Green Bean Casserole from Scratch Seriously Delicious

Recipe Introduction

Quick Hook

Ever wondered if a green bean casserole without cream could actually taste better than the classic? Honestly, it can. This recipe delivers a rich, savory flavor that will wow you.

Brief Overview

The traditional green bean casserole is an American Thanksgiving side dish icon. We're giving it a glow-up, leaving behind the canned soup. It's achievable for most cooks and serves 6-8.

Main Benefits

This healthy green bean casserole recipe is lighter but doesn't skimp on taste. Serve it for any holiday meal or fancy Sunday roast! It's special because it's made with love from scratch.

Ready to ditch the can? Let's talk ingredients.

Why This Green Bean Casserole Without Cream Rocks

Forget everything you think you know about green bean casserole without cream . This recipe is a revelation. A proper creamy mushroom casserole alternative , if you will.

Think fresh, vibrant flavors that pop. The secret? Our homemade mushroom sauce . It really is the star of the show.

You see, I always thought the regular casserole was kinda, well, meh . This one? Oh my gosh! It's a game changer.

Ingredients for Your Green Bean Masterpiece

First, you need fresh green beans. About 2 lbs (900g) will do the trick. Next, for that killer mushroom sauce, grab 1 lb (450g) of cremini mushrooms.

Don't forget a couple of shallots for those crispy shallots trust me, they're worth it.

Let’s dive deeper into each element. The green bean casserole from scratch journey begins with quality ingredients.

The Secret to Crispy, Not Soggy

Alright, let's get one thing straight: no one likes a soggy casserole. The key to success? Perfect execution. Specifically, the shallots.

These need to be thinly sliced for optimal crisping. A mandoline slicer comes in handy but a sharp knife works too.

Don't overcrowd the pan when frying. You want golden brown perfection, not mushy disappointment.

It would be great if you would send me your comments, and photos of your versions of this recipe!

Ingredients & Equipment: Let's Get Started!

Alright, before we dive headfirst into making this smashing green bean casserole from scratch , let’s gather our bits and bobs.

Honestly, good ingredients make all the difference. We're skipping the canned soup here! I know what you're thinking! A green bean casserole without cream ? Trust me.

Main Ingredients: The Heart of the Casserole

• Green Beans: You'll need 2 lbs (900g) of fresh green beans. Look for firm beans with a bright, vibrant green color. Limp beans? Avoid 'em like the plague.

• Olive Oil: 1 tbsp (15ml) to get those beans nice and shiny.

• Salt & Pepper: 1/2 tsp (2.5ml) salt and 1/4 tsp (1.25ml) black pepper.

• Butter: 2 tbsp (30ml) unsalted butter because everything is better with butter, innit?

• Yellow Onion: 1 medium, finely chopped (about 1 cup / 150g ). No tears now!

• Cremini Mushrooms: 1 lb (450g) , sliced. Go for firm mushrooms with no slimy bits.

• Garlic: 2 cloves, minced. Because garlic makes everything better.

• Flour: 1/4 cup (60ml) all-purpose flour.

• Vegetable Broth: 2 cups (475ml) low-sodium. We don't need that much salt.

• Milk: 1 cup (240ml) . Whole or 2% works a treat.

• Dry Sherry: 1/4 cup (60ml) . Optional, but adds a lovely depth of flavor. Think of it like a little hug for your casserole.

• Dijon Mustard: 1 tsp (5ml) . A little tang never hurt anyone.

• Nutmeg: 1/4 tsp (1.25ml) . A tiny bit makes a world of difference.

• Shallots: 2 large, thinly sliced. These are the key to our crispy topping.

• Flour (again): 1/4 cup (60ml) all-purpose flour. For coating the shallots.

• Salt (again): 1/4 tsp (1.25ml) . For the shallots.

• Vegetable Oil: 1/4 cup (60ml) . For frying the shallots until perfectly golden.

• Parsley: 1/4 cup (60ml) chopped.

Seasoning Notes: The Secret Sauce

Don't skip the Dijon mustard and nutmeg in the homemade mushroom sauce they add warmth and complexity. No sherry? A splash of dry white wine will do.

For a creamy mushroom casserole alternative , ensure the sauce is thick enough. And remember, a pinch of cayenne can add a cheeky kick! It's all about making the perfect green bean casserole variations .

Equipment Needed: No Fancy Kit Required!

All you need is a large pot, a skillet, a 9x13 inch baking dish , and a whisk. A mandoline slicer for the shallots is ideal, but a sharp knife works too.

You probably have these already!

Cooking Method: Bringing the Green Bean Casserole into the 21st Century

Oh my gosh, are you tired of that gloopy, canned soup-based green bean casserole we've all suffered through at Thanksgiving? I know I am! Seriously, it's time for a glow-up! So, I decided to tackle the green bean casserole without cream .

Let’s make something amazing and say "Ta-ra" to the canned stuff. This recipe gives the classic holiday staple a fresh twist.

Prep Steps: Your Mise en Place Mission

First things first: mise en place . It sounds fancy, but it just means getting organized. Chop your veggies. Measure out your spices.

It makes cooking so much smoother, you know? Slice those shallots thinly I'm talking paper thin. A mandoline slicer is your best mate here, but please, watch your fingers! You will need: 2 lbs of fresh green beans, 1 medium yellow onion, 1 lb of cremini mushrooms, and 2 large shallots.

This is the essential mise en place!

step-by-step: From Bland to Brilliant

Here's how we transform the traditional to the truly amazing.

1. Blanch your 2 lbs green beans in boiling salted water. It only takes 3- 5 minutes to be vibrant green and crisp tender.
2. Fry your shallots in 1/4 cup of hot vegetable oil until they are a lovely golden brown . Drain on paper towels. These crispy shallots are game changers!
3. Sauté 1 chopped yellow onion and 1 lb of sliced mushrooms in 2 tbsp of butter until softened. Add 2 minced cloves of garlic.
4. Stir in 1/4 cup of flour. Cook for 1 minute . Gradually whisk in 2 cups of vegetable broth and 1 cup of milk. Simmer until thickened.
5. Stir in 1/4 cup sherry, 1 tsp Dijon mustard, and 1/4 tsp nutmeg. Season with salt and pepper. This is your homemade mushroom sauce !
6. Combine green beans and sauce in a 9x13 inch baking dish.
7. Bake at 350° F ( 175° C) for 30 minutes , then top with shallots.
8. Bake for 5- 10 minutes more. You want those shallots perfectly golden.

Pro Tips: Level Up Your Casserole

Honestly, the key to this green bean casserole from scratch is the homemade mushroom sauce . That's what makes it a proper creamy mushroom casserole alternative.

Don't rush the sauce making process! Also, don't overcrowd the pan when frying the shallots. Cook them in batches for ultimate crispiness.

I always taste and adjust the seasoning of the sauce before baking. This is important, you know? For those that want a healthy green bean casserole recipe , consider increasing the amount of green beans!

This Thanksgiving side dish is a holiday staple in my house now. And believe me, once you make this green bean casserole without cream , you'll never go back to the canned stuff.

This dish is a true celebration of flavours!

Recipe Notes for Your Green Bean Casserole Masterpiece

Right, so you're about to tackle this amazing green bean casserole from scratch . Honestly, you're in for a treat. But before you dive in headfirst, let's chat about a few things that’ll make this holiday staple even more spesh.

Because let's face it, nobody wants a soggy casserole on their Thanksgiving table, yeah?

Serving Suggestions: Plating and Party Tricks

Presentation matters, innit? After all that effort, you want it to look gorgeous. Think rustic chic. Scoop a generous portion onto a plate.

Garnish with extra crispy shallots and a sprig of fresh parsley. Boom! You've got a dish worthy of Instagram. And what goes with it? Roasted turkey is a must, of course! But also think about creamy mashed potatoes and tangy cranberry sauce.

A dry sherry would be delightful, too. Honestly, It’s a match made in heaven.

Storage Tips: Keepin' it Fresh

Alright, so you've made this epic green bean casserole without cream . Now what? If you're not serving it straight away, let it cool completely.

Then, cover it tightly with foil or transfer it to an airtight container. It'll keep in the fridge for up to 3 days.

Freezing isn’t really recommended because the texture of the homemade mushroom sauce can get a bit wonky. To reheat, bung it in the oven at 350° F ( 175° C) until it's heated through.

About 20- 25 minutes . Remember to cover it with foil to prevent the crispy shallots from burning.

Variations: Remixing the Classics

Fancy a tweak? This recipe's super versatile! For a vegan version, just swap the butter and milk for plant based alternatives.

And if you're gluten-free, use a gluten-free flour blend. Easy peasy. Seasonal swaps? Absolutely! In the autumn, use butternut squash instead of green beans.

Add some toasted pecans for extra crunch.

Nutrition Basics: Goodness in Every Bite

Okay, so this isn’t exactly a salad, but it’s definitely healthier than the canned soup version! You're getting all those lovely nutrients from the fresh green beans and mushrooms.

The mushrooms contribute key benefits. Plus, by making your own creamy mushroom casserole alternative with a homemade mushroom sauce , you are dodging all those dodgy additives.

And let’s be honest, that’s a win! Also, this is a healthy green bean casserole recipe because it is green bean casserole without cream and is low in sodium.

Did you know? Green beans are a great source of vitamins A, C, and K. So, you are taking in all your essential vitamins.

Honestly, making green bean casserole without cream is so much easier than you think! It may be a Thanksgiving side dish but the real pleasure is making this your own! Have fun experimenting and enjoy every delicious bite.

You've got this.