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Homemade Green Bean Casserole recipe
This Homemade Green Bean Casserole recipe gives you all the creamy, crispy goodness of a traditional holiday green bean dish without all the canned soup. You'll never make it the old way again!
Course
dinner, Side Dish
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
50
minutes
minutes
Servings
8
servings
Author
Jessy Freimann
Ingredients
5
Tablespoons
salted butter
1
cup
finely diced shallots
1
cup
finely diced mushrooms
½
teaspoon
kosher salt
¼
teaspoon
ground black pepper
4
Tablespoons
flour
1 ½
cups
half and half
1 ½
cups
milk
2
Tablespoons
Romano cheese
32
ounces
fresh green beans,
trimmed and cut into 1 ½ inch pieces
2
cups
French fried onions
Instructions
Preheat the oven to 350 degrees. Melt butter in a large saute pan over medium heat. Bring a medium pot of water to a boil on a different burner.
Add shallots and mushrooms to the saute pan and cook for about 5 minutes until softened, stirring often.
Season with salt and pepper. Sprinkle with flour and stir until there are no lumps remaining.
Cook roux for 1-2 minutes stirring often.
Whisk in half and half, milk and Romano cheese and reduce heat to low.
Cook until thickened stirring often, around 2-4 minutes and remove from heat.
While the sauce cooks, blanch green beans for 5 minutes and plunge into an ice bath to stop the cooking once drained.
Combine beans with sauce and pour into an even layer in a 9" x 13" pan.
Cover and bake for 20 minutes.
Remove cover and sprinkle evenly with French fried onions.
Bake uncovered for 10 more minutes and serve immediately.
Notes
Be sure to taste the sauce and adjust seasonings to your taste.