Green Bean Casserole from Scratch

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 75 min · Beans · low-carb

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Ingredients

• 1/2 lb green beans, trimmed
• 1 large shallots
• 1/3 cup plus 3 tbsp all-purpose flour, divided
• 1/4 cup vegetable oil
• 1/4 lb cremini mushrooms, sliced
• 1 tbsp unsalted butter
• 1 garlic cloves, minced
• 1/2 tsp fresh thyme leaves
• 1/4 tsp smoked paprika
• 1/2 tsp Worcestershire sauce
• 1/4 cup whole milk
• 1/4 cup heavy cream
• 1/4 cup low-sodium chicken broth
• 1/4 cup panko breadcrumbs
• 1/4 cup Parmesan, grated

Method (tap to check — screen stays awake)

1. Blanch the green beans in well-salted boiling water 4 minutes, then plunge into ice water, drain, and pat dry. Heat the oven to 400F.
2. Slice the shallots into thin rings and toss with the 3 tablespoons of flour. Heat the vegetable oil in a skillet over medium-high and fry the shallots in two batches until deep golden, 3 to 4 minutes per batch. Drain on paper towels and immediately dust with the smoked paprika and a pinch of salt — the smoked paprika shallot crisp that replaces the canned stuff, and outclasses it.
3. Melt the butter in a wide, deep skillet over medium-high and cook the mushrooms undisturbed 4 minutes, then stir and cook 4 more, until browned. Add the garlic and thyme for 1 minute.
4. Sprinkle in the remaining 1/3 cup flour and stir 2 minutes. Add the Worcestershire, then whisk in the milk, cream, and broth. Simmer 5 minutes, until it coats a spoon. Season with salt and pepper.
5. Fold the beans into the sauce and scrape into a buttered 9x13 baking dish. Toss the panko and Parmesan with a spoonful of the shallot frying oil and scatter over the top.
6. Bake 15 minutes until bubbling, top with the crispy shallots, and bake 5 minutes more so they toast without burning. Serve hot.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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