to the skillet with the sauce. Stir to combine.
Transfer the mixture to a casserole dish. Bake at 375°F (190°C) until hot and bubbly, about 20-25 minutes.
While the casserole bakes, fry the thinly sliced shallots in vegetable oil until golden brown and crispy. Remove with a spider strainer and drain on a wire rack. Season with salt immediately.
Top the baked casserole with the crispy fried shallots just before serving.
Cover and refrigerate for up to 3 days. Reheat at 325°F covered for 15–20 minutes. Add fresh crispy shallots just before serving.
Yes. Assemble the casserole up to 24 hours ahead, refrigerate covered, then bake when ready. Add 5–10 minutes to baking time if baking from cold.
Slice shallots thinly and evenly, then shallow-fry in oil at 325°F until golden and crisp, stirring frequently. Drain on paper towels before topping.
Yes, but thaw and drain them first to avoid excess moisture in the casserole. Add them directly to the mushroom sauce.
The sauce should bubble around the edges and the top should be lightly golden. The center should be heated through, about 30–35 minutes at 350°F.
Yes. Gruyère, sharp white cheddar, or Emmental work well. Avoid soft cheeses that won't melt evenly.
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