Homemade Green Bean Casserole Recipe on Food52 (2024)

Cast Iron

by: Plum Pie



30 Ratings

  • Prep time 10 minutes
  • Cook time 30 minutes
  • Serves 6

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Author Notes

I'm not going to lie - I am really not a fan of green bean casserole. My husband, however, loves it; it is his favorite holiday side dish which just baffles me! Since this Thanksgiving is our first Thanksgiving as a married couple, I set out to recreate a homemade version that he could enjoy, without the cream of mushroom soup and canned fried onion topping. This version is super simple and much better for you (even though it still has half & half). - brooke's kitchen —Plum Pie

Test Kitchen Notes

Featured in: Our Best Thanksgiving Side Dishes.

WHO: brooke's kitchen is a serious home cook whose been in the kitchen since the age of 4.
WHAT: The Thanksgiving classic, done right -- and done classy.
HOW: Cloak fresh, tender haricots verts in a seductive, wine- and shallot-laced mushroom bechamel. Bake until bubbly. Top with fried shallots. (Are you sold on this yet?)
WHY: We are happily making this version of the classic for our own Thanksgivings. Whole string beans make for a handsome presentation, but to get into the casserole spirit, you could consider cutting them into bite size. —The Editors

  • Test Kitchen-Approved

What You'll Need

  • 1.5 poundsFrench green beans, ends trimmed
  • Vegetable oil for frying
  • 1 cupshallots, thinly sliced
  • 3 tablespoonsflour, divided
  • 8 ouncesmushrooms (sh*take and baby bella or mixed), sliced
  • 2 tablespoonsbutter
  • 2 garlic cloves, minced
  • 1/4 teaspoonfreshly grated nutmeg
  • 1/4 cupdry white wine
  • 1 cupvegetable broth (or chicken)
  • 1 cuphalf and half
  1. Preheat oven to 375 degrees.
  2. Wash and trim green beans. Blanch in boiling, well-salted water. Immediately transfer to ice water bath and set aside.
  3. Heat 1 to 2 inches of vegetable oil in a deep, medium skillet.
  4. Pat shallots dry, then toss with 1 tablespoon of flour. Season with salt and pepper. Fry shallots in oil (in batches) until golden brown, then transfer to a plate to drain on a paper towel.
  5. Melt butter over medium heat in a medium pan or cast iron skillet. Add mushrooms and saute until mushrooms are golden brown.
  6. Add garlic and nutmeg and cook for another minute or two. Add 2 tablespoons of flour and cook for 1 minute.
  7. Slowly add white wine, cook for a minute and stirring to break up any flour lumps. Slowly add vegetable broth and bring to a boil. Boil the mixture for another 2 minutes, then turn the heat down to medium-low.
  8. Add half & half and cook, stirring, until mixture begins to thicken. Take off heat.
  9. Add green beans to mushroom mixture. Add 1/4 cup of the fried shallots. Mix to combine and season to taste with salt and pepper. Transfer green bean casserole to a 9x9 baking dish or bake in cast iron skillet. Sprinkle remaining shallots on top or around edges of casserole.
  10. Bake for 20 minutes until green beans are warmed and mixture is a little bubbly.


  • Casserole/Gratin
  • American
  • Green Bean
  • Nutmeg
  • Shallot
  • Vegetable
  • Make Ahead
  • Serves a Crowd
  • Fry
  • Cast Iron
  • Fall
  • Christmas
Contest Entries
  • Your Best Vegetarian Holiday Side

See what other Food52ers are saying.

  • Carolyn Lyons

  • Louisa White

  • juleeclip

  • Mulzee

  • Stephanie V

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36 Reviews

dia November 27, 2023

Thanksgiving hit! (had to skip the nutmeg and wine) I questioned if frying my own onions was worth the time and mess, but now I wish I had done a double batch. This recipe will be entering my rotation.

Franny November 15, 2023

What about a vegan option? Will almond or oat milk work?

Lra981960 November 25, 2022

Delicious, directions excellent, and was loved by all guests. Saving it to become a staple at every Thanksgiving

Tobie L. December 18, 2019

I made this for Thanksgiving. It was a lot of work and a little to exotic for my guests. It did not get eatten.

Carly B. November 13, 2019

This recipe looks fantastic and I'm planning on making it for my family this Thanksgiving! Can this be made in advance and if so how far in advance and up to what point before refrigerating or freezing and baking instructions? Any expertise/experience on this?

Bob J. November 20, 2018

Isn't this Cooks Illustrated's Green Bean Casserole recipe? It appears to be an exact copy.

QueenOfGreen November 4, 2023

From what I can find, Cooks Illustrated has a green bean casserole that is different, with breadcrumbs and other variances from this recipe.

ktjk November 14, 2018

This casserole is so damn good. I've made this recipe every Thanksgiving since it was first posted, and I've tweaked it a bit over the years. First, I double (maybe triple?!) the mushrooms- and use all sh*take. I add them to a screaming hot pan to get them as caramelized as possible (for that depth of flavor babeee) before they start releasing their juices. Next, I found that while the shallots inside the casserole are delicious, once they are wet they lose their crispness, so it doesn't really matter that they are fried (since that part is labor intensive). Instead, I caramelize a cup or two of shallots for the interior of the casserole and reserve all the fried babies for the top. And hey, while your at it, fry up some extra for the top. This is a great recipe for any vegetarian feasts out their as well- its sooo satisfying.

ktjk November 14, 2018


Carolyn L. November 23, 2017

Thank you for the great recipe, best green beans I've ever had! Brought this to an apprehensive family for Thanksgiving today and it was the grand slam of dinner! My mother-in-law was blown away, not expecting that I could cook at all :) But the proof is in the pudding, I mean, casserole!

Kate C. February 19, 2016

Loved it! Just made this and it's fabulous. Thank you so much for engineering this recipe!!

Louisa W. December 29, 2015

Has anyone tried using cornstarch instead of flour, to make it GF? Would that work, do you think?

juleeclip January 26, 2014

This was a wonderful recipe, the textures were absolutely fabulous (coming from someone who actually loves "regular" green bean casserole - I know, I know!). I wished I had gone a little heavier on the salt and pepper as I went along, as the flavor profile otherwise is pretty mild.

Mulzee December 1, 2013

I made this for Thanksgiving and it was a HUGE it. I usually don't like green bean casserole but this was really delicious. The flavours were nice together and the recipe was simple to follow. I'll definitely be making it again!

Stephanie V. November 20, 2013

Hello! I am planning to make this dish for Thanksgiving next week. I will be doubling the recipe. How far in advance can I make the recipe? Would this coming Sunday be too early, then freeze it and pull it out of the freezer on Wednesday before baking it on Thursday? I will make the fried shallots the day of.

lalala November 20, 2013

How come I see the same recipe on smitten kitchen and it says adapted from alton brown (2007)?

hardlikearmour November 20, 2013

You don't. The recipes are similar, but different.

Plum P. November 20, 2013

I am sure that you will find many, many similar recipes on the internet for a homemade green bean casserole. This recipe certainly is not incredible unique. I have not seen Alton's recipe (or Smitten Kitchen's for that matter) but I would not be surprised if there are similarities. There are not too many different ways to recreate the cream of mushroom soup typically used in green bean casserole recipes.

Shonna M. March 5, 2013

This looks fabulous. For fun, I'm planning to try this with olive oil for butter and cashew cream for half and half.... we'll see! If anyone else tries to veganize this, I'd love to hear the details. Thanks for this! And I agree, that 1950's green bean casserole has got to go!

Danielle November 18, 2022

I see that I’m 9 years late in replying, but Minimalist Baker does a vegan version with almond milk and olive oil. I’ve made both recipes vegan (I’m lactose intolerant) and they’re pretty much indistinguishable but delicious

loubaby December 10, 2012

I made one right out of William Sonoma's catalog this year almost identical to this that was very good. It has thyme instead of nutmeg; we aren't big nutmeg lovers. I am sure your recipe is very good as well.

Sadassa_Ulna November 23, 2012

This was a great addition to our Thanksgiving meal. I made double the quantity of fried shallots because they sounded delicious (and they are). Thank you for creating this!

Plum P. November 16, 2012

This is such a wonderful surprise! I hope everyone likes the green bean casserole and has a wonderful Thanksgiving!

Greenstuff November 15, 2012

An idea whose time has come!! I see that both the Williams-Sonoma catalog that came yesterday and an NPR story highlighted on FOOD52 today are touting green bean casseroles for the rest of us! Congrats, brooke's kitchen, I think your version is going to be on a lot of holiday tables next week. It's probably amazing that it's taken 2 years to recognize your re-working of a "classic."

arielleclementine November 14, 2012

congratulations! sounds wonderful!

Homemade Green Bean Casserole Recipe on Food52 (2024)
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