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Swimming in brown butter caramelized shallots, hearty cremini mushrooms and an ultra luxurious sharp cheddar and sherry-laced cream sauce, our Cheesy Green Bean casserole is the update on a classic you never knew you needed.
Cheesy Green Bean Casserole
What’s your favorite Thanksgiving side? Is is the mashed potatoes drowned in gravy? Is it stuffing studded with salty Italian sausage and cornbread? Or Grandma’s classic stuffing? We all have a side we favor and while I personally can’t choose between them, I do know I couldn’t bear to have Thanksgiving without green bean casserole.
I have a special place in my heart for classic Green Bean Casserole with canned green beans (and sometimes cream of mushroom) but this updated, slightly elevated Cheesy Green Bean Casserole is my latest obsession.
Starting with slow-cooked caramelized shallots in brown butter is the base you never knew you needed. We layer the shallots with hearty cremini mushrooms and a splash of dry sherry before stirring in whole milk and a whole lot of shredded sharp cheddar cheese to create the most luxurious, delicious sauce to bathe the green beans in. Topped with homemade crispy shallots, baked until bubbly and brown, this is a side dish your family will be talking about for years to come.
Let’s get started.
Ingredients in Cheesy Green Bean Casserole
Butter. For non-baking recipes, I typically like to use salted butter. Either works. And if you want a truly luxurious sauce, use Kerrygold butter. It’s worth it.
Shallots. Shallots have a sweeter, more delicate flavor than onions but if onions are all you have those will work as well.
Mushrooms. I like to use cremini mushrooms and slice them myself. They have a very hearty, meaty flavor and texture I adore.
Sherry. Get the good stuff at the liquor store not what you find in the baking isle at the grocery store.
Flour. We need to use a little flour to thicken the sauce.
Milk. Cheesy Green Bean Casserole is all about indulgence so make sure to use whole milk.
Cheese. The sharpest cheddar cheese you can find is what you want to use.
Green Beans. I like to buy fresh green beans in the bag that are ready to go. It’s a time-saving step you’ll need while prepping all the other Thanksgiving food.
Let’s make Cheesy Green Bean Casserole
Caramelize the onions. Add the butter to a large skillet set over a medium-high heat. Let the butter melt and when it starts to turn brown on the edges, swirl the pan. Keep swirling the pan until the butter becomes a deep brown color and smells very nutty. Turn the heat down to low and add the shallots. Coat the shallots in the butter and cook low and slow, stirring frequently until they are soft and caramelized, it should take about 15 minutes.
Blanch the green beans. While the shallots caramelize, bring a large pot of water to a rolling boil. Season with salt. Add the green beans and cook for 3 minutes. Drain and then transfer to an ice bath to stop the cooking process. Set asid.
Cook the mushrooms. Once the shallots are tender and sweet, add the mushrooms. Turn the heat up to medium and cook until the mushrooms have released their liquid, about 6-7 minutes.
Make the sauce. Add the sherry to the mushrooms and shallots. Bring the mixture up to a boil (you may need to turn the heat up) and simmer until the sherry has reduced by half. Stir in the flour. Cook for 1 minute. Slowly whisk in the milk to the mushroom and shallot mixture. Simmer until thickened. Remove from the heat and stir in the cheese.
Bake! Add the green beans to the sauce. Toss to combine. Transfer to a 9×9 baking dish or double the recipe and baking in a 9×12 casserole dish. Top with fried shallots and bake until hot and bubbly.
How to make the French Fried Onions
While the step is definitely not necessary, if you have the time it’s quite impressive to show up with homemade fried onions on top of your casserole. I like to make them while the shallots and mushrooms are cooking.
In a medium skillet, heat about ½ inch of canola oil. Heat to 375 degrees.In a small bowl, whisk flour, salt and black pepper. Place milk in another small bowl. Working in batches coat the onions first in the milk, then flour (shaking off excess) and then into the hot oil to fry. When the onions become golden brown, remove with a slotted spoon and drain on a paper towel.
Substitutions
- Swap out shallots for onions if that’s all you have
- You can use white button mushrooms
- Half and half will work in place of whole milk. You can use 2% milk but it will not be as creamy.
- If you don’t want to make your own french fried shallots (I don’t blame you!) just buy them
M
Cheesy Green Casserole
Ingredients
- 4 tbsp unsalted butter
- 2 large shallots, sliced
- 1/2 tsp salt
- 1/2 tsp sugar
- 8 oz sliced cremini mushrooms
- 1/2 cup dry sherry
- 1/4 cup flour
- 1 1/2 cups whole milk
- 1 tsp kosher
- 1/2 tsp worcetershire sauce
- 8 oz shredded extra sharp cheddar cheese
Fried Shallots
- 1 large shallot, sliced thin
- 3/4 cup flour
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1/2 cup milk
Equipment
- 1 9×9 baking dish
Instructions
- Preheat the oven to 350 degrees.
- Add the butter to a large skillet set over a medium-high heat. Let the butter melt and when it starts to turn brown on the edges, swirl the pan. Keep swirling the pan until the butter becomes a deep brown color and smells very nutty. Turn the heat down to low and add the shallots. Season with 1/2 teaspoon salt and sugar. Coat the shallots in the butter and cook low and slow, stirring frequently until they are soft and caramelized, it should take about 15 minutes.
- While the shallots caramelize, bring a large pot of water to a rolling boil. While the water comes to a boil, set a colander in the sink. When the water comes to a boil, season with a little bit of salt. Add the green beans and cook for 3 minutes. Drain and then transfer to the colander. Rinse the green beans under cold water to stop the cooking process. Let drain.
- Once the shallots are tender and sweet, add the mushrooms. Stir to coat in the butter and shallots. Turn the heat up to medium and cook until the mushrooms have released their liquid, about 6-7 minutes.
- Add the sherry to the mushrooms and shallots. Bring the mixture up to a boil (you may need to turn the heat up) and simmer until the sherry has reduced by half. Stir in the flour. Cook for 1 minute. Using a whisk, slowly stir the milk in to the mushroom and shallot mixture. Bring the mixture to a boil and reduce to a simmer, simmer until thickened, it should take about 4-5 minutes. Remove from the heat and stir in the cheese. Stir until melted.
- Add the green beans to the sauce. Toss to combine. Transfer to a 9×9 baking dish or double the recipe and bake in a 9×12 casserole dish. Top with fried shallots and bake until hot and bubbly, about 30 minutes.
Fried shallots
- In a small bowl, whisk flour, salt and black pepper. Place milk in another small bowl. Working in batches coat the shallots first in the milk, then flour (shaking off excess) and then into the hot oil to fry. When the onions become golden brown, remove with a slotted spoon and drain on a paper towel.
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