Fresh Green Bean Casserole (Without Soup)
This homemade green bean casserole with fresh green beans and no canned soup only takes 10 minutes longer to make, but is amazing in flavor! Can be made dairy free and gluten free.
Servings: 4 people
Ingredients
Fried Shallots
- 5-6 large shallots, peeled and thinly sliced into rings
- 1/4 cup all purpose flour
- avocado oil, refined/light olive oil, or canola oil
Casserole
- 16 ounces fresh green beans, trimmed cut into bite sized pieces, if desired
- 2 tablespoons olive oil or butter
- 8 oz button mushrooms, sliced
- 1 garlic clove, peeled and minced
- 3 tablespoons all purpose flour * see notes for GF
- 1¼ cups vegetable broth
- 1/2 cup milk (whole milk or oat milk recommended)
- 1/4 cup panko breadcrumbs
- kosher salt and pepper
Instructions
Homemade Fried Shallots
- In a bowl, add 1/4 cup of flour with a small sprinkle of salt and pepper. Toss cut shallots in the flour and shake excess off. In a cast iron pan, pour enough oil to cover the bottom of your pan about 1/2 inch. Heat over medium high until it sizzles if you flick a bit of water into it. Add the floured shallots, in batches if necessary, spread out with enough room so they're not on top of each other, and fry until light golden brown - about 4 minutes. Remember they will cook more in the oven. If they're dark brown, just save them to top at the end. Remove with a slotted spoon and place on a paper towel to drain. Drain the remaining oil out of the pan.
Green Bean Casserole
- Preheat oven to 400℉/200℃. Heat a large pot of salted water over high heat until boiling. Also prepare a large bowl with ice water. Toss the green beans in the boiling water for 1 min and 30 seconds. Immediately remove, drain, and put in an ice water bath. Drain and pat dry with a towel.
- In the same cast iron or oven safe skillet you made the shallots, melt 2 tablespoons of butter or oil and add the mushrooms, stirring occasionally until browned - about 3-4 minutes. Add garlic and saute about a minute more, stirring frequently with a wood spoon.
- Add 3 tablespoons of flour (or 2 tablespoons of cornstarch) and stir to coat the mushrooms. Gradually add in the broth, whisking it until smooth and bubbling, about a minute. Pour in the milk, whisk, and bring to a steady simmer, stirring frequently for about 5-6 minutes until the sauce has thickened. Add about 1/2 teaspoon kosher salt and pepper, or more to taste.
- Add the fresh green beans to the mushroom mixture and stir to coat. Then sprinkle the fried shallots and the remaining panko on top. Place in the oven at 400℉ for 15 minutes, until bubbly and browned on top.
Notes
- Green beans - Buy a pre-washed/trimmed bag of green beans to make it easy. Use the full size green beans for best results. If you use haricot verts or "French" green beans, this recipe will cook much faster. You may not even need to boil them before.
- Refined/light olive oil has a higher smoke point than extra virgin. Graza has a type for this. Avocado oil is still the best option.
- Gluten free - Use 2 tablespoons of cornstarch or substitute your favorite gluten free all purpose flour for a gluten free sauce, and arrowroot or cornstarch for the fried shallots. Aleia's or Jeff's Naturals has gluten free panko.
- Dairy Free - I like to use olive oil and Oatly full fat oat milk for dairy free.
Nutrition
Serving: 6oz | Calories: 197kcal | Carbohydrates: 28g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 107mg | Potassium: 517mg | Fiber: 4g | Sugar: 8g | Vitamin A: 811IU | Vitamin C: 14mg | Calcium: 84mg | Iron: 2mg
