Easy Fresh Green Bean Casserole

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.

Course Appetizer, Appetizer & Sides, Dinner, Lunch & Dinner Recipes, Side Dish

Cuisine American, Asian Fusion

Keyword easy green bean casserole recipe, fresh green bean casserole recipe, fresh green beans in green bean casserole, green bean casserole from scratch, green bean mushroom casserole, how to cook green beans for casserole, the best green bean casserole

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 959kcal

Author Megan

Equipment

Large Heavy Bottomed Pot
Spider Strainer
Candy Thermometer
Oil Solidifying Powder
Large skillet
Casserole Pan

Ingredients

Crispy Shallots

6 shallots peeled, halved and thinly sliced
¼ cup all-purpose flour
2 tablespoons panko breadcrumbs
½ teaspoon salt
¼ teaspoon black pepper
3 cups Vegetable oil for deep frying

Green Bean Casserole

2 lb green beans trimmed and halved
4 tablespoon unsalted butter
1 lb crimini brown mushrooms thinly sliced, or blend of shiitake, Japanese beech, oyster, chanterelle
¼ teaspoon black pepper
½ teaspoon salt
8 garlic cloves minced
3 tablespoon (35 g) all-purpose flour
1 ½ cup (375 ml) chicken broth
½ cup (125 ml) heavy cream
2 teaspoon soy sauce
2 teaspoon white miso paste

Instructions

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 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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