Easy fresh green bean casserole featuring crispy shallots, fresh green beans, homemade cream of mushroom soup, and a dash of soy sauce and miso. This umami packed fresh green bean casserole from scratch is an elevated classic Thanksgiving dish you will not be able to resist.
Easy fresh green bean casserole featuring crispy shallots, fresh green beans, homemade cream of mushroom soup, and a dash of soy sauce and miso. This umami-packed fresh green bean casserole from scratch is an elevated classic Thanksgiving dish you will not be able to resist.
Fresh crisp green beans tossed in a savory homemade miso creamy mushroom soup and topped with super crispy and flavorful fried shallots are the BEST green bean casserole recipe out there. The sauteed garlic butter mushrooms, soy sauce, and miso create this umami bomb cream sauce that will keep you coming back for more.
This easy fresh green bean casserole recipe without canned mushroom soup will instantly take your Thanksgiving or Christmas meal from 0 to 100. Let’s be honest, mushy canned green beans and canned cream of mushroom soup plus processed fried onions should be cancelled immediately. Making a fresh green bean casserole from scratch deserves to be recognized as the ONLY way to make this classic American dish.
This fresh green bean casserole recipe is my all-time favorite Thanksgiving dish. Here are 3 reasons why you should make the BEST green bean casserole recipe.
Umami Packed. Adding miso, soy sauce, and crispy shallots are easy simple additions to elevate your basic green bean casserole.
Can make it ahead. You can easily make this green bean casserole from scratch ahead of time and simply bake it before serving!
Fresh and not processed. Fresh green beans in a green bean casserole with homemade cream of mushroom soup without any of the canned preservatives is flavorful, healthier, and absolutely addictive.
Kitchen Equipment
You will need the following items of kitchen equipment to make this umami mushroom green bean casserole from scratch.
Large Heavy Bottomed Pot: a large pot is necessary to fry the crispy shallots and to boil the green beans.
Spider Strainer: a spider strainer or slotted spoon will be used to scoop out the freshly fried crispy shallots.
Candy Thermometer: you will need a candy thermometer to measure the temperature of the oil for the crispy shallots.
Oil Solidifier: cleaning up deep frying oil is always such a pain. This fry-away oil solidifier coagulates the hot oil and makes cleaning up so much easier.
Large Skillet: use a large skillet that will be able to hold all the mushrooms and green beans.
Oven SafeCasserole Pan: this fresh green bean casserole recipe yields enough to fill an 11×9 inch oval casserole pan.
Ingredients
You can find all of the ingredients for this from scratch version of green bean casserole at your local grocery store.
Crispy Shallots
Shallots: shallots add a rich savory garlic and onion flavor to the top of your fresh green bean mushroom casserole recipe.
All-purpose Flour:all-purpose flour gently coats your shallots for frying.
Panko Breadcrumbs:panko breadcrumbs add a subtle crunchy texture to the crispy shallots.
All-Purpose Flour: adding all-purpose flour thickens up the homemade cream of mushroom soup for a rich thick creamy sauce.
Chicken Broth: chicken broth is the base of the homemade cream of mushroom soup that adds a savory layer of depth to the sauce.
Heavy Cream: heavy cream adds that creamy element to the easy green bean casserole recipe.
Soy Sauce:soy sauce adds a salty and umami flavor that breaks up the dense cream flavors in the green bean and mushroom casserole.
White Miso:white miso is the mildest form of miso that adds the second element of salty umami flavor.
Substitutions and Additions
If you want to get creative with your easy green bean casserole recipe, here are possible substitutions and additions.
Substitutions
Frozen Green Beans: if you are in a time crunch, you can also use frozen green beans and blanch them until tender.
Salted Butter: if you do not have unsalted butter you can use salted butter and eliminate the salt.
Cornstarch: cornstarch also works as a thickening agent for the homemade cream of mushroom soup. However, you may need to make a cornstarch slurry by mixing 2 tablespoons of cornstarch with 2 tablespoons of water before adding it to the sauce.
Stock or Broth: instead of chicken broth you can use chicken stock, or vegetable broth for a vegetarian green bean casserole.
Fried Onions: you can always opt for pre-made fried onions if you want to cut the cooking time in half.
Additions
Bacon: for an added salty and smokey flavor add bacon
Cheese: adding freshly shaved parmesan on top of gruyere into the mushroom sauce will add more creaminess and flavor.
Nuts: for added texture, add toasted almonds, pecans, or walnuts.
Panko Breadcrumbs: for added crunch on top, spread an even layer of panko breadcrumbs on top of the green bean mushroom casserole.
Spice: if you like a spicy green bean casserole add a dash of hot sauce or red pepper flakes.
How to Make Fresh Green Bean Casserole Recipe
Here are the steps on how to make the best green bean casserole recipe.
Crispy Shallots
Coat the shallots. In a large mixing bowl, toss the shallots with flour, bread crumbs, salt, and pepper until thoroughly coated.
Fry the shallots. In a heavy-bottomed pot, heat about 1/2 inch of oil until it reaches 350°F (176°C), and fry the shallots in batches to not overcrowd the pan. Fry for 1-2 minutes or until light golden brown. Remove the shallots with a spider strainer and spread them out on a paper towel-lined baking tray to drain.
Green Beans
Cook the green beans. Bring a large pot of water to a boil and boil the green beans for 4-5 minutes until just tender. If you like softer green beans, cook them for 6-7 minutes. Then drain and place them in an ice bath to stop them from cooking. Drain, pat dry, and set aside.
Mushroom Sauce
Cook the mushrooms. In a large skillet over medium-high heat, melt the butter. Then add the mushrooms, salt, and pepper and cook for 3-5 minutes or until they release their moisture. Then add the garlic and saute until fragrant, about 1-2 minutes.
Add flour. Lower the heat to medium, add the flour, and toss to combine until the mushrooms are fully coated.
Add broth, soy sauce, miso, and heavy cream. Add the chicken broth, soy sauce, miso, and heavy cream. Cook until the sauce thickens about 5-6 minutes, stirring frequently.
Assemble
Prepare oven. Preheat your oven to 350°F (176°C). Place the wire rack in the center of your oven.
Combine. Add the green beans to the sauce and toss until evenly coated. Then, transfer the green beans and mushrooms to your casserole pan.
Addfried shallots. Top with the crispy fried shallots.
Bake. Loosely cover with a sheet of foil and bake for 15-20 minutes until bubbling on the edges. Remove the foil and bake for an additional 8-10 minutes until the shallots are golden brown. Serve warm and enjoy!
Tips for the Best Fresh Green Bean Casserole
Fry the shallots at 350°F (176°C). Make sure to use a thermometer to measure the temperature of the oil. Too hot and the shallots may burn too quickly and too cold and the shallots may turn out soggy.
Don’t fry the shallots all the way. Make sure to remove the shallots when they are lightly golden brown. You don’t want them to be overly browned yet since you will continue to bake them in the oven.
Use fresh green beans! Nothing is better than the flavor of fresh green beans with a crisp texture. Make sure to trim the ends before cooking.
Cook the green beans until desired crispness. The time it will take to boil the green beans will depend on how crisp and crunchy you prefer your green beans. Taste to see if you’d like additional time.
Loosely cover with foil. Loosely cover the top of the casserole pan with foil for the first 20 minutes to prevent the shallots from burning then remove for the last 10 minutes to crisp them up.
Storage Instructions
You can store this fresh green bean casserole in an airtight container in the refrigerator for up to 5 days. The crispy shallots will get soggy over time.
Reheat: bake in the oven at 350°F (176°C) until warm or if you don’t mind soggy shallots, microwave covered until warm.
Make ahead: you can make this green bean mushroom casserole in advance and simply top the fried shallots and bake in the oven when ready to serve.
Frequently Asked Q’s & A’s
Can I make this fresh green bean casserole ahead of time?
Yes! You can prepare the green bean mushroom casserole ahead of time. You can blanch the green beans, make the mushroom sauce, and then assemble. However, only add the crispy shallots just before baking to keep them crunchy.
Can I use frozen or canned green beans?
Yes frozen no canned. For frozen green beans, thaw them or quickly blanch them before using. Canned green beans don’t have the same flavor or texture as fresh green beans.
How do I make my fresh green bean casserole less runny?
The all-purpose flour is the thickening agent that should make the casserole less runny. If your casserole is too runny, add another tablespoon of all-purpose flour.
Can I freeze this mushroom green bean casserole?
Yes, you can freeze this easy green bean casserole recipe. However, the texture of the green beans and crispy onions will change when you thaw and reheat them. I recommend thawing in the refrigerator overnight before baking.
Easy fresh green bean casserole featuring crispy shallots, fresh green beans, homemade cream of mushroom soup, and a dash of soy sauce and miso. This umami packed fresh green bean casserole from scratch is an elevated classic Thanksgiving dish you will not be able to resist.
Coat the shallots. In a large mixing bowl, toss the shallots with flour, bread crumbs, salt and pepper until thoroughly coated.
Fry the shallots. In a heavy bottomed pot, heat about 1/2 inch of oil until it reaches 350°F (176°C) and fry the shallots in batches to not overcrowd the pan. Fry for 2 minutes or until light golden brown. Remove the shallots with a spider strainer and spread them out on a paper towel lined baking tray to drain.
Green Beans
Cook the green beans. Bring a large pot of water to a boil and boil the green beans for 5 minutes until just tender. If you like softer green beans, cook them for 7-8 minutes. Then drain and place them in an ice bath to stop them from cooking. Drain, pat dry and set aside.
Mushroom Sauce
Cook the mushrooms. In a large skillet over medium high heat, melt the butter. Then add the mushrooms, salt and pepper and cook for 3-5 minutes or until they release their moisture. Then add the garlic and saute until fragrant, about 1-2 minutes.
Add flour. Lower the heat to medium, add the flour and toss to combine until the mushrooms are fully coated..
Add broth, soy sauce, miso and heavy cream. Add the chicken broth, soy sauce, miso and heavy cream. Cook until the sauce thickens about 5-6 minutes, stirring frequently.
Assemble
Prepare oven. Preheat your oven to 350°F (176°C). Place the wire rack in the center of your oven.
Combine. Add the green beans to the sauce and toss until evenly coated. Then, transfer the green beans to your casserole pan.
Add fried shallots. Top with the crispy fried shallots.
Bake. Loosely cover with a sheet of foil and bake for 15-20 minutes until bubbling on the edges. Remove the foil and bake for an additional 8-10 minutes until the shallots are golden brown. Serve warm and enjoy!
Notes
Fry the shallots at 350°F (176°C). make sure to use a thermometer to measure the temperature of the oil. Too hot and the shallots may burn too quickly and too cold and the shallots may turn out soggy.
Don’t fry the shallots all the way. Make sure to remove the shallots when they are lightly golden brown. You don’t want them to be overly browned yet since you will continue to bake them in the oven.
Use fresh green beans! Nothing is better than the flavor of fresh green beans with a crisp texture. Make sure to trim the ends before cooking.
Cook the green beans until desired crispness. The time it will take to boil the green beans will depend on how crisp and crunchy you prefer your green beans. Taste to see if you’d like additional time.
Loosely cover with foil. Loosely cover the top of the casserole pan with foil for the first 20 minutes to prevent the shallots from burning then remove for the last 10 minutes to crisp them up.
Storage Instructions: You can store this fresh green bean casserole in an airtight container in the refrigerator for up to 5 days. The crispy shallots will get soggy over time.
Reheat: bake in the oven at 350°F (176°C) until warm or if you don’t mind soggy shallots, microwave covered until warm.
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