Homemade Green Bean Casserole

Homemade green bean casserole is one of my favorite holiday sides. I’ve decided to ditch the condensed soup version and make it from scratch!

Homemade green bean casserole is one of my favorite holiday sides.

Along with the dinner rolls of course. I seriously don’t ever remember not liking it. There’s just something about that creamy, bean-y casserole and those crunchy fried onions. I could literally eat the whole thing with a fork… or a shovel {let’s be real}.

Making homemade green bean casserole from scratch has been on my bucket list for this blog for quite some time. I didn’t want it to be super complicated or make the holiday any more stressful than it already can be. So First, I nixed the whole can of condensed soup part… we can’t have any of that. Instead I made my own version of condensed cream of mushroom soup way in advance and kept it in the freezer. So really all I had to do was blanch some haricot verts (ya know those thinner than regular green beans?).

Oh and I fried up some shallots for that crispy onion-y topping.

Blanching isn’t as complicated as you might think. Get a deep 10-inch skillet or large stock pot. Bring it to a boil, season with salt and cook the beans for 3 to 4 minutes.

Use tongs to remove the beans from the boiling water…

In a nearby bowl of ice water, submerge the beans. This will lock in that purty green color so they won’t turn all drab.

After a couple minutes in the ice water, remove the green beans and let them drain in a colander.

Pat them dry and plop them into a large bowl. I kept my beans whole, but feel free to cut them in half for easier fork-stabbing and eating.

Top with the homemade cream of mushroom soup, kosher salt and lots of black pepper.

Pour in a half cup of half and half or whole milk… you know you could also mix the milk with the soup in a separate bowl… but I didn’t want to dirty anymore dishes.

Toss around in the sauciness.

Add the beans into a baking dish and pour the remaining goodies over top. NOTE: Once again I picked the wrong size baking dish. Seriously, you want one with room so you will be able to toss the beans around during it’s time in the oven. Don’t be like me.

Bake in a preheated 350 degrees for 30-40 minutes or until the beans are fork tender. Meanwhile, let’s make the fried shallots.

Start with melting 4 tablespoons of butter in a pan over medium-high heat.

Add in the sliced shallots, separating them with your fingers. I use two REALLY big shallots and it was about a heaping cup, sliced. But you can use more if you want!

Stir every so often. You’ll want a deep golden color so watch these like a hawk.

Keep frying and stirring and frying until they turn a beautiful golden color. Remove to a paper towel. They will crisp up more as they cool.

Lastly, give the casserole one final stir, and then top with the fried shallots. Bake for 8-10 minutes, watch carefully so the onions don’t burn.

Yes. Ohhhh yes… homemade green bean casserole for the win!

I loved that this was so easy. I love that it tastes better than the original creamed soup version… AND the fried shallots are perfection.

Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 6 servings

Homemade Green Bean Casserole with Crispy Fried Shallots

From scratch green bean casserole without the canned cream of mushroom soup but just as easy and WAY more delicious!

Prep Time: 20 minutes mins

Cook Time: 40 minutes mins

Total Time: 1 hour hr

Ingredients

• 2 pounds haricot verts
• 1 homemade condensed cream of mushroom soup
• 1/4 cup half & half
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 large shallots, peeled and sliced thin
• 4 tablespoons unsalted butter

Instructions 

• Start by bringing a deep 10-inch skillet filled with water to a boil. Meanwhile get a large bowl filled with ice water ready.
• Season the boiling water with a few pinches of salt. Drop in the beans and cook for 3-4 minutes. Remove and immediately plunge the beans into the icy water for a minute or two. Remove to a colander and pat dry with paper towel.
• Add the blanched beans to a large bowl. Pour the homemade cream of mushroom soup over top. Season with kosher salt and black pepper and pour in the half and half.
• Toss the beans around until coated and place them into a 1-1/2 to 2 quart baking dish. Pop into your preheated 350° oven and bake for 30-40 minutes or until the beans are fork tender. Toss the green beans once halfway through baking.
• Meanwhile melt the butter in a skillet. Add the sliced shallots and stir every so often until they start crisping up. Once they've reached a golden color {but not too deep} remove with a slotted spoon to a paper towel lined dish, where they will continue to crisp as they cool.
• With 10 minutes remaining on the clock, remove the casserole and top with the shallots. Bake for 8-10 minutes until the shallots turn a deep golden. Watch carefully so they do not burn. Let the casserole rest for 5 minutes before serving.

Serving: 1serving, Calories: 213kcal, Carbohydrates: 17g, Protein: 5g, Fat: 15g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 304mg, Potassium: 440mg, Fiber: 5g, Sugar: 7g, Vitamin A: 1580IU, Vitamin C: 20mg, Calcium: 103mg, Iron: 2mg

Author: Laurie McNamara

Course: Side Dishes

Cuisine: American