dinner · vegetarian
Green bean casserole from scratch
Fresh green beans in a creamy mushroom sauce under a pile of crispy shallots—no cans required.
- Time
- 60min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, wheat and soy.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
You'll need: Oven, Deep pot for frying.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Blanch green beans 4 minutes, then plunge into ice water and drain.
-
2
Brown mushrooms in butter, add garlic, sprinkle in flour and cook 1 minute.
-
3
Whisk in stock and half-and-half, simmer until thick, then season with soy, nutmeg, salt and pepper; fold in beans.
-
4
Toss shallots in flour and fry until golden (or use store-bought).
-
5
Bake the beans in a dish at 200°C (400°F) for 15 minutes, top with shallots and bake 5 more.
