You can’t beat a good green bean casserole and if classic recipes is your thing, then BE SURE to check out my recipe for green bean casserole recipe that’s so amazing and can be made ahead and frozen before cooking. But if you’re more into taking the classic recipes of the season and giving them a hip, new makeover, you will love this gourmet green bean casserole. This one can also be made ahead, if you like, ready to heat and serve in about 45 minutes.
“Gourmet” Green Bean Casserole will still satisfy lovers of the traditional original. But added here for a little bit of elegance are diced red bell peppers, grated Parmesan cheese and caramelized shallots. I worried the bell pepper would overpower the creamy flavor of this casserole we all love so much, but it adds an excellent tang that is subdued with the cream sauce and cheese.
Whether you assemble and serve this immediately or prepare it ahead to be heated just before the rest of the meal is ready, this could be a new favorite for your holiday table. Or any time, for that matter.
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Gourmet green bean casserole is crunchy and creamy, cheesy goodness all at once. If you’re pressed for time or just don’t want to take the extra step of sautéing the shallots to combine with the fried onions, it will still be delicious and satisfying. The shallots just give another fresh and crunchy bite. The Parmesan cheese layered in the casserole is subtle but compliments the roux that you flavor with cayenne and nutmeg.
Besides being super crunchy and creamy delicious, this version of green bean casserole is also colorful and fresh tasting even when made ahead or reheated the next day with leftovers. However, you may not have much of this one left because I promise guests will be asking for seconds or thirds, which is just what I want. 🙂
- 6 tablespoons unsalted butter divided, plus more for dish
- 1 medium onion cut into 1/4-inch dice
- 1 red bell pepper seeded and cut into 1/2-inch dice
- 1 pound button mushrooms stems trimmed, quartered
- 2 teaspoons coarse salt divided
- 1/2 teaspoon freshly ground pepper divided
- 1 1/2 pounds green beans trimmed and cut into 2-inch pieces
- 6 tablespoons all-purpose flour divided
- 2 cups milk
- 1 pinch cayenne pepper
- 1 pinch grated nutmeg
- 1 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1/4 cup canola oil
- 3 shallots cut crosswise into 1/4-inch rings
- 1 package or can of fried onions
- In a large skillet over medium heat, melt 2 tablespoons butter. Add onion, and saute until it begins to soften, about 4 minutes. Add bell pepper and mushrooms, and cook until softened and most of the liquid has evaporated, about 8 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Set aside to cool.
- Prepare an ice bath: Fill a large bowl with ice and water; set aside. Bring a saucepan of water to a boil. Add beans, and cook until bright green and just tender, 4 to 5 minutes. Drain, and plunge into ice bath to stop cooking. When cooled, toss drained beans with mushroom mixture; set aside.
- Melt the remaining 4 tablespoons butter in a medium saucepan over medium-low heat. Add 1/4 cup flour, whisk constantly until mixture begins to turn golden, about 2 minutes. Pour in milk, and continue whisking until mixture has thickened, about 3 minutes. Stir in cayenne, nutmeg, and the remaining teaspoon salt and 1/4 teaspoon pepper. Remove from heat, and let cool to room temperature, stirring occasionally. Pour over beans, and toss to combine.
- Butter a 9-by-13-inch glass or ceramic baking pan. Spread half the green-bean mixture over the bottom. Sprinkle on half the grated Parmesan, and spread with the remaining green beans. Combine the remaining Parmesan and the breadcrumbs, and sprinkle over casserole. Cover with foil, and refrigerate until about 45 minutes prior to serving. You may prepare to this step and refrigerate for 2 days prior to finish and serving.
- Heat canola oil in a medium skillet over medium-high heat. Toss shallot rings with the remaining 2 tablespoons flour. Fry the shallots in batches, turning frequently, until golden brown. Transfer to paper towels to drain. Set aside.
- Preheat oven to 350F degrees. Cook casserole covered in the foil, for 25-30 minutes, until heated through. Remove foil. Mix saute'd shallots with approximately 1 cup of the canned or packaged fried onions. Sprinkle on top of casserole, reduce heat to 325F and cook another 10 minutes.
- Serve immediately.
I love this recipe! My mom and I have been using it for the last few years and it’s become a thanksgiving staple in both our homes. She’s visiting this year and can’t wait to be in the kitchen making it together! Thanks for this amazing dish!
Sarah, this comment absolutely made my day! And my family loves this recipe too. It’s the one item that definitely has to make a showing on Thanksgiving. Happy Thanksgiving to you and your family. Thanks to you and your mom for sharing this recipe during this special time, I’m honored. xo
Gotta love this version with a twist. Looks perfect and crunchy. I know you’re thinking, what are you doing commenting on Thanksgiving day? Well we are up in the Portland area, sipping coffee and looking out into the trees and rain and I wanted to stop by and say thanks. Thanks for the continued friendship and support this past year
Have a wonderful Thanksgiving friend.
My dear Kevin, your friendship and support has also meant so much to me this past year and I’m thankful for it. Enjoy your stay in Portland (Cannon Beach is one of mine and Dave’s favorite vacation spots). And I was surprised but delighted to see you commenting here on Thanksgiving. 😀 xo